Tequila: General Knowledge

Tequila

 

This article is about the alcoholic beverage. For other uses, see Tequila (disambiguation).

  Tequilas of various styles

Tequila (Spanish pronunciation: [teˈkila]) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.

The blue volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.^[1] Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.^[2]

Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.^[3] Mexico is granted international right to the word “tequila”.^{[citation needed]} The United States officially recognizes that spirits called “tequila” can only be produced in Mexico, although by agreement bulk amounts can be shipped to be bottled in the U.S.^[4]

Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 31–55% alcohol content (62–110 proof).^[5]