What is tequila?
Like all spirits, tequila is the result of the process of transforming an agricultural product into a bottled libation. Tequila is distinguished from other liquors by several factors. First, in order to classify an alcohol as “tequila,” it must be produced from the blue agave plant. Secondly, the entire process—from growing the agave plant to distillation—must be done in designated areas of Mexico.
Where did “tequila” get its name?
Most likely, tequila gets its name from a northwestern Mexican town where it is primarily produced, Tequila, although, the origin of the word is itself a mystery. (Learn more about the history of Tequila here).
What are the four different varieties of tequila?
Tequila is classified into four main types:
Blanco: Sometimes called silver, or white, blanco tequila is generally considered a lively and fresh type of tequila. Blanco is bottled right after the distillation process, so it will have a strong agave flavor. Because it hasn’t been aged, it packs a punch and is the best type to experiment with in cocktails.
Reposado: Translated to “rested,” reposado tequila has been aged in bourbon barrels from 2 to 11 months (no longer than 12 months). This amount of aging will give reposado tequila a warmer, smokier taste.
Anejo: Like reposado, anejo tequila is aged. However, anejo tequila can be aged anywhere from 1 to 3 years. The stronger notes of caramel, honey and oak make this tequila taste profile more pronounced. Typically this tequila is savored and used in luxurious cocktails.
Extra Anejo: Aged the longest—over 3 years—extra anejo tequila has the longest process from plant to bottle. The flavor is so rich and deep, this type of tequila is typically not used in mixed cocktails. Bottles of this variety are expensive and considered “exquisite.”
What makes tequila, “tequila?"
As stated above, tequila is distilled from the sap of the blue agave plant. Although there are hundreds of varieties of agave plants, only the Agave tequilana Weber is used for true tequila (some tequilas are called “mixtos,” but they are not considered TRUE tequila because they also contain derivatives of sugarcane. Additionally, “mezcal” is often compared to tequila, but it is not a true tequila because of the variety of agave used—see below).
Where is tequila made?
To say tequila is made in Mexico is a little bit of a no-brainer since it has been known as the bread and butter of Mexico for as long as any of us can remember. More specifically, though, it is primarily made in the northwestern Mexican state of Jalisco, in a town known as Tequila. Because of its growth in popularity, there are other regions in Mexico that are now producing tequila, although there are still a limited number of designated areas that allow the production of true tequila.
How is tequila made?
The tequila-making process starts with the agave plant. After the plant reaches maturity (typically between 7 and 10 years), the jimador frees the piña from the plant and transports them to be processed. The agave is baked in ovens or steamed in autoclaves to break down the starch into simple sugars. This is then mashed down and the remaining juice is then fermented and distilled. From there, depending on if the ferment gets bottled right away or is aged, it becomes tequila (see the four tequila types below).
Who is the jimador?
The man at the beginning of the tequila-making process is the jimador (harvest worker). He is the Mexican farmer in the agave field who determines when the agave plant is ripe. When its ready, he cuts down the stalks of the plant, breaks the piña free from the leaves, and transports it towards its future to become tequila.
What is the piña?
The short answer: agave hearts. In reality, the piña is not developed until the end of the maturation cycle of the blue agave plant. When the plant develops a flower spike, it is cut off and forces the growth back into the heart of the plant. The central stem swells and becomes the piña.
What is the difference between tequila and Mezcal?
In America, it’s a little known fact that all bourbon can be whiskey, but not all whiskey can be bourbon. Likewise, in Mexico, tequila can be mezcal but not the other way around; it’s what makes tequila extremely unique, and fun to mix with (get recipe ideas here). While tequila must be made from blue agave and from certain regions in Mexico, mezcal comes from a wider range of agave plants (25 different varieties) and is typically made throughout the country. Another main difference is in how the agave is broken down; mezcal being roasted in underground ovens with wood charcoal, tequila baked or steamed. And because mezcal is made from a variety of plants in a variety of locations, its flavor will vary depending on where it’s grown, produced, and processed.