Tequila History 101

Evolving from a drink called "pulque," tequila was born during the Spanish Colonial Period when the European practice of distillation was introduced to Mexico.

Tequila is distilled from the agave, a cactus-like plant that is actually a member of the Lily family. Much like cognac, tequila can only be produced in select regions of Mexico. By Government definition a tequila must contain a minimum 51% Weber Blue Agave, a species of agave plant. (Many manufacturers use only 100% Weber Blue agave in their premium tequilas.)

Unlike grapes or grains, which are harvested yearly, the Tequiliana Weber Azul, (blue agave) takes between eight to twelve years to mature. The plant has long swordlike spines radiating out of a central core called a pina. When harvested the spines are cut off leaving behind the central core. The plant now resembles a very large pineapple, (hence the name pina). Pinas average between 50-500 pounds. Fifteen pounds of agave are required to produce one liter of tequila.

The Flying V boasts a wide and eclectic selection of tequila.