Tequila Trivia, Facts & Fascinating

 

  • Blanco – unaged

    Reposado aged 2 months, less than a year in oaks barrels any size

    Anejo one year – 3 years – small oak barrels

    Extra Anejo – More than 3 years – small oak barrels

  • Tequila was first produced in the 15th century near city of Tequila. The Aztecs previously made a fermented beverage from the agave plant, before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America’s first indigenous distilled spirits.

  • Around 1600 began mass-production at the first factory in Jalisco.

  • By 1608, the Cuervo family received the first license to commercially make tequila.

  • Don Cenobio Sauza, founder of Sauza Tequila was the first to export tequila to the United States, in 1873

  • Tequila is a small town 40 miles west of Guadalajara

  • 1000-2000 plants per acre, 500 million weber blue agave plants annually to harvest tequila

  • Agave matures as it grows, the average is about 12 years for maturation

  • Agave plants weigh up to 175 pounds

  • The pina weighs up to 50 pounds – a single pina produces only about 9 bottles of tequila

  • The plant favors altitudes over 5,000 ft and grows in rich volcanic sandy soils. Blue agave plants grow into large succulents, with spiky fleshy leaves, that can reach over 7 ft in height.

  • Blue agaves grown in the highlands region are in a moist climate producing more juice filled agave plants, larger in size, sweeter in aroma and taste; fruit, pepper, and citrus.

  • Agaves harvested in the lowlands, grow in drier soils with limited water. smaller in size have a more herbaceous fragrance and flavor –characteristics reference mineral, earthy flavor.

  • Agaves are pollinated by long-nose bats. This agave-bat relationship is mutually beneficial. The bats, hover like a hummingbird, use their long muzzles to feed on the high-fructose nectar of the agave. At the same time, the plants’ pollen collects on the bats’ fur. The bats then travel from plant to plant, spreading pollen as they drink from the nectar-filled stalks that bloom each night across the southwestern U.S. and Mexico.

  • The Norma Official Mexicana (Official Mexican Standard) is the name and applies to of each of a series of official standards and regulations for the process and activities related to agave supply, production, bottling, marketing and business practices linked to tequila. They are more commonly referred to as NOM or normas. All 100% agave tequilas must have a NOM identifier on the bottle.

  • The number after NOM is the distillery number, assigned by the government. The NOM identifier means the tequila meets government standards.