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1. TEQUILA
Once dismissed as an ignoble spirit compared to the aristocratic clique that includes
Cognac and malt whisky, tequila is now able to enthrall connoisseurs as readily as it
entices newcomers. Tequila also benefits from a flamboyant, fun loving image no
other spirit can command. Tequila is so much more than the ‘killer drink’ of popular
party mythology. Distilled from the heart of the blue-leafed agave – a large, succulent
plant that takes nearly a decade to mature in the heat of central Mexico – tequila is a
true classic spirit and as integral to Mexican culture as whisky is to Scottish traditions.
THE LEGEND OF TEQUILA’S CREATION
According to an Aztec legend, during Mexico’s pre-Hispanic times, tequila was
discovered when a bolt of lightening struck an agave field. The bolt tore into the heart
of one of the plants and the heat of the lightening bolt was so hot that it burned the
heart of the plant for several seconds, causing the plant to become not only cooked but
also naturally fermented. The shocked natives noticed aromatic nectar coming out of
the plant. The belief that it was a gift from the gods was reinforced by an
unexpectedly sweet flavor. They then named this new mysterious drink as vino
mezcal, the mezcal wine.
WHAT IS TEQUILA?
Tequila is a distilled spirit that is made only from a plant whose technical name is
Agave Tequilana Weber, blue variety. Agave is locally known as maguey (mah~gey),

2. and the blue variety is often referred to as agave azul, which Mexicans call “the plant
of gods”.
Contrary to belief, it is not from the cactus family but used to be classified in the same
family as Lilys and Aloes.

3. HOW TEQUILA IS MADE
1. Harvesting
The tequila production begins with the jima, or harvest, and the jimador, who is the
harvester of the agave plant. An important difference between the production of
tequila and other spirits is that once the agave plant is used, it cannot be reused and it
takes approximately 10-12 years for the maturing of a single plant.
After about 8 years, the plant starts to die and it is then closely monitored by the
jimador, waiting for the precise moment to harvest the plant. At the time of
harvesting, the plant will have a greenish-yellowish color close to the heart of the
plant. The leaves are sheared off and the heart is exposed. Each heart weighs about 35
to 60 Kgs. These are then taken to the various distilleries, where the actual production
starts.
2. Cooking and milling
The agave is put into brick or concrete ovens. The doors are closed and steam is
injected into the ovens. The temperature reaches to about 140 degrees Fahrenheit and
the process takes around 24 to 36 hours for completion. The juices that are released
from the plants are known as agua miel or honey water. They are collected and
transported to a holding vessel for later use. In the modern methods, autoclaves or
stainless steel tanks acting as pressure cookers are also used. The starch is converted
into sugar and these are helpful in the production of alcohol.
In the next step, the leftover agave is milled using large grinding stones and the
resultant concentrate is then put into separate vessels for transportation.

4. 3. Formulation and fermentation
For the production of 100 percent tequila, the juices go straight into fermentation
tanks, but for non-100 percent tequila i.e. blended or, additional sugars are added.
Natural yeasts are used for the production, though sometimes catalysts are used
alongside for increasing the speed of fermentation. The regular process takes about a
week for fermentation to complete while the catalyst-assisted fermentation takes 36 to
72 hours for completion.
The fermented juice has 5 percent alcohol.
4. Distillation
In the final stage of the production process, the mosto or fermented juice is distilled
twice. The juice is then transported to a pot still where the liquid is heated to the
vaporization stage and two distillations are done so as to produce a potent drink.
5. Aging
At the completion of the distillation process, the product that comes from the still is
tequila in its purest form which is actually a Blanco, or white tequila, sometimes also
referred to as Plata, or silver tequila. Tequilas that become reposados or anejos are
aged in wood vessels of varying sizes. The wood imparts a color, a range of flavors,
and fosters development of a different texture or smoothness and body. Reposados are
typically aged in large wooden tanks, often redwood or oak, while anejos are almost
always aged in Kentucky bourbon barrels. The newer barrels create a stronger product
with from the effects of the fresh tannins in the wood, yielding a product with more
color. As Oak loses some of its effectiveness over time, the use of older barrels
creates a smoother product with less body and color.

