tequila

Tequila is a distilled spirit produced from the blue agave plant (Agave tequilana Weber, var. azul). It is primarily manufactured in the Tequila region of the western Mexican state of Jalisco, with production restricted to a designated geographic area and its municipalities in compliance with the Denomination of Origin for Tequila.

The process begins with harvesting mature agave piñas by hand using a tool known as a jimador. The piñas are cooked to convert starches into fermentable sugars, typically in stone ovens or industrial autoclaves. After cooking, the agave is crushed to extract the sugary juice, which is fermented and then distilled, usually twice, in copper pot stills or stainless-steel columns. Some tequilas are aged in oak barrels to develop color and flavor.

Two main categories exist: 100% agave tequilas and mixto tequilas, which contain at least 51% agave sugars; other fermentable sugars may be used in mixtos. Tequila can be aged to produce different varieties: blanco (or silver) is unaged or aged less than two months; joven (or gold) is typically a blend or unaged with coloring; reposado is aged two months to less than one year; añejo is aged one to three years; and extra añejo is aged at least three years.

In consumption, tequila is enjoyed neat, on the rocks, or in cocktails such as the margarita. It has cultural and economic significance in Mexico and is widely produced and exported worldwide.