Tequila is the best name that embodies the spirit of Mexico, a symbol of the Mexican culture in the world. It can be produced only from the Blue Agave, a cactus selected in all the 100 Agaves in Mexico. It grows in more than 100 thousand hectares near the homonymous locality Tequila in Jalisco. The history of the distillate is linked to the Aztec one. Its first production was made when the homonymous city Tequila was founded, in the 1600, when was produced a very similar drink called with the name “Pulque”.  

According to the legend, during a tempest some lightnings hit the plant Agave breaking it in two parts. once broken, the juice, once in contact with air, fermented becoming an alcoholic beverage: in this way tequila was born.

The production of tequila is linked to rigorous rules, approved after some low-quality tequila production that were about to ruin the notoriety of the label (an important rule was played by Don Francisco Javier from Tequila Sauza).

According to the regulation, the tequila can be produced only from raw materials, made up for the 51% of Blue Agave cultivated through the Jimadores’s manual work. Their ability to cultivate plants is passed on through centuries. It has remained the same after all this time. The Agave, when it’s 7/10 years old, is 1,80m high, is swollen and rich of lymph, sugar and leaves.  It is in this moment when the Jimadores cut all the leaves, extract the “heart” of the Agave, the “piña” and cut it in two pieces. It is then cooked with a delicate process in the oven 1 day long. After being cooked, the mass loses weight and transforms sugars in fermentable. Then there is the pressing, from which we get the juice called “agumiel” that ferments with indigenous yeast of the plant and it is distilled in some alembics. At the end it is diluted at an alcoholic level of 40 grads.

Lately there is the ageing process, and depending on how it is sone, there can be different version of tequila:

• Tequila white, also called Silver or Joven, that has an ageing in stainless steel tanks.
• Tequila Gold, if it is aromatized with caramel.
• Tequila Reposado, it represents the most famous version, with an ageing in wooden barrels or in tanks for 3 – 12 months.
• Tequila Anejo, if the ageing is 1 year long, even though normally it is 2 – 5 years long.
• Tequila Extra Anejo or Muy Anejo, it is the version with the longest ageing process, that lasts al least 8 years.

Moreover, depending on the quantity of raw material Agave Blue used, the tequila can be classified as Premium (100% of Blue Agave) or Mixto (51% of Blue Ageve and the rest is made up of corn syrup and sugar). Tequila is well known for its versatility: it can be used in Cocktails like Margarita, or drunk alone with the classical shot “Tequila, salt and Lemon”. From Kah to Sauza, from 1800 to Exotico Gonzalez, swipe up and discover all the tequila from our selection.