One tequila, two tequila, three tequila, floor! I can’t say
I love that part about tequila, but I do love its taste. So a little more today
about the infamous Tequila (which is pronounced: teˈkila in Spanish). Tequila is
a distilled alcoholic beverage that is made from the blue agave plant. Many
people mistake agave as a form of cactus, but it’s actually looks more like a
like a large Aloe Vera plant.
So how exactly is tequila made? Harvesters cut off the
leaves of the blue agave plant stripping it to the heart of plant (kind of like
a pineapple) and they press out their juices, and place them into fermentation
tanks and vats. The agave juice is then allowed to ferment in either wood or
stainless steel vats for several months so they can convert the sugars into
alcohol.
The quality of tequila is reliant on it being made from 100%
agave, and if it is the label will say so. The best tequila makers take pride
in delivering quality tequila. Most tequila brands are 80 proof, many
distillers will distill to 100 proof and then dilute it with water to reduce
its harshness. Some of the more respected brands distill the alcohol to 80 proof
without using additional water as dilutants.
You may often see the terms “gold”, “silver”, or “platinum”
on tequila brand labels. They mean nothing about the quality of the tequila. Non-100%
agave tequilas may contain agave sugars but more so they contain other sugars
that they caramelize into alcohol, which adds a brownish (gold as they would
say it) color to make it look like it was aged for longer than it really is.
■Joven
Abogado: It is not 100% agave, and has
not been aged. This kind of tequila is often called mixto, meaning it’s a mixture
of agave and other sugars.
■Blanco: meaning white, has not color at all, it’s crystal
clear. It is diluted with water to bring the alcohol down to 80 proof. Many
tequila drinkers prefer blano tequilas as they fill they are the closest to the
purity of the Agave plant.
■Reposado,
meaning rested, have been aged in oak containers for at least 60 days; some are
distilled for up to a year. However there is no limit on the size of the oak
container. Better tequilas are aged in smaller 55 gallon barrels, like the size
used for aging wine. Really good tequila is aged for at least 6 to 9 months,
allowing tequila a mellow bit and adding color naturally.
■Añejo
meaning aged tequila must be aged for at least 12 months. Higher quality
tequilas are aged for 18 months. Añejo tequilas are almost always the most
expensive, because of its quality. The best premium tequilas are añejos’ such
as Herradura’s Seleccion Suprema, Cuervo’s Reserva de Familia, or San Matias’
Rey Sol and are aged at for least 3 years. Extra-añejos are aged in oak barrels
for at least 5-6 years. In blind tastings, they are often taken for whiskies or
brandies.
Ever heard of Mezcal, or mescal? It is most commonly
mistaken for tequila. It is definitely a relative. It’s made from the maguey
plant, but most importantly it is most known for the worm like creature. Most
people are led to believe it’s a worm but it’s actually larva such as a moth or
butterfly, as Mexican Laws prohibits the placement of “Worms” in distilled
beverages. The larva is often found in the heart of the agave plant. So it
became a tradition to add it to the Mezcal because it contained so much of the
agave sugars. It’s supposed to be a component ingredient essential to the
liquor’s flavor and color, but the worm and larva is also a delicacy in Mexico.
So how will you take your tequila; on the rocks, straight
up, neat, in a tequila sunrise or margarita? However you chose to drink yours,
make it memorable, and choose wisely, as cheap tequila hangovers are the worst!