N O R M A T I V I D A D
This Official Mexican Norm refers to the Denomination of origin "TEQUILA", whose ownership belong to the Mexican state according to the Industrial Property Law. The issuance of this "NOM" is necessary according to the second point of the "General Declaration of Protection of the Denomination of Origin TEQUILA", published in the Federation's official diary on October the 13th 1997 ("the Declaration" for future reference) and with the XV section of the 40th article of the Federal Law about Metrology and Normalization.
This NOM establishes the characteristics and specifications which the authorized users should meet to produce, bottle, and/or market tequila, according to the process described later.
CAMPO DE APLICACION
This NOM is applied to the alcoholic drink subject to the process that is detailed later on, with agaves of the Blue Tequilana Weber species, cultivated in the federal regions and municipalities specified in the Declaration.
For the matter of this NOM, the following definitions are in alphabetical order:
Procedure to soften the flavor of tequila, by means of the addition of one or more of the following ingredients:
· Caramel color
· Natural extract of oak and encina
· Sugar syrup
The amount of these ingredients should not be more than 1% of the total weight of tequila before being bottled, and the resulting coloration of this process must be yellowish.
Plant that belongs to the amaryllis family, it has long fiber lance-shaped leaves, which are bluish-green colored, and the important part for the production of tequila is the heart (piña). The only allowed type for the NOM is the Blue agave Tequilana Weber, which has been cultivated in the zone mentioned in the Declaration.
GOOD PRODUCTION PRACTICES
Group of norms and standards related to one another, dedicated to guaranteeing that the products have and maintain the required specifications for their consumption.
MATURATION DEL TEQUILA
Slow transformation which allows the product to acquire the desired organoleptic features, for chemical and physical processes that take place during its storage in wooden containers of natural oak or encina
Stages of the process of production of tequila, in which the raw materials undergo chemical, biochemical and physical changes, until creating a product determined in each one of them. The following basic stages exist in this process: Jima, Hydrolysis, Extraction, Fermentation, Distillation, Maturation, and Bottling.
Alcoholic regional drink obtained by the distillation and rectification of musts, prepared from the original extract. It's a derivate from the mill of the matured agave heads, hydrolyzed or cooked, then fermented with yeasts, cultivated or not. This drink can be enriched with other sugars up to 49%, but cold mixes are not allowed. Tequila is a liquor that, according to its type, has no color or is yellowish when it's aged in oak or encina casks, or when it's "abocado" without being mature.
When reference is made in this NOM to the term "Tequila," it's understood that it applies to the two categories pointed out in the chapter called "classification", unless express mention is made of Tequila 100% agave or Tequila 100% pure agave."
Product whose commercial alcoholic grade must be adjusted by dilution with water.
YOUNG OR GOLD TEQUILA
Product capable of being "abocado," whose commercial alcoholic grade must be adjusted by dilution with water. The result of mixing white tequila with aged tequila is considered to be young or gold tequila.
Product capable of being "abocado" that stays at least two months in wooden casks of oak or encina whose commercial alcoholic grade must be adjusted by dilution with water. In mixtures of different rested tequilas, the age for the resulting tequila is the weighed average of the ages and volumes of their components.
Product capable of being "abocado", subjected to a process of maturation of at least one year in wooden casks of oak or encina whose maximum capacity is 600 liters, and with a commercial alcoholic grade that must be adjusted by dilution with water. In mixtures of different aged tequilas, the age for the resulting tequila is the weighed average of the ages and volumes of their components.
According to the percentage of the sugars of agave that are used in the production of tequila, this can be classified in one of the following categories:
Tequila 100% of agave or Tequila pure 100% of agave
Product obtained by the distillation and rectification of musts, prepared from the original extract, it's a derivate from the mill of the matured agave heads, hydrolyzed or cooked, then fermented with yeasts, cultivated or not. In order to be called Tequila 100% agave or Tequila pure 100% agave, it must be bottled in the same facility of the producer, and that facility must be located in the Denomination of origin Zone.
Alcoholic regional drink obtained by the distillation and rectification of musts, prepared from the original extract, it's a derivate form the mill of the matured agave heads, hydrolyzed or cooked, then fermented with yeasts, cultivated or not. This drink can be enriched with other sugars up to 49%, but cold mixes are not allowed.
