Let’s get something straight. Tequila isn’t sitting on a shelf, waiting to be picked.
It’s alive with history, shaped by generations who knew patience was the secret ingredient. Every sip carries the sun, the soil, and the hands that crafted it. So how does a spiky desert plant transform into liquid gold?
Let’s break it down.
What Is Tequila?
What is tequila? More than just a spirit, it stands on its own as a symbol of Mexican heritage. Rooted in culture and history, it follows strict regulations to guarantee authenticity and quality. This is a spirit with character, depth, and a story in every drop.
The Role of Blue Agave in Tequila
No agave, no tequila.
Simple.
But not just any agave earns a spot in the bottle. Only Blue Weber agave makes the cut, and it doesn’t rush the process. It takes at least seven years to reach perfection, soaking up the land before it’s harvested. That slow growth is what creates the bold, complex flavors worth savoring. If what’s in your glass has been blended with fillers, you’re missing out. The real deal is worth the wait.
History of Tequila
Tequila wasn’t born in a boardroom. Its roots run deep, tracing back to the indigenous peoples of Mexico who knew the power of the agave plant long before distilleries existed.
Early Use of Agave by Indigenous Peoples
Before tequila became the refined spirit we know today, the agave plant was sacred. Indigenous communities fermented its sap into pulque, a milky, slightly sour drink enjoyed in rituals and celebrations. They saw agave as a gift from the gods, and honestly? They weren’t wrong.
It wasn’t until Spanish conquistadors arrived and introduced distillation techniques that tequila as we know it began to take shape. Read the full history here.
What Is Tequila Made From?
Ever wondered what is tequila made from? Tequila doesn’t get its character from artificial flavors or gimmicks. It all starts with the heart of the agave plant.
Blue Weber Agave as the Key Ingredient
Blue Weber agave is the only one certified for tequila production, and its naturally high sugar content makes it perfect for fermentation. Its distinct flavors range from earthy and herbal to sweet and citrusy, depending on how it’s grown and processed.
Importance of the Piña (Agave Heart)
The piña is where the magic happens. This massive, pineapple-shaped heart of the agave is harvested, cooked, and crushed to extract its rich, sweet juices. It’s the essence of tequila, the part that carries all the natural sugars needed for fermentation. Without the piña, there’s no tequila. Just a pretty plant in the desert.
Can’t wait to try your first bottle of premium tequila? Click here.
How Tequila Is Made
Tequila doesn’t just appear in a bottle. It’s crafted, step by step, with a level of care that separates the great from the forgettable.
Harvesting
It starts in the fields, where jimadores (expert agave harvesters) carefully cut away the sharp leaves to reveal the precious piña. Timing is everything. Too soon, and the sugars aren’t fully developed. Too late, and the flavors are off.
Cooking in Autoclave Ovens
The piñas are slow-cooked to break down their starches into fermentable sugars. Traditional brick ovens give a deep, caramelized flavor, while autoclave ovens speed things up without sacrificing quality. Either way, the goal is the same: draw out every bit of sweetness from the heart of the plant.
Extraction
Once cooked, the piñas are crushed to release their rich juice, known as aguamiel. This can be done the old-school way with a tahona, a massive stone wheel, or with modern machinery.
The goal? Extract every drop of liquid gold without losing the soul of the plant.
Fermentation
The juice is transferred into fermentation tanks, where wild or cultivated yeast kicks off the transformation. This is where the magic happens, as natural sugars convert into alcohol, developing the complex flavors that make each tequila unique.
Distillation
Next, the liquid is double-distilled, sometimes even triple-distilled for extra purity. The first run removes impurities, while the second refines the flavor. Copper stills bring out a richer taste, while stainless steel keeps it crisp and clean.
Filtration
Some tequilas are filtered to remove any remaining impurities, leaving behind a smooth, refined spirit. The level of filtration depends on the desired style. Some producers keep it minimal to preserve depth, while others go for ultra-clean clarity.
