As every great thing has a great story behind, Tequila is not the exception.
Long before the Spanish would arrive to the “new world” the Aztecs already extracted the agave’s nectar called Aguamiel and fermented it in a way similar to wine or beer. They produced a drink called iztac octli which means “the white liquor” later referred by the spanish as Pulque (from the nahuatl octli poliuhqui meaning decomposed liquor, which caused drunkenness). The Aztecs used the iztac ictli in their religious rituals, to have a better understanding of what the gods wanted. According to the Aztec culture, drunkenness was seeing as the “cause of all discord that would bring all the bad things with it”, only the ill and the old people were allowed to be drunk because they were considered troubled of spirit.
Don Cenobio Sauza, was the first to export Tequila to the United States, and shortened the name from “Tequila Extract” to just “Tequila” for the American markets.
Was founded in 1873 when Don Cenobio Sauza started La Perseverancia distillery.
In 1758, Jose Cuervo, a Spanish entrepreneur was given full cultivating rights on the vast territorial extensions of Villoslada, Jalisco. One year later Jose Maria Guadalupe Cuervo, was given by the king of Spain the rights on the production of Tequila.
A few years later...
In 1600 the Marquis of Altamira built his first Tequila factory in his Hacienda Cuisillos, one of the largest haciendas during that time and amassed a great fortune. The Marquis is now known today as the “Father of Tequila”.
In 1595, King Philip II of Spain banned the planting of new vineyards in Mexico and other Spanish colonies due to the decline of wine trade with Spain. The main reason behind this is because Mexico is self-sufficient in producing its own wines. The king did this to maintain the market for Spanish products in the New World, and reap the taxes on wine exports. The Marquis of Altamira, Pedro Sánchez de Tagle grabbed the opportunity of the neglected blue agave plants.
In 1531, the Spaniards around the new colony constructed a rudimentary mud still known as an alquitarra, in which they distilled the agave nectar to produce some of the first mezcal. These small stills were placed in the local ravines where there was an abundance of water aiding in the distillation process.
It all started when
On April 15, 1530, the colonial township of Santiago of Tequila was established by Cristóbal de Oñate and a group of Franciscans. Juan de Escarcena was appointed to take charge and govern the new villa.