"Tequila has come a long way from its rough beginnings and blue-collar palates," says Riazul Tequila founder Iaki Orozco.
A few pioneer companies have effectively positioned high-end tequila on par with Scotch and Cognac in terms of sipping appeal, notably in the aejo category, as it rose in popularity, driving refinement.
Tequila's super-premium category has grown by 706 percent since 2002, according to the Distilled Spirits Council, and the agave spirit is "no longer only associated with celebrations like Cinco de Mayo or enjoyed in pre-batched frozen margaritas at a beach bar," according to Kelley McDonough, the trade association's spokeswoman.
There's a lot more to tequila than meets the eye. While margaritas are undeniably tasty, tequila can also be consumed neat or on the rocks in other mixed cocktails.
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Frequently Asked Questions About Tequila
Tequila is a sort of alcoholic beverage.
Tequila is a distilled liquor created from the fermented juice of the Mexican agave plant, specifically several kinds of Agave tequilana Weber. It is normally clear in color and unaged. Tequila has 40–50 percent alcohol (80–100 proof in the United States). Tequila is a sort of alcoholic beverage.
How do you take your tequila?
To consume, take a little taste of straight tequila and enjoy. If you're a rookie tequila drinker, you can try mixing your tequila with lime (known as limon in Mexico) and salt (finely ground). Dip your wedge of lime in a small quantity of salt and suck on it after every sip or two.
Is Tequila better than vodka in terms of strength?
Tequila must have an ABV of 35 to 55 percent, whereas vodka can be as strong as it wants as long as it's over 40% to be marketed in the United States.
The strength of the drink is decided by how you drink it in terms of taste. Some would claim that tequila is the stronger liquor because most people consume it neat or as a shot.
Information About Tequila
What is Tequila?
Tequila is a distilled liquor produced principally in the area of Tequila, 65 kilometers (40 miles) northwest of Guadalajara, and the Jaliscan Highlands (Los Altos de Jalisco) of the central-western Mexican state of Jalisco.
What are the Ingredients in Tequila?
Tequila is created from the Weber blue agave plant, also known as agave tequilana, a huge succulent with long, spiky leaves that resemble aloe vera. The pia bulb is found within the core of the blue agave plant. To manufacture tequila, this bulb is baked and juiced, then the juice is fermented with yeast in barrels.
The red volcanic soils of Tequila's region are ideal for growing blue agave, and the region harvests more than 300 million plants each year.
Agave develops in a variety of ways depending on where it is grown. Blue agaves grown in the Los Altos mountains have a larger, sweeter aroma and flavor.
The scent and flavor of agaves harvested in the valley region are more herbaceous. The Agave Landscape and Ancient Industrial Facilities of Tequila were designated as a UNESCO World Heritage Site in 2006 due to their historical and cultural significance.
Tequila can only be manufactured in the states of Jalisco and a few towns in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas, according to Mexican law. More than 40 nations recognize tequila as a product that originated in Mexico. with a Mexican designation of origin.
It was protected in Canada and the United States by NAFTA until July 2020, and in individual countries such as Japan and Israel through bilateral agreements, and it has been a protected designation of origin product in the European Union since 1997.
Apart from its geographical uniqueness, tequila differs from mezcal in that it is created entirely of blue agave and that the two beverages are prepared differently.
Tequila is often consumed neat in Mexico and as a shot with salt and lime in other parts of the world.
Tequila's alcohol concentration must be between 35 and 55 percent (70 and 110 U.S. proof). To be sold in the United States and Canada, it must contain at least 40% alcohol (80 US proof).
What is the Process of Making Tequila?
Harvesting, baking, juicing, fermenting, distilling, and aging are the six processes of tequila manufacture.
Agave should be harvested. The traditional process of harvesting the blue agave plant is used to make modern tequila. The leaves of the agave plant are chopped away from the underground pia bulb with a special knife called a coa.
Bake the pia, or the agave core. To extract the fermentable sugars from the pia bulb, it must be cooked. Pias used to be baked in pits lined with rocks, but now they're baked in hornos, which are clay and brick ovens, or enormous stainless steel ovens.