Aging in Red Wine Barrels
Aging is where tequila develops personality. While some tequilas rest in oak, others, like Celosa, age in red wine barrels, infusing them with subtle fruit and spice notes. Time spent in the barrel deepens the flavor, creating something that’s smooth, layered, and unforgettable.
We wrote a full guide on how tequila is made, just for you. Click here to read.
Types of Tequila
Not all tequila deserves your glass. Some are smooth and complex, some are bold and untamed, and some? Let’s just say they peaked in college and should stay there.
100% Agave vs. Mixto
This is where we separate the stars from the understudies. 100% agave tequila is the real deal. Pure Blue Weber agave, no sneaky fillers, no nonsense. Mixto? Only 51% agave, with the rest padded out by mystery sugars. If you care about what you’re drinking (and you should), stick to the 100% agave. Anything less is tequila in name only.
Tequila Blanco (Silver/White)
Blanco doesn’t pretend to be anything it’s not. Freshly distilled and straight into the bottle, this tequila is crisp, vibrant, and full of bright agave flavor.
It’s got attitude, a little bite, and makes a mean cocktail. If you like things clean and unfiltered, this one’s for you.
Tequila Joven (Gold)
Joven is the wild child—part Blanco, part aged tequila, sometimes just Blanco with added colors and flavors (which we do not stan).
A well-made joven can bring balance and complexity, but always check the label. Some brands love to sneak in things that have no business being there.
Tequila Reposado (Rested)
A little patience pays off. Reposado gets at least two months in oak barrels, mellowing out while picking up whispers of vanilla, caramel, and spice. Think of it as the perfect in-between, still agave-forward but begging to be sipped.
Tequila Añejo (Aged)
Añejo has been through things. Aged for at least a year, it trades its youthful fire for deep caramel, dark chocolate, and toasted oak. Smooth, refined, and dangerously sippable.
If you love whiskey or cognac, this is your tequila soulmate.
Tequila Extra Añejo (Extra Aged)
Luxury, darling. Extra añejo spends a minimum of three years in the barrel, developing a complexity that demands your full attention. Dark chocolate, dried fruit, warm spices; it’s rich, velvety, and entirely too sophisticated to be rushed. This is tequila to linger over, not throw back.
Pink Tequila
A little unexpected, a lot unforgettable.
Aged in red wine barrels, pink tequila has a stunning rosy hue and a touch of fruitiness layered over its agave heart. It’s smooth, refined, and effortlessly cool, just like the person drinking it.
Get your very own bottle of pink tequila here.
How to Drink Tequila
Drinking tequila is an art and there’s a way to do it right.
- Neat or on the rocks?
If you’re drinking a high-quality tequila, neat is the way to go. No distractions, just pure agave brilliance. If you need a little chill, a single rock will do the trick.
- Cocktails done right.
Blanco? Margarita’s best friend. Reposado? Perfect for an elevated Paloma. Añejo? Old Fashioned, but make it tequila.
- Skip the lime and salt.
Good tequila doesn’t need a cover-up. If you must, try a slice of orange—it enhances the natural sweetness without overpowering.
Tequila vs. Mezcal
They’re cousins, not twins. Both come from agave, both are deeply rooted in Mexican tradition, but their differences are what make them special.
Agave Type
Tequila sticks with Blue Weber agave, but mezcal? It plays the field. Made from various agave species, mezcal has a range of flavors from earthy to smoky, depending on the plant and process.
Production Regions
Tequila hails mostly from Jalisco, while mezcal spreads its roots across several Mexican states, each bringing its own flair. If tequila is the polished city dweller, mezcal is the free spirit exploring the mountains.
Here’s a deeper read into tequila vs mezcal.
Tequila’s Legacy
Tequila is a cultural icon. From its indigenous roots to its global status as the life of the party, it carries centuries of tradition in every bottle. When you’re sipping tequila,you’re part of a story that began long before you picked up the glass and will continue long after. And that? That’s something worth raising a glass to.
If you want a tequila that honors tradition while redefining smoothness, Celosa is the one to reach for.
