 Overview
It
can be said that Tequila is the national drink of Mexico. In addition
Tequila is particularly associated with the state of Jalisco.
Throughout the state of Jalisco one can find many famous distilleries
including such famous ones such as Sauza, Patron and others. Just
north of the city of Guadalajara one can visit the town of Tequila,
visit some distilleries and sample various local brands of Tequila.
 A
Brief History
Tequila was first distilled
in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara
is the capital of Jalisco and the city of Tequila was established
in about 1656. This is where the agave plant grows best.
 The
agave is not a cactus as rumored, but belongs to the lily family
and has long spiny leaves (pincas). The specific plant that is
used to make tequila is the Weber blue agave. It takes 8-12 years
for the agave to reach maturity. During harvest, the leaves are
cut off leaving the heart of the plant or pina which looks like
a large pineapple when the jimadors are done. The harvested pina
may weigh 200 pounds or more and is chopped into smaller pieces
for cooking at the distillery.
Tequila was first imported
into the United States in 1873 when the first load was transported
to El Paso, Texas. In 1973 tequila sales in the US topped one
million cases.
There are two basic types of
tequila, 100% blue agave (cien por ciento de agave) tequila and
mixto. The 100% blue agave tequilas are distilled entirely from
the fermented juice of the agave. All 100% agave tequilas have
to be distilled and bottled in Mexico. If the bottle does not
say 100% blue agave, the tequila is mixto and may have been distilled
from as little as 60% agave juice with other sugars.
Grades of tequila:
-
Blanco:
100% agave tequila that is unaged and untreated with additives.
-
Reposado:
100% agave, "rested" tequila that has been stored
in oak between two months and one year.
-
Anejo:
100% agave, aged tequila that has been stored in oak at least
one year.
-
Mixto blanco:
mixto tequila that is unaged.
-
Mixto reposado:
mixto tequila that has been stored in oak between two months
and one year.
-
Mixto anejo:
aged mixto tequila that has been stored in oak at least one
year.
-
Joven abocado:
mixto tequila that has been treated with additives to achieve
an effect similar to aging.
 As
the tequila is aged in wooden barrels, usually oak, it becomes
smoother,with a woody taste and golden color. Aging may disguise
the agave flavor and few tequilas are aged longer than three to
four years. Each distillery in Mexico is assigned a NOM number
that shows which company made or bottled the tequila.
Finally: There
is no worm in tequila, that is Mezcal which is a whole different
animal.
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