Nick’s Deep Dive: Taking a Trip to Mexico’s Tequila Growing Regions

When Spanish conquistadors arrived in Mexico in the 16th century, they brought with them the art of distillation. Adapting the local fermentation process, they created a spirit which they called "mezcal wine." Over time, it evolved into what is now known as tequila, named after the town of Tequila in the state of Jalisco, where the spirit was first produced on a commercial scale. Discover the craftsmanship behind each bottle of tequila with Pascale’s Liquors at 7401 Oswego Road in Liverpool, NY.

Geography contributes to the diversity of tequila’s flavors. The highlands (Los Altos) of Jalisco, for example, are known for producing sweeter, fruitier agaves due to cooler temperatures and more rainfall. The Lowlands (Valles), on the other hand, have lower elevation and hotter temperatures, resulting in agaves with earthier, spicier flavors.

Jalisco’s volcanic soil and temperate climate provide the perfect conditions for cultivating the Blue Weber agave that is used in tequila production. Agave cultivation in the area involves planting agave shoots (hijuelos) in nutrient-rich soil and allowing them to mature for several years before harvesting. This allows the agave plants to develop complex flavors and sugars, essential for crafting high-quality tequila. Amidst the rolling hills and volcanic soil of Jalisco, tequila giants like Patron, Don Julio, and Herradura craft their legendary spirits.

While Jalisco remains the epicenter of tequila production, other regions in Mexico contribute to the diverse landscape of agave spirits.

Guanajuato, located east of Jalisco, has become a notable tequila-producing region in recent years. Although production techniques in this region may vary, they often incorporate traditional methods such as stone oven cooking and tahona crushing.

Situated in northeastern Mexico, Tamaulipas is another region with a robust tequila industry. Its climate tends to be hotter and drier, influencing the flavor profile of the agave. Tequila production may involve similar techniques used in Jalisco, such as oven cooking and copper pot still distillation.

Nayarit, located on the Pacific coast, is known for its diverse agave spirits, including tequila and mezcal. From its coastal regions to mountainous areas, Nayarit provides a range of growing conditions for agave. Production techniques here typically involve both traditional and modern methods, choosing to go with whichever produces a cleaner, more agave-forward flavor profile in the final product. The same diversity in terroir is also present in Michoacán, however, tequila production here mostly incorporates traditional techniques passed down through generations, including stone oven cooking and tahona crushing.

While Jalisco is the dominant force in the tequila market, the emergence of these tequila-producing regions has expanded consumer options and diversified the market. They offer unique flavor profiles and terroir-driven characteristics, appealing to adventurous drinkers seeking new experiences.  

While tequila production is a thriving industry, it still faces several challenges. One of these challenges is agave shortages, which are caused by climate change, disease outbreaks, and increased demand for tequila worldwide. Shortages can lead to rising prices for agave and potential supply chain disruptions for producers.

As the demand for agave increases, concerns about land use and conflicts between agave cultivation and urban development grow. Balancing the needs of tequila production with environmental conservation and community interests presents a complex challenge for industry stakeholders.

The future of tequila production is also influenced by regional factors such as climate variability, land availability, and water resources. Producers may adapt to changing environmental conditions by implementing resilient agricultural practices and exploring alternative agave species or cultivation methods.

Despite the challenges, the industry is embracing sustainable practices and innovations to ensure its resilience and viability. Prioritizing environmental stewardship, social responsibility, and product quality can contribute to a more sustainable future for the industry while meeting the evolving demands of consumers worldwide.

From the sun-kissed fields of Jalisco to the rugged landscapes of Guanajuato, each region offers a glimpse into the soul of Mexico, inviting us to savor the beauty and complexity of this timeless spirit. To learn more, visit Pascale’s Liquors at 7401 Oswego Road in Liverpool, NY, online at www.pascalesliquor.com or call (315) 701-078.