The Day of the Dead (Día de los Muertos) is a Mexican holiday that celebrates and honors deceased loved ones. It is celebrated on November 1st and 2nd. On this holiday, it is common for families to gather together and remember those who have passed away. An important part of these celebrations often involves food, drinks, music, and parties. One of the iconic alcoholic drinks associated with Day of the Dead celebrations is tequila.
What is Day of the Dead?
Day of the Dead is a holiday rooted in indigenous Aztec rituals and Catholic influence. When Spanish conquistadors arrived in central Mexico in the 16th century, they were surprised to find rituals where the Aztecs honored their deceased loved ones. This indigenous practice coincided with All Saints’ Day and All Souls’ Day, celebrated by Catholics on November 1st and 2nd. Over time, these celebrations mixed together into what is now known as Day of the Dead.
The multi-day holiday revolves around the belief that the souls of the dead return to visit the living during this time. Families celebrate the lives of their deceased relatives and welcome their spirits back into their homes. They create ofrendas, or offerings, with pictures, foods, and drinks loved by those who have passed away. The festivities allow living family members to reconnect with their departed loved ones.
Day of the Dead is celebrated across Mexico and has spread to Mexican American communities. Traditions vary from town to town, but common elements involve parties, food, drink, music, and gathering at cemeteries or graveyards. For example, in the town of Mixquic near Mexico City, the cemetery fills with families holding candlelight vigils and decorating graves with flowers and offerings on November 1st. Patzcuaro in the state of Michoacán is known for crafting little skulls out of sugar and decorating tombs and altars with marigolds. Oaxaca has vibrant parades, meals in graveyards, and sand tapestries decorated with flowers.
What are the origins and history of tequila?
Tequila has deep roots in Mexican history. It originated in the western Mexican state of Jalisco near the city of Tequila. The native Aztecs fermented sap from the local blue agave plants into an alcoholic drink called pulque long before the Spanish arrived. When the Spanish began to distill their own spirits in the 16th century, they started applying these techniques to the agave plant. This produced what we now know as tequila.
The first tequila distillery was established in 1600s near Jalisco’s second largest city, Guadalajara. Production was originally small-scale, with farmers producing tequila on the side from their agave crops. Tequila gained popularity over the next few centuries, spreading across Mexico. It became an established industry in Jalisco by the 1800s.
The popularity of tequila continued rising internationally in the 1900s. The designation for authentic “Tequila” was protected, stipulating the spirit must come from the region around Tequila, Jalisco. Through the 20th century, tequila evolved from a craft to a booming agave business. Major tequila brands we recognize today emerged over this time. Now the Tequila Regulating Council oversees tequila production, upholding standards and appellation of origin.
Today, Mexico produces hundreds of millions of liters annually, with over 300 distilleries in Jalisco alone. Blue agave and tequila remain symbols of Mexican pride and tradition. Tequila has firmly established itself globally as a popular spirit.
How is tequila made and produced?
Authentic tequila is made solely from the blue agave plant, harvested primarily in the state of Jalisco. By law, it must contain at least 51% sugars from blue agave. There are over 100 species of agave, but the blue agave is the only type approved for tequila production.
To make tequila, the heart of the agave plant called the piña is roasted, usually in stone ovens, to convert the starch into fermentable sugars. The piña is then juiced and left to ferment with yeast. This fermented juice is then distilled at least twice into crystal clear tequila. The resulting unaged blanco tequila can be bottled, or it may be aged in wood barrels to become reposado or añejo tequila.
Major tequila brands often have large production facilities with modernized equipment. However, many smaller distilleries still uphold traditional techniques. Most cook agave in stone ovens and ferment the juices in wooden vats. Many use a tahona wheel to extract juices from the agave. Tahona-crushed agave is said to have more complex herbal flavors. Copper pot stills are common for distillation. Barrel aging then lends woody, vanilla flavors to the tequila.
What are the main types and categories of tequila drinks?
There are two basic categories of tequila:
100% Agave Tequila – This is made only from blue agave sugars with no additives. There are no requirements for aging time.
Mixed Tequila – This contains at least 51% agave sugar but has added sugars making up the remainder. It does not require aging.
Within these two categories, there are five main types of tequila:
Blanco – Unaged, clear tequila. Bottled immediately after distillation. Bold, spicy, earthy flavors.
Joven – Unaged blanco tequila with added color and flavor. Milder taste. Also called gold, oro, and goldo.
Reposado – Aged 2-11 months in oak. Golden hue. Flavors mellow and gain oakiness.
Añejo – Aged 1-3 years in oak. Rich amber color. Complex, smooth, barrel-influenced taste.
Extra Añejo – Aged over 3 years in oak. Dark mahogany color. Robust, pronounced oak flavors.
There are also recently defined categories like Cristalino – aged and filtered tequila that is very clear. Overall, aging time impacts the color and flavor, but preferences vary between smooth aged versus spicy unaged tequila.
The Role of Tequila in Day of the Dead
Tequila has a strong association with Day of the Dead celebrations across Mexico. It is one of the most traditional alcoholic drinks served during the festivities on November 1st and 2nd. Let’s look at some of the key reasons tequila is so connected to this holiday:
Honoring ancestors and Mexican pride
As an iconic Mexican liquor with deep roots going back centuries, tequila represents Mexican culture and pride. It has history even predating the Spanish conquistadors. Serving tequila is a way to honor Mexican ancestors and traditions, which is very fitting for Day of the Dead celebrations. Just as loved ones’ favorite dishes are prepared for Day of the Dead, their favorite drink is also important to include. For many families, this means pouring shots of tequila to welcome back the spirits.
