Articles
Deep dives from the 24dejulio.com registry. Each article links to the full registry entry.
NOM-006-SCFI-2012: Mexico's Official Tequila Standard
NOM-006-SCFI-2012 is Mexico's federal tequila standard defining permitted agave species, two sugar categories, five aging tiers from Blanco to Extra Añejo, and
How Tequila Fermentation Works: Wild Yeast Vs Commercial Yeast Explained
Tequila fermentation converts cooked agave sugars into alcohol through yeast activity. Distillers choose between wild ambient yeast and commercial lab cultures
Brick Oven vs Autoclave Tequila: Flavor Explained
Brick ovens slow-roast agave 36–72 hours for earthy, complex flavor. Autoclaves finish in 6–8 hours for a cleaner profile. Here's what that means in your glass.
Additive-Free Tequila: What It Is & How to Verify
What is additive-free tequila? Learn what the four CRT-permitted additives are, why no official label exists, and how to verify any NOM number using 24dejulio.c
Highland vs. Lowland Tequila: Flavor Differences Explained
Los Altos tequilas taste sweeter and more floral; El Valle tequilas run earthy and herbal. Elevation, soil, and climate drive these contrasting flavor profiles.
Where Is Tequila Made? The 5 Legal States Explained
NOM-006-SCFI-2012 limits tequila production to five Mexican states. Learn which states qualify, why Jalisco dominates, and how the CRT enforces these boundaries
Weber Blue Agave: The Only Legal Species for Tequila — And Why That Matters
Weber Blue agave is the sole species authorized for tequila production under NOM-006-SCFI-2012. Discover the botanical reasons, the regulatory framework, the fi
Coa de Jima: The Agave Harvest Tool Explained
The coa de jima is the steel blade jimadors use to harvest Blue Weber agave for tequila. Learn how it works, who uses it, and what NOM-006 requires.
Tahona Tequila: Artesanal vs. Extra Artesanal Explained
NOM-006-SCFI-2012 separates artesanal from extra artesanal tequila by extraction method. See exactly what a tahona wheel does — and why it matters.
NOM 1123 Destilería El Paraíso: Artesanal vs. Industrial Tequila Production Explained
NOM 1123 belongs to Destilería El Paraíso in El Arenal, Jalisco. See how NOM-006-SCFI-2012 separates artesanal from industrial tequila production at every stage
Cascahuin Tahona: Tequila or Mezcal? The NOM Answer
Cascahuin Tahona is certified tequila under NOM-006-SCFI-2012, not mezcal. Learn why the tahona wheel doesn't change its category, agave species, or regulatory
Cascahuín Tahona: Additive-Free & NOM 1123 Verified
Cascahuín Tahona is certified additive-free by Tequila Matchmaker and made at NOM 1123 using volcanic stone tahona, brick ovens, and open wooden fermentation.
Cascahuin Tahona Tequila: El Arenal's Honest Pour
Cascahuin Tahona, NOM 1123 uses brick ovens, tahona stone-wheel extraction, and open wooden fermentation to deliver a genuinely terroir-driven blanco tequila.
Cascahuin Tahona vs. Industrial Tequila Extraction
Cascahuin NOM 1123 crushes slow-cooked agave with a volcanic stone wheel — see how tahona extraction differs from roller mills and diffusers by law and taste.
Artesanal vs. Industrial Tequila: NOM-006 Explained
NOM-006-SCFI-2012 defines artesanal tequila by brick ovens, tahona extraction, and open fermentation. See how Cascahuin NOM 1123 meets every requirement.