Food and Beverage
Talking Tequila: Understanding how 100% agave blanco tequilas are made
Last Updated on August 16, 2025 by Daily News Staff
Talking Tequila: Understanding how 100% agave blanco tequilas are made
(Family Features) As one of the world’s most popular spirits, tequila has a rich heritage rooted in traditional Mexican craftsmanship. Yet, many people may not be aware of its history or all that goes into producing the spirit. Understanding the production process can reveal the commitment to quality, artistry and craftsmanship that defines one of Mexico’s greatest treasures.
What is Tequila?
Tequila is a distilled spirit that can only be made from Blue Weber agave grown in five specific regions of Mexico: Jalisco, Guanajuato, Michoacán, Nayarit and Tamaulipas. Blue Weber agave takes more than five years to mature and each agave plant is harvested only once.
Tequila is not just a spirit – it’s also a place. The town of Tequila in Jalisco, Mexico, is where this iconic spirit was born. The tequila industry as people know it began in 1758 when Jose Antonio de Cuervo was granted land in the region. By 1812, his family established La Rojeña, which remains the oldest tequila distillery in the world. Cuervo was the first to export tequila to the United States, setting the stage for tequila’s global expansion. Today, La Rojeña crafts many tequilas, including Cuervo Tradicional, Reserva de la Familia by Jose Cuervo and Maestro Dobel Tequila, following time-honored methods.
The Art of Tequila Production
The tequila-making process begins with cooking the inner portion of the agave, the piña, to convert the plant’s natural starches into fermentable sugars. After cooking, the juices from the piñas are extracted and separated from the agave fibers. These juices are then fermented using various yeast strains to convert the agave sugars to alcohol before the liquid is distilled.
The art of tequila production involves striking a balance between traditional methods and modern techniques to achieve consistency and quality. This process showcases the natural complexity and character of the Blue Weber agave plant, as well as the unique craftsmanship that goes into every bottle.
Favorite 100% Agave Blanco Tequilas
When searching for your next favorite tequila, consider one of these award-winning 100% agave options crafted with just three simple ingredients. Each tequila has been Mexican-family owned for 11 generations, uses estate-grown agave, recycles 100% of its agave fibers and treats 100% of the water used in the tequila-making process. To learn more about tequila production, visit TequilaFacts.org.
The Tequila That Invented Tequila
The original tequila created more than 230 years ago by the oldest tequila company and first agave farmers, Cuervo Tradicional Blanco follows the same family recipe that put tequila on the map. This award-winning 100% Blue Weber agave tequila offers herbaceous citrus notes balanced by spicy, sweet fruit and a clean finish. Cuervo is a protector of the industry, environment and Mexican communities at the heart of tequila.
How It’s Made: The agaves are aged at least 5 1/2 years before they’re cooked in traditional masonry brick ovens at La Rojeña for 36-40 hours. They’re then processed through roller mills to extract the juices.
The Best Taste in Tequila and in Life
Taking its name from the year tequila began gaining recognition beyond its humble origins in Jalisco, Mexico, 1800 Blanco Tequila features a floral, fruity aroma with hints of spice and black peppercorn with a balanced sweet prune and roasted pepper flavor, making it the perfect tequila to enjoy neat, on the rocks or incorporated in your favorite cocktail.
How It’s Made: Agave hearts are hand-harvested at peak maturity before the tequila is cooked in traditional masonry brick ovens for more than 36 hours, then double-distilled in copper pot stills. The tequila is a special selection of white tequilas blended for added complexity and flavor.
The Organic Crown Jewel of the Cuervo Family
Reserva de la Familia Organic Platino by Jose Cuervo is part of a collection of small-batch artisanal tequilas, 100% organically certified and handcrafted with meticulous care. This bright, unaged tequila features a unique, sweet and spicy palate with notes of melon, honey and hay, culminating in a clean finish highlighted by warm cinnamon spice. As a 100% certified organic product, it is one of the finest, most sustainable ultra-premium tequilas on the market.
