Tequila is a distilled beverage made from the blue agave plant. The drink has been around for centuries, and its production process is still largely unchanged today. Let’s take a closer look at the history and manufacturing of this iconic Mexican spirit.
Tequila is a distilled liquor that is made from the fermented juices of the Weber blue agave plant. It’s one of the most popular spirits worldwide but is most commonly consumed in the United States and Mexico.
The History of Tequila
The Aztecs first used the agave plant to make a drink called pulque. This drink was made by fermenting the sap of the agave plant, and it was used for religious and ceremonial purposes. When the Spanish conquistadors arrived in Mexico, they began to make their own version of pulque, which they called mezcal. Mezcal was made with the same agave sap, but it was distilled, and it quickly became popular among the Spanish settlers.
Tequila was first produced in the 16th century in the town of Tequila, which is located in the state of Jalisco. The first tequila distillery was built by the Marquis of Altamira. Tequila was originally made with a type of agave known as Blue Weber Agave (agave azul). This variety of agave is still used to make tequila today.
Mixtos tequilas are the sweeter sisters made from at least 51% blue agave, plus other sugar sources, like sugarcane. Mixto tequila is the only style legally bottled outside of Mexico and make up many of the popular tequila brands you see today, including Unicorn Butterfly Pea Tequila. Why are mixtos tequilas so popular? Easy — it’s the smoothest and most versatile of tequila styles, plus it pairs gorgeously with citrus mixers.
Tequila is a type of mezcal and a distilled alcohol made from the blue agave plant. Where tequila is made depends on its variety. Tequilas other than mixtos tequilas (more on those in a hot second) are only produced in the Mexican state of Jalisco and in some areas of Guanajuato, Michoacan, Nayarit and Tamaulipas.
Despite its reputation to get your heart racing and give you the idea to dance on tables, tequila is a depressant like other alcohol. The myth that tequila is an upper comes from the dopamine drop alcohol gives. And even though it’s made from sugar, the distilling process makes most tequila low in sugar content.
Not exactly. Tequila añejo and extra añejo are the “oldest” tequilas with smooth vanilla and cinnamon notes, best enjoyed neat or on the rocks. But if bolder, forward flavors like pepper, citrus and spice are more your style, “younger” tequila blanco is what you should sip. We love all tequila. We’re biased.
The tequila worm is actually found in mezcal, not tequila — and it’s technically not a worm. The “tequila worm” is gusano de maguey (meaning “maguey worm”), a moth larva that eats blue agave. Why larvae are sometimes put in mezcal bottles is shrouded in mystery, but rumor has it that it began with entrepreneur Jacobo Lozano Paez in the 1940s-ish. He did it for marketing, then realized the roasted larvae changed the flavor of the spirit. Some say if gusano de maguey ends up in your glass, swallowing it is good luck. Whatever you’re into.
Difference between Alcoholic Beverages: Wine/Whiskey/Rum/Gin/Vodka/Tequila/Brandy/Alcohol percentage
FAQ
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