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Tequila is the most mythologised drink in the world. Screenwriters use it to set the scene in cartel films, country singers put it in their lyrics, yet 90% of people still believe the fairy tales.
The biggest myth? “Tequila is made from cactus”.
Spoiler: not a single cactus was harmed.
If you want to understand what is actually in your rocks glass and why this beast has such character — read on, no sentimentality required.
What is it made from? (Agave is not a cactus)
Tequila is produced from blue agave (Agave tequilana Weber). And however much it cosplays as a desert plant, it is technically a distant relative of the lily.
Only the core is used in production — the “piña”. It ripens under the Mexican sun for 7 to 10 years, accumulating sugar, before it is harvested. Imagine: 50 kilograms of pure energy packed into a single “pineapple”.
The label: How not to buy glorified coloured spirit
It is straightforward. See the words, understand the consequences:
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100% Agave: This is gold. The top tier. Only agave distillate, water and yeast. No additives, just pure flavour and respect for your morning after.
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Mixto: The legal way to shortchange you. By law, only 51% of the spirit here needs to come from agave. The rest is cane sugar or corn syrup. This is exactly where those killer hangovers and solemn vows of “never again” come from.
The anatomy of flavour: From clear to dark
The colour of tequila is not marketing — it is the measure of time spent in the barrel:
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Blanco (Silver): Youth and boldness. Bottled almost immediately. The purest, most vivid expression of the agave itself — grassy, peppery, clean.
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Reposado: “Rested”. Spent between 2 months and a year in oak. The flavour becomes rounder, with notes of vanilla and caramel beginning to emerge.
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Añejo: Aged aristocracy. Between 1 and 3 years in the barrel. This is no longer for shots. This is for a tasting glass and a contemplative evening.
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Extra Añejo: Anything aged beyond 3 years. On the level of a collectible cognac or an old whisky.
Strength and geography
Genuine tequila is a brand protected by denomination of origin. If it was not bottled in one of 5 certified Mexican states — it is simply “agave moonshine”.
The ABV in the bottle typically ranges from 38% to 40%, although straight off the still it can reach 55%. Producers carefully “bring it down” with water so that you taste the flavour rather than scorching your throat.
Three facts about tequila:
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24 July is the officially recognised day when raising a toast to the agave is not only acceptable — it is mandatory.
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The 100% rule: If you drink the pure product with no added sugar and no questionable chasers, the risk of waking up with a pounding head drops close to zero.
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Salt and lime were invented to mask bad alcohol. Good tequila is drunk straight.
Now you know that what is in your glass is not just alcohol — it is 10 years of Mexican sunshine and the serious craft of a master distiller. Drink beautifully.
