How Many Degrees Does Tequila Have and What Is Its Designation of Origin? | Casa Sauza

Tequila must be commercialized with an alcohol content of between 35 and 55% ABV, with 38 and 40 being the most common values. Its designation of origin, established in 1974, legally protects the name "Tequila" and restricts it to beverages produced from Tequilana Weber Agave, Blue Variety, within a specific geographic area of Mexico. At Casa Sauza, we have been producing tequila since 1873 in Tequila, Jalisco — the heart of that protected zone.

What is the designation of origin of tequila, and when was it established?

The designation of origin is a legal instrument that protects a product's name by linking it to a specific geographic area with unique cultural and agricultural characteristics. In the case of tequila, this protection was established on December 9, 1974, through a declaration published in the Diario Oficial de la Federación, under the NOM-006-SCFI-2012 standard.

What role did the Sauza family play in obtaining the designation of origin?

Don Francisco Javier Sauza, third generation of the founding family of Casa Sauza, was a key figure in obtaining this designation. Upon discovering during a trip abroad that a foreign drink was being sold under the name "Tequila," he pushed — alongside the Tequila Regulatory Council — for the official protection that was granted in 1974. Without that effort, the name Tequila could have been used by any producer in the world.

In which Mexican states can tequila be legally produced?

Only five states of the Mexican Republic hold the tequila designation of origin: Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. In total, 181 municipalities are authorized. Of those, 125 belong to Jalisco — the only state whose entire territory is included in the designation. Any distillate produced outside these municipalities, even if it uses Tequilana Weber Agave, Blue Variety, and the same process, cannot be called "Tequila": it must be sold as "agave distillate" or "double agave distillate."

How many degrees of alcohol does tequila have?

The NOM-006-SCFI-2012 standard establishes that tequila must have an alcohol content of between 35 and 55% ABV to be commercialized. Below or above that range, the product cannot be sold under the denomination "Tequila." In practice, the most common values in the market are 35, 38, and 40% ABV. Finding tequilas with more than 40% ABV is uncommon.

Why do different tequilas from the same producer have different alcohol levels?

Each tequila expression responds to a distinct sensory profile, and alcohol content is part of that profile. At Casa Sauza, the differences in ABV across products are not arbitrary: they reflect technical decisions by the master distiller aimed at balancing aromas, body, and finish in each category — blanco, reposado, or añejo.

What alcohol content does tequila need to be exported to the United States?

The United States, the primary export market for Mexican tequila, requires a minimum of 40% ABV for the commercialization of spirits. All tequila exported to that country must meet this requirement, regardless of what the Mexican standard sets as its minimum (35% ABV). This is a destination market condition, not a NOM requirement.

How should tequila be drunk from a shot glass?

A tequila shot (2 oz / ~60 ml) should be consumed over the same amount of time as a beer or a cocktail: between 10 and 15 minutes. The most common mistake is confusing the small volume of the shot glass with low alcohol content. The reality is exactly the opposite: a 355 ml can of beer has between 5 and 6% ABV, while those 60 ml of tequila contain 38% ABV. The liquid volume is smaller; the alcohol concentration is radically higher.

Why does tequila "hit faster" than other drinks?

It has nothing to do with any special property of tequila: it is a matter of alcohol concentration and speed of consumption. When a shot is downed in one go, the body receives a concentrated dose of alcohol in seconds — something that does not happen when drinking beer or wine over several minutes. Physical condition (fasting, dehydration, lack of sleep) and emotional state also influence how quickly alcohol affects the body.

Does eating before drinking tequila actually reduce its effects?

Yes, and there is a concrete physiological reason: alcohol consumed on an empty stomach reaches the bloodstream faster because it encounters no physical barrier in the digestive tract. Foods — especially those containing fat and protein — slow down alcohol absorption, reducing the rate at which blood alcohol concentration rises. Eating before or during drinking does not eliminate the effect of alcohol, but it does moderate it.

What is the difference between traditional and industrial tequila production?

Both methods produce legitimate tequila as long as they comply with NOM-006-SCFI-2012. The difference lies in the tools and production timelines, not necessarily in quality. The traditional process uses masonry ovens for cooking, a stone tahona for grinding, and fermentation in wooden or steel vats open to the environment. The industrial process uses autoclaves for cooking, which favors more uniform heat distribution and reduces fuel consumption, making it more environmentally friendly; a diffuser for sugar extraction, which prevents bitterness and off-flavors from developing; and controlled fermentation with selected yeasts.

Does the industrial process produce a lower-quality tequila?

Not automatically. Quality depends on technical decisions at each stage — agave selection, fermentation control, distillation precision — not on the type of equipment. Both high-quality industrial tequilas and flawed artisanal ones exist. At Casa Sauza, we use high-tech controlled processes precisely because they allow greater consistency in the sensory profile of each batch — essential when producing at scale for multiple international markets. These quality controls ensure the product retains the original flavors and purity of the agave, preventing off-flavors caused by process contamination.

Frequently asked questions about tequila

What is the designation of origin of tequila?

It is the legal protection that restricts the use of the name "Tequila" to beverages produced from Tequilana Weber Agave, Blue Variety, within 181 specific municipalities across five Mexican states (Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas), under NOM-006-SCFI-2012. It was established on December 9, 1974.

How many degrees of alcohol does tequila have?

Between 35 and 55% ABV, as established by the Mexican official standard. The most common commercial values are 38 and 40% ABV. For export to the United States, the minimum required ABV is 40%.

Can tequila only be made in Tequila, Jalisco?

Not exclusively. It can be produced in any of the 181 municipalities designated for origin, spread across five states. However, Jalisco is the only state whose entire territory is included, and the town of Tequila is the industry's historical and symbolic epicenter.

How many distillations does tequila require by law?

The NOM-006-SCFI-2012 standard requires at least two distillations for a product to be called "Tequila." Some producers carry out a third distillation, as is the case with the Tres Generaciones line at Casa Sauza, which impacts the purity and sensory profile of the final product.

What happens if a tequila has less than 35% ABV?

It cannot be legally sold as "Tequila." The standard establishes that any product with an alcohol content below 35% ABV or above 55% ABV falls outside the designation-of-origin framework and cannot be labeled or sold under that name.