Tequila

Tequila is a distilled alcoholic beverage made exclusively from the blue agave plant (Agave tequilana), cultivated primarily in the region surrounding the city of Tequila in the state of Jalisco, and in the highland areas known as Los Altos de Jalisco in western Mexico. The distinctive red volcanic soils of this region provide ideal conditions for growing blue agave, and over 300 million plants are harvested annually. The flavour and aroma of tequila depend on the region in which the agave is grown: highland agaves tend to produce sweeter, more floral spirits, while valley-grown agaves yield earthier, more herbaceous profiles.
Tequila holds deep cultural and historical importance within Mexico, represented in 2006 by UNESCO’s inscription of the Agave Landscape and Ancient Industrial Facilities of Tequila as a World Heritage Site. The drink is strictly regulated as a protected designation of origin product and can legally be called “tequila” only if produced in Jalisco or select municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexican law further requires tequila to contain 35–55% alcohol by volume and to be made solely from blue agave. International agreements support this protection, including treaties with the European Union, Canada, the United States, Japan, and Israel.

Early History

Long before tequila existed, the peoples of ancient Mesoamerica produced pulque, a fermented beverage made from agave sap that had been consumed for millennia. Distillation technology arrived in western Mexico during the period of Spanish colonial rule, introduced by Filipino settlers living along the Pacific coast of what was then Nueva Galicia, covering modern-day Jalisco, Nayarit, Colima, Guanajuato, Aguascalientes, and Zacatecas. These migrants adapted their traditional stills to agave, giving rise to early forms of mezcal.
By the mid-eighteenth century, mezcal distillation had expanded into the highland valleys around Amatitán, Tequila, Magdalena, and El Arenal. The spirit produced in this region acquired its own identity and eventually the name tequila.
In 1595 the Spanish Crown banned the planting of new vineyards in colonial Mexico to favour imported Spanish wine. Landowners turned instead to agave cultivation. Pedro Sánchez de Tagle, the second Marquis of Altamira, constructed one of the earliest large-scale tequila production facilities at Hacienda Cuisillos, earning recognition as a foundational figure in the industry. Later, King Carlos IV granted the Cuervo family the first commercial licence to produce tequila.
Don Cenobio Sauza, founder of Sauza Tequila and municipal president of Tequila (1884–85), was the first known exporter of tequila to the United States. His grandson, Don Francisco Javier Sauza, championed the idea that true tequila must be produced only where blue agave grows naturally—namely, in Jalisco. This principle later became codified in Mexican law. The first tequila distillery in the United States opened in 1936 in Nogales, Arizona.
In 1974 the Mexican government formally declared tequila to be national intellectual property, establishing the modern framework for regulated production.

Modern Industry and Regulation

Today, tequila production is both traditional and industrial. While some brands remain family-owned, many are held by multinational corporations. More than a hundred distilleries produce hundreds of brands, and thousands of trademarks have been registered. Tequila bottles bear a NOM (Norma Oficial Mexicana) number identifying the distillery of origin, meaning many brands may come from the same facility.
Regulation is overseen by the Consejo Regulador del Tequila (CRT), which ensures compliance with standards on production, bottling, ageing, and labelling. Changes introduced in NOM-006-SCFI standards have included:
• the 2006 introduction of an extra añejo category requiring at least three years of ageing• the requirement that 100% agave tequila may not be flavoured• updated rules distinguishing silver, reposado, añejo, and extra añejo classes• registration systems for agave plantations and approved bottlers
Debates over bottling regulations emerged in the early 2000s, when Mexico proposed mandatory domestic bottling of all tequila meant for export. The United States objected on economic and trade grounds, and in 2006 the two countries reached an agreement allowing continued bulk export while enhancing regulatory oversight.

Tequila in the International Market

Tequila exports have grown steadily in recent decades. In 2013, China lifted its ban on premium 100% blue agave tequila after diplomatic negotiations, opening a major new market. Producers invested heavily in entering the Chinese market, where shipments began almost immediately after restrictions were removed.
Tequila’s prestige has also surged in global luxury markets. In 2006, a limited-edition bottle of tequila was sold for USD 225,000—a platinum and gold vessel certified by Guinness World Records as the most expensive tequila bottle ever sold.
Mexico commemorates the cultural significance of tequila with National Tequila Day, celebrated on the third Saturday of March.

Production

Tequila differs from mezcal in both raw material and method. It must be made from blue agave, whereas mezcal may use various agave species. Production begins with cultivation:
• Agave Cultivation: Blue agave plants take several years to mature. Cultivation and harvesting remain largely manual. The harvesters, known as jimadores, inherit specialised techniques for identifying ripeness and removing the tall flower stalk (quiote) to preserve sugar concentration in the heart of the plant (piña).
• Cooking and Extraction: The piñas are traditionally steam-cooked in brick ovens, though modern facilities may use autoclaves. Cooking converts starches into fermentable sugars. The softened fibres are then crushed—traditionally using a stone wheel (tahona) or modern roller mills—to extract the sweet juice.
• Fermentation and Distillation: The agave juice is fermented with yeast and distilled, typically twice, to obtain a clear spirit. Ageing in oak barrels produces variations such as reposado, añejo, and extra añejo.
• Regional Flavour Differences: Highland agaves tend to create smoother, fruitier tequilas, while valley agaves yield spicy, mineral, herbaceous notes.

Cultural Significance

In Mexico, tequila is often enjoyed neat, in small glasses, sipped rather than taken as a shot. Internationally, the iconic pairing of salt and lime has become common, though it is considered a non-traditional practice.