Tequila and Mezcal 101

Agave 101

Welcome to Agave 101, your quick reference guide to the fascinating world of Tequila and Mezcal. Our goal at The TequilaX is to help you better understand premium Tequilas and Mezcals. We’ll be updating this area with quick videos and more information throughout the year so please check back with us!

What is Tequila

Welcome to the vibrant world of tequila! Venture beyond those cliched notions of party shots and dive deep into the rich, nuanced essence of this truly Mexican spirit.

Born from the heart of the blue agave plant, tequila isn't just a beverage, it's a cultural legacy and a testament to centuries-old craftsmanship. On this journey, we'll uncover the layers of its complex flavors, explore the traditions of its production, and most importantly, celebrate its place as a symbol of national pride. Prepare to see tequila in a new light.

Let's raise a glass, sip slowly, and toast to this remarkable spirit. Welcome, and salud!

History

A Fusion of Cultures: The Birth of a Spirit (1500s)

  • Spanish colonists brought distillation techniques to Indigenous natives in the 1500s.

  • Using these methods, the natives transformed the sacred agave plant, a revered entity in Aztec culture, into a spirited beverage, mezcal.

The Emergence of Tequila (1758)

  • The Jalisco town of Tequila became the birthplace of the world's first commercial tequila, originally named "vino de mezcal de tequila," crafted by the pioneering Cuervo family.

The Father of Tequila: Don Cenobio Sauza (1873)

  • Don Cenobio Sauza, known today as the Father of Tequila, introduced significant innovations that differentiated tequila from its ancestor, mezcal.

  • He pioneered the use of steam-fired ovens for cooking agave piñas and advocated for the blue Weber agave species, or agave tequilana, as the optimal variety for tequila production.

Tequila Crosses Borders (1893)

  • Sauza made history in 1893 by becoming the first producer to export tequila to the United States, fueling America's enduring affection for the spirit.

Tequila: A National Emblem (1974)

  • In a bid to safeguard the authenticity and integrity of this national spirit, the Mexican government declared "tequila" as the intellectual property of Mexico in 1974.

  • This same year saw the formation of the Consejo Regulador del Tequila (CRT), which placed geographic restrictions on tequila production, limiting it to Jalisco and parts of five other states.

Mezcal's Legal Recognition (1994)

  • Twenty years later, mezcal received its own Appellation of Origin in 1994, with legal production now recognized in nine states.

The Making of
Tequila & Mezcal

Starts with The Agave Plant

The production of both Tequila and Mezcal starts with the Agave plant. This plant has deep roots in both Latin and Greek cultures, symbolizing admiration and nobility.

1. Diversity of Species:

  • With over 200 species in existence, the agave plant showcases a rich biodiversity. This diversity offers a wide array of flavors and complexities to the spirits produced from them.

  • In the case of Tequila, the production is restricted to a single variety: the Blue Weber.

2. Maturation Period:

  • To reach full maturity and be suitable for spirit production, agave needs to grow for about 7-10 years. Some Mezcal producers may even let their agaves grow for years beyond this timeframe.

  • This long maturation period allows the plant to develop complex sugars, which, when fermented and distilled, result in the spirits' rich and distinctive flavors.

In summary, the agave plant's diversity and long maturation period allow for a wide range of flavors and aromas in Tequila and Mezcal.

By Mexican Law, there are two classifications of Tequila.

Tequila Classifications: A Tale of Two Types

1. Tequila Mixto:

  • Must contain at least 51% blue agave.

  • The remaining 49% can be made from other sugars.

  • Quality tends to increase with a higher percentage of blue agave used.

2. Tequila 100% Agave:

  • Distilled entirely from tequilana weber blue agave.

  • Must be certified authentic and state "100% Agave" on the label.

Tequila vs. Mezcal: Diversity in Agave

  • Tequila must only use Weber Blue Agave.

  • Mezcal offers a broader palette, with up to 40 different agave varietals permitted.

  • The most common agave for mezcal is the Espadin.

  • Mezcal's flavor profile varies depending on:

    • The species of Agave used.

    • The fruits and herbs added during fermentation.

    • The distillation process employed.

