Tequila: Mexico’s Iconic Spirit
From its origins in Mexico to its global presence today, tequila stands as one of the world’s most distinctive spirits. This ancient spirit boasts far greater complexity than its novelty image suggests. Tequila produced according to traditional techniques and maintained under the protection of quality regulations embodies centuries of skilled Mexican production. Learning about how each style is produced and distinctly classified by region enables you to appreciate tequila’s diversity and excellence fully.
The CRT: Guardians of Tradition
Since its creation in 1994, the Consejo Regulador del Tequila (CRT) has assumed responsibility for policing and sustaining the quality assurance of tequila. The CRT establishes requirements that all tequila must comply with and guarantees it’s created only in defined zones of Mexico, chiefly Jalisco and to a lesser extent Guanajuato, Michoacán, Nayarit, and Tamaulipas (Bowen, 2021). A NOM number on every bottle assures that the tequila originates from the specified distillery—the CRT is vital in ensuring that tequila is labeled correctly and upholds the highest standards globally.
100% Agave: The Heart of Tequila
Only the blue agave variety, Agave tequilana Weber, may be used to produce tequila. It takes 10 years for this plant to reach full maturity before it can be ready for harvest. Tequilas labeled “100% agave” are free of added sugars. Law permits “mixtos” to blend up to 49% non-agave sweeteners and thus taste noticeably unlike 100% agave tequila. Meanwhile, Mexico exclusively designated blue agave as the sole raw material allowed for production. The characteristics of tequila come solely from the particular sugars found in the blue agave.
Highlands vs. Lowlands: A Tale of Terroir
The growing region significantly impacts how tequila tastes due to its impact on the agave. The mountains of Jalisco at altitudes above 7,000 feet grow plants in fertile red clay and experience lower temperatures. Agave grown in the highlands of Jalisco often yields tequila with more floral and fruity flavors and a sweeter taste.
Tequila produced in the lower regions oscillating around the town tends to possess savory herbal notes and a subtle minerality thanks to the volcanic earth and the region’s hotter climate. The regional variations can be likened to terroir in wine and open new possibilities for impressionable drinkers with various experiences.
The Production Process: Traditional Methods Matter
It all starts by gathering fully grown agave, which have their thorny exterior leaves removed from their center (the piña). They leave the agave to steep in brick ovens for several days, breaking down the piñas’ sugars and starches into easier-to-ferment substances. Long, slow cooking gives the agave a bolder caramel taste and a velvetier texture than methods that cook the plant faster in autoclaves or diffusers (Cabezas, 2024).
Once cooked, the agave is macerated to release its juices. Many producers continue to rely on the traditional tahona method, in which a heavy stone wheel pulverizes the agave pulp. The fermented juice goes through two rounds of distillation, often using copper or stainless steel stills, to increase its alcohol concentration and fine-tune its flavors.
Aging: The Transformation of Time
Some tequilas are aged for some time to develop unique, complex flavors. Tequila and wood come together to produce a harmonious array of new tastes while balancing the spirit’s exuberance. American and French oak barrels, recycled from whiskey or wine production, add richness and character to tequila over time. The warmer Mexican climate expedites the process and amplifies the contact between tequila and the barrel (Salopek & Martineau, 2017).
Master distillers oversee this transformation to ensure the right blend of wood and agave flavors. Aging allows tequila to acquire vanillin, tannins, and other aromatic compounds from the wood as it undergoes oxidation. Oak barrels have small pores that only allow a tiny amount of liquid to seep away. This is often called “the angel’s share” and results in increased concentration of the tequila’s natural flavors. Long aging transforms tequila into a luxurious and refined drink on par with the most prized aged spirits.
The Classification Spectrum
Blanco tequila is in its most transparent form, bottled shortly after distillation or aged for up to two months. These bright liquids allow the raw essence of the agave plant to shine through, sometimes accompanied by hints of citrus and black pepper.
Reposado tequilas spend an average of 2 to 12 months in oak barrels, acquiring a golden color and softer taste notes. The interaction with wood contributes to the comparison between tequila and other aged spirits.
Añejo tequilas that have aged for 1-3 years develop deep amber colors and offer a notably richer range of aromas and flavors. Aging in oak for up to three years allows the spirit to pick up complex chocolate, dried fruit, and spice notes, mimicking the quality of distinguished whiskeys (Salopek & Martineau, 2017).
Extra Añejo was officially recognized in 2006 and must be aged for at least three years.
Extra Añejo tequilas acquire deep, complex flavors that can include the interplay of tobacco, dark chocolate, and dried fruit within a background of mild agave.
The recently introduced Cristalino tequila is produced by aging an añejo or extra añejo expression before filtering through activated charcoal to strip color without losing its layered character. This results in an unusual combination—a spirit that’s distinctively transparent yet displays the distinctive characteristics of extended barrel contact.
Infused Expressions: Traditional Innovation
Infused tequilas have a respected place in the tradition of tequila production and provide a new way to enjoy this spirit. Tanteo Tequila distinguishes itself by infusing different peppers, such as jalapeño, habanero, and chipotle. Rather than relying on artificial flavoring, Tanteo infuses its blanco tequila with real hand-cut peppers to achieve an authentic mix of flavor and heat. By infusing real peppers, Tanteo both protects the purity of tequila and opens up new possibilities for creative cocktails.
Appreciating Quality Tequila
Experience the best of tequila by setting aside shot glasses and cheap mixers. To enhance its aromatics, the best tequila should be served in designated glasses such as flutes or small snifters. Savor the subtleties that emerge as you first smell, then taste your glass of tequila. Look for transparency on labels: NOM numbers, “100% agave” labels, and traditional cooking techniques are signs that the tequila was made with quality in mind. Increasing numbers of brands are distinguishing themselves by openly disclosing their use of traditional brick ovens, even though this traditional approach involves added expense and effort. Tequila is reinventing itself from a beloved party drink to a coveted beverage for enthusiasts. Learning about its production processes, geographical origins, maturation levels, and signs of quality allows for a full appreciation of how far Mexico’s spirits industry has come as well as its potential for growth worldwide.
References
Bowen, S. (2021). Mezcal and Tequila.
Fermentology.https://fermentology.pubpub.org/pub/u6cbu22n/release/1
Cabezas, L. F. C. (2024). The growth of Tequila as a global beverage (Doctoral dissertation). Salopek, P., & Martineau, C. (2017). The Spirit of Tequila. Trinity University Press.
Peñaloza, L. (2016). ¡ Tequila! Distilling the spirit of Mexico. Consumption Markets & Culture, 19(3), 296-305.https://www.tandfonline.com/doi/full/10.1080/10253866.2015.1094883
