The origin of tequila can be traced back to the Aztecs, who produced a drink called pulque from the agave plant. After invading Mexico, the Spanish began to distill this beverage into mezcal, the precursor to tequila. Tequila is produced from the blue agave, a cactus also known as the century plant. Growing as high as ten feet, the blue agave is harvested once every 8 to 14 years. The leaves are sheared away, leaving a pinepplelike center from which the sap is extracted and distilled. There are other varieties of agave, from which mezcal is produced, but by Mexican law tequila is not considered authentic unless it contains at least 51 percent blue agave and be made in the Mexican towns of Tequila, Amatitian, Arenal, or the region of Los Altos de Jalisco.
There are three basic types of tequila; silver, gold, and anejo. Silver tequila requires no aging. Gold tequila is aged for up to four years in oak vats, giving it a rich flavor and color. The finest tequila, anejo, is made from 100 percent blue agave and can approach the same price as a fine cognac.
