Tequila is more than just a popular drink. It is a deep-rooted symbol of Mexican culture, craftsmanship, and tradition. Whether enjoyed as a smooth sip or the star of a festive cocktail, tequila has a story that stretches back centuries and a production process that is both an art and a science. Eddie’s Mexican Restaurant would like to invite you to take a journey into the history and artistry of making tequila, from the fields of blue agave to the glass in your hand.
Ancient Origins of Tequila
The history of tequila begins long before distilleries and fancy bottles. Over 1,000 years ago, the indigenous peoples of what is now Mexico discovered how to ferment the juice of the agave plant. This early drink was called “pulque” a milky, slightly alcoholic beverage used in religious rituals and celebrations by the Aztecs and other native civilizations. When the Spanish conquistadors arrived in the 1500s and ran out of their own brandy, they adapted native techniques and began distilling agave juice. The result, a stronger, clearer spirit that we now recognize as mezcal, and later, tequila.
What Makes Tequila Unique
Unlike other spirits, tequila has strict production rules and a deep regional identity. By law, true tequila can only be made in Mexico, primarily in the state of Jalisco, and select areas in four other states. It must also be made from blue Weber agave, a plant native to Mexico’s highlands and valleys.
The Art of Tequila Production
Creating high-quality tequila is a craft passed down through generations. Here’s a step-by-step look at how this beloved spirit is made:
Harvesting the Agave: The heart of tequila starts in the fields. Skilled farmers called jimadores harvest mature blue agave plants each taking 6 to 10 years to grow. Using a special tool called a coa, they strip away the leaves and extract the piña the core of the agave, which looks like a giant pineapple.
Cooking the Pinas: The pinas are slow-cooked in large ovens to break down their starches into fermentable sugars. This process can take up to 48 hours in traditional methods.
Extraction: Once cooked, the piñas are crushed to release their sweet juices. Traditionally, a tahona was used. Today, modern roller mills are more common.
Fermentation: The extracted agave juice, called mosto, is placed into fermentation tanks where natural or added yeasts convert the sugars into alcohol. This can take several days and produces a beer-like liquid called pulque.
Distillation: The fermented liquid is distilled, usually twice, in copper or stainless-steel stills to refine the alcohol and concentrate the flavors.
Aging: Depending on the type of tequila, the spirit may be aged in oak barrels to develop smoother flavors:
• Blanco: Unaged or aged less than 2 months; fresh, bold agave flavor.
• Reposado: Aged 2 to 12 months; balanced and slightly oaky.
• Anejo: Aged 1 to 3 years; rich, smooth, and complex.
• Extra Anejo: Aged over 3 years; dark, luxurious, and full-bodied.
Cultural Importance of Tequila in Mexico
Tequila is more than a drink, it is a national treasure and a cultural icon. It is deeply tied to Mexican identity and pride, often enjoyed during celebrations, family gatherings, and rituals. In 1974, the Mexican government granted tequila Denomination of Origin status, ensuring it would be recognized globally as an exclusively Mexican product just like Champagne is to France. The town of Tequila, Jalisco, is now a UNESCO World Heritage Site and a must-visit destination for tequila lovers.
Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV & Henderson, NV)
Next time you enjoy a shot of tequila or a freshly made margarita, remember that you’re not just sipping a drink. You’re tasting a history of craftsmanship, culture, and celebration that dates back centuries. Looking for a great time, great food and tasty glass of tequila? Come on down to Eddie’s Mexican Restaurant today.
