OUR
TEQUILA

The earliest historical records of the production of a beverage like tequila in Jalisco date back to the 16th century, at the time of the Spanish colonization of Mexico. The indigenous Mexicans already produced a fermented beverage known as “pulque”, but it was with the introduction of distillation by the Spaniards that they began to produce an alcoholic beverage made from agave, like what we know today as tequila.

Tequila is a regional alcoholic beverage that is only obtained from the Agave tequilana Weber blue variety, a noble and strong crop that extends over the horizon, absorbing rainwater and the sun’s rays to offer us its honeys so that, together with those who work the land, it is transformed into the national beverage par excellence.

Currently, its production and commercialization are subject to an Official Mexican Standard (NOM-006-SCFI-2012) and its compliance is inspected, analyzed and certified by the Tequila Regulatory Council (CRT), the only Conformity Assessment Body for the beverage.

For the beverage to be considered Tequila, it must:

Be produced in the authorized areas by the Appellation of Origin.

Be made from Agave tequilana Weber blue variety.

Follow the production methods described in the Official Mexican Standard NOM-006-SCFI-2012.

Have an alcoholic content between 35% Alc. Vol. and 55% Alc. Vol. and comply with the physicochemical parameters of the Official Mexican Standard for Tequila.

TEQUILA PRODUCTION

The production of Tequila is carried out according to the production methods established in the Official Tequila Standard NOM-006-SCFI-2012. This process is inspected, analyzed and certified by the Consejo Regulador del Tequila, A.C. (Tequila Regulatory Council). It may take between 5 and 8 years to produce Tequila, from the field to the finished product.

RAW MATERIAL

Agave tequilana Weber variety is selected and planted.

JIMA

Agave pineapple stalks are cut when they have reached the right stage of development for industrialization.

COOKING

Sugars found in the agave, such as inulin, must be converted into fermentable sugars by hydrolysis or cooking, a process that can take up to 6 hours at temperatures of 120°C to 125°C.

EXTRACTION

After hydrolysis, the sugars contained in the cooked pineapples will be separated from the fiber by means of a shredder or rollers in a mill train.

FERMENTATION

The must is placed in tanks where the yeasts will transform the sugars into alcohol. Other compounds that contribute to the final sensory characteristics of Tequila are also formed at this stage.

DISTILLATION

Once fermentation is finished, the liquid called dead must is boiled. Upon vapor condensation, a liquid is obtained to produce the concentrated alcoholic beverage, a process that consists of two phases and is generally performed in stills, although distillation towers are also available. After this stage, Tequila Blanco is obtained.

MATURATION

According to the Standard, Tequila reposado must mature in direct contact with the wood of oak or holm oak containers for at least 2 months, añejo/aged must mature for at least one year and extra añejo/aged must mature for at least 3 years.

BOTTLING

Once the class of Tequila has been determined (Blanco/White, Joven/Young, Reposado/Rested, Añejo/Aged or Extra Añejo/Extra Aged), it is filtered and then bottled, labeled and batched for future sales.

CATEGORIES AND CLASSES

Tequila 100% Agave

Made from 100% of the sugars of the Agave tequilana Weber blue variety and bottled at origin.

Tequila

Made with at least 51% of sugars tequilana Weber blue variety and can be enhanced with a maximum of 49% of other reducing sugars. It can be bottled inside and outside the territory defined by the Appellation of Origin.

White / Silver (Blanco)

Direct from the still and its alcohol content is only adjusted with water.

Gold (Joven u Oro)

Blend of a white Tequila with a rested, aged or extra aged Tequila.

Aged (Reposado)

Tequila matured for a minimum of 1 year in oak or holm oak barrels with a maximum capacity of 600 liters.

Extra aged (Añejo)

Tequila matured for a minimum of 1 year in oak or holm oak barrels with a maximum capacity of 600 liters.

Ultra Aged (Extra Añejo)

Tequila matured for a minimum of 3 years in oak or holm oak barrels with a maximum capacity of 600 liters.

AUTHENTICITY

The Tequila Regulatory Council protects the authenticity of Tequila by assuring the Appellation of Origin, quality and origin, as well as its production, labeling and commercialization, certifying the process and origin, to safeguard the genuineness of this Mexican beverage at a national and international level.

Control of Tequila traceability and authenticity

The CRT monitors the quality and conformity of Tequila from the field to its commercialization through a permanent inspection of all the unitary operations of the process, document revisions, samplings, measurements and balance of materials. Supervision is performed through physical verification of the 100% of the process, as well as laboratory analysis and certification follow-up in the national and international market.

FIELD

Agave tequilana Weber blue variety
Registration of plantations
Data updating
Georeferencing
Transfer passports
Good agricultural practices

ELABORATION PROCESS

Technical Opinion
Technology used
Process Control
Efficiencies
Yields
Safety
Quality systems
Physicochemical analysis

PACKAGING AND COMMERCIALIZATION

Accuracy of Commercial Information
Trade Control
Exclusive Customs
Trademarks
Lot number
Point of Sales Monitoring

Browse tequila brands and production companies registered with the Tequila Regulatory Council.

ELEMENTS OF AUTHENTICITY ON THE LABEL

The following elements are used to recognize the label of a Tequila certified by the Tequila Regulatory Council (Tequila Regulatory Council):

REMEMBER: IF THERE IS NO LABEL, IT IS NOT TEQUILA

All alcoholic beverages MUST BE LABELED.

If there is no label, it is NEVER TEQUILA.

Buy Tequila in authorized locations and ALWAYS ask for a proof of purchase.

DO NOT BUY through websites of shady places, flea markets, underground places, houses or the like, WHAT IS HIDDEN IS ILLEGAL.

Agave liquors, agave spirits and agave elixirs are NOT TEQUILA.

In addition, identify the corresponding tax label of the Ministry of Finance and Public Credit (SHCP), make sure that the labels are complete, and the caps are not broken. All alcoholic beverages must have a label. Remember to always purchase products in established stores and ask for a proof of purchase.

OURTEQUILA