‘A Toast to Tequila: Its Evolution, Craftsmanship and Delicious Flavors.’
Tequila: A Mexican staple that no traditional fiesta would be complete without. From its ancestry, to the intricate steps of its production, tequila is a spirit with a rich and vibrant history. But, what sets it apart from the rest of the distilled liquor crowd?
Tequila, whose scientific name is Agave Azul, is named for the region of Mexico known for its production. It is a spirit primarily produced in the states of Jalisco, Nayarit, Michoacan and Guanajuato where it is made from the fermentation and distillation of sugars from the Blue Agave plant. Blue Agave belongs to the plant family Agavaceae and is grown abundantly in the semi-arid environment of central Mexico.
Tequila is either bottled as a Blanco (clear, un-aged tequila with a 2-month minimum aging time), Reposado (Aged tequila matured in oak barrels for 2-12 months) or Anejo (Aged tequila matured in oak barrels for 1-3 years). Similar to other liquors and wine, tequila is judged by its complex levels of nose and taste that reveal the quality and character of the locality of its production.
Tequila has a unique flavor, slightly sweet flavor, and a spicy finish that gives it a signature taste among other distilled spirits. The taste of tequila comes from a mixture of several factors, including how long it’s aged, what type of aging barrel is used, and the local soil, air and water conditions in the area of production. It is the precise mix of the soil, the varieties of agave planted, the quality and shape of the distilling equipment and the quality of the distilling and aging process.
What sets tequila apart from other distillates is its intricacy, its craftsmanship and its flavor flavors. The traditional Mexican spirit is made from carefully cultivated agave, which is first and foremost, harvested manually. The leaves of the agave are trimmed and the heart of the plant is cut and removed. It is then cooked, fermented, distilled and bottled according to regulations.
The quality of tequila depends largely upon the skill of the distillers, and their handling of the agave, fermentation and distillation processes. Each step of the process involves intensive labor and attention to detail.
The aging process is also an intricate process on its own. When the distillation of the agave is finished, the spirit is fermented for several weeks and then placed in oak barrels for two to three years. The barrels bring a rich, deep flavor to the tequila, as the spirit absorbs some of the flavors of the wood.
No matter what type of tequila you choose- Blanco, Reposado or Anejo- each one is unique in its flavor, complexity, and character of the Mexico terroir. Tequila is a fabulous and delightful spirit, with a long and rich history that should be celebrated with each sip. So, raise a glass and give a toast to tequila, and its history and unique flavors. Salud!