Every glass raised on Saturday, July 24, 2027, National Tequila Day, starts with blue agave grown in Mexico. Anyone 21 or older can toast responsibly. Others can mix a grapefruit-and-lime mocktail.
When to Raise a Glass
July 24 is the date, but no law makes it a holiday.
Two Thousand Years of Agave
No founder is on record for the drink day. Agave’s role in the region goes back much further: people have used it for at least 2,000 years for fermented drinks and cloth, UNESCO says.
Teuchitlan cultures shaped the area between AD 200 and 900, leaving terraces and temples. Distilling agave into tequila began in the 16th century.
In 2006, UNESCO listed the agave fields and old factories around the town of Tequila, Jalisco, as a World Heritage site. It covers about 35,019 hectares and holds 60 factories.
A name only Mexico can use
Tequila became Mexico’s first appellation of origin in 1974, WIPO reports. The Mexican government holds all rights to the name, and its industrial property institute, IMPI, decides who may use it. Registration under the Lisbon Agreement followed in 1978.
Only selected municipalities in five states may produce it: Jalisco, Guanajuato, Michoacán, Nayarit and Tamaulipas. It must come from blue agave, Agave tequilana Weber.
American rules agree. Federal regulations call tequila “a distinctive product of Mexico,” made under Mexican law. Mexico’s Tequila Regulatory Council, set up in 1993, certifies production. In its first two years, it helped destroy about 2.4 million liters of fake tequila.
Demand kept climbing. Exports grew from 64.6 million liters in 1995 to 136.4 million in 2009, and production rose from 104.3 million to 249 million. The United States is the biggest buyer.
From piña to bottle
The spirit comes from the piña, the core of the blue agave, which WIPO says needs about eight to fourteen years to mature.
Distillers in Jalisco traditionally bake the piñas for thirty-six hours. Then they crush them to release the juice. Fermentation takes about twelve days without added chemicals, and the liquid is distilled at least twice.
What the Spirit Means to Mexico
This spirit links a protected product to specific Mexican places and centuries of agave farming. Mexico has fought hard to keep fakes off the market, and its regulators have shut down at least 86 fake brands.
Knowing the strength helps too. By NIAAA’s measure, a 1.5-ounce shot of 40% spirits holds one U.S. standard drink, about 14 grams of pure alcohol.
Blanco, Reposado and Beyond
- Blanco: rested 0 to 59 days and usually clear.
- Reposado: at least 60 days in oak.
- Añejo: at least a year in oak casks of 600 liters or less.
- Extra añejo: at least three years, a category created in 2006.
A bottle that doesn’t say “100% agave” is a mixto, with as little as 51% of its sugars from agave, Difford’s Guide explains.
Sipping National Tequila Day Responsibly
- Confirm everyone pouring is 21 or older.
- Look for “100% agave” on the label if you want only agave sugars.
- Sip a reposado or añejo neat to taste the oak.
- Treat each 1.5-ounce pour as one standard drink.
- Eat something, drink water between rounds and arrange a sober ride.
- For a mocktail, mix lime juice and grapefruit soda over ice with a pinch of salt.
Frequently Asked Questions
How strong must tequila be?
At least 38% alcohol under Mexico’s standard, WIPO notes.
Can tequila be shipped in bulk?
Only the mixed category. Pure agave tequila can’t leave Mexico in bulk.
Which towns sit in the UNESCO agave landscape?
Magdalena, Tequila, Amatitán and El Arenal, all in Jalisco.
How long has the mixto minimum applied?
Since 1970, according to Difford’s Guide.
Sources
- World Intellectual Property Organization – Liquid Gold From the Agave
- UNESCO World Heritage Centre – Agave Landscape and Ancient Industrial Facilities of Tequila
- Cornell LII – 27 CFR 5.148 Agave Spirits
- Difford’s Guide – Tequila Classifications
- NIAAA – What Is a Standard Drink?
- NIAAA – Alcohol Policy