When Was Tequila Born, and How Long Has It Existed?

Tequila dates to approximately 1538, when the first agave fermentations began in the Jalisco region. With the arrival of Arab and Hispanic distillation techniques following the Spanish conquest, the drink evolved from pulque to mezcal and, finally, to what is known today as tequila. It was Don Cenobio Sauza, founder of Casa Sauza in 1873, who officially established the name "tequila" for the drink, definitively separating it from generic mezcal.

What Does the Word Tequila Mean?

The word tequila has its roots in Nahuatl: tequitl (work or trade) and tlan (place), which translates as "place of work" or "place of obligation." Another version suggests the name derives from tecatli, the obsidian stone typical of the region that inhabitants carved into tools. Those who worked with it were called tecuilos, and the place was first named Tecuila and later Tequila.

How Was Tequila Discovered? The Origin of Fermented Agave

One of the most widespread legends about the origin of tequila claims that a lightning bolt struck an agave field, causing a fire that cooked the plant's hearts. The heat released a sweet, aromatic honey that, upon fermenting, produced a drink with euphoric effects. The natives interpreted this as a divine gift, associating it with the gods of intoxication. This narrative is represented in historic murals at distilleries such as Casa Sauza.

From those first fermentations, the drink was known for centuries as vino de mezcal or mezcal tequila, since "mezcal" was the generic name for agave. The definitive transformation came with the introduction of distillation in Arab-influenced stills after the Spanish conquest.

Who Gave Tequila Its Name?

The first producer to separate the term "tequila" from generic mezcal was Don Cenobio Sauza, one of the most influential founders of the tequila industry. In the 19th century, Sauza identified that the agave tequilana Weber, blue variety, grown in the Tequila, Jalisco region, produced a drink with distinctive characteristics that deserved its own name. That act of naming marks the beginning of tequila as a differentiated category.

Where Does Tequila Come From? The Plant and the Region

Tequila comes exclusively from the agave tequilana Weber, blue variety, one of approximately 295 existing agave species. It is the only plant authorized to produce tequila. Other species are used to make mezcal and pulque, which should not be confused with tequila.

Tequila holds a Denomination of Origin (DOT), meaning it can only be produced in specific regions: the entire state of Jalisco and parts of Nayarit, Michoacán, Guanajuato, and Tamaulipas.

How Many Types of Tequila Exist?

There are two base categories depending on the proportion of agave used. 

• Tequila: Standard tequila contains at least 51% agave sugars; the rest may come from cane or corn syrup. 

• Tequila 100% from agave: Tequila 100% agave is made exclusively from sugars of the agave tequilana Weber blue variety, with no other sugar source permitted.
  
  

Tequila Classes According to Aging

The NOM (Mexican Official Standard) classifies tequila into five varieties according to its aging process:

Blanco or Silver Tequila

Transparent, with no wood aging or resting in a wood container for less than two months. Expresses the purest agave profile.

Joven or Gold Tequila

A blend of blanco tequila with reposado, añejo, or extra añejo. Also achieved by adding softening agents to blanco tequila, such as caramel coloring, oak extract, glycerin, or sugar syrup.

Reposado Tequila

Aged in pipones or oak barrels between 2 and 12 months. Balances fresh agave character with wood notes.

Añejo Tequila

Aged in oak barrels of up to 600 liters for 12 to 36 months. Greater aromatic complexity and smoothness on the palate.

Tequila extra añejo

Aged in oak barrels of up to 600 liters for a minimum of 3 years. The most complex and aged expression of tequila.

Frequently Asked Questions About the Origin of Tequila

What year was tequila invented?

Tequila as a fermented agave drink dates back to approximately 1538. Distillation arrived after the Spanish conquest, in the first decades of the 16th century. The formal recognition of "tequila" as its own category took place in the 19th century, driven by producers such as Don Cenobio Sauza.

Why is it called tequila and not mezcal?

For centuries, the drink was called "vino de mezcal de tequila." It was Don Cenobio Sauza who, in the 19th century, established the term "tequila" to distinguish the drink produced in Tequila, Jalisco, from other mezcals. That shift in naming marked the birth of the category as we know it today.

Who first named tequila?

Don Cenobio Sauza, founder of Casa Sauza in 1873, was the first to systematically use the term "tequila" to distinguish the drink produced in Tequila, Jalisco, from other mezcals. Sauza argued that just as cognac takes its name from its region, the same should apply to tequila.

When was the Tequila Denomination of Origin granted?

The Tequila Denomination of Origin (DOT) was officially granted on October 13, 1977, making it one of the first Mexican products to receive this protection. It establishes that tequila can only be produced in Jalisco and parts of Nayarit, Michoacán, Guanajuato, and Tamaulipas, using exclusively agave tequilana Weber, blue variety.

How many kilos of agave are needed to produce one liter of tequila?

Producing one liter of standard tequila requires approximately 3 kg of agave tequilana Weber blue. For one liter of 100% agave tequila, the amount doubles: around 6 kg are needed. This difference partly explains why 100% agave tequilas carry a higher price in the market.

What is abocado or softening in tequila?

Abocado is a process permitted by the NOM to soften the flavor of tequila through the controlled addition of one or more ingredients: caramel coloring, natural oak or holm oak extract, glycerin, or sugar-based syrup. It does not alter the tequila's category or indicate lower quality — it is a regulated adjustment to the sensory profile. Reposado, añejo, and extra añejo tequilas may be softened.

What is the difference between 100% agave and tequila?

100% agave tequila is made exclusively with sugars from the agave tequilana Weber blue variety and cannot contain any other type of sugar. Standard tequila contains at least 51% agave sugars, and the remainder may come from cane or corn syrup. The difference directly impacts flavor, quality, and final price.

At Casa Sauza, you can experience these processes up close on a guided tour of the original distillery founded in 1873 in Tequila, Jalisco.

If you want to go deeper into how to choose the tequila that best suits your palate, Casa Sauza has prepared a complete guide: