Tequila has an “appellation of origin.” Like champagne, cognac, and some wines, tequila can only be produced in five regions in Mexico: Guanajuato, Michoacán, Nayarit, Tamaulipas, and Jalisco. The largest producer by far is Jalisco.
To be classified as tequila, a spirit must be at least 51% derived from blue agave (with the rest made up from another neutral spirit), though many brands today up the ante and use 100% blue agave
Only the agave heart is used to make tequila. The hearts of the plant, also known as the piñas, are cut out, cooked, ground down, and fermented to make tequila. Agave tequilana weber, or blue agave, take between 8 and 12 years to harvest and can grow as much as 7 feet tall.
As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years.
Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila.
There is no worm in tequila, that is Mezcal, which is a whole different animal.
While taking a shot with lime and salt (known as tequila cruda) is common in the United States, those in Mexico often prefer to savor their tequila neat like whiskey. Or try this: Tequila neat…with a tomato juice chaser.
Tequila has an “appellation of origin.” Like champagne, cognac, and some wines, tequila can only be produced in five regions in Mexico: Guanajuato, Michoacán, Nayarit, Tamaulipas, and Jalisco. The largest producer by far is Jalisco.
