Tequila was first produced in the 16th century in the town of Tequila, which is located in the state of Guadalajara. The Blue Weber Agave (or agave azul) originally made Tequila and is still in use today.
The Aztecs first used the agave plant to make a drink called pulque. This drink was made by fermenting the sap of the agave plant, and it was used for religious and ceremonial purposes. When the Spanish conquistadors arrived in Mexico, they began to make their own version of pulque, which they called mezcal. The Spanish settlers quickly popularized Mezcal by distilling the same agave sap used for its production.
Now, Mezcal has become especially very fashionable in recent years but mainly in Oaxaca because of la guelaguetza.
The agave forms thin, almost flat leaves, with the center referred to as the “pineapple,” where the natural juice of tequila accumulates. This contains high levels of fructose and other properties. After 6-8 years wich is the the optimal maturity time, that gives the plant a rich sugar content, a basic ingredient for producing tequila.
After tequila requires at least two distillations and careful filtration to eliminate impurities and soften its taste.
Tequila is exclusively termed as such when producers in Jalisco, Nayarit, Guanajuato, Michoacán, and Tamaulipas craft it, as it is a distilled beverage from blue agave with a designation of origin.
Discover all the Tequila myths
The tequila should not be chilled. True. Reducing the temperature could cause the tequila to lose some flavors and aroma characteristics. However, its becoming popular to drink it cold. It will always depends on the taste of the consumer.
Serving real tequila with a worm in the bottle is a requirement. The worm, sometimes found in mezcal, is actually a moth larvae known as gusano de maguey. People say that the larva in the bottle started as a marketing tactic but some people say that adding it changed the flavor of the liquid. However its always fun to see people faces.
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