From Agave to Shot Glass: Unraveling Tequila's Fiery Kick & Ancient Craft

• Tequila, a distilled spirit (40-60% alcohol), is crafted from the Blue Weber Agave plant, primarily in Jalisco, Mexico, with a centuries-old production process.
• Historically, Aztecs fermented agave into pulque; Spanish adapted it into mezcal, with tequila being a specific type regulated by Mexican law.
• The Blue Weber Agave takes 8-10 years to mature, yielding a 'piña' which is cooked, crushed, fermented into 'mosto', and then double-distilled.
• Tequila's flavor varies by region (lowland: fruity/earthy; highland: fresh/aromatic) and aging in oak barrels adds distinct characteristics; Blanco is the purest.
• The Margarita, a cocktail of tequila, lime, and orange liqueur, originated in Mexico in the 1930s and is now globally celebrated.

Why It Matters: Tequila's rich history, strict production from Blue Weber Agave, and diverse flavors define its global appeal.