Origin of Agave Spirits 

There is evidence of alcohols derived from agave being made in Mexico as far back as 200 AD. Initially this was in the form of Pulque – fermented raw agave sap. At some point, this evolved into spirits distilled from fermented cooked agave, which became known as Mezcal or vino-de-mezcal.

The earliest written reference to mezcal is from 1608 – nearly 100 years after the after the arrival of the Spanish Conquistadors. It has therefore been assumed that the Spanish introduced distillation.

It's an open debate whether mezcal existed prior to this. Given the widespread use of agave as a source of alcohol (in pulque), and evidence of Pre-Columbian distillation, there's a strong case that it did. But there is no explicit evidence of the distillation of agave, and it is also strange that there is no written reference given that writing was common practice and highly developed.  

In any case – Mezcal was well established by the 17^th Century.  

Tequila

In late 17^th Century in the town of Tequila in the state of Jalisco, a Spanish nobleman, Pedro Sánchez de Tagle, became the first person to mass produce mezcal. An industry was built in the area and taxed by the local governor. By the mid 18^th Century the Cuevo family were given the first official licence to commercially produce mezcal by the Spanish King Carlos IV. This protected their interest throughout periods of prohibition and cemented “mezcal-from-tequila” as the preeminent distillate in Mexico. To differentiate them from smaller (often illegal) operations, these mezcals became known as “Tequila Extract”, shortened to “Tequila” by the Sauza family when they began exporting to the United States in the late 19^th Century. Sauza are also credited for identifying the blue agave as the ideal base for Tequila.

By the mid 1900s tequila was big business. In order to protect the industry, the Mexican government created the Tequila D.O. in the 1970s, similar to the like Cognac D.O. in France, or Scotch Whisky. It stated that tequila can be made in 5 states – centred on, and dominated by, the state of Jalisco – and that fermented sugars must derive from 51% blue agave, meaning up to 49% can come from other sources - normally refined sugar – but no other varietals of agave.

The D.O. is implemented by the Consejo Regulador del Tequila, or CRT. They define and control the categories of Tequila and 100% Agave Tequila, as well as barrel aged categories – Blanco, Joven, Rosa, Reposado, Anjeo, Extra-Anjeo, and Cristalino. The CRT is mostly considered to be a well-run body and an ally to producers. But there are accusations of corruption and influence from the biggest players pumping out low quality products. This partially explains the large number of undisclosed chemical additives permitted in Tequila, and the notable absence of an “additive free” designation.

Desdeya is proudly additive free, but thanks to the CRT you won't see this on our labels.