Certificate in Tequila Level 1
Tequila is going through an explosion in growth! Come learn why and how this is happening.

- Denomination of Origin – states & regulations
- NOM Number
- Classifications – blanco, joven, reposado, añejo, extra añejo
- Categories – Tequila, 100% agave
- Misc. Labeling items – Alcohol by Volume, Net Quantity​
- The basic steps of traditional tequila production – jima, hydrolysis(cooking), extraction, fermentation, distillation
- Production tools – brick oven, autoclave, tahona, roller mill, diffuser, pot still, column still
- Basic agave facts – maturation time, agave tequilana
- Tequila Service basics: expiry, effect of oxygen, vessel, serving temperature
- The systematic approach to tequila tasting
- Debunking tequila myths: tequila worm, cactus/agave, salt and lime, the darker the better, hangover etc.
- Cristalino, Flavored, Mixto tequilas explained
- Tequila as Mezcal – common roots, similarities, differences