Ola amigos! Welcome to the first edition (and hopefully not the last!) of our new series called Tequila Tuesdays @ Boozeat!
If you’ve always wondered what this magical spirit contributed by the Mexicans was all about, then you’re in luck. This mini crash course should give you a basic understanding to what is Tequila.
What is Tequila?
Tequila is a name given to a specific type of beverage that’s distilled from blue agave plants (aka Agave Tequilana). These plants are primarily grown in the areas surrounding the Mexican city of Tequila, 65km northwest of Guadalajara, and in the Los Altos highlands of the central western Mexican state of Jalisco.
Fact: Tequila can only be called Tequila if it is distilled using said blue agave plants harvested from said regions of Mexico. You can’t pass off any other agave plant-based distilled drinks as Tequila if it isn’t.
How is it made?
Tequila can trace its roots back to the native Mexican Aztecs who fermented the agave plants to make a milk-like moonshine called pulque. When the arriving Spanish Conquistadors’ supply of brandy eventually ran out, they then sought to improve the Aztec’s recipe by applying the distillation process to the fermented pulque moonshine.
We’ll spare you all the boring details on how exactly the harvested agave plant is fermented and distilled into the awesome spirit that is Tequila. But if you really must know, then the video below should give you all the explanation you need.
How many types of Tequila are there?
Now that you know how it’s made, you should also know that Tequila comes in two main types – mixtos or 100% agave. Mixtos means that no less than 51% agave is used while other sugars make up the remainder. 100% agave, on the other hand, uses both glucose and fructose sugars.
Additionally, Tequila is bottled in any of these five ways:
Blanco (white) or Plata (silver)
Un-aged and stored immediately after distillation, or aged for less than two months in stainless steel or neutral oak barrels, usually white in colour.
Joven (young) or Oro (gold)
Un-aged silver tequila that may be flavoured using caramel colouring, oak extract, glycerine, or sugar-based syrup. Also the likely result of blending silver tequila with aged or extra-aged tequila.
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Aged for less than a year (at least two months) in oak barrels.
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Añejo (aged or vintage)
Aged anywhere between one to three years in small oak barrels.
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Aged for at least three years in oak barrels.
How do you drink Tequila?
If you want to drink Tequila as how the native Mexicans do, then you ought to take it in a neat shot without anything else. You’ll definitely earn some manly chest hairs in doing so too.
Outside Mexico, Tequila is usually served in shots with a rim of salt and a slice of lime on the side. Commonly referred to as “training wheels”, this is the most recognisable way to consume Tequila where you “lick-sip-suck”.
There’s also a long list of cocktails you can concoct with Tequila, but we’ll save this for another day in a dedicated post or two.
By the way… We have some Tequila for you!
Now that you’re much more familiar with this awesome Mexican spirit of choice loved by many the world over, you’d probably want to sate your thirst with some too.
We’ve got an awesome selection of Tequila that’s on sale right now at very low prices. We’ll have ‘em delivered straight to your doorstep too, pronto! Click here to know more.
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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