Agave’s Awesomeness!

Mexico’s national drink is a current rage across the globe – statistics released by the Distilled Spirits Council of the United States (DISCUS) peg tequila as the 2nd highest-selling spirit by value in the US in 2022-23, displacing American whiskey and outranked only by vodka. A common misconception about tequila is that it is made from cactus. The truth is that tequila is made from the Agave plant; specifically, Blue Weber agave, which is closer to Aloe Vera than any other genus because both plants are classified under Asparagales.

From Blue Weber Agave

There are nearly 200 known species of agaves around the world, out of which 150-160 are found in Mexico, and only one among than - Blue Weber Agave, is used for making tequila.
One might ask: why only this species? The average agave species reaches maturity between 10-12 years, equivalent to the average time required to build up adequate sugars inside it (fermentation: sugars = alcohol!). In comparison, Blue Weber Agave achieves these results in 5-7 years, thus emerging as a winning raw material for tequila, offering financial viability.
Tequila is produced mainly in the state of Jalisco, in Mexico. The process involves harvesting mature blue agave ‘pinas’ and cooking it to extract the sugars, followed by fermentation and distillation. Depending on the style desired, there may be an additional step of aging the product.

Mezcal and More..
Tequila is not the only agave spirit that comes from this beautiful country.
Mezcal’s sales have gone through the roof in the past few years, making it one of the fastest-growing spirits globally. Agave nectar, the raw material used in mezcal, comes from the southern province of Oaxaca (pronounced wah-hah-kah) in Mexico. Although mezcal and tequila share quite a few similarities, mezcal differs specifically in two areas. Firstly, instead of Blue Weber Agave, a different species, Agave Espadin, is used here due to its ease of availability in Oaxaca.
Secondly, the cooking process varies; while in tequila, the agave ‘pinas’ are largely steamed, mezcal producers use the ancient technique of roasting them underground in large dug-up pits. This process gives mezcals their unique smoky notes, something most tequila brands can’t boast of. Another distinctive trait of mezcal is that it is permitted to use only agave as raw material.
In contrast, tequila can have a portion of sugars from other raw materials such as grains, sugarcane, etc.
Besides tequila and mezcal, there are some other notable but comparatively lesser-known agave spirits from Mexico, which include: Bacanora – Similar to the mezcal profile from the state of Sonora. Raicilla – Made from several agave species from Jalisco. Sotol –Although technically not an agave spirit, the raw material used in its production, Dasylirion Wheeleri, is very similar to agave.


Agave in India
Ridiculous ...cannot be! Or can it?Agave Americana has been growing in the wild in the Deccan plateau for decades, if not centuries! You can find wild agave from Solan to Rajasthan, and some randomly growing on the side of roads in even the National Capital Region!
A couple of Indian agave brands have already been tasting success in the market. It cannot be called tequila, since tequila has a Mexican Geographical Indication and can only be made in certain regions of Mexico, as outlined by the Government of Mexico.
The allure of this spirit is growing stronger by the day, especially in regions hitherto unfamiliar with it, such as the Indian subcontinent. And with good reason, too. Whether it is for the uniqueness of its flavour, the versatility it brings to the table, or even the exciting possibilities it presents to extract value from a seemingly humble and wild plant variety, tequila seems poised to enjoy and maintain its ever-growing popularity!
Kunal Kaul is the Founder of Grape Xpectations and also Vice President – International Tequila Academy, India, and a Level 3 Tequila Sommelier.

Tantalising Tequilas
1. Blanco /Silver/Plate: Unaged / can be aged for a maximum of 2 months. Most producers never age them at all. Clear, floral, fruity, herbal agave flavours.

2. Joven /Oro/Gold: No aging requirement. The majority are Blanco tequilas with caramel colouring.

3. Reposado: Meaning ‘rested’, these tequilas undergo at least 2 months of aging in oak. Can range from pale yellow to amber. Presents vanilla, caramel balanced with fresh agave notes.

4. Añejo: At least 1 year of aging in maximum of 600l oak barrels. Usually darker than reposados, ranging from yellow to brown. A richer style with notes of butterscotch, chocolate, and dried fruits.

5. Extra Añejo: Aged a minimum of 3 years in a maximum of 600l oak barrels, these tequilas can be quite ‘whisky-ish’. Can range from gold to brown, with notes of coffee, vanilla, caramel, and nuts.