Over 1,200 years BC, the Olmeca civilisation discovered the virtues of agave.
Enjoyed by the Aztecs then by the Spanish settlers from the 16th century onwards, the agave-based drink is named Tequila after the village in the State of Jalisco, Mexico. This is where the blue agave used for its production grows.
Bought by Pernod Ricard in 2005, the brand is distributed in France by Pernod.
Now present in 70 countries, the brand is a leader in Ireland, Austria, Turkey, Russia and the Czech Republic.
The source: blue agave
Close to the cactus, the blue agave is a plant grown in the mountainous regions of Mexico, requiring rich soil and a hot climate.
The harvested agave is cooked for 24 to 50 hours. The sweet, slightly sparkling juice, called pulque, is then extracted and fermented.
Amber or "gold" tequila, of a higher quality, is aged for at least 1 year in oak barrels. Tequila Blanco is bottled just after distilling.
For entitlement to the name "Tequila", the drink must contain at least 51% sugar from the blue agave cultivated in the "official zone" in Mexico, and must have undergone double distillation.