Ola Amigos! Welcome back to another edition of our on-going #TequilaTuesdays series here on the Boozeat Blog 2.0. This week, we bring you 6 Tequila facts you probably didn’t know about previously.
If you’ve followed our first edition, you should already know a few things about this prized Mexican liquor by now, the most basic of which being Tequila’s exclusive naming rights based on the type of Agave plant used in and in which part of Mexico it’s made.
And from our second edition, you would’ve also know about the difference and similarities between Tequila and its lesser-quality cousin Mezcal, not to mention the different age and mixture types of both that’s being sold and marketed worldwide.
Those are just the basic, so here’s another 6 Tequila facts you ought to know before you can call yourself a true Tequila connoisseur indeed.
1. The “Jimador” and his “Coa”
We’ll start by recognising the Agave farmers or “Jimador” and their special tool called the “Coa de jima” (or “Coa” for short). The Jimador title is reserved exclusively for Mexican farmers that primarily plant and harvest Agave plants to make either one of the three main Mexican liquors – Tequila, Mezcal and Sotol.
Besides their primary plant-type, a Jimador differs from the regular Mexican farmer thanks to his Coa special tool. This long, machete-like and round-ended knife mounted on a long wooden handle is designed to easily and efficiently cut off the Agave plant’s leaves, and to cut the Agave from its roots.
2. Tequila has NO psychedelic properties
Though we’ve highlighted this myth before, it’s worth mentioning again. Tequila DOES NOT contain any psychedelic properties. This myth was sparked by people who were just confusing “mescal” – the traditional name for Mezcal – with mescaline. There’s no way for you to hallucinate by just drinking tequila on its own.
3. Real Tequila fans don’t do shots
For serious Tequila aficionados, the popular “Lick-Sip-Suck” and shot servings are for rank amateurs.
Instead, serious Tequila drinkers sip out of a special Tequila glass or even from a brandy snifter. According to experts, this is the best way for anyone to properly enjoy the agave flavours and aromas.
4. Tequila can last for years if left unopened
Just like any other fine spirit or liquor, Tequila can actually stay good for a number of years if you keep the bottle unopened and properly stored away from sunlight in a cool and dry area. Technically, this means Tequila has an indefinite shelf life.
However, once the bottle is opened, its life span depends on its quality and how it’s stored after. Once the bottle is opened, the contents may start evaporating slowly and lose some flavour over time, but it’s still safe to drink if properly re-sealed and stored.
Pro Tip: You can tell if a bottle of opened Tequila has turned bad if it develops an off odour, flavour or appearance (discolouration). If so, it’s best to discard it rather than gambling with the chance of getting yourself sick.
5. Real Tequila has no worm in it!
You may have come across the “Worm Tequila” or “Worm Mezcal” from your avid travelling buddies, especially ones just returning from Mexico. In actuality, the worm or “gusano”, is a type of moth that lives on the agave plant, and its place in a liquor bottle originates from a cheesy marketing ploy and trend practiced by Mezcal makers instead.
Fact: Real and finely made Tequila has no worms, moths, insects or anything of that sort at all.
6. You can make diamonds out of Tequila
Yes, you read that right, but it isn’t what you think. Apparently, a bunch of Tequila-loving physicists from the National Autonomous University of Mexico figured out a way to produce artificial of synthetic diamonds using Tequila not too long ago.
Unfortunately, the resulting artificial diamonds are too small in size (and value!) to be converted into jewellery pieces. Instead, the resulting Diamonds process is more viable as an alternative for an array of electronic and industrial purposes.
(Featured image source: theluxuryspot.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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