5. Blanco and white tequila is not usually matured, though sometimes their maturation
takes place in oak casks with a wax lining, which prevent any color from coming in.
Depending on the type of tequila being produced, aging takes place for between 2
months to four years after which it starts deteriorating.
TYPES AND CLASSIFICATION
The Mexican government has outlined four strict classifications categorizing the
various tequilas according to their aging and to a lesser extent their content.
The basic classification is between 100 percent and mixto tequilas. Mixto tequilas
have to have a minimum of 51 percent of fermented juices from the agave plant while
the 100 percent tequilas are completely made from the blue agave juices. To spare the
industry as well as the consumers from difficulties, 100 percent tequilas are referred
to as “100 percent Tequila” while the others are called “Tequila”.
Another requirement for the spirits to be called tequila is that they have to be bottled
in Mexico. This has been laid down by Direccion General de Normas, which is the
federal office controlling tequila production.
1. Blanco Tequila
Blanco tequila is tequila in its purest form. Legally it is any tequila that has not been
aged for at least sixty days. They are usually stored in stainless steel tanks for a short
period before bottling, though in some exceptions they are stored in white oak casks.
2. Respado Tequila
Respado translated literally means “rested”. By law they must be aged for a minimum
of sixty days, though they are almost always aged for at least one year. The color of a
respado ranges from light straw to golden. The main difference between a respado and
an anejo is that aging in a respado is done so as to make the product softer and to
oxidize the alcohol. This is different from anejo, where the main impact on the tequila
from its aging is the transfer of the wood’s characteristics to the tequila. Thus the
resting period is shorter for a respado.

6. 3. Anejo Tequila
Anejo translated literally means “aged”. According to law, an anejo must be aged for
a minimum of one year and the aging should take place in government sealed barrels
that are no more than 600 liters in capacity. Muy Anejo infers to a product that is
“very aged”.
4. Joven Abocado (Gold) Tequila
This is the “gold” category of tequilas, which are almost always produced as mixed
tequilas. Today, more than half of all tequila exported is joven abocado or gold
tequila. It is an unaged blanco to which additives or colors are added after the
distillation process.
5. Mezcal
Tequila is actually a type of mezcal, which is a generic term for the agave spirit. The
name mezcal is derived from the Nahtual Indian word, meaning “roast agave”. It has a
more powerful and smokier nose than tequila, and is more pungently earthy, spicy and
herbaceous on the palate. Mezcal is primarily produced in the region of Oaxaca in the
south of Mexico. Traditionally Mezcal was single distilled, though double distillation
in pot stills is now the norm. Despite mezcal’s numerous merits, it has always been
most notable for containing a worm called gusano in each bottle. It is drunk along
with the spirit and is believed to be a part of a macho ritual. Another possible
explanation for the addition of the worm is to show the “proof” content of the alcohol
in the drink. The worm is also considered to be an aphrodisiac – which may stem
from its suggestive shape.
6. Sotol, the Spirit of Chihuahua
This traditional specialty of Chihuahua is rarely seen in any other part of Mexico. The
drink is made from a variety of agave called the Sotol plant. The process of making of
sotol is quite similar to that of tequila and so is the flavor of the end product.
7. Pulque
Having been around for more than 2000 years, pulque has continued as a Mexican
specialty. It has an alcoholic content of 5-6 percent.

