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Tequila
Tequila is an alcohol made from the agave plant, a large green plant
commonly confused with the cactus. Liquors made from the agave plant are
called mescal, but tequilas are produced from a specific type of agave called
blue agave. Some tequila purists believe that only bottles coming out of the
Tequila region of Mexico can be legally called tequila, but the United States
and Mexico have passed laws stating that tequila can be produced anywhere
in Mexico.
Some research has suggested that alcoholic drinks made from agave plants
have been around for thousands of years, but most believe that tequila was
first produced in the 16th century near the Mexican city of Tequila.
The following are designations for the five categories of bottled tequila:
Blanco or Silver: Clear, un-aged and bottled immediately after distillation
Gold: Un-aged Blanco tequila blended with rested or aged tequilas; often
includes caramel coloring and other extracts to resemble aged tequila;
Reposado: Means rested," and is aged between two months and a year in oak
Añejo: Means "aged," and as the name suggests, it’s aged between one and
three years, in oak
Extra Añejo: Means "extra aged," and is aged at least three years in oak
In Mexico, tequila is usually drunk straight, rather than being paired with salt
and a slice of lime like it’s often consumed on America’s college campuses.
The practice of using salt and lime stems from the fact that many lower quality
varieties are not 100 percent pure agave tequilas; thus salt and lime are used
to mask the flavor.
Fun fact: The worm that many people expect to find in their tequila bottles
was merely a marketing gimmick dreamed up in the 1940s in an attempt to
drum up business. As more and more quality tequilas are produced,
companies are trying to alter tequila’s reputation to make it a more
respectable drink of choice.
Common Examples:
Patron
Cabo Wabo
Don Julio
Jose Quervo
Sauza
Back to Liquor Styles
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© 2009 The Common Connoisseur | All Rights Reserved.
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