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In life there are very few things as rewarding as watching a shot glass slowly fill up with tequila. Every story worth telling began with a shot of tequila and the company of a pinch of salt and a wedge of lime. But regardless of its status as one of the most celebrated drinks in the world, drinkers often forget the history, culture, and hard work involved in producing a single bottle of tequila.
Heritage & History
The history of tequila began with none other than Jose Cuervo. For over two centuries, they have produced the world’s most recognizable tequila, and it’s only fitting that its story begins with them.
In 1758, Don Jose Antonio de Cuervo obtained the property title to cultivate and harvest the Blue Agave plant by King Ferdinand IV of Spain in the town of Tequila, Jalisco. In addition to acquiring the land, he was also named the mayor of the town. Four decades later, his son, Jose Maria Guadalupe de Cuervo was granted the first concession to produce tequila commercially by King Carlos IV.
By 1812, Jose Cuervo opened La Rojeña, which now stands as the oldest active distillery in South America. Today, Jose Cuervo is controlled and operated by the Beckman family, direct descendants of Jose Cuervo.
Authenticity
Tequila is a form of Mezcal, an alcoholic beverage that can be produced from other varieties of the agave plant that is native to Mexico. However, unlike mezcal, tequila can only be made from the blue agave, which grows in only five states: Jalisco, Nayarit, Michoacan, Guanajuato, and Tamaulipas. These five states are the only areas in Mexico where tequila is legally produced.
In order to preserve the integrity of tequila, the Mexican government regulates its production. Bottles of authentic Mexican tequila are labelled with a NOM (Norma Oficial Mexicana) number.
Process & Tradition
Tequila production begins with the Blue Agave plant (Agave Azul Tequilana Weber). It can take the blue agave up to eight years to reach full maturity before the plant is ready for harvesting. Jimadores (Agave farmers) cut off the spiny leaves (Pencas) of the plant to expose the heart of the Agave, (Piña).
Following the harvest, piñas are steamed in adobe ovens for forty hours. The exposure to adobe imparts a special flavor to the piñas and is the preferred method for producing high-quality tequila. This process converts the starches into a fermentable sugar that is then pressed to release the natural juices known as Aguamiel (honey water). Yeast is then added to the aguamiel to begin fermentation. Once complete, the fermented liquid is distilled twice to ensure the highest quality tequila while preserving the distinct agave flavors.Following distillation, the tequila is placed in oak barrels for resting. The length of time and type of wood used can have a significant effect on the taste profiles and aroma of the tequila inside.
Distillation is overseen by Master Distiller Don Luis Yerenas, who personally handcrafted and created Jose Cuervo Especial Reposado, the most iconic blend of tequila in the world.
