The earliest production of agave-based spirits in Mexico dates to the 16th century
Tequila
Tequila is a distilled spirit made exclusively from the blue Weber agave plant, primarily grown in the Mexican state of Jalisco and a few surrounding regions. It has Denomination of Origin (DO) protection, meaning it must be produced in designated areas of Mexico to be called tequila.
Origin: The earliest production of agave-based spirits in Mexico dates to the 16th century, but tequila as we know it was formally established in Tequila, Jalisco, in the early 1700s. One of the first licensed producers was Jose Cuervo in 1795.
Production: Tequila is made by harvesting mature agave (aged 7–10 years), cooking the piñas (hearts) in stone ovens or autoclaves, crushing them (often with a traditional tahona or modern roller mill), fermenting the juices, and then distilling the liquid—usually twice—in copper pot stills or stainless-steel columns.
Styles:
Blanco (Silver): Unaged; bright, peppery, vegetal
Reposado: Aged 2–12 months in oak; smooth, caramel, and spice
Añejo: Aged 1–3 years; rich, woody, and complex
Extra Añejo: Aged over 3 years; deep, luxurious, and whisky-like
Flavor Profile: Tequila often carries earthy, vegetal, citrus, black pepper, and herbal notes, with increasing sweetness and oak character as it ages.