🌵 Tequila

Tequila is a regional Mexican drink made by distilling must from the agave species Agave tequilana Weber, blue variety (azul). Its rules are set by the standard NOM-006-SCFI-2012: strength from 35 to 55% vol. at 20 °C, and at least 51% of the sugars in the must must come from agave grown in the area of origin.

The standard has two categories. “100% de agave” is not enriched with other sugars and is matured and bottled at the plant of an authorised producer within the area of origin. Plain “Tequila” may contain up to 49% reducing sugars from other sources and, under certain conditions, may be bottled outside the area. The raw material is the heart of the plant, the piña.

By ageing, tequila is blanco or plata — unaged or less than two months in oak; joven or oro — a blend of blanco with aged tequila or with permitted additives; reposado — at least two months in oak barrels; añejo — at least a year in barrels of up to 600 litres; and extra añejo — at least three years in the same barrels.

Protection of the name was declared on 9 December 1974; it was Mexico's first appellation of origin. According to the Tequila Regulatory Council (CRT), the area covers 181 municipalities in five states: Jalisco, Michoacán, Guanajuato, Nayarit and Tamaulipas. In the EU, “Tequila” is protected by a 1997 agreement with Mexico and registered as a geographical indication; in the US it is a distinctive product of Mexico, bottled at 40% vol. or more.

Why it matters to you. The key item on the label is the category: “100% de agave” means only blue agave sugars, while without it part of the sugars may come from other sources. “Joven” and “oro” do not mean longer ageing — they mean a blend or additives. And remember: according to the WHO, there is no safe amount of alcohol.