Tequila is a distilled spirit made from the blue Agave or Agave Azul, and produced only in five areas of Mexico. Jalisco (where 99% is made and home to the town Tequila) as well as Guanajuanto, Michoacan, Tamaulipas and Nayarit – these are known as the Denomination of Origin Tequila (DOT) and recognised as such in more than 40 countries.
The history of Mexican agave dates back more than a thousand years, to 250-300 AD when the Aztecs created pulque, a cloudy, slightly sour tasting alcohol drink made from the extraction of the sweet sap from the plant’s hearts and fermenting it. The drink was a hallowed beverage and consumed at religious ceremonies and sacred rites.
it was the Spanish in the 16th Century having settled in Mexico in 1521 ran out of their supply of brandy and decided to use their knowledge of distillation to turn pulque into a spirit.
Around 1600 the first mass-produced tequila was being made with the first official license to commercially make tequila issued by Spain’s King Carlos IV to the Cuervo family in 1975.
There are currently over 22,000 registered agave farmers in the DOC Tequila region cultivating several hundred million agave plants over 125,000 hectares.
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