Facebook-f Instagram Twitter Tiktok

About
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 Mexican spirit with a Designation of Origin. It is produced by distilling fermented juices extracted from the cooked hearts of the blue agave plant, called 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 (TCR), the only Council approved and accredited as a Conformity Assessment Bodyfor 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

Tequila is made from the blue agave plant (Agave tequilana Weber blue variety), which is the only species of agave allowed for its production and it has to be cultivated in specific regions of Mexico.

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/Silver, Joven/Gold, Reposado/Aged, Añejo/Extra Aged or Extra Añejo/Ultra Aged), it is filtered and then bottled, labeled and batched for future sales.

CATEGORIES AND CLASSES

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

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.

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

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

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

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

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 Tequila Regulatory Council (CRT) is the official body responsible for ensuring that all Tequila production complies with the strict standards established in the Official Mexican Standard for Tequila (NOM-006-SCFI-2012).

The TCR 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
  • Exclusive Customs
  • Trademarks
  • Lot number
  • Point of Sales Monitoring

SEARCH

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 (TRC):

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

All alcoholic beverages MUST BE LABELED.

If there is no label, it is NOT TEQUILA.

Buy Tequila in authorized locations and ALWAYS ask for a ticket.

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 ticket.
©2025 Consejo Regulador del Tequila (CRT). Todos los derechos reservados. | Aviso de Privacidad
Desarrollo Web por: