Tequila Time
By Colleen Graham, about.com
May 2, 2011
Tequila is rich in a history far beyond the popular Margarita. Originally used during rituals beginning 2,000 years ago, tequila has evolved into the potent spirit we drink today. The town of Tequila was founded in 1656 and shortly thereafter tequila was produced throughout Mexico, with Jose Cuervo being the first to commercialize the product. The late 1800’s saw the first imports to the US and the following Mexican Revolution and World Wars added to the international popularity of tequila.
The Agave Plant:
Tequila is made by distilling the fermented juices of the blue agave plant (a member of the lily family) with water. After 10 years of growing, the agave plant is ready to be used in the production of tequila. The large bulbous plants are quartered and slowly baked in steam ovens until all starches are converted to sugars. This product is crushed in order to extract the plant’s sweet juices that are then fermented.
100% Agave vs. Mixto:
According to Mexican law all tequila must contain at least 51% agave. Really good tequila is 100% agave and the law requires them to be produced, bottled and inspected in Mexico. Because of the regulations few tequileros (tequila distillers) produce this higher quality spirit and a bottle can be quite expensive. Tequila that is not 100% agave is called mixto because it is blended with sugar and water during distillation. Mixto tequilas can be produced outside of Mexico.
Distillation:
Tequila is distilled in pot stills until it reaches 110 proof. The result is a clear spirit with a significant amount of congeners. Some tequileros re-distill the tequila to produce a cleaner, blander liquor. The darker varieties get their color from the addition of caramel or, in the case of high-quality tequila, from barrel aging. Other tequilas are flavored with small amounts of Sherry, prune concentrate and coconut. Most tequila requires no aging.
There are 4 types (tipos) of Tequila...
Silver or Blanco/White Tequila (Tipo 1):
Silver Tequila is a clear spirit that can be either 100% agave or mixto. These tequilas are aged no more 60 days in stainless steel tanks, if they are aged at all. Silver tequila is primarily used for mixing, especially in fruit-based drinks and Brave Bulls.
Gold or Joven Tequila (Tipo 2):
Gold Tequila is an unaged silver tequila that is colored and flavored with caramel. These tequilas blends, or mixtos, and are very sweet and smooth making them perfect for shots and Frozen Margaritas.
Reposado Tequila (Tipo 3):
Reposado, or "rested," Tequilas are aged in wood tanks or casks for a minimum of 2 months. The higher-quality Reposados are aged from 3-9 months. This type of tequila has a robust flavor, is the best-selling in Mexico and can be either 100% agave or mixto. Quality Reposado and Añejo Tequilas are excellent sippers.
Añejo Tequila (Tipo 4):
Añejo Tequila is "old" tequila. These tequilas are aged in white or French oak barrels (and often used Bourbon barrels) for a minimum of 1 year producing a dark, very robust spirit. The best mixtos are aged between 18 months and 3 years while the best 100% agave tequila is aged for up to 4 years. Many tequileros believe that aging longer than 4 years ruins the earthy flavor tones. Añejo is best enjoyed in a snifter to appreciate its aroma.
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