Salud! A tequila primer

First things first: What makes tequila, tequila?

• It is made from the blue agave plant, which grows well in the volcanic soil near the Mexican city of Tequila
• 300 million blue agave plants are harvested each year near Tequila
• With little exception, Mexican law limits tequila production to the state of Jalisco, where Tequila is
• Tequila averages 38% alcohol content (76 US proof)

A short history of tequila

• Pre-Columbian period: Pulque, a fermented drink made from agave, is popular in central Mexico
• 1500s: Spanish conquistadors deal with running out of brandy by fermenting agave, making the tequila we know today for the first time
• 1600: Don Pedro Sánchez de Tagle starts mass-producing tequila in the territory of modern-day Jalisco
• 1608: The Cuervo family wins big-time when King Carlos IV of Spain grants them the first license to commercially make tequila.
• 1884–1885: Don Cenobio Sauza, Municipal President of the Village of Tequila and founder of Sauza Tequila, is the first to export tequila to the United States
• 2017: Mexico exports over 17 billion liters of tequila to the United States

From ground to glass

Agave farming is largely untouched by modern agriculture practices. From planting to harvest, jimadores tend the plants by hand with knowledge passed down from parent to child.

Once the agave plants are harvested:

• The spiky leaves are cut off and the 80 – 200 pound heart of the plant, the piña is removed
• The piña is baked slowly to release its simple sugars
• Baked piñas are mashed under a tahona (a large stone wheel) or shredded to extract the agave juice
• The juice is poured into large wooden or stainless steel vats for several days to ferment, creating a low-alcohol content mosto (wort)
• The mosto is distilled once to produce ordinario
• It is distilled a second time to produce silver tequila

At this point, the silver tequila may be bottled or aged in wooden barrels to mellow.

As you sip your tequila, you may be able to tell where its agave was grown:

• Agave plants grown in the highlands produce a sweet, fruity tequila
• Agave plants grown in the lowlands produce an earthy tequila

Types of tequila

Picture this: You’re standing in the liquor aisle, facing a dozen tequilas and zero idea which will make the tastiest margaritas. If you’re like me, it’s not much of a stretch to imagine such a scene.

The good news is, while there are almost 1000 brands of tequila, there are only a few types to choose from.

Your first decision is whether to get 100% Blue Agave or Mixto.

100% Blue Agave

• Made from: Blue agave and only blue agave
• Other ingredients allowed: None
• Label will read: Tequila 100% de agave or Tequila 100% puro de agave 

Tequila Mixto (Mixed)

• Made from: A minimum of 51% Blue Agave with the balance from other sugars (typically cane sugars)
• Other ingredients allowed: caramel color, oak extract flavoring, glycerin, sugar-based syrup
• Label will read: Tequila

Once you’ve nailed down that decision, there are just 5 types of Tequila to choose from:

Tequila Silver

• Also called: Blanco, Plata, White, Platinum
• Aged: Typically un-aged
• Color: Clear
• Flavor: Bold, with the true flavor of the blue agave
• What else to know: Some silver Tequilas may be stored in stainless steel tanks to settle for up to 4 weeks. There are some Blanco products labeled “Suave” (smooth) have been aged up to 2 months.

Tequila Gold

• Also called: Joven, Oro
• Aged: Typically un-aged
• Color: Gold
• Flavor: Sweet, smooth
• What else to know: Usually a Mixto, these Tequilas are less expensive and often used for mixed drinks.

Tequila Reposado 

• Also called: Rested, Aged
• Aged: 2 – 11 months
• Color: Pale gold
• Flavor: Mellow
• What else to know: Aging barrels are commonly made of American and French oak. Bourbon, whiskey, cognac, and wine barrels are also used for aging and infuse the tequila with the flavor of the first spirit.

Tequila Añejo 

• Also called: Aged, Extra-aged
• Aged: At least one year
• Color: Amber
• Flavor: Smooth, rich, and woody
• What else to know: Distillers are required to age Añejo tequila in barrels no larger than 600 liters.

Tequila Extra Añejo 

• Also called: Ultra-aged
• Aged: More than 3 years
• Color: Mahogany
• Flavor: Extremely rich, smooth, and complex
• What else to know: The alcohol content is so high after ageing, it has to be diluted by adding distilled water.

You may also find specialty tequilas, including tequila liqueurs, cremes, infusions, soft drinks, and flavored tequilas. One I tried recently and highly recommend was an almond flavored tequila. Unfortunately, it had been decanted at a party, so I’m unsure of the brand. There are many brands available online and at liquor stores, though, so I think I’m going to have to plan a tasting. Mmm-mm, muy delicioso!