Tequila, the fiery spirit hailing from Mexico, is a luxurious elixir made from the succulent blue agave plant. Distilled to perfection, premium tequilas are crafted using 100% Weber blue agave, while lower-end varieties, known as ‘mixtos,’ are blended with other ingredients such as sugars and molasses. This iconic drink has transcended borders, evolving into a global phenomenon, enjoyed neat or as a key ingredient in popular cocktails like the Paloma, Tequila Sunrise, and Margarita.

Tequila lovers may have heard of the controversial tradition of adding worms to tequila bottles, causing heated debates in bars and restaurants worldwide. Some believe it enhances the flavor, while others claim it causes hallucinations. In this exciting journey through the annals of tequila history, we will uncover the intriguing mystery behind the age-old tradition of adding worms to bottles of this beloved spirit. 

The Origins of Tequila

Tequila came into existence for the first time in 250-300AD when the Aztec Indians made their ceremonial wine “plague” by fermenting agave juice. This liquid was central to the Aztec culture and used as the main ingredient in the worship of Mayahuel (the goddess of the Maguey) and her husband Patecatl (the god of plaque). These two Gods were specifically known for their love of liquor.

It is believed that the Spanish invasion of the Aztec civilization in the 1500s marked the beginning of the intricate distillation process that gave birth to modern-day tequila. The Spaniards opened the trade routes between Manila and Mexico, leading to increased interest and popularity of tequila “plague” across nearby regions. In the 1600s, the Marquis of Altamira built the first large-scale distillery in the present-day Tequila, Jalisco. 

The distillery triggered increased trade in tequila, and by 1758, the Cuervo family began to distill tequila commercially. The modern-day tequila we enjoy today has its roots in these ancient distilleries. In fact, much hasn’t changed between the old tequila and modern-day tequila distillation process. All these drinks are produced from blue agave, considered the best for making the premium drink.

By the end of the 1890s, the word “tequila” was accepted worldwide as a term describing the agave spirits produced in Tequila, Jalisco, and four other Mexican states. In 1974, the Mexican government officially declared the term “tequila” an intellectual property of Mexico. This move prevented other states from producing and selling their versions of “tequila.” 

Notably, to be called tequila, a spirit must come from five authorized regions in Mexico, including Jalisco, Tamaulipas, Michoacan, Nayarit, and Guanajuato. Any agave-based distilled spirit produced outside these regions is known as Mezcal.

The Early Days of Tequila Production In Mexico

Tequila is produced from the cooked and fermented juice of the Weber blue agave. The agave is a spiky succulent containing a core bulb known as the pina. Tequila producers remove the pina before baking it and extracting the juice. The juice is then fermented in barrels containing yeast to turn sugars into alcohol. The fermentation process is critical in various aspects of the spirit’s sensory profile, from flavors and colors to aromas. Traditionally, the tequila production process was labor-oriented, but the introduction of technology and industrialization sped up the entire process. However, both traditional and modern-day tequila production methods follow a similar script:

Step 1: Harvest of agave:

Tequila production begins with the harvesting of the blue agave plant. Agave farmers in authorized agave-growing Mexican states use a special knife known as coa to cut the leaves on the agave plant to extract pina bulbs.

Step 2: Baking of the pina:

The pina bulb is then baked to allow for the extraction of fermentable sugars. Traditionally, pinas were baked in pits lined with rocks. However, today, producers bake pinas in clay and brick ovens known as hornos. Pinas can also be baked in large stainless steel ovens.

Step 3: Extraction of agave juice:

Once the pinas are baked, they are shredded and crushed to extract the juice called mosto. Traditionally, mosto was extracted using a tuhona, a large stone wheel designed to crush and juice the pina. However, modern-day methods leverage an industrial mechanical shredder to extract the agave juice.

Step 4: Distilling the fermented mosto:

The agave juice is then distilled to purify the liquid and concentrate the alcohol in the mixture. Ideally, tequila is distilled twice: 

• The first distillation process produces a liquid known as the ordinario
• The second distillation produces clear silver tequila, which is aged and bottled.

Step 5: Aging the tequila:

Tequila is then carefully aged in oak barrels for varied durations. The aging duration gives rise to different tequilas with unique colors, flavors, and tastes. Typically, aged tequila is available in three types:

• Reposado-This is tequila aged from two months to one year. It has a smooth flavor and notes of oak, vanilla, and caramel. Reposado Tequila is golden amber in color.
• Añejo-This is tequila aged for one to three years. It has a smoky and complex taste that can be appreciated better when sipped slowly. 
• Extra añejo– This is tequila aged for over three years. It features a dark amber color with a mixture of aromas, including cinnamon, caramel, vanilla, and nutmeg.
• Blanco or silver-This is unaged tequila rested for a maximum of 60 days. Blanco tequila has a spicy, peppery taste and light aftertaste. It is also called white tequila, characterized by its clear appearance.
• Joven (“young”) or oro (“gold”)-This is a mixture of silver tequila and reposado tequila. It is aged for just a few weeks before bottling. It has spicy, pear, nutty, fruity, and roasted flavors. Joven contains several additives that result in their light golden color and smoother flavor.

