History of Tequila

History of Tequila

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Tequila is an alcoholic liquid or brandy that is made in a small region of western Mexico by the distillation of the fermented product that is obtained from the heart of a plant known as blue agave. This heart, similar to a gigantic pineapple, is also called “mezcal”.

History or legend no one knows for sure, but in the lands of the Tequila it is said that several centuries ago, indigenous people of Jalisco had to take shelter in a cave as a result of a storm that marries on a field of agaves. Some rays fell into the heart of these plants by burning them, which caused the starches to grow into a form of honey.

When the storm ceased, the wind brought a pleasant aroma to the inhabitants of that place. One of them took a piece of the burnt agave and when tasted it felt sweet offering it to the others, thus discovering the usefulness of the plant. An Indian forgot the juice, for several days and, returning to his hut, discovered a new scent that enveloped the environment.

Then he noticed that from the juice came small bubbles that formed a thick white foam. When tested it was found with an enriched and different flavor. Then the liquid was separated from the foam for consumption.

The drink caused a change of personality in him, hence the liquid was considered a gift of the gods. The natives who met this phenomenon and having tried it understood as a gift of Mayáhuel, deity symbol of fecundity, mother of four hundred rabbits Centzon Totochtin, the four hundred or innumerable Gods of drunkenness that Mayáhuel nourished with 400 breasts. Among the natives, tequila was consumed only by hierarchs and priests in religious events and festivities.

Actually the tequila as we know it today is due to the process of distillation introduced by the Spaniards upon arrival. These decided to distill the original drink to purify it and obtain a stronger product, giving way to the so-called mezcal wine or brandy. The Spanish encouraged the production of agave and laid the basis for the production of the product characteristic of the area

 The tequila industry continued to grow until the 20th century when it improved its production techniques. The fields of cultivation for the Agave Tequilero Weber Blue variety are increased and tequilas are produced more accessible to all tastes and palates making this drink even more popular nationally and internationally.

From 1973 to 1982, efforts were made so that the tequila acquired the denomination of origin for five states of the Mexican Republic. To be called tequila, the drink must be made in Mexico, in the tequila region and contain at least 51% agave, although the purest tequilas contain 100% agave. Today it is perhaps the best known and representative drink of that country in the world.

History of Tequila