First produced in the 16th century, Tequila was actually discovered by the pre-hispanic Aztecs. As such, it is considered North America’s first indigenous distilled spirit.
“Tequila” is produced only from the blue agave plant located in the state of Jalisco, Mexico. Mexico has an international right to the term “Tequila” and thus sets the rules and regulations for its use. According to Mexican law, Tequila may only be made from the blue agave in this area. Other agave spirits are produced outside Jalisco, but they are termed “Mescal” instead of “Tequila.”
Growing the agave plant used in Tequila is a very labor intensive process. Even today, planting and harvesting is all done by hand. Grown in central, western Mexico, there is a distinct taste difference between agave from different regions.
Two main kinds of Tequila exist: “Mixtos” and “Pure Agave.” Mixtos has up to 49% of its sugars added during processing, while pure agave adds no sugars is is thus harsher tasting. Tequila is bottled without being aged (“white” or “blanco”), aged for less than 2 months in oak barrels (“silver” or “plata”), blended (“young” or “joven” and “gold” or “oro” varieties), aged between 2 months and a year (“rested” or “reposado”), aged between one and three years (“vintage” or “anejo”), or aged more than three years (“ultra aged” or “extra anejo”). This aging process can happen in new, un-charred, charred, or pre-used oak barrels. Up until 2004 Tequila was not permitted to be flavored. Today, however, only pure agave tequila can not be flavored, while the rest may be.
There are no “worms” in tequila. A few Mescals are sold “con gusano” (with a larvee in the bottle) as a pure marketing gimmick. This started in the 1940s, and is actually a larval form of the Hypopta Agavis moth. This moth, should it be found on agave plants in the field, is actually an indication of an infestation and poor quality (not premium quality) product.
Tequila is generally 80 proof.
Popular Tequila drinks include:
Tequila Cruda
Margarita
Tequila Sunrise