How It’s Made: This tequila is crafted following the ‘Esencia de Agave’ process – a proprietary process created by Cuervo and known only by the distillers. This method allows the agave notes to retain their original character and shine through in the aroma and flavor of the finished product.
Mexico’s No. 1 Tequila
An award-winning, 100% Blue Weber agave tequila, Gran Centenario Plata is the favorite tequila of Mexico. Originated in 1857 by the first Master Distiller of tequila, this blanco presents vibrant fruit characteristics of pear, lime and citrus, complemented by subtle black pepper undertones.
How It’s Made: This blanco tequila is unique because it is matured in American Oak pipónes for 4-6 weeks, contributing to its distinctive straw color. The surface contact ratio of the pipónes is smaller than a barrel, which allows for less exposure to the wood, creating a nuanced flavor profile when compared to other blancos.
An Uncommonly Smooth Tequila for Any Occasion
A beloved tequila in Mexico, Maestro Dobel Blanco is crafted from single estate agaves that are slow-cooked in masonry ovens. Distilled twice, the resulting liquid is sweet, featuring caramel, honey, maple, walnut and vanilla tones alongside an indescribable softness and smooth finish.
How It’s Made: The agaves are harvested before the rainy season to create a greater concentration of carbohydrates, adding depth of flavor and producing a smooth, complex blanco tequila.
SOURCE:
Last Updated on April 22, 2026 by Daily News Staff
SAN DIEGO, CA — The award-winning JOEY Restaurant Group is continuing its U.S. expansion with the debut of its first San Diego location, JOEY La Jolla, opening April 23, 2026. The new restaurant will be located at Westfield UTC, one of Southern California’s premier retail and lifestyle destinations.
A New Dining Destination for La Jolla
Set in the heart of La Jolla, the 10,600-square-foot restaurant is designed to deliver a vibrant, upscale-yet-approachable experience. Guests can expect a seamless blend of indoor and outdoor dining, complete with a welcoming fire feature, lush landscaping, and a covered patio that opens into an expansive, modern interior.
Inside, the space features a lively bar and lounge area, complete with a DJ booth for select evenings, a curated wine wall, and contemporary art installations. The dining room centers around a striking olive tree beneath a wood canopy, creating a warm and immersive atmosphere ideal for everything from casual lunches to late-night gatherings.
Elevated Cuisine Meets Global Inspiration
JOEY Restaurants has built its reputation on globally inspired dishes and high-quality ingredients—and JOEY La Jolla is no exception.
The menu will showcase a wide range of offerings, including:
- Premium steak cuts like Bone-In Prime Ribeye and Tomahawk
- Fire-torched sushi and fresh seafood
- Shareable plates and handcrafted bowls
- Signature creations like Truffle Udon Carbonara
The beverage program is equally robust, featuring a curated wine selection and handcrafted cocktails such as the Good Life Margarita and Woodsmoked Old Fashioned. Guests can also explore “JOEY Supers,” a creative take on the classic highball with a refreshing twist.
Leadership Behind the Experience
The culinary and beverage program is led by an award-winning team, including:
- Matthew Stowe, Executive Chef and Top Chef alumnus
- Jay Jones, Bar Development Leader and Hall of Fame inductee
- Jason Yamasaki, Group Sommelier
Their combined expertise is expected to elevate JOEY La Jolla into one of San Diego’s standout dining destinations.
Soft Opening and Reservations
Diners eager to get an early look can reserve a table during the restaurant’s limited preview period from April 18–22, ahead of its official grand opening on April 23. Once open, JOEY La Jolla will offer full-service dining daily, including lunch, happy hour, dinner, and late-night service.