7. AREAS OF PRODUCTION
The regions that have been demarcated by the Mexican government for tequila
production are
1. Jalisco
2. Nayarit
3. Michoacan
4. Guanujuato
5. Tamaulipas
Out of these, Jalisco and Tamaulipas are the only two states currently producing
tequila.
TEQUILA COCKTAILS
Margarita
White Tequila 2 oz.
Triple Sec 1 oz.
Lime Juice 1 oz.
Coarse salt
Lime wedge
Blue Shark
White Tequila ½ oz.
Vodka ½ oz.
Blue Curacao ½ oz.
Combine all ingredients in a cocktail shaker with cracked ice, shake, strain and
serve.
Tequila Mockingbird
White Tequila 2 oz.
White Crème de menthe 1 oz.
Lime juice 1 oz.

8. Combine all ingredients with cracked ice, shake, strain and serve.
THE GROWING MARKET OF TEQUILA
Long established as the national drink of Mexico, tequila is now becoming an
international phenomenon, as distillers redefine its niche in the market by combining
a centuries old heritage with a more experimental, creative approach. The results are
some sensational tequila that capitalizes on the characteristics of the agave – earthy,
vegetal, herbaceous and even fruity notes – which can be further enhanced through
barrel aging.
Meanwhile, the growing popularity of Mexican and Tex-Mex food is helping to show
the how well tequila can partner its national as well as international, cuisine. The
current fashion for cocktails is another asset, with tequila thriving on its mix ability,
and the Margarita now established as an icon of the cocktail set.
DRINKING AND TASTING TEQUILA
The increasing awareness of tequila’s distinct categories and virtues of its better
quality products has changed the way people are drinking tequila. During the times
when choices were not as varied as they are now, the image of slamming shots might
have been a fair portrayal of typical tequila consumption. Now tequila has become a
premium spirit worthy of both savoring and combining with other fine ingredients for
consumption.

9. Shots - In Mexico, tequila is often served straight, in shot glasses that are taller and
more tapered than the regular shot glasses. A second glass containing a sangrita
chaser often accompanies the shot. Sangrita is a spicy mix of equal parts of orange
juice and tomato juice; Lemon juice or limejuice; salt and a hot chilly pepper sauce.
Though this method is good for some occasions, a shot glass will not provide you
with the greatest opportunity to enjoy the nuances of tequila
Straight: - Generally, anejos are consumed like other luxury “brown” spirits. Some
people prefer them on the rocks as their cocktail of choice in the same way that they
might consume a single malt. Some also believe in drinking the tequila in a brandy
snifter.
On the Rocks - Blancos and respados can be consumed either on the rocks or as
‘shots’.
The true history of the worm in the bottle
In 1940, Jacobo Lozano Paez started a small bottling facility to produce mezcal. In
1950 he discovered that the maguey (agave) worms gave the mezcal a different flavor.
This is how got the idea to give his product a distinctive marketing touch; adding a
worm to the beverage and including with the bottle a small sack of salt, seasoned with
the same larva, dehydrated and ground.

10. Shots - In Mexico, tequila is often served straight, in shot glasses that are taller and
more tapered than the regular shot glasses. A second glass containing a sangrita
chaser often accompanies the shot. Sangrita is a spicy mix of equal parts of orange
juice and tomato juice; Lemon juice or limejuice; salt and a hot chilly pepper sauce.
Though this method is good for some occasions, a shot glass will not provide you
with the greatest opportunity to enjoy the nuances of tequila
Straight: - Generally, anejos are consumed like other luxury “brown” spirits. Some
people prefer them on the rocks as their cocktail of choice in the same way that they
might consume a single malt. Some also believe in drinking the tequila in a brandy
snifter.
On the Rocks - Blancos and respados can be consumed either on the rocks or as
‘shots’.
The true history of the worm in the bottle
In 1940, Jacobo Lozano Paez started a small bottling facility to produce mezcal. In
1950 he discovered that the maguey (agave) worms gave the mezcal a different flavor.
This is how got the idea to give his product a distinctive marketing touch; adding a
worm to the beverage and including with the bottle a small sack of salt, seasoned with
the same larva, dehydrated and ground.