Celebrating the 50 Years of Tequila

By Nathalie Baylaucq 13.12.2024

While the hype around tequila may have quieted down, it’s not because it’s overrated—we just haven’t talked about it in a while. In truth, it’s far from overrated.

This December 9th, 2024, marks a golden anniversary for one of Mexico’s most iconic treasures: the 50th year since tequila was officially granted its Denomination of Origin (DOT). On that historic day in 1974, the Diario Oficial de la Federación recognized tequila not just as a beverage, but as a national emblem, a liquid legacy that would grow to captivate the world.

Tequila: A Journey of Flavor and Pride

Over the decades, tequila has evolved alongside Mexico’s dynamic transformation. What started as a regional spirit became an international symbol of quality, tradition, and innovation.

• 1970s: Tequila was already cherished as a cultural emblem.

• 1980s-1990s: Advances in production and a push for diversification elevated its profile, satisfying the palates of enthusiasts worldwide.

• 2000s & Beyond: Modernization and globalization brought tequila to every corner of the planet, delivering a taste of Mexico’s heritage wherever it went.

From Local Craft to Global Phenomenon

The numbers speak volumes:

• In 1974, 53 million liters of tequila were produced.

• In 2023, production skyrocketed to 599 million liters, with 399 million liters exported globally.

Thanks to the oversight of the Tequila Regulatory Council (CRT), tequila remains a paragon of authenticity. The DOT now enjoys protection in 57 countries, ensuring every bottle embodies Mexico’s commitment to quality.

More Than a Drink: A National Symbol

Tequila is woven into the fabric of Mexican identity. It’s there in moments of celebration, unity, and even resilience. Every sip carries the soul of a nation, telling stories of heritage, perseverance, and joy.

Cheers to Tequila!

On this landmark anniversary, let’s raise our glasses to a half-century of excellence. Here’s to tequila—a spirit that captures the heart of Mexico and connects us all.

Viva México, and cheers to 50 more years of tequila!

The Margarita cocktail can produce an umami effect due to specific chemical interactions between its ingredients, particularly involving glutamate, sodium, and other taste-enhancing compounds. Here’s a more scientific breakdown:

1. Salt and Sodium Ions:

Salt on the rim of a Margarita glass contributes significantly to its umami-like effect. Salt contains sodium ions (Na⁺), which enhance the perception of multiple flavors by interacting with taste receptors on the tongue. Sodium ions can amplify both sweet and sour sensations, making the drink more balanced and flavorful. Salt is also known to elevate the perception of umami by complementing other umami-containing compounds.

2. Acidity (Citric Acid in Lime):

Lime juice is rich in citric acid, which stimulates sour taste receptors. While umami is traditionally associated with savory or “meaty” flavors, acidity can balance the flavor profile, allowing other subtle umami sensations to be perceived more easily. The interaction of citric acid with the sodium ions in the salt creates a complex, savory mouthfeel that adds depth to the flavor.

3. Tequila’s Flavor Compounds:

Tequila, especially aged varieties (reposado, añejo), contains complex flavor compounds that result from the fermentation and aging process. Some of these compounds include amino acids and peptides, which are known to contribute to umami. When tequila is distilled, small amounts of these umami-enhancing compounds remain, contributing to a savory depth in the cocktail, particularly when mixed with other ingredients like salt and lime.

4. Synergistic Effect of Salt and Acidity:

Umami is often amplified when ingredients like salt and acid are combined. This synergy activates taste receptors on the tongue, including those specifically tuned to detect glutamates and other umami-related compounds. This interaction heightens the flavor complexity and can create a perception of umami, even in a drink primarily dominated by sweet, salty, and sour elements.

5. Potential for Glutamate in Ingredients:

Some of the more complex forms of tequila may contain trace amounts of naturally occurring glutamates, which are the main compounds responsible for umami. While glutamates are more commonly found in foods like tomatoes or soy sauce, fermentation processes like those used in tequila production can sometimes yield these compounds, adding subtle umami flavors.

In short, the Margarita’s umami effect arises from the interplay between the salt (which enhances savory and overall flavor), the citric acid (which balances tastes), and the complexity of tequila’s flavor compounds. This combination creates a cocktail with an unexpectedly deep and savory flavor profile.

Don’t drink and drive. Enjoy responsibly.