|
The very mention of Tequila can send shivers down spines and conjure up images or (vague) memories of overindulgence, wild nights, drunken mishaps and undoubtedly a very sore head the morning after. Traditionally, Tequila has earned itself a bad reputation. However, I am here to challenge those negative stereotypes and educate you about a truly versatile and unique spirit of Mexico.
Contrary to popular belief, Tequila is not a spirit distilled from cactus but rather purely from the Blue Weber agave. Similarly, Tequila does not harbour a worm in the bottle (a different spirit called Mezcal). The origins of Tequila date back to the 16th century from the region of Tequila in the state of Jalisco. The native Aztec tribes traditionally made and consumed a fermented beverage, which was made from the agave, called pulque.
The native Aztec tribes traditionally made and consumed a fermented beverage, which was made from the agave, called pulque. 
This production method was refined over centuries, and in the 1800’s was being distilled and distributed commercially as Tequila.
The harvesting process is still performed in the same way, as it was hundreds of years ago. “Jimadors” are the men who plant, tend to and harvest each agave plant by hand. The Jimadors painstakingly cut off each of the individual thorn covered leaves of the agave with a sharp hand tool called a “coa”. Once all the leaves are removed, the piña (the heart of the agave) is left, often weighing over 35 kilograms each. The Jimadors then load up their harvest for the day (often up to 200 piñas) and return to the distillery.
 Pinas in oven & harvesting pinas
The piñas are placed into large steam ovens to roast and convert the starch into sugar. From here, the roasted piñas are crushed to extract the sugary juices, and yeast is added to ferment the liquid into alcohol. The process can take up to 48 hours. The alcohol is distilled twice, often in copper stills. This distillation refines it from a low-grade alcohol to a “fiery” spirit ready for either bottling or ageing.
THERE ARE THREE MAIN CATEGORIES OF TEQUILA:
- Plata (silver) is not aged, but rather bottled straight from distillation offering an intense spirit with a real fire to it, great for mixing in drinks.
- Reposado (rested) is aged for between 2 and 12 months in oak barrels
- Anejo (aged or old) is aged for a minimum of one year, and up to three years in oak barrels
As of March 2006, a new category was established, Extra Anejo, for tequilas aged over three years in oak barrels.
Like other spirits, Tequila is aged to allow the spirit to mellow and let the oak impart extra flavour into the Tequila. The longer it is left to age, the more subtle the flavours become and a more complex character is developed in the spirit.
The Tequilas featured in those all too familiar horror stories are not 100% pure agave spirits. These “cheap” tequilas are called mixtos, made up of 51% agave and 49% various other sugars. To reduce cost of production, the heads and tails of the distilled spirit, which contain the most impurities, are not removed. This results in a much larger yield. The impurities and refined sugars are major contributors to the infamous Tequila-induced hangover.
Tequila is a wonderful spirit, and next time you are contemplating trying something new, dare to try something different, and indulge in a high quality Tequila. Whether you have a plata mixed in a refreshing cocktail, or a fine anejo enjoyed simply on the rocks with a squeeze of fresh lime, I assure you, at least hope, that you discover the pleasures of a great quality Tequila.
Salud!
|
|
|
In a Boston glass, add tequila, Cointrea...
In a mixing glass, combine spirits, fres...
This drink was created one afternoon on ...
