The History of Tequila

Tequila is a world-renowned spirit known for its fruity, sweet, earthy agave-forward taste. The distilled beverage is made from the cooked and fermented juice of the Mexican agave plant, and its origins and evolution are closely tied to Mexico’s rich cultural heritage. But how did tequila make its way to be one of the most iconic spirits of today?

From ancient beginnings to its current recognition as Mexico’s cherished liquor (and intellectual property), the story of tequila is as captivating as the drink itself.

Where Does the Word “Tequila” Come From?

The origin of the word “tequila” is something historians can’t quite agree upon. Some say the word is derived from the ancient Nahuatls, the indigenous inhabitants of the region, which in their language is interpreted to mean “the place of harvesting plants,” “the place of wild herbs,” “the place of work” or “the place where they cut.” According to José María Murià, author of Tequila, “tequila” comes from the Nahuatl “tequitl,” meaning to work, and “tlan,” meaning place.

Others believe it was named after the town of Tequila in Jalisco, Mexico, where tequila was first produced in the 16th century. Perhaps it’s a corruption of the name of the native town “Teuchitlán” to “Ticuilas” or “Tiquilos.”

But wherever the name “tequila” comes from, history has proven that it is here to stay.

Before Tequila, There was Pulque

Before the process of distillation arrived in Mexico—and with it, the invention of tequila—a drink known as pulque dominated the region.

Like tequila, pulque is made from agave. The Aztecs, one of the earliest known civilizations to cultivate the agave plant, developed sophisticated techniques for growing agave and discovered that removing the heart of the mature plant (known as maguey) allowed them to extract a sweet sap called aguamiel. They collected the aguamiel in large clay pots and fermented it using natural yeasts to produce pulque, a mildly alcoholic beverage.

This frothy, slightly sour drink played a significant role in Aztec rituals and ceremonies because it was considered sacred and was thought to be a gift from the goddess Mayahuel. It was even believed to possess healing properties.

But according to scientific research, pulque was around well before the Aztecs; its origins may even date back to 200 CE. The history of pulque has been the subject of various myths and legends, but one thing is clear: This ancient drink and its practices laid the foundation for modern tequila production.

The Spanish Influence on Tequila Production

When the Aztec empire fell to the Spanish in the 1500s, pulque became a drink of the people. The once-sacred beverage was now widely produced throughout the highlands, and became a significant economic driver in the region. When the Spanish introduced copper pots and knowledge of distillation techniques to the area, it allowed for the creation of a smoother, more refined spirit—tequila.

In 1600, the first tequila factory was established at Hacienda Cuisillos by Don Pedro Sanches de Tagle, known as “the father of tequila.”

Tequila Becomes Mexico’s Intellectual Property

Nearly 400 years after Hacienda Cuisillos was founded, in 1974, tequila became Mexico’s intellectual property when it was granted the status of a Denomination of Origin, which means it is legally protected to be produced only in specific regions of Mexico.

The Denomination of Origin ensures that only tequila made from the blue agave plant and produced in designated areas can be labelled and sold as tequila. This legal protection prevents other countries or regions from producing and marketing their versions of tequila, safeguarding the authenticity and quality of the Mexican spirit.

PATRÓN Tequila Introduces Premium Tequila to the U.S.

Although tequila had been popular in Mexico for centuries, it wasn’t a hit in the United States until the late 20th century.

“Bring me back some tequila,” the sentence uttered by John Paul DeJorria to his friend Martin Crowley, kicked off a chain of unexpected events. Crowley was visiting Mexico in the late ‘80s when he came back to the U.S. with a bottle of tequila and a dream.

When PATRÓN Tequila launched in 1989 with PATRÓN Silver, U.S. perceptions of tequila were not positive or premium. Tequila represented cheap alcohol, frozen margaritas and a bad hangover. But unlike the mixto tequilas that Americans were used to, which was made from at least 51% blue agave distillate and 49% other non-agave sugars (including additives), PATRÓN Tequila was made from 100% Weber Blue Agave from Jalisco, Mexico, slow-cooked in ovens using a traditional tahona wheel and small copper pot distillation.

It was the introduction of a new, premium tequila, and it brought about a new way of life.

Tequila Today

Tequila is not just a spirit with a rich history; it’s a drink that continues to evolve, adapting to the changing tastes and preferences of its drinkers.

New innovations highlight the industry’s dynamic nature, like PATRÓN EL CIELO, a first-of-its-kind tequila that has been distilled four times using a unique distillation process to unlock the subtly sweet flavours of agave while maintaining an undeniably light, ultra-smooth finish. This uniquely high-end spirit shows that there is much more to tequila than meets the eye.

In recent years, we’ve also seen a rising popularity in tequila cocktails. Mixologists and bartenders are constantly experimenting with new tequila recipes and creating innovative cocktail ideas that you can even make at home. Try the PATRÓN Reposado Spicy Margarita for a well-balanced cocktail with an extra kick, or the PATRÓN Paloma for a taste of tart, citrusy perfection.

With its deliciously unique taste and its sweet, earthy aroma, it’s no wonder tequila has continued to evolve throughout the decades. So the next time you pick up a bottle of PATRÓN Tequila, remember the rich, centuries-long history of the drink, and take a moment to savour the flavour of the highlands of Mexico.