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What is Tequila?

Tequila is made from the Blue Agave plant. Tequila can only be produced in 5 states in Mexico: Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. There is a Tequila Regulatory Council that supervises the Tequila production to ensure it is true Tequila. In order to be considered Tequila it must be produced in one of the 5 states and it must be 100% Blue Agave. A mixto is not true tequila. A mixto is often half sugar and half blue agave. An example of a mixto is Cuervo Gold.There are 4 categories of Tequila. Blanco, Reposado, Añejo and Extra Añejo.

Blanco is clear and unaged. Reposado is golden in color and aged 2 months to 1 year in wooden oak barrels. Añejo is aged 1-3 years in wooden oak barrels and Extra Añejo is aged 3 or more years.

El Azteca serves 100% Blue Agave Tequila at our bar. We are proud to carry more than 150 tequilas. Our well tequila is el Jimador Reposado. Try it today!

View our Tequila Menu

Agave: The Key to Great Tequila

The agave plant is botanically classified as a succulent, and is a relative of the lily family. There are over 136 species of agave grown in Mexico. 

While cacti and agave both share a common habitat, the agave is not a cactus.

Agave logo, iconNot icon Cacti


Let's Make Some Tequila

Step 1.

Blue agave is still harvested by hand. Once the agaves are perfect ripe, the leaves are removed, revealing the pina (heart of the plant).

Step 2.

The shredded pinas are then steamed. 

Step 3.

The resulting mixture—aguamiel—is then pumped into open topped tanks to begin fermenting. 

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8 Years

It takes 8 years for the blue agave plant to mature enough to make tequila.

A "Shot" of Tequila Facts

Classifications of Tequila

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Blanco

Un-aged and bottled within 2 months of distillation

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Joven

Mixture of blanco and aged tequila

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Reposado

Aged 2 -12 months in oak barrels

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Añejo

Aged 1 - 3 years in small oak barrels

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Extra Añejo

Aged 3 - 5 years in oak barrels

How to choose:

Blanco is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler and more complex.