What Is Tequila Made Out Of + 5 Classic Tequila Cocktails

What Is Tequila Made Out Of?

Tequila is a distilled beverage made from the sweet sap of blue agave piñas. An ‘agave piña’ is the harvested heart of the agave plant, which somewhat resembles a pineapple, hence the name. 

While there are myriad species of agave plants, only one specific agave plant species is used to make tequila: Agave tequilana, commonly known as blue agave or agave azul.

In the Mexican tequila industry, only one specific cultivar of Agave tequilana, ‘Weber Azul, is used in tequila production. This specific cultivar is larger than regular Agave tequilana species and has a bluer hue to its foliage. 

The rich and sandy soils in the region surrounding Tequila City are ideal for growing the blue Weber agave plant, and it is where the drink was first produced.

Where Is Tequila From?

Just as real sherry should come from Spain’s Sherry Triangle, and true port wine should be from Portugal, authentic tequila should be from Mexico. But not anywhere in Mexico: according to the Mexican government, to be called ‘tequila,’ the distilled spirit must have been produced in the Mexican state of Jalisco, close to the city of Tequila, or from a few areas within the neighboring Mexican states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. 

What Does Tequila Taste Like?

Tequila’s signature flavor comes from the agave plant and, more specifically, from the Weber azul agave plant. This particular species of agave, grown in and around the Jaliscan Highlands, grows a little larger than other varieties and produces a high level of sugar.

Agave nectar, or agave syrup, is also produced from agave plants and is commonly used as a mixer in many cocktails. If you have an idea of how this tastes, you will also have an idea of how tequila tastes. However, not all tequila tastes exactly the same.

There are a few different types of tequila available (more on this later…), and the taste varies slightly between them. 

Aged and extra-aged tequilas spend time maturing in barrels, unlike silver or white tequila, and as such, they take on new flavors from the barrels. Different tequila producers use different barrels—some use charred French oak barrels, some prefer American white oak barrels—and the resulting flavors will be subtly different depending on which type of barrel was used.

How Is Tequila Made?

In 1974, the Mexican government claimed intellectual property rights over tequila, and nowadays, its production is monitored by the Tequila Regulatory Council of Mexico (TRCM). Just as sherry, port, and bourbon have strict codes overseeing their production, Mexican tequila producers also must abide by a set of steps and strict rules.

Tequila production involves the following basic six-step process:

1. Harvesting the agave. The first step in the tequila process is to harvest the Weber azul agave. The agave farmers, having lovingly tended the young agave plant as it grows, will remove the leaves from the underground bulb of the plant. The bare bulb resembles a pineapple, and they are known as agave piñas or agave hearts.

2. Baking the agave piña. The harvested piñas are then cooked in brick ovens. After cooking, the fermentable sugars can be easily extracted from the baked piñas.

3. Shredding the piña. After the cooking process, the cooked agave is shredded to extract the agave juice. This sweet sap is known as ‘mosto,’ and these days, is extracted with a large, industrial mechanical shredder. In days gone by, this was done by using a large stone wheel, known as a tahona, to crush the piñas.

4. Fermenting the agave juice. Next comes the fermentation process. The sweet agave juice needs to be converted into ethyl alcohol before becoming a spirit. This is achieved by combining the agave juices with yeast and water in large fermentation tanks, such as large stainless steel tanks or big wooden barrels.

5. Distilling the fermented juices. After the fermentation process, the resulting liquid needs to be distilled next. This process concentrates the alcohol and purifies the liquid in a traditional copper pot, with tequila requiring two distillations by law. The first distillation produces a turbid concoction known as ‘ordinario,’ which, after a second distillation, becomes a clear, silver tequila ready for the aging process.

6. Aging the tequila. Once out of the tequila distillery, the clear spirit is getting closer to the bottling stage but is aged first. The amount of time the tequila will age will depend on which type the tequila factory is producing. All tequila will age for between 14 to 21 days as a minimum. If bottled at this point, you have blanco or silver tequila, with tequila aged for longer going on to become either reposado, añejo, or extra añejo tequila.

The Different Types of Tequila

The last stage of making tequila is what determines which type of distilled spirit will end up in the tequila bottles. Essentially, the differences between the four main types of fine tequila center around how long they have been aged. Tequila distilleries produce four main types of tequila:

Blanco Tequila

Most tequila produced tends to end up being labeled as ‘silver tequila.’ It’s aged for the minimum amount of time – typically two to three weeks – and, as it requires the least amount of time and effort on the distiller’s part, it is usually the cheapest to buy. 

