Tequila: Shhh, it's a Secret!
One of the funniest things you hear about people drinking is the way they feel the next morning.
You hear people say “I shouldn't have had that last Tequila”. Isn't it funny how we're so quick to blame that one Tequila, forgetting about all of the other drinks, but you are convinced it was the Tequila.
Tequila is always getting the raw end of the deal, when in my opinion, it's one of the best kept secrets on the market today. Too many people look at this drink and know of it in only two ways:
- The Margarita
- Lip, sip, suck with lemon & salt
Which most people confuse as a Tequila Slammer.
It's most unfortunate for this beverage as it is currently one of the fastest growing drinks around and we do not fully understand it.
We have seen in the last three years this category grow from a dozen or so products up to now having some 40+ Tequila's available in Australia today.
It is going to be a long process for us to educate the public about this drink. I hope this article will shed some light on a very big secret. There is no other beverage that is surrounded with as many myths and legends as Tequila.
So, let's have a look into this unique and intriguing product.
Tequila is made through the fermentation and distillation of the fruit from the Agave plant. There are 130+ different species of agave but only one, the Blue Agave (agave azul tequilana weber) can be used to make Tequila.
The production of Tequila starts some 10 years before they are ready for distillation. The Blue Agave requires 7 to 11 years to produce and ripen the fruit. The Pina (Spanish for Pineapple), when ripe will weigh approx 60kg.
The Jimador (Harvester) cuts the Pina off the plant and then it's taken to the distillery. The Pina from here will be sliced in half, where they will be roasted in steam ovens (Hornos). This stage will help turn any excess starches into sugar.
After roasting has taken place, the flesh is shredded and the juice is pressed out ready for fermentation. The Whiskey or Vodka manufacturer will use 1kg of grain to produce a bottle, we will need 6-7 kg of agave flesh to create a bottle of Tequila.
The Tequila manufacturer will use individually cultivated yeasts solely for their distillery during fermentation. Fermentation requires 30 - 40 hours to convert these sugars and create enough alcohol for distillation.
Tequila then goes through a double distillation process in a copper pot or stainless steel continuous stills. The Tequila produced that requires aging will then be placed in white oak barrels and rested. The excess is bottled immediately as Blanco Tequila ready for consumption.
Tequila is bottled in a few different styles:
- Blanco:
- Bottled straight after distillation. Also known as Silver or White & is clear in appearance.
- Respardo (Rested):
- This is Blanco tequila that has been aged in white oak barrels for a minimum 60 days and no longer than 1 year.
- Joven Bravado:
- Like Blanco tequila but have been colored by caramel to give the appeal of being aged. Often labeled as a Gold or Oro Tequila.
- Anejo (Aged):
- White Oak barrels are used to age the blanco tequila for no less than 12 months
- Reserva:
- This is not a type on its own, but is given to a style of Anejo tequila that has been aged in a white oak barrel for 8 years.
Tequila has been part of many of our sessions in the past, and will continue to be consumed in the future, hopefully with more respect. Tequila is a drink that should continue to grow in range, quality and reputation.
Tequila should be appreciated over time and considered as a sipping drink, not just thrown back in a few seconds.
Tequila vs. Mezcal
These are similar but have a few aspects that do separate them. Tequila can only come from the Jalisco region in the west and a couple of surrounding towns. Mezcal mainly comes from Oaxaca area in Southern Mexico.
Tequila must contain a minimum of 51% Blue Agave where there are five different types of Agave used in the production of Mezcal.