Hours of Operation:
- Sunday–Thursday: 11 AM – 12 AM
- Friday–Saturday: 11 AM – 1 AM
Location:
4489 La Jolla Village Drive, Suite 1600
San Diego, CA 92122
A Strategic Expansion into Southern California
According to company leadership, the move into San Diego marks a significant milestone in JOEY’s broader growth strategy. With its strong culinary culture and coastal lifestyle, La Jolla provides an ideal backdrop for the brand’s signature blend of hospitality, design, and globally influenced cuisine.
As San Diego’s dining scene continues to evolve, JOEY La Jolla is positioned to become a go-to destination for locals and visitors seeking a dynamic and elevated dining experience.
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Festivals
Presqu’ile Winery Partners With LAND to Bring Contemporary Art to Santa Maria Valley
Presqu’ile Winery and LAND are partnering to bring free, site-responsive contemporary art to the Santa Maria Valley estate in Santa Barbara Wine Country.
Santa Barbara Wine Country is about to get a fresh reason to linger a little longer. Presqu’ile Winery has announced a new collaboration with Los Angeles Nomadic Division (LAND), the nationally recognized nonprofit known for taking contemporary art out of traditional museums and galleries and placing it directly into the environments that shape it. The result: curated, site-responsive works—some created specifically for the property—installed across Presqu’ile’s Santa Maria Valley estate.
A winery becomes an open-air gallery—at no cost
Under the partnership, Presqu’ile will serve as a host site for LAND programming, opening its estate to the public for free. Visitors can expect contemporary art integrated into the vineyard setting, with select installations shaped by the landscape itself. The goal is simple and ambitious at the same time: expand no-cost access to contemporary art along California’s Central Coast while creating a cultural experience that feels inseparable from the place it inhabits.
LAND’s approach is rooted in the belief that art should be experienced where people actually live, work, and gather. Rather than building exhibitions around white walls and controlled lighting, LAND supports projects driven by place—work that engages the environment, the community, and the lived experience of the artists creating it.
“Nourishing reciprocity” between art, landscape, and community
Laura Hyatt, Director of LAND, emphasized how the Central Coast setting opens new creative possibilities for artists.
Hyatt noted that collaborating with Presqu’ile gives artists the opportunity to engage with the region’s natural beauty and unique ecology—placing artworks in what she described as “nourishing reciprocity” with the landscape and the visitors moving through it. She also highlighted the long-term potential of the partnership, which allows for deeper exploration over time, expands LAND’s geographic reach, and strengthens connections between Southern and Central California.
For Hyatt, the collaboration is personal as well: her family has roots in the area going back five generations, adding another layer of community connection to the work LAND hopes to cultivate.
A shared mindset: tradition, experimentation, and a sense of place
Presqu’ile framed the partnership as a natural extension of what the winery already does—balancing tradition with experimentation. In the same way winemaking can honor time-tested methods while still pushing toward new expressions, contemporary art can offer new ways of seeing familiar processes and landscapes.
Matt Murphy, co-founder of Presqu’ile Winery, said the family’s appreciation for the visual arts made the collaboration an easy “yes.” He pointed to the opportunity to create “fun, compelling and unexpected” ways for the community to engage with both the installations and the estate itself—and to experience Presqu’ile through each artist’s creative lens.
What happens next
In the near term, LAND will install artworks developed through its programming on the Presqu’ile property, with public access remaining free. The collaboration is designed with community benefit at its center, positioning the estate as a cultural and agricultural destination—not just a tasting room.
Looking ahead, Presqu’ile has submitted plans for approval to develop expanded spaces intended to support free public art, cultural programming, and community gathering. If approved, those improvements would signal a long-term commitment to integrating arts and culture into the estate experience and welcoming future partners whose work aligns with Presqu’ile’s values of openness, creativity, and place-based expression.
Additional details—including participating artists and installation timelines—will be announced as the collaboration progresses.
About the partners
Presqu’ile Winery
Presqu’ile (pronounced press-keel) is a family-owned estate winery in Santa Maria Valley on California’s Central Coast. Founded in 2007, the winery produces cool-climate wines from its sustainably farmed estate vineyard and from a select group of growers across Santa Barbara County. The name—French Creole for “almost an island”—reflects the Murphy family’s Gulf Coast heritage and the winery’s deep emphasis on place.
