There is no spirit like tequila. It represents all that Mexico does and more. There is a ‘sexiness’ that all alcohols have that tequila shows more of than others.
Tequila is made from the agave plant, of which there are numerous varieties across Mexico and the world. Only one variety, the agave tequilana Weber azul, is used to make tequila. This noble plant is a member of the lily family and grows for 7 to 10 years under the hot Mexican sun before being harvested.
It is agave that gives tequila its unique flavor and its unique effect on the nervous system. The effect of tequila on our sobriety is the result of all those hours of sun energy stored in the agave. Tequila is a product of the earth and when produced correctly is a natural, health promoting beverage when taken in moderation (just like red wine). Tequila is a synthesis of the pre-Columbian Mesoamerican culture and Spanish culture. The Spaniards, upon arrival of what is now Mexico, found that the natives had an alcoholic beverage called pulque, about the strength of beer. These conquistadors brought with them the art and knowledge of distillation which they applied to this native drink. The result was called “Vino de Mezcal” (mezcal being the original name give to the agave), the first expression of what has now become tequila.
It has been mainly within the last 20 or so years that tequila has been developing into an internationally appreciated spirit. There are a number of requisites that must be satisfied before tequila can be certified. The agave variety used may only be the blue Weber tequiliana sort. The growing of the agaves and production of the tequila may only be done in a demarcated region, similar to the case of cognac. It must be distilled at least 2 times, and it must be produced under the strict supervision of the CRT – the Tequila Regulatory Council.