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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