Tequila, an iconic Mexican spirit, is a distilled beverage derived from the agave plant. Produced primarily in designated regions of Mexico, tequila is characterized by its diverse range of flavors, from the earthy and herbal to the sweet and fruity. Unlike Mezcal, tequila’s production often involves steaming rather than roasting the agave hearts, resulting in a distinct taste.
It holds a special place in Mexican culture, celebrated globally for its craftsmanship and unique terroir. According to the Official Mexican Standard NOM-006-SCFI-2012, tequila is a regional alcoholic beverage made by distilling musts from Tequilana Weber Blue Agave hearts.
Blue Weber Agave, a cultivar celebrated in the world of tequila, distinguishes itself with its remarkable ease of growth and a comparatively brief maturation period of 5 to 9 years. This stands in contrast to the 9 to 12 years typically needed for wild agave species to reach maturity. Beyond its expeditious maturation, this agave variety boasts high sugar content, expediting the cooking phase in tequila production and contributing to the spirit’s distinctive sweetness and depth of flavor.
The agave hearts are hydrolyzed or cooked before alcoholic fermentation with yeasts, cultivated or uncultivated. The musts can be enhanced and blended with other sugars, up to 49% of total reducing sugars by mass. Tequila can have color if aged, mellowed, or added with a specific color. Tequila may be enhanced by the addition of sweeteners, coloring, aromatizers, and/or flavorings permitted by the Ministry of Health in order to provide or intensify its color, aroma, and/or flavor.
This is a clear product, not necessarily colorless, free from additives, and obtained through distillation. Its commercial alcohol content is adjusted by dilution with water. It may undergo an aging process of less than two months in oak or Encino oak containers.
A product resulting from the mix between white tequila and aged, extra-aged, or ultra-aged tequilas. Also called tequila joven or gold is the product that results from blending silver tequila with any of the ingredients listed below*:
Caramel coloring
Natural oak or Encino oak extract (holm or holm oak extract)
Glycerin
Sugar-based syrup
This tequila is enhanced through mellowing and aged for a minimum of two months in oak or Encino oak containers. Its commercial alcohol content is adjusted with water as needed. When aged Tequila is blended with extra-aged tequila, it’s still considered aged tequila.
This tequila is improved through mellowing and aged for a minimum of one year in oak or Encino oak containers, with a maximum capacity of 600 liters. Its commercial alcohol content is adjusted with water when needed. When extra-aged tequila is blended with ultra-aged tequila, it remains classified as extra-aged tequila.
This tequila is enriched through mellowing and aged for a minimum of three years in oak or Encino oak containers with a maximum capacity of 600 liters. Its commercial alcohol content is adjusted using dilution water.
In 2020, the Tequila Matchmaker Additive-Free program was introduced to promote transparency among brands and distilleries regarding their production processes and the absence of additives. While additives are allowed, they are seldom disclosed in the industry and are not mentioned on labels. On-site inspections are conducted, varying in duration based on the number of brands and products being reviewed at the distillery. Alongside production audits, extensive questioning and sensorial analyses are performed at different stages of the tequila-making process.
A procedure to soften the flavor of the tequila, through the addition of one or more of the following ingredients: caramel coloring natural oak or Encino oak extract (holm or holm oak extract) glycerin sugar-based syrup.
The use of any of the mellowing additives must not be more than 1% in relation to the total tequila weight before it is bottled. The producer must keep the corresponding records of the raw material used.
Tequila is classified in one of the following two categories, based on the percentage of natural agave sugars used in its production:
“100% agave”
The fermentation may not be enhanced with sugars other than those obtained from the tequilana weber blue variety agave grown in the territory specified in the Declaration. For the product to be considered “100% agave” tequila, it must be bottled in the bottling plant controlled by the authorized producer, which must be located within the territory specified in the Declaration. This product must be labeled using one of the following statements: “100% de agave,” “100% puro de agave,” “100% agave,” or “100% puro agave,” to which the word “azul” [blue] may be added.
“Tequila”
The musts may be enhanced and blended together prior to fermentation with other sugars in a proportion not to exceed 49% of total reducing sugars expressed in units of mass. This maximum enhancement of up to 49% of total reducing sugars expressed in units of mass may not be done with sugars from any species of agave. The 51% of total reducing sugars expressed in units of mass may only be enhanced with tequilana weber blue variety agave grown in the territory specified in the Declaration. This product may be bottled in plants not belonging to an authorized producer under strict compliance by the bottler of the conditions set forth in this NOM.
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Artesario is the ideal partner for tequila and mezcal brands, along with regional retail sellers and distributors. If you’re a brand owner seeking distribution opportunities through our global network, or if you own a bar, restaurant, hotel, or liquor shop and you’re looking to acquire substantial quantities for your region, please don’t hesitate to reach out. We’re here to foster smooth connections and to extend the reach of exceptional spirits.