Remove the agave liquid from the pia by shredding it. After baking, the pias are crushed and shredded to extract the delicious fluid inside, known as mosto. Mosto is extracted in one of two ways: by employing an industrial mechanical shredder (the most popular modern approach) or by utilizing a Tahona, a big stone wheel that crushes and juices the pia (the traditional method).
The agave juice, or Mosto, is fermented. To become a spirit, the Mosto must then ferment into ethyl alcohol. In enormous fermentation tanks, the mosto is mixed with yeast and water. Massive stainless steel tanks or large oak barrels are used in this operation.
Distill the Mosto that has been fermented. After that, the agave juices are distilled, which cleanses the liquid and concentrates the alcohol content. Tequila is distilled twice in most cases. The ordinario is a murky liquid produced by the first distillation. The transparent silver tequila is produced in the second distillation, and it is then ready to be matured and bottled.
Tequila should be aged. Tequila is matured for a minimum of 14 to 21 days. Silver or Blanco tequila is matured for the shortest amount of time possible. There are three types of aged tequila: reposado (aged for two months to one year), Aejo (aged for one to three years), and extra Aejo (aged for more than three years) (aged for over three years). The distilled Blanco is put into aged oak barrels to produce a more aged tequila, which gives the tequila a golden tint. The fifth type of tequila, known as Joven (“young”) or oro (“gold”), is a blend of silver and reposado tequila.
What Is the Difference Between Mezcal and Tequila?
It's not just about the taste. In American bars, mezcal is gaining ground on tequila. The only thing the two Mexican spirits have in common is that they are both manufactured from agave. The following are the fundamental distinctions between these two spirits.
Not all mezcals are tequilas, and not all tequilas are mezcals. Tequila is a type of mezcal, similar to how scotch and bourbon are whiskey varieties.
Mezcal is described as any agave-based liquor, according to spirits writer John McEvoy. This includes tequila, which is exclusively produced in certain parts of Mexico and must be made entirely of blue agave (agave tequilana).
They're prepared with various types of agave.
Mezcal can be manufactured from over 30 different types of agave. Tobalá, tobaziche, tepeztate, arroqueo, and espadn are the most common agave varieties used for mezcal, according to spirits writer Chris Tunstall. Espadín is the most common agave and accounts for up to 90% of mezcal.
They're made in many parts of the world.
While there is some overlap in geography, tequila and mezcal are largely produced in different parts of Mexico.
Tequila is manufactured in five states, according to McEvoy: Michoacán, Guanajuato, Nayarit, Tamaulipas, and Jalisco, where the actual town of Tequila is located.
Mezcal, on the other hand, is made in nine distinct regions of Mexico. Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla, and Oaxaca, which produce up to 85% of all mezcal, are among them.
They've been distilled in different ways.
The extracted core of the agave plant, also known as the "pia," is used to make both tequila and mezcal. However, the similarities in manufacture end there.
Tequila is usually made by heating the agave in industrial furnaces and then distilling it twice or three times in copper pots.
Mezcal, on the other hand, is distilled in clay pots after being heated in earthen pits lined with lava rocks and filled with wood and charcoal.
While some large-scale mezcal producers have adopted modern processes, artisanal mezcal producers continue to use the more traditional approach, which is what gives mezcal its smokiness.
They're all labeled differently.
Tequila and mezcal are both aged in oak barrels after the distillation process.
However, the two spirits' different age groups are defined significantly differently. Tequila, for example, is available in three varieties: Blanco (silver or plato/0-2 months), reposado (2-12 months), and Anejo (beyond 12 months) (1-3 years). Mezcal is also divided into three age categories: Joven (Blanco or abacado/0-2 months), reposado (2-12 months), and Anejo (beyond 12 months) (at least one year).
15 of the best tequila brands to suit your mood.
This list will help you determine which bottle to buy at the liquor shop based on how you plan to consume it, and you'll never be confused by the number of alternatives on the shelf again.
Patrón Silver is a silver patrón.
