The cultural elements that Mexico expresses are world renowned; the music (Mariachis), the food (Caesar salad), the art (Frida Kahlo, her husband Diego Rivera and his contemporary muralists), its beers (Corona), its revolution (Viva Zapata!) and of course, Tequila (along with its cocktail – the Margarita).
The agave plant’s uses can be dated as far back as 12,000 years ago where ancient Mesoamericans would use the fibres for construction material, clothing and tools. The sweet, milky juice from the agave – aguamiel – was fermented to make pulque. When the Spanish arrived, they brought with them the art of distillation. They took this art and applied it to the agave. This has evolved into what we know today as 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.