Tequila

Tequila is a highly regulated distilled spirit with a profound cultural history rooted deeply in the traditions of Mexico. By law, it must be made from at least 51% Blue Weber Agave, a plant prized for its high inulin content which is converted into fermentable sugars. The agave plant requires between six and twelve years to reach full maturity, at which point it is carefully harvested by skilled workers known as jimadores. Using a specialised tool called a coa, the jimadores trim away the sharp leaves to expose the piña, the starchy heart of the agave that forms the foundation of all authentic production.

From ancient roots to modern spirit

The history of this spirit dates back to the indigenous peoples of Mexico, including the Aztecs, who fermented agave sap to create a milky beverage known as pulque. Upon the arrival of Spanish conquistadors in the sixteenth century, European distillation techniques were introduced to the region, eventually transforming pulque into the clear spirit we recognise today. To protect its heritage, the industry is strictly governed by the Norma Oficial Mexicana and monitored by the [Consejo Regulador de Tequila](https://www.crt.org.mx/). Furthermore, the spirit carries a Denomination of Origin, meaning it can only be produced in specific Mexican states, primarily Jalisco, setting it apart from broader agave spirits like Mezcal.

The art of production

The production process is a meticulous balance of tradition and chemistry. Once harvested, the piñas are roasted in ovens to break down their complex carbohydrates into fermentable sugars. The cooked agave is then crushed, traditionally using a large stone wheel known as a tahona, to extract the rich juice. This juice is fermented with yeast to convert the sugars into alcohol before undergoing distillation. Depending on the desired style, the resulting spirit may be bottled immediately as an unaged Blanco, or it may be laid down in oak barrels to mature. A Reposado rests for up to a year, an Añejo for one to three years, and an Extra Añejo for even longer, with each stage imparting deeper colour and complex wood influences. 

Frequently asked questions

What is the difference between Blanco and Reposado Tequila?

A Blanco is typically unaged or rested for less than sixty days, resulting in a clear spirit that highlights the pure, vibrant flavours of the agave plant. A Reposado is aged in oak barrels for between two months and one year, which gives it a pale golden hue and introduces subtle notes of vanilla, caramel, and wood.

Does it have to come from Mexico?

Yes, it has a strict Denomination of Origin. It can only legally be produced in specific regions of Mexico, primarily the state of Jalisco, as well as designated municipalities in Nayarit, Tamaulipas, Michoacán, and Guanajuato. 

What is a Cristalino?

Cristalino is a relatively new category where an aged spirit, usually an Añejo or Extra Añejo, is carefully filtered through charcoal. This process removes the colour picked up from the barrel while retaining the complex, mature flavours and smooth mouthfeel of an aged spirit.