Tequila is a spirit made from the agave plant. The United States and Mexican laws state that tequila can be made anywhere in Mexico, but it’s primarily made in the Mexican town of Tequila and has been produced from there since the 16^th century. Currently, the Tequila region harvests over 300 million agave plants each year. According to the CRT (Consejo Regulador del Tequila) list in 2008, there were between 850 and 900 registered brands of Tequila with the numbers increasing each year. In addition, the Distilled Spirits Council of the United States estimates that Tequila grows approximately 8.6% each year to top 100 million cases per year. There is particular growth among the premium Tequila segments.

By law, Tequila must contain 51% of blue agave spirits; the remaining 49% comes from corn or sugar cane spirits. Although there are 11 agave plants harvested for various *¹Mezcal/Spirits production, the blue agave plant is the only one used for Tequila.

The agave plant is hand harvested by Jimador's that use a tool called a (coa) to remove the spikes of the plant. The pina, which is the core of the plant, is then extracted. Agave plants can grow to be 6 feet tall and weigh as much as 150 pounds. So, it’s amazing to think that the fastest Jimadors’ can harvest a single agave plant in less than 20 seconds.  To learn more about Tequilas and Mezcal’s, take a look at Bar Ninja’s online classrooms.

Types of Tequila

There are two main types of Tequila. But, first they are split into 2 categories: 100% Blue Agave and Tequila Mixto (Mixed). Mixto Tequila contains a minimum of 51% Blue Agave and the remaining 49% are other sugars (cane alcohol). The additional products allowed in Mixto Tequilas are caramel color, oak extract flavoring, glycerin, and sugar based syrup. On January 6, 2006, it became legal to bottle Mixto tequilas outside of the Tequila territory.

Tequila Blanco - Silver - Plata - White

This is the Blue Agave in its purest form. It is clear and typically un-aged, where the true flavors, natural sweetness, and intensity of the Agave are present. It can be bottled directly after distillation or stored in stainless steel tanks to settle for up to 4 weeks. Some Blanco products are aged for up to 2 months in order to provide a smoother or "Suave" spirit.

Tequila Joven Abocado - Gold

This type is typical to Tequila Mixto, where colorants and flavorings have been added prior to bottling. These Tequilas are less expensive and are used in many bars and restaurants in mixed drinks.

Tequila Reposado

Reposado Tequila is aged in wood barrels or storage tanks for approximately 2-11 months. The spirit takes on a golden hue and the taste becomes a good balance between the Agave and wood flavors. Some Tequila’s are aged in bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit.

Tequila Añejo

After aging for at least 1 year, Tequila can then be classified as an "Añejo". The distillers are required to age Añejo Tequila in barrels that do not exceed 600 liters. This aging process not only darkens the Tequila to an Amber color, but enhances the flavor to a much smoother, richer, and more complex taste.

Tequila Extra Añejo

In the summer of 2006, a new classification for was added. If tequila has been aged for more than 3 years, it now receives the label, “Extra Añejo." As you may know, this type of Tequila follows the same rule as an "Añejo" in that the distillers must age the spirit in barrels or containers with a maximum capacity of 600 liters. After the aging process, the alcohol content must be diluted by adding distilled water. The extended aging process changes the Tequila in color and taste. It becomes richer in both color and taste and becomes difficult to distinguish from other high quality aged spirits. The Extra Añejo tequila can be described as smooth and complex to your palate.

*Mezcal is different from Tequila in that it is made with 100% agave spirits and can be derived from any of the 11 agave plants.