  • Mezcal subtypes include: de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café, and more.

Tequila & Mezcal
Territories

The Making of Tequila: Geography and Influence In tequila production, geography plays a critical role. Not only does the location define whether the spirit can be termed 'Tequila', but it also shapes the unique flavor profiles of the final product. Here are some key points:

1. Appellation Control:

  • By international trade law, only Mexico has the right to use the name "Tequila", and only when the spirit is produced within specific regions: Jalisco, Guanajuato, Tamaulipas, Nayarit, and Michoacán.

  • Remarkably, over 97% of all Tequila production worldwide emanates from Jalisco.

2. Highlands vs. Lowlands Influence: The agave plants from which Tequila is distilled grow in two primary regions, each with its own distinct characteristics.

  • Highlands:

    • Located at 1800-2000 meters above sea level, the Highlands region is known for its red soil, rich in iron and copper, and tightly packed.

    • This environment creates a softer, rounder, and more fruity and floral agave plant.

    • The resulting Tequila has a softer, sweeter taste profile.

  • Lowlands:

    • Situated approximately 1000 meters above sea level, the Lowlands region is recognized for its volcanic soils.

    • Tequila from this area tends to have an earthy, peppery, and herbal taste profile.

The Making of Mezcal: Geography and Influence Much like Tequila, the production of Mezcal is heavily influenced by its geographic origin, lending the spirit its distinctive flavors and characteristics.

1. Appellation Control:

  • According to the AOC (Appellation Origin Control), Mezcal can only be produced in specific Mexican states. These include Oaxaca, Michoacan, Zacatecas, San Luis Potosi, Guanajuato, Guerrero, Tamaulipas, and Durango.

  • Just as in tequila production, the regional restrictions are in place to protect the authenticity and heritage of Mezcal.

2. Oaxaca: The Heart of Mezcal:

  • Oaxaca (pronounced wa-Ha-ha) holds a special place in the world of Mezcal. It is the most critical state for Mezcal production, contributing a whopping 97% of the total volume.

  • The unique climate and geography of Oaxaca shape the flavor profiles of the Mezcal produced here, resulting in a spirit that carries the essence of its place of origin.

Process of Mezcal
and Tequila Making

1. Agave Cultivation

  • Choosing the Agave: Tequila and Mezcal start with the selection of the Agave plant. The most commonly used species is the Blue Agave, and its maturity significantly impacts the final flavor.

  • Harvesting: After reaching peak maturity (7- 10 Years), the Agaves are harvested by hand using a Coa tool, revealing the pina (Spanish for pineapple).

2. Cooking the Agave

  • Tequila: The pinas are slowly roasted in traditional stove ovens referred to as Hornos or autoclave steam ovens.

  • Mezcal: The pinas are roasted in underground stone pits, heated by fire, giving Mezcal its distinctive smokey flavor.

3. Crushing and Shredding of the Agaves

  • Extraction Process: After cooking, the pinas are crushed and shredded either by hand, a tahona (a large crushing wheel), a mechanized mill, or a diffuser to extract the sugary liquid inside.

4. Fermentation

  • Yeast Introduction: The sugary liquid and sometimes the fibers are placed into a fermentation vat where yeast is added.

  • Alcohol Production: The yeast consumes the sugars, producing alcohol and deepening the flavor. This process takes about 3-5 days to complete.

5. Distillation

  • Increasing Alcohol Content: The alcoholic liquid is placed in a still to concentrate the flavors and increase the alcohol proof. This process is typically done twice in pot stills.

  • Cutting the Spirit: Mezcal producers often distill the fermented liquid with the agave fibers in either clay or copper pot stills.

6. Aging

  • Resting in Barrels: After distillation, Tequila is aged immediately or stored in barrels to mature and develop unique flavors.

  • Influence of Environment: The warm climate of Mexico accelerates the aging process, and the type of barrel used can significantly affect the spirit.

7. Bottling

  • Final Inspection: After aging, Tequila and Mezcal are inspected for quality and flavor.

  • Ready for Consumers: Finally, they are ready for bottling, packaging, and then shipped worldwide for Tequila and Mezcal lovers to savor.