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The History of Tequila

Tequilla
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The tequila we know and love today didn't start off the way we know it now. In its earliest version, it was known as pulque and was made from the fermented sap of the agave plant by the Aztec civilization in what is now northern Mexico. It is believed that the Spanish invasion of the Aztec civilization in the 1500s marks the beginning of a distillation process used for the agave plant to make tequila. When brandy supplies ran low, Spaniards used mud and agave to create a drink (one more similar to modern-day mezcal). By the early 1600s the Marquis of Altamira (a Spanish nobleman) built the first large-scale distillery in what is now Tequila, Jalisco. Jalisco is where the majority of tequila is produced to this day. Today, in order to be classified as tequila, it must be made from blue agave specifically. It's at this point in history that the tequila being produced actually began resembling the tequila available now.

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Styles of Tequila

Tequila

There are also four categories for tequila, depending on the aging period:

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  • Blanco-(white)or plata(silver): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels

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  • Reposado-(rested): aged a minimum of two months, but less than a year in oak barrels of any size

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  • Añejo-(aged or vintage): aged a minimum of one year, but less than three years in small oak barrels

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  • Extra Añejo-(extra aged or ultra aged): aged a minimum of three years in oak barrels; this category was established in March 2006.

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Tequila's color ranges from clear to a brownish amber, depending on the aging process and the type of wood used for storage. The blanco version of tequila is the product with no aging, or may be aged less than two months. It is the purest form, as little has been done to change it. What is known as gold, joven or oro tequila is usually white tequila with the addition of grain alcohols and caramel color; however, some higher-end gold tequilas may be a blend of white and reposado. Rested (reposado) tequila is aged for a relatively short time (two months or more), and aged (añejo) tequila for a longer time (a year or more). All aging of tequila is done in wooden containers. The aging process can last three years or more, and can create or enhance flavors and aromas. It generally imparts a golden color.

Mezcal

So what's the Difference Between

Tequila and Mezcal?

 

 

Technically, all tequila is mezcal. but not all mezcal is tequila. The term mezcal refers to spirits made from the agave plant, while tequila refers to a specific type of mezcal that can only be made from blue Weber agave in five Mexican states. Mezcal can be made from a wide variety of agave varieties in nine Mexican states.  Mezcal is a vast category of spirits made from agave and tequila is a small subset of mezcal, much like bourbon is a kind of whiskey, or Chardonnay is a kind of wine.

Tequila

Tequila is generally distilled twice in copper pots at low temperatures, which contributes to its smoother and more refined flavor profile.

  • Varieties:

    • Blanco or Silver: Unaged, offers the purest blue agave flavor.

    • Reposado: Aged from 2 months to 1 year, acquires subtle oak notes.

    • Añejo: Aged from 1 to 3 years, develops more complex and smooth flavors.

    • Extra Añejo: Aged more than 3 years, presents very deep and complex flavors.

  • Flavor profile: Generally clean and fresh, with characteristic notes of:

    • Pepper

    • Citrus

    • Herbs

    • Cooked agave

    • Depending on aging, notes of vanilla, caramel, and oak may appear

  • Alcohol content: Typically between 35% and 55%, although most are around 40%.

Mezcal

In mezcal, the agave is traditionally cooked in underground ovens, which imparts a distinctive smoky flavor.

  • Agave varieties: A wide range is used, including:

    • Espadín (the most common)

    • Arroqueño

    • Tobalá

    • Tepeztate

    • Each variety contributes unique characteristics to the final flavor.

  • Types:

    • Joven or Blanco: Unaged, offers the purest flavor of the agave used.

    • Reposado: Aged up to 1 year, acquires light wood notes.

    • Añejo: Aged more than 1 year, develops more complex flavors.

  • Flavor profile: Generally more complex and varied than tequila, with notes of:

    • Smoke

    • Earth

    • Minerals

    • Tropical fruits

    • Spices

    • The flavor can vary significantly depending on the type of agave and production method.

  • Alcohol content: Typically between 40% and 55%, generally higher than tequila.

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