Blue Agave Tequila

Tequila is a distilled spirit made from the blue agave plant (Agave tequilana), legally produced only in Jalisco and limited municipalities of Guanajuato, Michoacán, Nayarit, and Tamaulipas, Mexico. The agave takes 8-12 years to mature; its core, the piña, is roasted, fermented, and distilled to produce the spirit.

Tequila is classified mainly by aging: blanco (or silver) is unaged and bottled shortly after distillation for a clean, crisp flavor; reposado is aged in oak for 2-12 months, gaining color and smoothness; añejo is aged 1-3 years and develops richer, caramel-like notes. Tequila labeled "100% agave" contains no other fermentable sugars; tequila without that label may be a mixto, blended with other sugars.

Tequila is distinct from mezcal, a broader category: mezcal can be made from dozens of agave species across a wider part of Mexico and is traditionally roasted in earthen pits, giving it a smokier character, while tequila's regulations restrict it to blue agave from the designated regions above.

Tequila is central to Mexican drinking culture and cooking, forming the base of cocktails like the margarita and paloma and appearing in some savory sauces and marinades, where its earthy, slightly sweet notes pair well with chili, lime, and cilantro.