Tequila has become Mexico’s most popular drink. During Mexicos war of independence which was between 1810 and 1821, the town of Tequila was located on the course west from Guadalajara to the port of San Blas. Merchants from France, England, the U.S. and Panama would visit the town of Tequila to do their trading and to this day, many famous brands of Tequila date from this time in Mexico’s history.

Spanish authorities sought to suppress Mexican liquor production because it threatened to compete with Spanish brandy. This suppression led to the establishment of illicit distilling in many remote areas, including parts of Colima and Jalisco.

In 1897 it was revealed by a famous Norwegian ethnologist who spent several years living with isolated Indian tribes in Mexico that the Huichol Indians in eastern Nayariti, distilled agave juice using simple pot stills, the pots being quite unlike any Spanish or pre-Columbian vessels. It is probable that the first authentic tequila was distilled somewhere in western Mexico at some point in the sixteenth century. The earliest known mention to the making of tequila comes from “Descripcion de la Nueva Galicia” (Description of New Galicia.)

A revolution has taken place in the world of this Mexican aperitif par excellence. After years of international lobbying, the Mexican state of Jalisco got the acknowledgment it wanted for tequila: the “Denominacion De Origen.” This means that only tequila from a clearly defined area inside the state of Jalisco can bear the name, “Tequila.”

Although the method varies from distiller to distiller, the basics are very much the same. First, the agave is permitted to grow for ten years. Then it is trimmed down to the heart of the plant, the “pina,” as it looks like a pineapple. Each “pina,” which weighs about 100 pounds, is cut into halves or quarters and loaded into the ovens and cooked. They are then crushed in order to extract the juices. Then they are fermented in unique tanks. This liquid juice can now be called “Tequila.” It then goes through the distillation process to eliminate impurities. This process results in a clean refined, top quality ‘tequila blanco.’ Some tequila, know as ‘tequila reposado’ is aged in oak kegs for a minimum of two months, making it into a golden, amber color. If the tequila is aged between one and seven years, it is ‘tequila anejo,’ which is darker, richer tequila. Because of the smooth taste of the better Tequilas such as the anejo, these do not need the lemon and salt in contrast to the harsher, Tequila blanco.

Mezcal is a relative of tequila. Mezcal is to tequila what brandy is to cognac. It is made from a variety of different agave plants and is harsher to drink as it goes only through one distillation process. This process makes the mescal more powerful, with a smoky taste. Mescal has its own fans that love this drink and won’t settle for anything else, with or without the worm inside the bottle. The worm is a creature that feeds on the agave plant. It is said that the worm, in some way, adds flavor to the drink. This, you’ll have to judge for yourself.

Tequila has become a household name; hence the tequila industry in Mexico is huge as today’s exports from Mexico are numbered at around 10 million cases of tequila just to the U.S. every year.

Consider a soft, mellow, wood scented tequila such as from the Grand Reserve Tequilas. Tequila can be good for the digestive system if taken after dinner, in small quantities. It can also be enjoyed warm, before your meal. When drinking one of the magnificent Reserve Tequilas, enjoy the scent first. Good tequila should be subtle and should never assault your nose with an alcohol punch. Mexico’s most popular drink, “Tequila” should always be enjoyed in a sensible way.

'Pina' Mexican Agave Plant

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