Definitions

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Definitions History

• tequila (n) distilled, fermented agave hearts
  produced in Tequila, Jalisco, Mexico
• Must be fermented from Agave tequilana (Blue
  Weber agave)
• Tequila is an internationally protected name
  like cognac or champagne certifying origin
  production method
• cp. Temequila from Temecula
• All tequila comes from 15 governmentt certified
  production facilities
• 100 distilleries produce 2000 brand names (cp.
  rum)
• After distillation, tequila is legally allowed to
  be exported in bulk and bottled by foreign
  companies
• Saves shipping, creates bottling jobs
• Must carry NOM certification of producer,
  distillery, year

• Timeline
• 1522 Conquistadors invade Central America
  waging war on Aztecs Incas. After their
  brandy runs out, they distill Aztec
  octli/pulque, making early tequila.
• c. 1600 Mass-produced distilled pulque
  centralizes around Tequila, Jalisco where the
  best agave grows.
• 1608 First tax on the new spirit!
• 1656 City of Tequila officially founded.
• c. 1880 Tequila exported to the United States
• 2000s TMA (tristeza y muerte de agave)
  causes large-scale agave shortage. Prices
  skyrocket and never really come down (cp. oil).

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Geography

• Originally, tequila could only legally originate
  from Tequila, Jalisco
• Increased demand caused agave from surrounding
  states of Tamaulipas, Guanajuato, Michoacan
  Nayarit to be allowed.
• Jalisco
• Derived from Aztec word for sandy surface
• Mountainous region with many valleys
• Tequila volcano erupted 200,000 years ago,
  leaving bed of volcanic soil now covered by sand.
• Sub-tropical climate
• 2 main regions
• Area around Tequila
• La Tierra Negra ? volcanic soil
• Agave matures in 7 years
• Los Altos de Jalisco
• La Tierra Roja ? iron-rich soil
• Agave matures in 8-12 years

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Production Styles

• Agave Cultivation
• Wild agave is a succulent plant that can grow 8
  feet tall and can live up to 50 years. It
  reproduces by growing a shoot with flowers on the
  end up to 20 feet high. The flowers are then
  pollinated by a native bat, fertilizing thousands
  of seeds. The plant then dies.
• Tequila Production
• Commercial agave starts to grow its shoot after 5
  years. The shoot is removed causing the heart or
  piña to grow larger, increasing the amount of
  sugar available for fermentation.
• Jimadores harvest the piña by hand. If
  harvested too soon, not enough sugar has been
  produced. If too late, the sugars have already
  been used to grow the shoot.
• Piñas are crushed to release the musto (cp.
  grape must) which is then fermented in oak or
  stainless steel and distilled 2-3 times.
• Tequila is then aged in oak (or not)

• Styles
• Mixtos 51 agave sugar by law remaining 49
  is made up of cheap glucose fructose from any
  source.
• Puro de agave made from 100 agave sugars
• Blanco / Plata white / silver
• Aged 0-2 months
• Joven young
• Blended Blanco with Reposado or Añejo
• Reposado rested
• Aged 2-12 months in oak
• Large oak barrels used (up to 20,000L)
• Añejo mature, aged
• Aged 1-3 years in oak
• Small oak barrels used (up to 600L)
• Extra Añejo
• Aged more than 3 years in oak
• New designation as of 2006