Image source: thebigmansion.com

4 more Tequila facts you need to know

Hola de nuevo amigos! It’s #TequilaTuesdays again and this time, we bring you 4 more Tequila facts that you might not have known about before. Couple these newfound facts with what we’ve already schooled you on previously, and you’ll be one step closer towards becoming a true connoisseur of this prized Mexican liquor.

image source: tequilasource.com

image source: tequilasource.com

Agave is NOT a cactus
The first and most important thing you might have known about Tequila is the fact that it is a plant-based beverage made specifically from the Blue Agave. For reasons beyond our comprehension, it seems that many have pictured the plant as a cactus of some sort.

Well, the truth is that Blue Agave is NOT a cactus. In fact, Blue Agave is actually a type of succulent plant that’s related to the lily and amaryllis families, with spiky leaves and a juicy interior like a pineapple.

image source: Jose Cuervo

image source: Jose Cuervo

Like fine wine, Tequila has terroir
Now before you pass off Tequila as a ‘cheap’ or unrefined drink, think again. Like the grapes of fine wines, Tequila’s Blue Agave does in fact have terroir – a set of all environmental factors that affect a crop’s phenotype, unique environment contexts and farming practices, when the crop is grown in a specific habitat.

Essentially, Blue Agave grown in the highlands north of Guadalajara are known for its fruitier and floral flavours. Blue Agave from the valleys on the other hand are known to have a bit of spice to their flavour.

image source: Don Julio

image source: Don Julio

Blue Agave is difficult to cultivate
In its natural state, the Blue Agave is forbidding, with pointy needles and sharp leaves. Furthermore, it takes 8-12 years for the Blue Agave plant to mature enough for the Agave farmers (read Jimador) to harvest its heart or piña to make Tequila.

Adding to that is the fact that the Blue Agave harvesting and Tequila making processes are done largely by hand. With premium Tequilas, humans extract the pulp from the fiber in large stone bowls after being ground down in the tahona.

image source: Jose Cuervo

image source: Jose Cuervo

Colour is NOT a guarantee of Tequila quality
The colour of Tequila gets turned either from being aged in barrel or by the having colour additives added. A prime example of the latter is Gold Tequila as its clear and un-aged liquid has added colourings.

Just remember that a premium white or Silver Tequila will taste much better than artificially coloured young Tequila. In other words, if you wanted a finer-tasting Tequila, your best bets lie in ones made of 100% that are slightly aged – Reposado or Anejo types.

(Main image source: thebigmansion.com)

About Editor 2.0

An avid boozer and word-stringer who's paid to drink and write for the revamped Boozeat Blog 2.0

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