Tequila’s production is geographically restricted to certain regions in Mexico, much like Champagne in France or Scotch in Scotland. The vast majority of tequila is produced in the state of Jalisco, with its warm climate and volcanic soils offering the ideal environment for the blue Weber agave to thrive. Additionally, tequila can only be made in select areas of four other Mexican states: Guanajuato, Michoacán, Nayarit, and Tamaulipas, further enhancing its exclusivity and regional identity.
This connection to the land also means that tequila’s flavor can vary depending on where it’s produced. Highland tequilas tend to be sweeter and fruitier due to the richer, volcanic soil, while lowland tequilas often have a more herbal, earthy taste. These regional differences offer tequila enthusiasts a broader spectrum of flavors and experiences, further distinguishing tequila from other spirits.