Interesting Facts You Probably Didn’t Know About Tequila

By Emmanuel Osinde, Tequila Brand Ambassador (Diageo)

For many, tequila is the life of the party — quick shots, salt, and lime. But for those who take the time to appreciate it, tequila is a spirit of remarkable depth, with centuries of tradition, craftsmanship, and cultural significance behind every sip.

Emmanuel Osinde, tequila brand ambassador for Diageo, is on a mission to shift perceptions by showing that tequila is not just for parties — it’s a refined drink to be savoured. Here are some fascinating facts that reveal the true story of tequila.

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1. All Tequila Is Mezcal, But Not All Mezcal Is Tequila

The relationship between tequila and mezcal is often misunderstood. Tequila is a type of mezcal, but it must follow strict rules, including being made only in five Mexican regions: Jalisco, Michoacán, Tamaulipas, Guanajuato, and Nayarit. Mezcal, meanwhile, can be produced in many parts of Mexico, most famously Oaxaca.

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2. Tequila vs. Mezcal: Different Agaves, Different Tastes

While both spirits come from the agave plant, tequila must contain at least 51% blue agave, which takes around eight years to mature. Mezcal can be made from more than 30 types of agave. Their production methods also differ: tequila’s agave hearts (piñas) are steamed in above-ground ovens, creating a smooth flavour, while mezcal’s are roasted in underground pits, giving it its signature smokiness.

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3. Premium vs. Mixto Tequila

Not all tequila is 100% agave. By law, tequila only needs to contain 51% blue agave, with the rest made up of neutral cane spirits — this is known as “mixto.” Premium tequila, however, is crafted from 100% agave, giving it a cleaner, more authentic flavour. That’s why premium brands are prized for sipping, not just mixing.

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4. The Agave Plant Only Gives Once

Tequila production uses only the heart of the blue agave, known as the piña. Once harvested, that plant’s life ends — unlike grapevines or fruit trees, which can produce season after season. Every bottle of tequila represents the one life of an agave that took years to grow.

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5. The Truth About Salt and Lime

The ritual of licking salt and biting lime before tequila was never about tradition — it was a trick to mask the harshness of cheap, lower-quality spirits. For premium tequila like Don Julio, connoisseurs skip the salt and lime, sipping slowly to let the agave’s natural sweetness and character shine.

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6. Three Official Classifications of Tequila in Kenya

In Kenya, tequila is recognised in three key categories, each offering unique flavour experiences:

• Blanco/Silver: Bottled immediately or aged less than two months. Crisp, pure agave flavour, perfect for cocktails like margaritas.
• Reposado: Rested in oak barrels for 2–12 months. Gains subtle oak and vanilla notes, versatile for sipping or mixing.
• Añejo: Aged 1–3 years. Rich amber colour with smooth, complex flavours, best enjoyed neat.

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Raising the Glass Differently

Tequila is no longer just a quick shot — it’s a spirit with heritage, craft, and complexity. The next time you pour a glass, skip the salt and lime, take your time, and savour the unique journey from agave plant to bottle.

Because behind every sip of tequila is not just a drink — it’s a story.

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