tequilana

Tequilana refers to Agave tequilana, a species of agave native to western Mexico that is widely cultivated for the production of tequila. The plant is most commonly known in its blue-leaved form as Agave tequilana Weber var. azul, the cultivar that dominates commercial tequila production. The name tequilana is tied to the tequila industry and the Denomination of Origin that governs the use of the name.

Taxonomy and description: Agave tequilana is a tall, perennial succulent with a rosette of long, rigid leaves that have a sharp spine at the tip and along the margins. The blue-green color and high sugar content of the heart, or piña, make it particularly suitable for fermentation and distillation. The Weber designation honors the botanist who described the cultivar; this form is the primary raw material used for most tequila brands.

Distribution and use: The plant is native to Mexico and is especially associated with the state of Jalisco. Tequila production is regulated under the Denomination of Origin for tequila, with cultivation permitted in Jalisco and certain municipalities in neighboring states. The blue agave must reach sufficient maturity, typically several years, to accumulate fermentable sugars.

Cultivation and processing: Agave tequilana is grown in warm, well-drained soils with full sun. Plants are harvested when the piña has developed high sugar content; the cores are steamed, shredded or milled, and the resulting juice is fermented and distilled to produce tequila. Tequila can be bottled as blanco or aged in wood to create joven, reposado, and añejo varieties. Conservation and disease pressures can affect yields, prompting ongoing agronomic and regulatory measures.