According to the characteristics acquired in processing after the distillation and rectification, the tequila is classified in four types:
For the international market that classification can be overwritten for its translation, or by the following:
38% Minimum, 55% maximum. For dilution, distilled or demineralized (deionized) potable water should be used. The NOM has considered a modification in the gradation, establishing 35% as the minimum gradation for tequila.
Blue Tequilana Weber, mature, and it has to be cultivated in the geographical region described in "the Declaration"
Use de sugars
Tequila is allowed to be enriched by other sugars in a proportion no bigger than 49%
Rested: A minimum of two months in wooden casks made of oak or encina.
Aged: A minimum of one year in wooden casks made of oak or encina, whose capacity must not exceed 600 liters.
PROTECTED AREA OF THE DENOMINATION OF ORIGIN
The Declaration of the Denomination of Origin for tequila recognizes exclusively the following areas:
Six municipalities: Abasolo, Manuel doblado, Cuerámaro, Huanímaro, Pénjamo, Purísima del Rincón.
The whole state, 124 municipalities.
Thirty municipalities: Briseñas de Matamoros, Cabinda, Chilchota, Churintzio, Cotija, Ecuandureo, Jacona, Jiquilpan, Maravatío, Marcos Castellanos, Nvo. Parangaricutiro, Numarán, Pajacuarán, Peribán, La Piedad, Régules, Los Reyes, Sahuayo, Táncitaro, Tangamandapio, Tangancícuaro, Tanhuato, Tinguindín, Tocumbo, Venustiano Carranza, Villa Mar, Vista Hermosa, Yurécuaro, Zamora, Zináparo.
Eight municipalities: Ahuacatlán, Amatlán de Cañas, Ixtlán del Río, Jala, Jalisco, San Pedro de Lagunillas, Santa María del Oro, Tepic.
Eleven municipalities: Aldama, Altamira, Antiguo Morelos, Gómez Farías, González, Llera, Mante, Nuevo Morelos, Ocampo, Tula, Xicotencatl.
C.R.T. - CONSEJO REGULADOR DEL TEQUILA
In order to ensure that the commands given the NOM of the drink tequila are completed in a literal way, the Regulatory Council of Tequila was created, and its records and objectives are the following::
In the last 30 years tequila has moved from being a regional drink to a drink of national acceptance, being one of the drinks with greater recognition and growth in the export markets (mainly to the United States of America and Europe).
Due to the globalization of the world economy, it is in the interest of the Mexican Government to transfer to the private sector functions that it used to carry out in the normalization, verification and certification of the quality of products and services, such as tequila, taking for example the denominations of European origin for: Sherry, Champagne, or Cognac.
The new federal Law of Metrology and Normalization, published in the Official Diary of the Federation on July 1st, 1992, allows and encourages that organizations in the private sector participate and take responsibility for the works of certification of the execution of the Official Mexican Norms and among them the tequila Norm.
The regulatory Council of the Tequila is:
The Regulatory Council of Tequila is an organization in charge of verifying and certifying the execution of the Official Mexican Norm NOM-006-SCFI-1994, Alcoholic Drinks-Tequila-specifications; for that matter, it has the Accreditation of the Mexican Entity of Accreditation UVNOM 002 with reference No. 99UV0016 as Unit of Certification and with the No. 05 with record 312.16.98.055 as Organization of Certification (accredited by SECOFI).
MEMBERS DIRECTIVE COUNCIL
The state of Jalisco is the most important region for producing tequila.
96% of the total production takes place there, and considering that the cultivation of the agave requires the combination of numerous factors like:
- The altitude, preferably 1500 meters above sea level.
- The soil condition: favorably volcanic, loamy, permeable and abundant in derivative elements of basalt and enriched in iron.
- Precipitation, near a meter annually.
- Constant temperature gives semi-dry climate that varies around 20º
- The contact with the sun is also important; cloudy skies between 65 and 100 days a year is favorable.
It's convenient to separate the production into zones, for the purpose of evaluating tequilas, considering their very own characteristics for each region. Therefore the next areas can be described:
Zone of Los Altos:
Zone of Tequila Valley:
Zone of Guadalajara.:
IN MEXICO (01 55) 5373-4626
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OTHER COUNTRIES (+52 55) 5373-4685