What Is Tequila

Tequila is one of the world's most misunderstood spirits and one of the most rewarding to explore.

Tequila is a distilled spirit made exclusively from Blue Weber agave, produced in designated regions of Mexico, primarily the state of Jalisco. It is a protected designation of origin (PDO) product, meaning only spirits produced under strict regulatory guidelines can legally carry the name.

These are the four core legal requirements that define what can officially be called "tequila." Here's each one in more detail:

1. Made from Blue Weber agave (Agave tequilana)
2. Be produced in an authorised Mexican region (Jalisco and select municipalities in four other states)
3. Comply with CRT (Consejo Regulador del Tequila) production and labelling standards
4. Be distilled and bottled under regulatory oversight

Let's explain each of these in more detail:

Blue Weber Agave (Agave tequilana Weber azul)

Tequila must be made exclusively from the Blue Weber variety of agave,  not just any agave. This specific cultivar was classified by German botanist Franz Weber in 1902 and is prized for its high sugar content (primarily fructans), which ferments efficiently into alcohol. It takes 7–10 years to mature before harvest. The piña (the core of the plant) is what gets cooked, crushed, and fermented. "Mixto" tequilas can use as little as 51% Blue Weber agave sugars (topped up with other sugars), but 100% agave tequilas use nothing else.

Authorised Production Region (Denomination of Origin)

Tequila has a protected Denomination of Origin (DO), similar to Champagne in France. Production is legally restricted to the entire state of Jalisco, plus select municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas. This matters because the soil, altitude, and climate of these regions — particularly the volcanic red clay soils (locally called tatemastle) of the Jalisco highlands and lowlands — directly affect the flavour profile of the agave. Spirits made outside this zone from Blue Weber agave cannot legally be called tequila.

Consejo Regulador del Tequila  (CRT) Compliance

The Consejo Regulador del Tequila is the independent regulatory body that enforces the Norma Oficial Mexicana (NOM) standards. Every producer is assigned a NOM number that must appear on the bottle label, allowing consumers to trace exactly which distillery made it. The CRT oversees everything from agave sourcing and sugar content to aging requirements and labelling accuracy. It also certifies the different categories,  Blanco, Reposado, Añejo, and Extra Añejo — each of which has specific aging minimums that producers must meet.

Distillation and Bottling Under Oversight

Tequila must be distilled at least twice (though some producers do three or more distillations) and must reach between 35–55% ABV in its final form. Critically, it must be bottled in Mexico, unlike some spirits with protected origins that allow bulk export and foreign bottling. CRT inspectors are present at certified facilities to verify compliance throughout production. This end-to-end oversight is what gives the NOM number on the label its meaning and ensures traceability from agave field to finished bottle.

Together, these four requirements form the legal backbone of what separates authentic tequila from agave-based spirits that don't qualify for the designation.

Learn more

• What is Agave? - Click here
• To understand how tequila is made? - Click Here
• To learn the different styles of Tequila?   - Click Here
• To appreciate the difference between Highland vs Lowland tequila," - Click Here
• Are Mixto and Mezcals tequila? - Click here