Here at the Tequila 512 HQ, we like to consider ourselves Tequila Aficionados. Ok so maybe not all of us – I mean we all drink plenty of tequila – but a few of us really know our stuff when it comes to the world’s greatest agave spirit. And we feel it’s our duty to share that knowledge, so below we’ve compiled the top 10 most interesting facts about tequila. Read on and we promise you’ll be the most impressive person at your next socially distanced happy hour. You’re welcome.
1. Tequila has an appellation of origin.
Like champagne, cognac, and some fine wines, tequila can only be produced in five regions in Mexico—Guanajuato, Michoacán, Nayarit, Tamaulipas, and Jalisco, though far and away the largest producer is Jalisco.
2. It must be made from the blue agave plant.
To be classified as tequila, a spirit must be at least 51% derived from blue agave (with the rest made up from another neutral spirit), though many brands today up the ante and use 100 percent blue agave. As a general rule of thumb "mixto" tequilas made with a lower percentage of agave are typically cheaper.
3. The agave harvest is a labor of love—and time.
Agave tequilana weber, or blue agave plants, take between 8 and 12 years to harvest and can grow as much as 7 feet tall.
4. The agave plant is not a cactus.
Despite its spiky appearance, agave actually belongs to the Agavoideae family, which is a succulent closely related to the lily plant. In Latin, agave means illustrious, admirable, and noble.
5. Only the agave heart is used to make tequila.
The hearts of the plant, also known as the piñas, are cut out, cooked, ground down, and fermented to make tequila. That means that unlike fruit-based beverages like wine, which can be harvested seasonally and regrow from the same plant, the agave plant is used up after it is harvested and a new one must be grown from scratch.
6. People have been enjoying tequila for a LONG time.
Tequila's predecessor, called “pulque,” was imbibed as early as 150 B.C. by the inhabitants of ancient Teotihuacan, a civilization that pre-dates the Aztecs. Scientists believe it was an important part of their diet. Yes, you read that right.
7. As with wine, terroir can influence the taste of tequila.
The type of soil agave is grown in has a large impact on the flavor of tequila. Broadly speaking, tequilas from the Highlands (Los Altos) often have grassier and sometimes sweeter flavor profiles, while those from the Lowland (El Valle) can have an earthier, more mineral quality.
8. There are five official classifications of tequila.
Blanco, also known as Silver tequila, and Joven aka Gold, are the youngest varieties and are typically unaged or sometimes "rested" for a month or two to help smooth the bite of the liquor—you may see these rested tequilas marketed as Suave. Jovens are generally blended, either with aged tequilas or merely with colorants and sweeteners to achieve their "gold" shade; they are most commonly used in making cocktails.
Of the aged styles, Reposado tequilas have the least aging, with the spirit resting in barrels for anywhere from two months to a year; Añejo, in turn, is aged from 1 to 3 years, and Extra Añejo (a relatively new classification that was introduced in the mid-2000s) ages for a minimum of 3 years.
9. A margarita a day could keep the doctor away.
During the 1918 Spanish flu epidemic, patients were instructed to drink tequila with lime and salt to ease their symptoms. Today, tequila isn't considered a cure, but might still help sooth sore throats, ease congestion and aid with sleep.
10. Tequila is basically a health food.
It may be linked to weight loss
Tequila is made up of agavins, an indigestible sugar that moves through the body without being used for energy. The more complex molecular structure of agavins prevents them from spiking your blood sugar in response. These molecules have also been found to stimulate your metabolism, unlike most alcohol, which slows it way down.
It may lower cholesterolA study from the American Chemical Society suggests that tequila could have the heart-healthy ability to lower bad cholesterol and raise good cholesterol. You’d never think it, but in this case a little booze could be good for your heart.
It may help with digestion
In addition to adding probiotics, a post-meal shot of tequila may help stimulate digestion. Some studies have also found that a shot of tequila before the meal acts as an apéritif, stimulating metabolism and appetite.
It’s Gluten-Free
Of course, this only really matters for your health if you’re someone with an intolerance to gluten — either due to an allergy or celiac disease. But since tequila is made from agave and not wheat, like some vodka, it’s entirely free of the (sometimes) inflammatory protein.
