More Than a Drink: Tequila’s Story Begins Centuries Ago
Before tequila became the celebrated spirit we know today, it was an ancient ritual beverage, born from the ingenuity and reverence of Mexico’s indigenous peoples.
Long before the Spanish set foot in the Americas, the native peoples of what is now Jalisco were already fermenting the sap of agave plants into a mildly alcoholic drink called pulque.Pulque was thick, milky, and sacred—consumed during religious ceremonies and believed to be a gift from the gods. Agave itself was considered divine, called "the tree of wonders" because of its many uses: for food, fiber, shelter, and of course, drink.The Spanish arrival in the early 1500s changed everything. Familiar with distillation techniques (learned from the Moors), the conquistadors sought stronger spirits than the light fermentation of pulque. Using crude mud stills and copper pots, they began distilling fermented agave juice—giving birth to the earliest forms of what we now recognize as tequila.By the 1600s, full-scale production had taken off near what is now the city of Tequila in Jalisco. In 1608, the colonial governor even issued the first license to produce mezcal wine, as early tequila was known. Thus began the formal relationship between agave spirits and the Mexican economy.
The Evolution of Tequila Through the Ages
1700s: The Birth of Big Names
Some of Mexico’s most historic tequila families, like Cuervo and Sauza, trace their roots back to the 18th century. These families formalized tequila production, establishing commercial distilleries and helping move tequila from local drink to a nationally celebrated product.
1800s: Tequila Becomes a Symbol of Mexico
During Mexico’s War of Independence (1810–1821), tequila transformed from a colonial product into a symbol of national pride. Locally produced, deeply rooted in indigenous culture, and tied to Mexico’s agricultural heartland, tequila became a patriotic drink in contrast to imported European spirits.By the late 1800s, tequila was being exported abroad, especially to the United States, marking the beginning of its global journey.
1900s: Regulation, Innovation, and International Fame
The 20th century saw huge changes:
- Official Denomination of Origin (1974): Like Champagne or Cognac, tequila became a protected designation, meaning only certain regions in Mexico could legally use the name.
- Introduction of Mixtos: Cheaper tequilas made with mixed sugars appeared, often giving tequila a reputation for harshness outside Mexico.
- Premiumization Movement: Brands like Tapatio and craft-focused producers fought to revive traditional methods, focusing on 100% blue Weber agave tequilas.
By the late 1990s and early 2000s, tequila was undergoing a renaissance, with consumers seeking out authentic, small-batch tequilas crafted with heritage and care—like today's Mijenta, Tapatio, Libelula, and Los Valores.
The Cultural Importance of Tequila in Mexico
In Mexico, tequila is woven into the fabric of life—birthdays, weddings, national holidays, and even funerals often include a glass of tequila raised in celebration or remembrance.In 2010, UNESCO declared the agave landscape of Tequila a World Heritage Site, recognizing both the scenic beauty of the fields and the cultural significance of the drink itself.Tequila is more than just alcohol in Mexico—it’s family, history, pride, and craftsmanship in liquid form.
The Agave Plant: Tequila's Unsung Hero
Tequila starts and ends with agave. And not just any agave—blue Weber agave, a spiky, beautiful plant that takes 6 to 8 years (sometimes longer) to mature before it’s ready for harvest.Each plant is painstakingly harvested by jimadores, skilled workers who use a coa (a sharp, flat-bladed tool) to cut away the leaves and expose the piña—the heart of the plant.The sweeter and richer the piña, the better the final tequila.
Brands like Mijenta and Tapatio are meticulous about sourcing mature, high-sugar-content agave, ensuring the natural flavors of the land come through in every sip.
A Quick Guide: How Tequila Is Made
- Harvesting: Agave piñas are dug out by hand.
- Cooking: Traditional ovens (hornos) or autoclaves bake the piñas, converting starches into fermentable sugars.
- Crushing: The baked agave is shredded to extract its sweet juice (aguamiel).
- Fermentation: Natural yeasts turn sugars into alcohol.
- Distillation: Typically two rounds in copper or stainless steel stills.
- Aging: (Optional) in oak barrels for Reposado, Añejo, and Extra Añejo tequilas.
- Bottling: Blanco tequilas go straight to bottle after distillation and resting.
Throughout this process, quality decisions—like slow roasting, natural fermentation, and patient aging—define the final tequila’s complexity and character.Brands like Libelula cleverly blend young and lightly aged tequila, balancing agave brightness with smoothness and depth. Meanwhile, Los Valores sticks to time-honored methods that produce tequilas with clarity and freshness.
Spotlight on Some Tequilas You’ll Meet at Our Tastings
- Crafted sustainably, with a B-Corp certification.
- Flavors: Floral, herbal, with notes of honey, vanilla, and tropical fruit.
- Must-Try: Mijenta Blanco for pure agave expression or Añejo Gran Reserva for luxurious sipping.
- Designed for cocktail versatility.
- Flavors: Fresh lime zest, black pepper, soft vanilla.
- Must-Try: Libelula Joven—perfect for margaritas and Palomas.
- Legendary in Mexico for its traditional, robust style.
- Flavors: Roasted agave, white pepper, earthy herbs.
- Must-Try: Tapatio Blanco neat or Reposado over ice.
- Pure, unadulterated, highlighting the highland terroir.
- Flavors: Bright citrus, cooked agave, clean minerality.
- Must-Try: Los Valores Blanco for an easygoing but authentic sip.
How to Get the Most Out of a Tequila Tasting
- Start Light: Begin with Blancos to taste pure agave, then move to aged tequilas.
- Use a Proper Glass: A Glencairn, copita, or even a Champagne flute helps concentrate aromas.
- Sip, Don't Shoot: Allow the tequila to coat your palate and evolve.
- Ask Questions: Distillation style, agave source, fermentation time—they all affect flavor.
- Trust Your Senses: Everyone’s palate is unique. There’s no wrong way to enjoy tequila if you're savoring it.
Final Thoughts: Raising a Glass to Tequila
Tequila is history, community, craftsmanship, and celebration, bottled with care and spirit.
It’s a gift from Mexico to the world—and it's about so much more than the stereotypes.With brands like Mijenta, Libelula, Tapatio, and Los Valores, we’re witnessing a golden age of tequila—where respect for tradition meets a drive for quality and innovation.This May, as we raise a glass together during our in-store tastings, we invite you to discover tequila not just as a drink, but as an experience.Come sip the sunshine, the soil, the soul of Mexico. And bring a friend—after all, tequila is always better shared.
Tequila Cocktails: Beyond the Margarita
While the Margarita remains king, tequila’s versatility shines across countless cocktails.Here’s one of our favorites for this May's tasting celebrations:
The Jalisco Mule
Ingredients:About Tequila
- 2 oz Los Valores Blanco or Libelula Joven
- ½ oz fresh lime juice
- ½ oz agave syrup
- 3–4 oz ginger beer
- Lime wheel and mint for garnish
Instructions:
- Build all ingredients in a copper mule mug or highball glass with ice.
- Stir gently.
- Garnish with mint and a lime wheel.
Zesty, spicy, refreshing—perfect for summer days and tequila tastings alike.
