Tequila manufacturers have already captured the US market and now go to Asia
Tequila is produced not only in Jalisco but also in Guanajuato, where there is an agave production corridor that turns the entity into the second national supplier of this type of distillate and has the challenge of expanding consumption to other countries, mainly in Asia, Korea, China, Japan, Singapore.
The main consumer of tequila
In 2018, exports were 211 million liters that were exported to the international market. The number one consumer of tequila is the United States. Another of the important markets that is also presented in the statistics is Latvia is a very important market that is consuming, and Singapore has been painting to be a major consumer.
For more than 15 years, in Guanajuato, there are seven municipalities that have the designation of origin of tequila, among them Huanímaro, Abasolo, Pénjamo, Cuerámaro, Manuel Doblado, and Purísima del Rincón. It is estimated that there are more than 16 thousand hectares for the production of agave, according to data from Sagarpa.
There are more than 50 million agave plants. Guanajuato is the second supplier of the industry after Jalisco, here is most of the agave, and also the best quality of the agave is occurring in Guanajuato, the climate, sea level, humidity help us, in short, several factors.
Although in Mexico, the state of Jalisco is recognized for the production of tequila, it is not the only one. Tequila has a designation of origin from five states, one of the states is Guanajuato, the main one is Jalisco, Nayarit, Michoacán, and Tamaulipas.
In Guanajuato, there are three tequila producers recognized before the Regulatory Council of Tequila, Corralejo, Real de Pénjamo and Tequila de Huanímaro. Meanwhile, Jalisco has 197 certified tequila plants that are not recognized and it is estimated that there are more than 1,700 tequila brands according to the Council. Tequila regulator.
In the municipality of Huanímaro, one of the purest tequilas is produced because its process is artisanal and is known as Huaní tequila.
The whole process is cooked in masonry distillation ovens, extract the juice is milled, extract the juice, fermentation without chemicals, here it does not use anything, as natural as possible. Nowadays, things have changed a lot of years ago, there were not even the essences, the tequila boom in the world began a few years ago and that is why there are essences and that the market asks you for a different market in what you are innovating and You send a tequila with banana or mango aroma, and it is tequila but it is not 100% natural anymore.
Differences between the types of tequila
The difference is that the white tequila as it comes out of the distillation comes out as such, it comes out at 55 degrees of alcohol volume, so the standard here makes us a dilution according to the degree that you are going to send to your market, that the Standard allows us the maximum is 55 degrees and the minimum 35 degrees and from there you dilute it to the degree that your market is asking for. The reposado you put a white oak barrel and this gives the color, the standard says two months to 11 months is rested, the old that lasts at least 12 months and depends on the profile that you are going to give it you leave 13, 14 months, the extra vintage is 36 months and what you want to give.