Tequila is fermented & distilled alcoholic beverage made from the blue agave plant and produced in specific geographic area of Mexico known as Tequila, which is within the state of Jailisco (about 40 miles northwest of Guadalajara) and parts of the states of Michoacan and Nayarit. If produced outside these geographical limits, it is called mescal (By government decree 9dec, 1974). Tequila has become synonymous with the culture and heritage of Mexico.

Tequila is made from the blue agave plant, which is a member of the lily family. The agave species have 400 varieties; occasionally called the maguey is often confused with cacti. Agave plants are distinguished by the succulence of the leaves rather than the stems. The agave is known in the USA as century plant or aloe, because it was mistakenly believed to bloom once after every 100 yrs.


Tequila is a descendant of first alcoholic beverage produced in North America. Origin of which is interwoven with Aztev history. Aztec were drinking wine like liquid called Pulque.  Spaniards brought the art of distillation to Mexico in the early 1500s.

In 1758, the King of Spain granted Jose Antonia de Cuervo, the father of tequila, a parcel of land in the town of Tequila to grow agave and produce tequila. Two centuries later, Jose Cuervo tequila still comes from the same fertile volcanic soil and is still in the hands of the original descendants of the Jose Cuervo family.

HARVESTING- Blue Agave grows on red lava soil. Due to a unique combination of altitude, soil conditions, humidity, annual rainfall, average temperature and exposure to the sun, southwest Mexico is the only known place in the world where Agave azul (or blue agave) grows naturally. It takes up to 8 – 12 years for a Blue Agave plant to mature. Jimadors are the workers who harvest agaves. The Jimadors use tools such as a coa (a steel-tipped spade/ Hoe) to un root the Blue Agave plant from the unique lava red soil, and a machete to cut the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called Pina. The Pina, weigh 70-75kg, are then shipped to a distillery to begin the tequila-making process. 7kg of pine is required to make 1lt. of 100% Blue Agave tequila


Tequila is made by cutting away the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called Pina. The Pinas, which are comprised of pure starch, are steamed in stone ovens, traditionally called “Horno” for about 24 – 36 hours at temperatures reaching 80 – 95 degree Celsius. A raw Pina has a pale yellow color and is virtually odorless. In comparison, a cooked pina possesses a brown-orange colour and emits a sweet, candy-like scent. Cooked Pinas are then crushed in three pressing mills, called “Tohana” in order to extract the agave juice. The juice is called Aguamiel or honey water.

  • Fermentation- The Aguamiel (honey water) is combined with select yeasts and placed in a vat, resulting in a variety of by-products that include alcohol and methanol. The fermentation process is dependent upon climate. Some producer mix cane sugar (up to 49%) to speed up the fermentation. This type of tequila is called “Mixto”
  • Distillation-After fermentation it goes for double pot still distillation (104US –106US proof). Tequila may be aged or unaged, usually bottled at the 80US-86US proof for US consumption.
  • Aging- According to Mexican law, distilled tequila must be aged in oak barrels.
    • Blanco (white) tequilas must be aged for 14 – 21 days, and
    • Oro (gold) tequilas are aged up to two months,
    • Reposado (rested) tequilas are aged up to one year and the old tequilas,
    • Anejos (aged) is aged for at least one year. Unlike other spirits, the tequila-aging process is maximized after 6 – 10 years.


In order to preserve tequila’s integrity and protect their national treasure, the Mexican government formulated NORMAS in the 1970s to establish and govern tequila standards of production. These are the set of rules and regulations decided by the Mexican government currently known as Norma Official Mexican De Calidak(NOM). By law, tequila must meet the following criteria

  1. It must be made from 100 percent natural ingredients
  2. It must be produced with no less than 38 percent alcohol by volume (ABV)
  3. It must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas
  4. The fermented agave juice must be distilled twice and the finished product must result from the agave juice processing
  5. The final product must be produced form no less than 51 percent reduced sugars from the blue agave
  6. It must be labeled with ‘Hecho en Mexico’ (made in Mexico), ‘NOM’ (Norma Official Mexicana), the producer’s four-digit registration and identification number and the tequila’s age (Blanco, Oro, Resposado, Anejo).


Jose CuervoMonte AlbunCon Guseno (Worm Inside)SauzaMariachi
CaminoDon Julio1921HerraduraJamidor


Tequila is served cold and straight in a small shot glass. Then season your tongue with citrus and salt, by first squeezing a wedge of lime and then pouring salt on to the back of the hand and licking at me each turn. The hand should be held at a 45-degree angle away from the body, with the thumb extended downwards, and the juice and salt deposited along the groove between the thumb and forefinger. Tequila is then thrown back in one gulp like schnapps, carrying the seasoning with it.

MESCAL OR MEZCAL is one of Mexico’s alcoholic drink (pale in color) made from the juice of Agave Tiquelano. The juice is fermented to make a beer called Pulque (5-6%) alcoholic strength. It is distilled by a continuous method of distillation. Mescal is often bottled with pickled agave worm (caterpillar of night butterfly) in the bottom of the bottle. It is intended to be eaten as last drink is poured out. Worm-eating encourages the heroism in those already brave enough to swallow.

Note– Pulque is a milky white alcoholic beverage fermented from an Agave plant juice (locally consumed).

Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...