Adding joy and celebration
While Day of the Dead honors the deceased, it is not meant to be a somber occasion. It is a celebration marked by joyful reunions, music, dancing, and feasting. Alcohol like tequila is a beloved part of festivities. Tequila brings warmth, energy, and cheer to the celebrations, adding a lively atmosphere. Sharing rounds of drinks allows for revelry, storytelling, and toasting in memory of those being honored.
Sign of abundance and hospitality
Offerings placed on Day of the Dead altars reflect the generosity of families welcoming back their deceased loved ones. Tequila is a symbol of prosperity, hospitality, and affection. Serving favorite foods and the best tequila shows the depth of feeling for those being honored. Even gravesites are decorated with tequila bottles during Day of the Dead. Alcohol also represents abundance, vitality and life’s pleasures.
Part of traditional rituals
Drinking tequila has become ingrained in many Day of the Dead rituals across Mexico. In some regions, tequila is poured directly as an offering on family graves. In Lake Pátzcuaro, locals mix tequila with orange juice to make cocktails that they share with their deceased. In other areas, tequila toasts are made by calling out the names of loved ones. Passed down through generations, these rituals keep old traditions thriving. Tequila maintains its strong link to celebrating and honoring the dead every year.
Popular Tequila Drinks for Day of the Dead
While tequila is sipped straight, it is also commonly used to make cocktails and mixed drinks that play a big role in Day of the Dead. Here are some top tequila drinks associated with the holiday:
Margarita
The margarita is a classic tequila cocktail made by mixing tequila, orange liqueur, and lime juice. It often has a salted rim. Margaritas are wildly popular in Mexico and a staple drink for Day of the Dead. Their bright citrus flavor makes them perfect for Day of the Dead parties and graveyard picnics.
Paloma
The Paloma cocktail mixes tequila with grapefruit soda, lime, and a pinch of salt. It is sometimes made with grapefruit juice instead of soda. The paloma is now widely enjoyed internationally, but originated as a popular tequila drink in Mexico. Its refreshing grapefruit taste makes it a fitting Day of the Dead drink.
Tequila Sunrise
This colorful cocktail combines tequila, orange juice, and grenadine syrup. The grenadine sinks to give a gradient sunset effect. Sweet with a citrusy orange flavor, the tequila sunrise is a festive and fruity drink for Day of the Dead gatherings.
Mexican Firing Squad
Despite its dramatic name, this simple 3-ingredient cocktail of tequila, lime juice, and grenadine is a Mexican classic. The grenadine “blood” drizzled into the drink gives the appearance of a firing squad execution. This cocktail is served year-round but especially aligned with Day of the Dead.
Tequila Mule
Putting a Mexican twist on a Moscow mule, this drink mixes tequila, ginger beer, and lime. The spicy ginger pairs perfectly with tequila. The mule is refreshing yet strong, ideal for Day of the Dead.
Oaxacan Old Fashioned
This upgraded twist on an old fashioned uses tequila instead of whiskey, along with mezcal for smokiness. It has agave nectar and bitters, traditionally served over one large ice cube. The Oaxacan old fashioned embodies the complexity of tequila.
Paloma Negra
Meaning “black dove,” this elegant cocktail combines tequila with activated charcoal, lime juice, and agave. Jet black in color, it has a subtle smoky flavor amplified by the charcoal. Paloma negras are creative macabre-inspired drinks for Day of the Dead celebrations.
Michelada
This beer cocktail mixes lager with lime juice, hot sauce, spices, tomato juice, and a tequila floater. It is a savory and spicy alternative drinks for Day of the Dead. The blend of beer, tequila, and Mexican flavors makes the michelada a classic choice.
Mexican Candy Shot
These shots use cocoa powder to rim the glass before filling it with equal parts tequila and coffee liqueur. They resemble Mexican chocolate but pack an alcoholic punch. Sweet candy shots are fun and festive.
Conclusions
Tequila remains deeply rooted in Day of the Dead tradition
As we’ve explored, tequila has a strong symbolic connection and long history associated with Mexico’s iconic Day of the Dead holiday. It represents pride in Mexican ancestry and traditions traced back centuries. Tequila brings vitality and joyfulness to holiday celebrations, honors deceased loved ones, and keeps ancient rituals thriving. It is the quintessential Mexican liquor integrally linked to remembering the dead.
Tequila diversity matches the range of celebrations
Tequila’s complex manufacturing process and range of aging techniques yield an array of styles and flavors. Blanco, reposado, añejo – there are tequilas suitable for sipping, Shooting, and cocktail crafting. This diversity mirrors the diversity across Day of the Dead practices found throughout Mexico. The holiday spans joyful family reunions, exuberant parades, candlelight vigils, decorated gravesites, and more. Tequila is remarkably versatile, able to complement and enhance any form of honoring the deceased.
Both commemoration and revelry
While driven by solemn commemoration of the dead, Day of the Dead maintains a celebratory atmosphere. Tequila fuels both elements. The bittersweet nature of the holiday encompasses mourning and fond recollection alongside feasting, drinking, and being together. Tequila enables communal bonds and commemoration, joy and melancholy. Its wide appeal and history transcend demographics to represent Mexican identity. There is no other drink so well-suited to unite the multifaceted mood of Day of the Dead.