MEXICO: Tequila

There is a small town called Tequila, about 60 km northwest of Guadalajara.

Every country has what I term, its local “hooch”, or adult alcoholic beverage of choice.

It is always based on what can be produced locally.

The town of Tequila is famous as the birthplace of the liquor spirit tequila, which is made from the local blue agave plant.

Tequila, the town, is designated a Pueblo Mágico (“Magic Town”.) 

This is a recognition given by the Mexican government to places with cultural and historical richness.

We had to go check out the town, and the liquor... for purely educational purposes.

Tequila is a cute little town. The cobblestone streets and central plaza are framed by distilleries, old haciendas, and agave fields. 

The volcanic soil around the town of Tequila is ideal for growing blue agave because it contains minerals like iron, magnesium and calcium which support healthy plant growth.

Not only is the soil mineral rich, but it is also well-drained. Agave plants don’t like waterlogged soil, and the loose volcanic soil drains quickly, preventing root rot.

The alkaline and rocky soil stresses the plant just enough to concentrate its natural sugars, which later become the alcohol in tequila.

There are different agave plants, but, tequila comes specifically from the blue agave plant. It takes 7 years for the plant to grow before being harvested.

Agave cultivation and distillation stretches back centuries, blending pre‑Hispanic traditions with Spanish distilling techniques. It has been recognized as part of the Agave Landscape and Ancient Industrial Facilities of Tequila, a UNESCO World Heritage Site.

Farmers, called jimadores, cut the leaves to reveal the core of the plant, called the piña.

The piñas are then baked to convert their starchy heart into sugars that can be fermented.

After cooking, the piñas are crushed to release their sweet juice.

The juice is placed in tanks and yeast is added for fermentation (turning the sugars into alcohol.) The fermented liquid is distilled (usually twice) to increase the alcohol content and purify the spirit.

Some tequilas are bottled immediately as blanco (white) tequila, while others are aged in oak barrels to become reposado (rested) or añejo (aged) tequilas, which have richer color and flavor.

After aging or filtering, the tequila is bottled and ready to drink.

We tasted 4 different types of tequila. Crackers, coffee beans, cinnamon, lime and agave prepared our senses for the different tastes and aromas.

Tequila isn't just to mix with lime juice and add salted rims for margaritas. 

There is another world for connoisseurs to appreciate.