The World's First Certified Organic Tequila
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Land of Agave and Tequila

The story of our tequila takes us to the state of Jalisco, a region where the landscape is coloured blue by the Agaves that give life to a unique tradition.


The state of Jalisco, in western Mexico, witnessed the development of the tequila industry, which started more than two centuries ago and has earned world fame for our country.

The Blue Agave fields that cover Jalisco’s land constitute the source and the pride of the tequila produced at the La Quemada distillery. The Agave is so abundant in Mexico that fields of them commonly paint the landscape of numerous regions throughout our country. The Blue Agave has so much presence that, together with the cactus, it has become the country’s emblematic plant.

In spite of the enormous variety of Agaves found throughout the country, our tequila is made from a particular species of this cactus-like plant, which grows in certain regions of Jalisco. Its most outstanding trait, of course, is its blue colour, hence its scientific name: Agave tequilana Weber var. azul (azul means ‘blue’ in Spanish).

The tequila producing regions of Jalisco are unmistakable for their beautiful valleys covered in Blue Agave plantations, resembling blue lakes that contrast beautifully with the intense red tones of the soil.

All Agaves, including Agave tequilana Weber var. azul, have at the core an enormous cone, or heart (found at ground level), which is surrounded by large, fibrous leaves with small lateral spines. A large inflorescence, known in Spanish as Quiote, sprouts from the cone of the plant.

Blue Agaves are rich in sweet, nutritious juices, which are distributed among the cone, the leaves, and the inflorescence. The yield per plant depends on the quantity of sugars contained in the cone. At La Quemada, we carefully follow the growth and development of our Blue Agaves in order to obtain the highest possible quality plants.

The Blue Agave is known for its longevity, taking eight to 10 years to reach full maturity. In order to ‘elaborate’ our tequila, we patiently wait for the Agaves to mature, ensuring they acquire the traits that convey the unique taste and fragrance to our tequilas.

Only certain regions in Mexico have the necessary geographic characteristics for cultivating the Blue Agave and, hence, producing tequila. The requirements for producing our national spirit have been defined since 1974, by the “Tequila” Denomination of Origin.

The tequila–producing region of Jalisco includes Amatitán, Arandas, Atotonilco, Tepatitlán, Tequila, and El Arenal. El Arenal is the region where La Quemada´s Blue Agave fields are located. The tequila–producing regions of Jalisco are abundant in adequate soils for growing Agave tequilana Weber var. azul, hence, 90 per cent of Mexican tequila is produced in this region.