Also known as Blanco tequila, white tequila, or clear tequila, it’s the type most commonly used in mixed drinks and cocktails, such as the Tequila Sunrise, and is seen as the purest form of tequila.

Reposado Tequila

Aged tequilas can then fall into one of three categories, depending on the amount of time they have sat in the oak barrels for. Aged tequilas that have been allowed to sit for between two months to one year are labeled as ‘reposado tequila,’ with the term ‘reposado’ meaning ‘rested.’

Añejo Tequila

The term ‘añejo’ means ‘aged.’ Tequila must be allowed to age for between one and three years to earn this distinction. The aging process takes place inside oak barrels, which imparts a golden hue to the spirit as well as more flavor. 

Añejo tequila tends to be smoother as a result of the aging process and is a better choice if you’re looking for tequila to sip rather than make cocktails with.

Extra Añejo Tequila

To produce tequila that’s labeled as ‘extra añejo,’ the aging process is prolonged a little further, with the resulting premium tequila having an even mellower flavor. Established in March 2006, the extra añejo label is relatively new to the tequila production process, but it’s fast becoming a popular choice for those seeking out a smooth tequila to sip on.

Mixto Tequila

If you still have bad memories of tequila-induced hangovers from your college days, there’s a good chance you were drinking mixto tequila. Tequila that is produced by mixing tequila made from agave plants and with other sugars is called a mixto. Rather than using 100% agave, which is required of the other categories, mixto must contain a minimum of 51% agave. 

As the cheaper option, these are the tequilas that tend to end up in mass-produced margaritas or sitting on the bar in a shot glass, accompanied by salt and lime wedges.

Tequila Vs. Mezcal

Mezcal, sometimes written as ‘mescal,’ is a distilled alcoholic beverage made from any type of agave plant and is sometimes confused with tequila. Both of these Mexican spirits are made in similar ways, using the heart of agave plants, but tequila is only made from one specific species of agave plant, the blue agave plant (Agave tequilana).

The blue agave plant thrives at altitudes of more than 1,500 meters (5,000 ft) and prefers rich and sandy soils, like those found in the city of Tequila, the home of the first tequila distillery. The majority of Mezcal produced hails from the state of Oaxaca, as it can be made from all types of agave plants and does not require the special soil conditions found in Jalisco.

Classic Tequila Cocktails

Now you know all about the history and production of tequila, why not mix up a couple of tequila cocktails in preparation for National Tequila Day:

The Paloma is a simple yet refreshing long drink that’s perfect for a hot summer’s day. To make one, you just need a few simple ingredients: tequila, lime juice, and grapefruit soda. Simply add the tequila and lime to a glass with ice, and top it up with the grapefruit soda.

The classic college drink is also very simple to make, which is just as well as they don’t last very long. To prepare the slammers, you just need some tequila and either ginger ale or a lemon-lime soda. Add an ounce of each to a rocks glass, and then cover the top of the glass before ‘slamming’ it on the bar top. This mixes the drink as the carbonated soda releases bubbles, and the idea now is to drink it all back in one.

The margarita is America’s favorite cocktail and is also pretty easy to put together. Before mixing your drink, though, you should salt the rims of the glasses. To do this, rub a lime wedge along the rim, then invert the glass onto a plate with salt on it and swirl it around a little.

Then, to mix the cocktail, grab your tequila and an orange liqueur, such as triple sec, and some lime juice. Pour two parts tequila to one part triple sec, add in some lime and ice, and enjoy.

The tequila sunrise is a visually-pleasing classic cocktail made with tequila, orange juice, and grenadine syrup. The drink is then served unmixed in a tall glass, with the colors resembling a sunrise. To make one, you’ll need your tequila, along with some orange juice and some grenadine syrup. 

Pop some ice in a tall glass, and then add in the tequila and the orange juice. Next, you slowly pour in the grenadine, which, as a denser liquid, will sink to the bottom. Easy and delicious!

For a Mexican twist on a classic Bloody Mary, you can simply switch out the vodka for tequila. Perfect for banishing Spring Break hangovers, the Bloody Maria needs tequila blanco, tomato juice, Worcestershire and Tabasco sauces, lemons, limes, and some salt, black pepper, and paprika to give it a nice kick.

FAQS