Patrón is a popular choice among drinkers for a variety of reasons, one of which being its versatility. It's refreshing on its own, over ice, or in a cocktail, and the citrus scent and faint pepper finish make it a flavor you'll remember.
Blanco Casamigos
Given that George Clooney and Rande Gerber created Casamigos tequila, you've probably heard of it. This is the bottle to have if you want to appear incredibly sophisticated and classy without trying too hard. And the flavor is smooth, just like the individuals who made it.
Julio Don Julio, 1942
Don Julio 1942 is the most opulent of the bunch, with a hefty price tag that makes it ideal for special events. It's aged in American white oak barrels for at least two and a half years and is the ideal choice for tequila lovers. Oh, and it's a hit with the Kardashians.
Tequila Clase Azul Reposado
Clase Azul is a high-end tequila that is well recognized for its stunning bottles. Each bottle is handcrafted and hand-painted, making each one a one-of-a-kind work of art. It's been double-distilled and aged for eight months.
Tequila LALO
Eduardo "Lalo" González was given the nickname by his grandfather, Don Julio González, while he was a child.
That Don Julio, yes. Eduardo and his friend David make this pure blanco tequila, which has overtones of cooked agave, sweet potato, cinnamon, and a hint of dulce de leche.
Blanco is Dano's character.
Dano (yes, there is a Dano behind Dano's Dangerous Tequila) produces his award-winning tequilas with one of Mexico's oldest family-owned distilleries.
The Blanco is the sweetest of the lot, making it perfect for drinking as well as combining into cocktails. Dano's signature drink, though, is a silky pineapple- and jalapeo-infused tequila.
Reposado Milagro Select Barrel Reserve
Reposado tequilas are aged in oak barrels, which gives each type of tequila a distinct flavor profile. This Milagro.
Reposado is aged in American and French oak barrels, resulting in a smooth, clean flavor with a dry finish.
Tequila Hornitos Plata
Hornitos tequila is a terrific choice for any casual occasion where you don't want to spend a lot of money but don’t want to sacrifice taste.
In this silver tequila, you'll taste the agave and some citrus notes, and Hornitos deems their silver a shot worth taking, according to their website.
Aejo Avión
Although Aejo tequila is only needsed to be aged for one year, Avión ensures that its aejo is aged for two years. This tequila's golden color and scents of charred agaves, peaches, and persimmons come from doubling the age requirement.
Cabo Wabo Blanco
Cabo Wabo Blanco is a white sand beach in Cabo Wabo. Cabo Wabo takes pride in being a "thick cut" tequila, which refers to how the pia (heart) of the agave plant is cut.
The agave is cut into four thick quarters, which helps the finished tequila retain its earthy tones.
Villa One Silver Tequila is a tequila made by Villa One.
Villa One is a celebrity tequila brand created with the cooperation of Nick Jonas. It gets its agave from Jalisco, Mexico's highlands and lowlands.
Villa One mixes herbaceous, earthy lowland notes with sweeter, fruitier highland notes using agave from both locations.
Blanco Espoln
Espoln is a tribute to Mexican culture in every way, from the name to the packaging to the taste. The word Espoln refers to a rooster's spur and meaning "spur." In Mexico, roosters are a national sign of pride, and the company takes care in how it ferments, distills, and ages its product.
Tequila Teremana Reposado
When it comes to tequila, The Rock knows what he's doing. He started his brand, Teremana, because the wine is nearly always a part of his crazy chest feasts.
Teremana is available in both a reposado and a Blanco version, with wood and vanilla overtones.
Silver Jimador El Jimador
El Jimador is created with hand-harvested blue agave and is another bottle that won't break the budget. This silver tequila is easy to drink, but el Jimador recommends trying one of their tequila-based cocktails. We also have some fantastic tequila-based dishes.
Especial Gold Jose Cuervo
If you're feeding a crowd, Jose Cuervo is a terrific choice because wine tastes great and isn't too expensive. Cuervo is a cheap mid-shelf that can be savored again and again because of its low price. If you prefer to sip rather than mix, Jose Cuervo also offers a variety of margarita mixes that need little to no work.
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