Tequila, mezcal and pulque ... what’s the difference?

When you discuss Mexico’s traditional alcoholic beverages, tequila, mezcal and pulque come to mind. All three drinks rely on the venerable desert plant, the maguey, for their distinctive flavors. Known in the states as the “century plant” or agave, this unusual-looking succulent has long, blue-green leaves that narrow to deadly sharp points. The maguey is a member of the botanical family, Agavaceae, which includes about 360 species and is related to the amaryllis and lily.

The maguey has been cultivated south of the border for centuries. Its fibers were used to weave mats, rope and fabrics, its sharp tips were used as needles and punches for leather craft, and the outer membrane covering its leaves was peeled away, dried, and used for paper.

Tequila

Tequila is the most popular and well-known of all maguey drinks and is the national drink of Mexico. It is a type of mezcal that was produced in Mexico shortly after the Spanish conquered the Aztecs in the early 1500s and has been the beverage of choice ever since.

To be classified as “tequila,” the tequila must contain 100 percent Weber Blue Agave juice (Agave Tequilana). By Mexican law, tequila can only be produced in the Mexican states of Jalisco, Michoacan, Nayarit, Tamaulipas and Guanajuato. The bottle must also have a label with a NOM and four numbers (official Mexican standard number) that shows where it was distilled. The label, “Made in Mexico,” does not mean it is a 100 percent blue agave tequila.

The second type of tequila is labeled “mixto” and contains 51 percent agave sugars and 49 percemt other sugars. Mixto tequilas can be produced outside of Mexico.

Many of the oldest tequila producers are located near the town of Tequila, in Jalisco state, 45 miles northwest of Guadalajara. Tequila was originally produced by individual families, and each tequila had a slightly different flavor depending upon how it was made. Today, the majority of tequilas are produced in large distilleries that are highly regulated by the Mexican government.

The process of making tequila begins with harvesting mature Weber Blue Agave plants after they have grown for seven to 10 years. Unlike pulque, the underground bulb of the plant, called a pina, is dug up and used to make tequila. The upper leaves are cut off using a traditional hatchet called a coa, and the pineapple-