Tequila

Tequila is one of the most emblematic spirits of Mexico, made exclusively from blue agave and produced in specific regions such as Jalisco, Nayarit, Michoacán, Tamaulipas, and Guanajuato. Its characteristic flavor, artisanal process, and cultural roots make it a unique beverage, appreciated worldwide both for cocktails and for enjoying on its own. There are several styles of tequila ranging from fresh and herbal expressions to aged tequilas with sweet, spicy, and highly complex notes. Its versatility makes it an essential spirit in classic mixology, such as in the Margarita or Tequila Sunrise, but also for premium tasting in a glass.


Main types of tequila

• Tequila Blanco – pure, fresh, and herbal; unaged.

• Tequila Reposado – aged from 2 to 12 months; notes of wood and vanilla.

• Tequila Añejo – more than 1 year in barrel; complex, round, and elegant.

• Tequila Extra Añejo – more than 3 years of aging; deep and luxurious.

• Tequila 100% Agave – made entirely from blue agave.


Tequila production

• Cultivation and maturation of blue agave (between 6 and 8 years).

• Cooking of the piñas in ovens or autoclaves.

• Grinding and juice extraction.

• Natural fermentation.

• Double distillation (in most cases).

• Resting or aging depending on the style.


Common aromatic profiles

• Herbal and citrus notes.

• Hints of cooked agave and honey.

• Vanilla, caramel, and spices (in reposados and añejos).

• Wood, cocoa, and nuts (extra añejo).


Pairings and recommended consumption

• Ceviches, tacos, and Mexican cuisine.

• White fish and seafood.

• Tropical fruits and citrus.

• Enjoy neat in a glass or in classic cocktails.