Los Angeles Nomadic Division (LAND)
Founded in 2009, LAND is a nonprofit arts organization dedicated to connecting people and places through site-responsive public art and programs. Over 15 years, LAND has presented more than 500 artists across 300+ programs and exhibitions, ranging from large-scale sculptural commissions to billboards, roadside screenings, workshops, and city-wide video presentations—reaching millions of people.
Why it matters
This collaboration isn’t just about adding art to a winery—it’s about rethinking where art belongs, who gets to access it, and how landscape can become part of the creative process. For the Central Coast, Presqu’ile and LAND are setting the stage for a new kind of cultural destination: one where a walk through the vines can also be a walk through contemporary ideas, made visible in the open air.
Source: Presqu’ile Winery
Organization: Los Angeles Nomadic Division (LAND)
- Presqu’ile media contact: diana@solterrastrategies.com
- LAND media contact: kyle@hellothirdeye.com
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Food and Beverage
Casamigos Introduces New Pre-Mixed Margaritas (Classic Lime + Spicy) Ahead of FIFA World Cup 2026
Casamigos is getting an early start on FIFA World Cup 2026™ watch-party season—and it’s doing it with a little friendly rivalry. The tequila brand announced a new World Cup campaign starring Gabrielle Union and Keegan-Michael Key, pairing the two as playful “hosts” who go head-to-head over a simple match-day question: are you Team Classic or Team Spicy?
The campaign tagline says it all: “Rivals at the game, Casamigos at the Bar.” The idea is less about picking sides forever and more about leaning into the competitive energy of the tournament—then coming together once the final whistle blows.
Team Classic vs. Team Spicy: the new bottled margaritas
Alongside the celebrity-led campaign, Casamigos introduced new pre-mixed margaritas in two flavors:
- Classic Lime
- Spicy
Both are designed for “pour, serve, and get back to the game” hosting—no extra ingredients, no shaking, no measuring. According to the brand, each pre-mixed margarita is 20.5% ABV and made with Casamigos Tequila, orange liqueur, lime juice, and natural flavors.
Casamigos says the bottles are meant to keep hosting simple during the tournament’s full 90 minutes (plus stoppage time), whether fans are gathering at home, meeting up at the bar, or celebrating in host cities.
What Gabrielle Union and Keegan-Michael Key are bringing to the campaign
Casamigos is leaning into Union and Key’s chemistry to capture what makes World Cup fandom so fun: the passion, the pride, and the rivalries that can get loud—without getting personal.
Union, who said she grew up playing soccer, is firmly Team Spicy, noting she loves “a little heat,” and that the best part of the sport is how it brings people together.
Key, a longtime World Cup viewer, is Team Classic, saying the “classic rivalries” already provide all the spice he needs.
World Cup activations and limited-time packaging
Casamigos is an Official Tequila Supporter of the FIFA World Cup 2026™ and plans to activate in host cities throughout the tournament with fan-first experiences. The brand also noted that its pre-mixed margaritas will feature limited-time FIFA World Cup 2026™ packaging.
For shoppers, the new pre-mixed margaritas are available in:
- 750ml bottles (about 10 cocktails)
- 375ml bottles (about 5 cocktails)
Casamigos lists 110 calories per serving and a suggested retail price of $21.99 MSRP, with both flavors best served chilled.
What to watch for
The World Cup is still months away, but brands are already battling for a spot on your watch-party table. Casamigos’ move is a clear bet on convenience: bottled margaritas that keep the vibe high without turning the host into the bartender.
And if you’re the type who treats every match like a personal derby, Casamigos’ message is basically this: talk your trash during the game—then toast like friends afterward.
Source:
Casamigos Spirits Company (PRNewswire), March 19, 2026.
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