The word Tequila comes from the Nahuatl language and refers both to the beverage and the place of its origin.

The first records of the production of a beverage fermented from agave date back to the time of the Aztecs, who knew it as pulque. However, it was with the arrival of the Spaniards in the 16th century when the distillation of agave began, giving rise to what we know today as tequila.

“The volcanic soil and climate of the region contribute to the quality of the agave and, consequently, tequila.”

Tequila is made exclusively from the blue agave, a plant that takes between 8 and 12 years to mature. The Tequila region, along with some other areas of Jalisco and neighboring states, has the perfect conditions for growing this plant.

Tequila production has evolved significantly since its beginnings. Traditional methods, such as the slow cooking of agave piñas in masonry ovens and natural fermentation in large wooden tanks, are still used by many producers, including Casa Esparza. These traditional methods ensure that each bottle of tequila retains the characteristic flavors and aromas that have been cherished for centuries.

From local festivities in the villages of Jalisco to international celebrations of National Tequila Day, this drink has been a symbol of Mexican identity. At Casa Esparza, we are proud to keep this rich tradition alive, producing tequilas that honor the history and ancestral techniques of our ancestors.