Tequila with salt and lime across the rest of the world. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can only be produced in the state
Tequila, Jalisco the native people and was much like what is called pulque today. By the time the Spanish arrived, the natives had begun to cultivate the plant. The Spanish first considered taking the plant back to Spain but decided to develop it and its product in Mexico. The Spanish introduced distillation to turn the native fermented mescal into what is now known as tequila. The first large-scale distillery was created in 1600 and over the colonial period demand for the drink resulted in some of the oldest, still-operating enterprises in this area such as: “La Riojeña”, founded in 1795; “El Tigre”