The Origin and Evolution of Tequila
The Ancient Roots of Tequila
Tequila’s story began between 250-300 A.D. when the Aztecs harnessed the agave’s nectar to create a sacred beverage named ‘pulque.’ This drink held immense significance in the Aztec civilization, being associated with two revered deities – Mayahuel, the maguey goddess, and her consort Patecatl, the deity of pulque. Their bond was celebrated through the medium of alcohol. Stone inscriptions from around 200 A.D. bear the first evidence of pulque, but its popularity surged after an unexpected encounter with the Spanish.
Tequila's Tryst with the Spanish
The establishment of a trade path between Manila and Mexico marked a new chapter. By the 1600s, the Marquis of Altamira laid the foundation for a large-scale distillery, paving the way for the birth of Tequila, Jalisco.
Come 1758, the Cuervo lineage pioneered the commercial distillation of tequila. The tequila enjoyed today has its roots in these very distilleries, being derived primarily from blue agave – the most prized variety for tequila crafting.
As the 19th century drew to a close, the term ‘tequila’ was reserved for agave spirits from this distinct region. By 1902, tequila carved its unique identity, distinguishing itself from other agave derivatives. In a landmark decision in 1974, Mexico claimed exclusive rights over the term ‘ tequila,’ prohibiting other nations from crafting their own versions. From 2015 onwards, mixologists have been artfully blending this agave essence into more than just the classic Margaritas and Tequila Sunrises.
The Craft of Tequila Production
From Agave to Amber
At its core, tequila is born from the heated and fermented essence of the agave plant. While traditional production methods were painstakingly manual, modern technology has accelerated the process considerably.
The agave or ‘Maguey’ closely resembles a cactus. The sweeter, sugar-rich pina from mature agave plants yields a superior tequila.
Distillers’ preferences vary, with some opting for younger agave and others leaning towards older plants. The maturity level directly influences tequila’s character. Younger agave tends to yield a simpler tequila with grassy undertones, while older, over-ripened agave generates richer, sweeter tequilas with layered flavors.
The Distillation Process
Many premium tequila brands boast of their “estate grown” agave, like Celosa Tequila, indicating their cultivation on properties either directly owned or leased by the distillery, ensuring meticulous plant care.
Once harvested, the pinas undergo a cooking process. While traditional methods involved slow-baking in steam-powered ovens for extended periods, modern autoclaves, resembling massive pressure cookers, have taken over, completing the process within hours. Nonetheless, this swift cooking can sometimes scorch the sugars, imparting a mild bitterness.
The subsequent extraction employs contemporary roller mills to liberate the sugary juice. This liquid is then sieved, fermented, and distilled, each stage further refining the flavor.
For fermentation, the agave juice’s inherent sugars are transformed into alcohol using yeast. Depending on the desired tequila strength, the sugar content is adjusted. To earn the title of ‘tequila,’ a spirit must undergo at least two rounds of distillation. The crystal-clear ‘Blanco’ tequila emerges from the second distillation, ready for bottling.
Tequila's Diverse Portfolio
Tequila is majorly classified into two categories – pure agave and mixto. Their subsequent types indicate the aging period. For instance, Blanco, Joven, and Reposado variants age for under a year, while Cristalino and Curados witness extended aging.
Now, equipped with the rich backstory and intricacies of tequila, you might be itching to indulge in a tequila-filled evening! Don’t just dream about it—experience the legacy of tequila firsthand. Visit our shop now!
FROM JALISCO