Regional Variations and Traditional Methods

Tequila from blue agave farmed in Jalisco has two distinct regional variations: highland and lowland tequilas. Highland tequilas are produced from agave plants grown in the Jalisco highlands, commonly referred to as the Los Altos, which is 10 degrees cooler throughout the year. Los Altos has a distinct red clay soil called Tierra Roja, which is rich in iron. The iron in the soil is believed to lend highlands tequila its fruitier flavors and sweeter taste, commonly referred to as fruity or floral. Generally, the tequilas from The Highlands are softer, more delicate, and sweeter.

Conversely, the lowland tequilas are sourced from agave grown in El Valle, or Tequila Valley, just beneath the Los Altos. El Valle is rich in a natural element in the coil called Tierra Negra, believed to give the lowland tequila an earthier, peppery, and herbal taste. When choosing a tequila brand, it is advisable to consider the region from where the agave was cultivated.

The Notorious Worm

Now that you are familiar with the history of tequila and its production processes, let’s look at the raging debate around the spirit’s “notorious worm.” According to popular tradition, the tequila worm is found in certain bottles of premium tequila. The worm isn’t technically a worm but a larva of a moth that lives on an agave plant.

The tradition of the tequila worm is believed to have started in the 1940s when mezcal producers began adding a worm to their bottles to showcase their spirit’s premium quality features. Legends have it that consuming the tequila worm could cause hallucinations or increase your state of drunkenness. A tequila worm was also believed to be a sign of good luck. All these myths fueled the popularity of the tequila worm beyond the Mexican borders.

Contrary to popular belief, no tequila brand contains a worm in its bottle. The worm system ended in 1977 when tequila was granted protected status. In fact, the Mexican Standards authority prohibits such practice. However, a worm can still be discovered in a bottle of mescal. So, if you find a bottle of tequila with worms inside, know that it is not premium tequila but Mezcal.

The Cultural Significance of the Worm and Its Impact On the Marketing Of Tequila

As mentioned earlier, the legend of the worm started in the 1940s when a Mexican mescal maker discovered moth larvae in a batch of mescal. The mezcal maker believed the worm could actually enhance its taste. He started placing a worm in each bottle as a marketing strategy. As expected, this practice gained immediate interest and popularity. Over time other producers started placing worms inside their mezcal bottles, ultimately becoming a popular marketing ploy. 

Today, it is not uncommon to buy a bottle of Mezcal and find worms inside. Some bottles feature a separate container with extra worms or a packet of worm salt to add to each drink.

Should I Eat Tequila Worm?

If you are up for some adventure, you can savor a bite of tequila worm at your local winery. It is recommended that you sip the Mezcal slowly for its agave flavors and aromas and then chew the worm to enjoy the taste on your palette.

The Rise of Tequila as a Global Spirit

There is no doubt tequila’s popularity has risen over time to become one of the most recognizable spirits globally. Statistics from IWSR reveal agave tequilas have seen their share of global volumes more than double in the last two decades expanding from 29% in 2001 to 63% in 2021. In 2021, the global tequila market size was valued at USD 9.89 billion, which is expected to grow to USD 15.57 billion by 2029, representing a CAGR of 5.89% during the forecast period. 

Here are some of the factors contributing to this growth:

• Celebrity endorsement: Aggressive marketing strategies involving recent celebrity brand launches have made tequila a popular global brand. Since 2017, several high-profile celebrities have launched or bought into tequila brands, including Guy Fieri (Santo Spirit), Dwayne “The Rock” Johnson (Teremana Tequila), Sean “P Diddy” Combs (DeLeón Tequila), Chris Noth (Ambhar Tequila), and Guy Fieri (Santo Spirit), among others. Although tequila is not the only spirit to attract celebrity owners, more celebrities seem to overwhelmingly favor the spirit than gin, whiskey, and even vodka.
• Growing cocktail culture: A resurgent cocktail culture has also contributed to a rise in demand for tequila. The growing use of tequila in cocktails is not restricted to bars and restaurants; it has also gained a lot of interest in homes. Some of the popular tequila cocktails in the US include Margaritas, tequila Mocking Bird, Herradura Cane, Empire Sunset, and Mexican Highlands.

Optimize Your Distillery Capabilities with DistilleryNearby

From its humble origins in the blue agave fields of Mexico to its current status as a global phenomenon, tequila has cemented its place as one of the most iconic alcoholic beverages. If you have wondered whether your tequila bottle contains the infamous floating worms, you now know this is just a myth and an effective marketing ploy. Fortunately, the fun part of this legend is that you can sneak worms into shots of Mezcal for an exciting adventure.

At DistilleryNearby, we are your one-stop shop for craft spirits, including tequila. Whether you are a distillery looking to expand your online presence or a newbie looking to explore nearby distilleries, we got you.