• The Agave tequilana weber is the only species authorized for tequila production.
  • It is a distillate that has from 35 to 40 degrees of alcohol.

The blue agave is a fleshy plant with fibrous blue or grayish green pointed rigid leaves edged with thorns and growing out from a central core.

The beverage has a transparent appearance with a coppery or clear tonality.

No

Nutricional Value: 

Tequila is a low-fat drink and its moderate consumption has health benefits. For example, it stimulates the production of the GLP-1 hormone, which helps to increase insulin production, while it also has positive effects on digestion and helps reduce bad cholesterol.

Preparation: 

Tequila can be enjoyed alone or accompanied by sangrita (a tart and spicy citrus or tomato-based mixture). It can also be mixed with other ingredients to make different drinks and cocktails.

Basic Facts: 
  • Tequilas are classified according to their characteristics as white, young, rested, aged, and extra aged.
  • The United States is the principal export destination for Mexican tequila.
  • Mezcal wine was the name by which it was known in the past.
  • It is one of Mexico’s major exports.
  • Tequila exports bring 996 million dollars to the country.
Regions: 
These are the states with the highest tequila production during 2014:
1. Jalisco
Season: 
The agave plants take from 7 to 9 years to reach the ideal point in terms of maturity and sugar production for the plant to be harvested.
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Moderate Production

Abundant Production