Overwhelmed when walking through the tequila section of your licor store? You’re not alone…let’s break things down!
I’ve been drinking tequila for all of my adult life. I was born in Jalisco, the Mexican state that’s home to the town where the spirit originated and from which it got it’s name, and where drinking tequila is an everyday, common affair. My grandmother, who lived well into her nineties, always had a caballito before her dinner, and there isn’t a family gathering in the whole state where a bottle isn’t passed around. I know what I like and what I’m looking for when trying tequila, and more than anything I like to share this part of my heritage with friends and neighbors who are curious about this drink that now seems to be everywhere. It’s more and more common to get questions like: Is this bottle really worth the price tag? What do you think of this brand?!?! What bottle would you buy as a nice gift on someone’s birthday?!? Seeing how much misinformation is out there and how big marketing campaigns muddy the waters of what truly matters, I decided to take matter into my own hands and write this blog, hoping that it helps clear the air and provide some basic guidance as you step into the exciting world of tequila.
Over the last few decades drinking tequila has turned into an overwhelming task. We’ve all witnessed the evolution of tequila from a laid-back, provincial, working-man’s spirit into a sophisticated drink that is poured in all types of bars around the world. Do I want blanco, reposado, anejo, or extra anejo? Is 100% agave needed? Why are the pricetags all over the place, ranging from a few dollars to literally thousands? What the heck is this new “cristalino”?! There’s too much to cover, but let’s start at the beginning and break it al down.
The basics…
Tequila is a distilled spirit made from the cooked heart (pina) of the blue agave (Tequilana Weber) plant. To receive the name tequila it must meet the denomination of origin criteria (DO), which limits where the plant can be grown, how it is processed, and where it is manufactured. Broadly speaking tequila can only be produced in the state of Jalisco and the surrounding neighboring states. Within this relatively small area there are important variations in climate, soil, elevation, and other factors, which helps explain the variety of tequilas out there.
The DO was established in the 70’s to protect the quality, authenticity, and preserve the traditions of the tequila industry. The whole value stream of the industry is strictly monitored and governed by the Consejo Regulador del Tequila (www.crt.org.mx). In a nutshell, the blue agave plants are harvested once they reach a desired maturity. The age of the plant impacts the flavor of the product, and is one of the considerations of the maestro tequilero. Typically, agaves are planted and cared for for about 7 years, which is a huge distinction from whiskeys or vodkas that can be produced with harvest of crops on a yearly basis.
After harvesting, the agave hearts are cooked, and then crushed to get the mosto, which will be the base liquid that will eventually turn into tequila. There are many ways to extract the mosto, which range from very artisanal to modern, industrial processes. This liquid is then fermented and distilled and after diluted with water to reach the desired alcohol content. Finally, in some cases this is then aged in wooden casks for different periods of time, then bottled. All of these steps have an impact on the final product, and there are many alternatives along the way, which leads to the variety of products available in the market. We’ll talk about all of this later, but let’s start at the beginning.
A (very brief) history of tequila…
Tequila, like Mexico itself, is the result of a clash of two cultures: the original native inhabitants of the land, and the European conquistadors who arrives in the 16th century. The native inhabitants of what is now Mexico drank pulque, which is obtained by fermenting the sap of agave plants. Pulque was considered a sacred drink, and was not widely available but more reserved to nobility and as part of rituals. On the other hand, the distillation process had been used to make alcoholic beverages for hundreds of years in Europe. The Italians, for example, made brandy from wine using this process.
When Spaniards conquered and inhabited Mexico, they brought with them the know-how and technology of distillation and in one of those instances of cultures mixing, it was applied to pulque. Over the following centuries, and with multiple iterations and changes, in the town of Tequila this evolved into the drink we now know.
The first tequila…
The original tequila wasn’t regulated as it is today. In those early days, many different types of agaves where used, most of them wild and not domesticated, so there wasn’t a defined profile to the drink. In addition, original tequila was taken directly after distillation, with no or little dilution. This original tequila was very high alcohol content and difficult to drink, building the original perception of tequila as a brash, hard, cheap product consumed not for the flavor, but for the effects it produced.
This drink evolved into what is today the “Tequila Blanco” category, which still refers to the unaged, or aged under 3 months, spirit that is straight out of distillation with dilution. This is now the purest expression of tequila, “what real tequila should taste like”, as some would say, and is the best way to get the flavors of the plant in your palate. Blancos are currently seeing a resurgence, and are being re-valued for their complexity and for being the most honest product, which can’t hide imperfections behind an aging process. Although they are typically the lower price range, they make great sipping tequila as well as complex and flavorful cocktails.
In future blogs we’ll talk about the other categories (reposado, anejo, extra añejo), as well as get into the specifics of the manufacturing process, and how different approaches change the profile of the final product.
I glide through the rich history and vibrant flavors of tequila, inviting you to embark on your own journey of discovery. Tequila is a tribute to the land, craftsmanship, and generations who shaped its essence. Whether you crave the crisp honesty of a blanco or the deep complexity of an añejo, let curiosity and appreciation guide your choices. And with that, I, Don Colibrí, continue my flight, ever seeking the perfect pour. ¡Salud!
Don Colibrí is the guardian of agave wisdom, shaped by centuries of tradition and craftsmanship. As the voice of the Cinco de Mayo Spirits blog, he shares the secrets behind tequila and mezcal, honoring the artisanal distillation, ancestral techniques, and master distillers who keep these spirits alive.
With every story, he takes readers into the heart of Jalisco and Oaxaca, where hand-harvested agave, careful aging, and time-honored traditions create Mexico’s most iconic drinks. Tequila and mezcal aren’t just spirits—they’re legacies waiting to be tasted.
Follow Don Colibrí and uncover the soul behind every sip.