Tequila Connoisseur

What is Tequila | Making Tequila | Tequila Glossary | Tequila Trivia

What is Tequila?

Tequila is Mexico's national spirit. Like all other alcoholic products, it is derived from fermentable sugar. But Tequila is unique in that its source of sugar is the Blue Agave plant. The Blue Agave is a dramatically beautiful plant of blue coloring, similar in look to a giant aloe. It can reach a height of six feet and although it looks like a cactus, it is in fact a member of the Lily family. At the heart of the Blue Agave is the "piña" - similar in appearance to a pineapple - which produces the "aguamiel" or "honey water" that is the source of tequila. Much like cognac, which can only be produced in the Cognac region of France, tequila must be produced within certain designated areas of Mexico, mostly in the state of Jalisco. The spirit takes its name from the colonial town of Tequila.

There are two classifications for tequila:100% Blue Agave Tequila. 100% of sugars come from the Blue Agave plant. A more intense agave flavor. May be bottled only in Mexico within designated regions. Mixto Tequila. At lest 51% of sugars must come from Blue Agave, the rest from other sources. A softer, more subtle agave flavor. May be shipped in bulk and bottled in other countries.

The Four Categories of Tequila.

The four different classifications of tequila are based on the aging technique:

1. Blanco
   Blanco, also known as silver, is clear tequila that is not aged. Its fresh, fruity flavor is the most direct expression of agave and makes Blanco a great choice for mixed drinks. Blancos are the base for all other tequilas, so to get a good comparison between the "house styles" of various distillers, you should compare their Blancos.
2. Joven
   Joven or gold tequila is usually an unaged tequila to which select cane sugar or caramels have been added to create a rich, tawny color. As with Blancos, Jovens are best suited to mixed drinks, They tend to taste a little sweeter than Blanco, with caramel aromas.
3. Reposado
   Reposado or "rested" tequilas are aged in wood tanks or barrels for at least two months. They are often pale straw in color and are mellower than the Blancos and Jovens. They provide smooth mixability for more sophisticated cocktails or can be enjoyed straight.
4. Añejo
   Añejo tequila must be aged in oak barrels for twelve months or more. It is gold to amber in color and has a soft, smooth, complex flavor brought on by its marriage with the aromatic wood. This is the tequila to sip slowly and appreciatively, just as you would a fine cognac or armagnac. It is delightful as an after-dinner drink.

Tequila vs. Mescal
All tequilas are Mezcal, but not all Mezcal is Tequila. There are key differences:

• Tequila
  • From agave grown in the Jalisco region.
  • Uses only juice from Blue gave.
  • Agave cooked inside ovens or autoclaves.
  • Quality of tequila is monitored by Mexican government through the NORMA law.
  • Never has a worm.
• Mezcal
  • From agave grown in the region on Oaxaca.
  • Uses juice from eight different varieties of agave, most notably Espadin.
  • Agave roasted in underground charcoal ovens, which yields a very smoky taste.
  • Frequently has a worm.

The NORMA Law. Guarantee of purity.

Mexico's NORMA law specifies that all tequila must be made from Blue Agave grown in the Jalisco region or a small number or other designates areas. The NORMA law also requires that the distillery identification number the - the NOM- appear on the label of every authentic tequila. There are only 42 officially recognized tequila distilleries in Mexico, each identified by their unique NOM.