Tequila basics

If it’s alcohol, then its based product is sugar

Tequila’s base is blue weber agave. It’s not a cactus! This type of agave is grown in Jalisco, the western side of Mexico. Within Jalisco there are 2 different regions which define the style and profile of taste in tequila: highlands and valley regions. The agave plant is known for its patience, it takes it 7 to 10 years to grow. Once it’s harvested, the plant is done.

By law for the alcohol to be tequila, it has to be distilled twice. When using the Pot Still as distillation process, the product from the first distillation is called “ordinario”. Once it goes through the second distillation, it becomes “tequila”. Some producers distill three times, although it’s not too common.

The agave grown in the highlands, rich red soil, high in iron content that produces a tequila that is soft, feminine in style, fruit forward, little bit sweeter.

The agave grown in the valley tends to be more masculine, tends to have more minerality, with deeper vegetal notes. The soil in the valley is dark and rich from the volcano area.