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Tequila is made exclusively from the blue agave plant (Agave tequilana Weber).
In Jalisco, agave is cultivated in vast fields that stretch across highland plateaus and lowland valleys. The plant takes around 6 to 8 years to mature before it can be harvested, and its sugar content is crucial for quality tequila.
Jalisco is the undisputed centre of tequila production in Mexico. The state holds the largest area within the tequila Denomination of Origin and is home to the town of Tequila, where the spirit gets its name. With a rich history, ideal climate, and deep cultural roots, Jalisco is where traditional techniques and modern production coexist.
The highlands, located in eastern Jalisco around towns like Arandas and Atotonilco, sit at higher elevations (about 2,000 metres above sea level). The red volcanic soil and cooler climate lead to agave plants with higher sugar content. Tequilas from this region tend to be fruity, floral, and sweeter, with a smooth and elegant taste.
The lowlands, including the area around the town of Tequila and Amatitán, are at a lower elevation and have hotter, drier climates. The soil is darker and richer in minerals. Tequilas from the lowlands are generally earthy, spicy, and robust, with bold flavors and a more peppery finish.
Once mature, agave piñas (the heart of the plant) are harvested by skilled workers called jimadores. They are then cooked, traditionally in brick ovens or more quickly in autoclaves. Cooking transforms the plant’s complex carbohydrates into fermentable sugars, a critical step before fermentation and distillation.
