Agave Tequilana Weber = Blue agave. Found in abundance in Jalisco, Aguascalientes and Nayarit, Mexico. Cultivated at 5000 ft+ altitude. Sandy, rich soil. Grows ~7 ft tall with spiky fleshy leaves. Heart = Piña (resembles pineapple, 35–70 kg). High concentration of fructose. Stem removed after age 1 → fruit grows larger. New plants raised by planting stems in soil.

1. Agave harvested when 8–10 years old. Too early = insufficient sugar; too late = plant consumes sugar itself.
2. Piña extraction: Spiky leaves removed → heart (Piña) extracted (35–70 kg).
3. Cooking: Piñas roasted in Horno (traditional stone oven, from Latin “hurnus” = furnace, introduced by Spanish) for 36 hours OR steam-cooked in Autoclave (pressure cooker) for 12 hours.
4. Juice extraction: Cooked piñas sliced + squeezed in Tahona (circular stone wheel, originally mule-powered, now electric). Extracted juice = Aguamiel.
5. Fermentation: Yeast (commercial/brewer’s yeast OR natural atmospheric yeast) added. Fermentation wash = 5–7% ABV.
6. Distillation: Distilled twice (sometimes thrice) in traditional pot still. 1st distillation = Ordinario (~20% ABV). 2nd distillation → ~80 proof. Brought to 40% ABV.
7. Ageing (if applicable): Silver/Blanco = ≤60 days in stainless steel. Reposado = 2 months–1 year in oak. Añejo = min. 1 year (often in ex-Jack Daniels barrels).
8. Bottling: Adjusted to 40% ABV (37–40%).

Created 31st March 1978 by Mexican government. Standards for production of Tequila. NOM identifier on bottle = made according to Mexican government guidelines. Label must show: distillery number · whether 100% agave or mixto · alcoholic strength · category.

Ice-cold, salt and lemon (lime). Salt between forefinger + thumb (on back of hand). Shot glass in other hand. Sequence: lick salt → shot of tequila → bite lemon (all within seconds). Salt = cuts harshness/burning. Lemon = increases flavour. Superior tequilas have no burning sensation → best taken straight. Glass name for tequila straight = Caballito (Spanish = “little horse”).

Famous cocktails: Tequila Sunrise · Margarita · The Paloma · Tequila Sour.

Mezcal name = from Mexican word “Mexicali” = agave cooked in oven. ~30 varieties of agave authorized. Most distillers in Oaxaca. Traditional serving: straight, no additions, with slice of orange/lemon + ground chilli + Sal de Gusano (worm salt).

Mezcal types: Joven (young, white) · Dorado (golden, less aged + colouring) · Reposado (2–9 months in oak) · Añejo (min. 12 months, up to 4 years).

Mezcal brands: Miguel de la Mezcal, Gusano Rozo, Monte Alban, Mezcal Vago, Montelobos.

Jose Cuervo: Founded 1758 by Jose Antonio de Cuervo y Valdes. First given royal writ by King Ferdinand VI of Spain for agave cultivation. Now run by Beckmann family. 35.1% market share worldwide (best-selling). 250+ years old brand.
Sauza: Founded 1873 by Don Cenobio Sauza. Credited with commercialising tequila industry and popularising it in USA during 1870s.
Other brands: Patron · Patrón · Gran Centenario · Chinaco · Cabo Wabo.