Technically, it’s a distilled spirit made from the weber blue agave plant that is grown in Tequila, Mexico. Those are two important items because tequila is heavily regulated by the Tequila Regulatory Council (TRC). They even give a NOM number (Norma Oficial Mexicana) to each bottle’s label to identify the distillery. As you can see, especially in Mexico, tequila is no joke.
As we mentioned, it starts with Blue Weber agaves. They are cut from the ground by jimadores, who then slice off the sharp pointy leaves and leave the piña, or heart. That’s the part that looks like a naked little pineapple without it’s punk rock spiked hair.
The piñas go into a huge oven to heat up the fermentable sugars. Once they’re properly cooked, they are shredded to release the sugary juices, which is added to a fermentation tank along with yeast. This forms a low grade alcohol, which needs to be distilled in large copper or stainless-steel stills before it comes out as tequila.
This is just the beginning for some tequila’s journey.