There aren’t rules on how you drink tequila, but there are rules on how you make it.
Like Champagne in France, Tequila has a Denomination of Origin and can only be produced in a certain region of Mexico. Most tequila is made in the state of Jalisco, though tequila can also be produced in certain parts of Guanajuato, Michoacan, Nayarit, and Tamaulipas.
Tequila is made using the Weber Blue Agave, though there are over 200 varieties of agave found throughout the Americas. Other agave distillates, such as Mezcal and Raicilla, generally use different types of agave and have different geographical guidelines.
Mixto tequila is made from at least 51% agave, and up to 49% other sugars such as high fructose corn syrup.
100% Agave is made from at least 99% agave, allowing for up to 1% of additives, but still follows stricter guidelines than mixtos.
100% Agave tequila can be unaged and bottled as Blanco or it can be rested in oak barrels before bottling. Aged tequilas generally are darker in color because of the time spent in barrels, though it is common for brands to add coloring and sweeteners to affect the look and taste of the tequila.
