Tequila Lesson 01: History & Styles

From Aztec rituals to premium sipping culture, tequila’s journey is as layered as its flavor.

Long before it was poured into salt-rimmed glasses and served with a lime wedge, tequila’s origins were rooted in the ancient rituals of Mesoamerica. The Aztecs fermented a milky, mildly alcoholic drink called pulque from the sap of the agave plant, consuming it during religious ceremonies to honor the gods. When Spanish conquistadors arrived in the 1500s and ran out of brandy, they turned to distilling agave, unintentionally birthing what would eventually evolve into mezcal and—more specifically—tequila.

Here’s what we’re going to cover in this Lesson:

• What Makes Tequila, Tequila?

• A Tale of Two Regions: Highlands vs. Lowlands

• Tequila Styles: Blanco, Reposado, Añejo, and Beyond

• Additives: What’s Legally Allowed in Tequila

• Tequila vs. Mezcal vs. Sotol

Let’s get into it.

What Makes Tequila, Tequila?

Tequila is a protected designation of origin (PDO) spirit. That means it can only legally be produced in certain regions of Mexico—primarily the state of Jalisco, along with small parts of four others (Nayarit, Guanajuato, Michoacán, and Tamaulipas). The spirit must be made from at least 51% Blue Weber agave, though high-quality tequilas are always made with 100% Blue Weber agave and will say so on the label.

To be considered tequila, the production process must also follow strict guidelines laid out by the Norma Oficial Mexicana (NOM), Mexico’s legal standard for tequila. The agave must be cooked (traditionally in stone ovens or autoclaves), fermented (often with proprietary yeast strains), and then distilled—typically twice, though some producers opt for a third distillation for specific styles.