Tequila Facts

• 1996 - There were 46 distilleries in Mexico making over 300 labels.
• 2000 - There were 76 distilleries in Mexico making over 500 labels.
• Today - There are 89 distilleries in Mexico making over 617 labels.

The Price of Agave

• 1997      $80.00 per metric ton
• 2001      $2000.00 per metric ton
• The average pay for a jimador is 500 pesos a month (approx. $50.00).

The agave is classified as a succulent - definitely not a cactus. Agave belongs to the agave family of the flowering plant liliales.

There are over 200 different classified types of agave; there may be 400-500 actual different types. 

In 1902, the blue agave was classified by the botanist Weber.

Weber blue agave ranges in height from five to eight feet and has a diameter between eight and twelve feet.

Weber blue agave weighs between 100 and 200 pounds, but may be as large as 500 pounds.

It takes 8-12 years for the agave to be ready for harvest. 

For 1 liter of 100% agave tequila, it takes about 15.4 of pina. The average pina can make about one case of liters. The average pina weights about 185 pound.

What is Tequila? 

Tequila is Mexico’s national spirit. Like all other alcoholic products, it is derived from fermentable sugar. But tequila is unique in that its source of sugar is the Blue Agave plant. 

Much like cognac, which can only be produced in the Cognac region of France, tequila must be produced within certain designated areas of Mexico, most notably, the State of Jalisco. The spirit takes its name from the colonial town of Tequila. 

Ingredients / Production 

The basic process for gathering agave juice and distilling it into tequila has not changed much from colonial times. The blue agave must still be harvested by hand due to the special skills required.

The base for Tequila is the Weber Blue Agave. Tequila is a spirit distilled from the juice of cooked Blue Agave. It may only be produced from the Weber Blue Tequila grown in the Mexican state of Jalisco near the town of Tequila. Five bordering stated are also legal for plant cultivation. See attached list. 

The Blue Agave takes 8 to 12 years to grown. Once grown, a Jimador chops the plant from soil. Now, the Blue Agave is called a pina and looks like a large pineapple. A pina’s average weight is about 185 pound. The pinas are collected and transported to a distillery where they are cooked to convert the starch to sugar within the plant. After they are baked in the oven, they are crushed. The sugar-laiden juice (“aguamiel” of “honey water”) from the crushing, is fermented and then distilled twice to raise the alcohol content.

The Two Types of Tequila 

100% Blue Agave Tequila - 100% of the sugars come from the Blue Agave plant and give the tequila a more intense agave flavor. It may only be bottled in Mexico within designated regions. 

Mixto Tequila - At least 51% of sugars must come from Blue Agave; the rest can come from other sources. Mixto has a softer, more subtle agave flavor. It may be shipped in bulk and bottled in other countries.

The Four Classifications of Tequila

These classifications arise out of the aging technique used: 

Blanco / Silver - It is clear tequila that is not aged. Its fresh, flavor is the most direct expression of agave. Blanco is a great choice for mixed drinks and is the base for all other tequilas. By comparing Blancos, one can get a good comparison between the “house styles” of various distillers. 

Joven / Gold - This is an un-aged tequila to which select cane sugar or caramels have been added to create a rich, tawny color. It is best suited for mixed drinks. It tastes a little sweeter than Blanco with caramel aromas. 

Reposado / Rested - This tequila is aged in wood tanks or barrels for at least 2 months. Pale straw in color and mellower than the Blancos and Jovens, it provides smooth mixability for more sophisticated cocktails or can be enjoyed straight. 

Anejo - Anejo must be aged in oak barrels for 12 months or more. It is gold to amber in color and has a soft, smooth, complex flavor brought on by its marriage with the aromatic wood. This is the tequila to sip slowly and appreciatively just as one would a fine cognac or armagnac. This is a wonderful after-dinner drink or in a margarita or mixed drink.   

Combining the four classifications of tequila with each of the two types would give eight varieties of tequila, but in practice, one of the classifications is virtually never combined with one of the types, so there are actually seven varieties.

The Seven Varieties of Tequila

1. 100% Agave Blanco

2. 100% Agave Reposado

3. 100% Agave Anejo

4. Mixto Blanco

5. Mixto Reposado

6. Mixto Anejo

7. Mixto Joven Abocado

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