From its Aztec history to the best tequila cocktails.
Once the preferred variety of fuel for college ragers , tequila has worked hard to transform its untamed child image . In recent years , it ’s prove itself as a prized element in thegrowing craft cocktail movement , and intrigued a new generation of toper with agave - distil spirits likemezcal , sotol , andbacanora .
Do n’t get us wrong , tequila continue a preferred party fellow traveler , but upon deeper exploration , you might be surprised to get that its flavour can be just as complex and wide - ranging as wine-colored .
Tequila is the home look of Mexico , which happens to be the only land countenance to produce it . Since the body politic won their independence from Spain in 1821 , it ’s served as a symbol of celebration , often act as the tone of alternative at weddings and quinceañeras .
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The history of tequila
Tequila , or rather the practice session of making alcohol from the blue agave flora , date back thousands of years , when the Aztecs used the agave sap ( specifically the Agave cantala , a cousin of blue agave ) to ferment a beverage known as pulque . So revered was this milky liquid in Aztec cultivation that they worshiped not one but two pulque - centrical gods : Mayahuel , the goddess of the Agave atrovirens , and her husband Patecatl , the god of pulque itself .
While pulque has been around for millennia , it was n’t until after the Spanish invaded Mexico in the former 1500s that anyone thought to make pure an agave - based spirit . After establishing colony , the Spanish government opened a trade path between Manila and Mexico . They export Mexican silver to Manila and , in return , make for back thing like silk , spices and , most significantly for our purposes , coco palm brandy and the stills used to make it . The brandy quickly grow in popularity , and soon the athirst settler were distilling their own version of the sprightliness made with agave rather of coconuts , create one of North America ’s first Indigenous - distilled tone .
In the early 1600s , Don Pedro Sánchez de Tagle , " the Father of Tequila , " built the first large - exfoliation still in what is now Tequila , Jalisco , producing “ mezcal de Tequila ” or what we now eff as tequila . It should be noted that for the first duet hundred age , mezcal and tequila were regarded as the same affair . It was n’t until Don Cenobio Sauza ( ofSauza Tequila ) total into the pic in the 1870s that distinctions start out to appear . He is accredit with determining that blue agave was the best American aloe for tequila production . Though that decision was n’t ratify into law until much later , other distillers in Sauza ’s neighborhood follow his lead , preferring the blueish agave plant to any other .
Photo courtesy of Jose Cuervo
TheJose Cuervofamily was granted the first license to produce tequila commercially from Spain ’s King Carlos IV , and Sauza was the first to export it to the United States , shorten its name from “ Tequila Extract ” to “ Tequila . ” Sauza ’s grandson Don Francisco Javier helped to establish the region of Jalisco as a prime area for tequila - producing and is notorious for his decree that , “ There can not be tequila where there are no century plant ! ”
Still , tequila did n’t discover a real American hearing until Prohibition , when European strong drink were unavailable and the domestic oblation were little upright than bathtub knock rummy and moonshine . Thanks to bootleggers impart bottles over the border and Tijuana ’s tight proximity and plentiful bars , tequila found a place in American glasses .
In 1978 , the Mexican governing declared the terminal figure “ tequila ” their cerebral place , requiring it be made and age only in sure parts of the country . The law also made it illegal for other countries to bring forth and betray “ tequila ” as their own . To produce something that could be labeled as tequila , distiller were also compelled to abide by the official standards of tequila production , which included using only blue agave fondness .
Tahona|Photo courtesy of Jose Cuervo
How is tequila made?
According to Mexican law , tequila must be made from blue Weber agave and distilled with at least 51 % agave and no more than 49 % sugar . This results in two types of tequila : 100 % agave tequila and mixto tequila , which is made with agave and added clams . Mixto tequila is made with both glucose and fructose sugars — often cane boodle — and sometimes caramel coloring , glycerin and other flavorings . Suffice it to say , if you have the choice , go for the 100 % agave every time .
The blue Weber agave works takes 8 to 12 years to grow , ripen and mature in social club to produce the good ambrosia . After the plants are reap by jimadores ( agave Fannie Farmer ) , the sharp outer leave are abridge off . The agave hearts ( or piñas ) are slow - cooked for somewhere between 12 to 48 hour , depend on the form of oven , then crushed with either machine or a giant stone wheel called a tahona so as to evoke the juice .
At this point , if the producer is making a mixto tequila , he or she mixes the juice with sugar . Next , the distiller mixes the everlasting agave succus or sugared juice with barm and weewee , and allow it to turn in a vat . Then , the turn liquid state is distilled ( usually twice ) in a widely - bellied pot still and thin . After that , it is either bottled or aged in oak tree barrel , reckon on the desire vogue of tequila .
Campos de agave|Photo courtesy of Jose Cuervo
Where is tequila made?
Under Mexican practice of law , tequila must be made in a location indorse by a Consejo Regulador del Tequila ( CRT ) in one of five Mexican state : Jalisco , Guanajuato , Michoacan , Nayarit and Tamaulipas . Most of the 150 - plus distilleries that satisfy these requirements are site in Jalisco in the Tequila Valley , which can be divided into two master production region : the highland and the lowland . Tequilas from the Highlands of Scotland are know for their natural pleasantness while lowlands tequila are much savoury .
The highland are rich with red clay soil and experience more rain than the lowlands . The high altitude also means cooler nighttime , which produces blue agave that is larger and sweeter . Tequilas from the upland are typically more delicate with floral and mineral promissory note on both the olfactory organ and roof of the mouth . If you ’re looking to get a taste sensation of tequila from the lowlands , there are a ton of majuscule bottlings from which to opt . Some of our favorites includeJose Cuervo , Espolon , Milagro , El Tesoro , andCazadores .
Jalisco ’s lowlands boast volcanic filth , which results in blue Weber agave that has spicier and more herbaceous flavour and aromas . Brands likeCasa Noble,1800 , andHerraduraproduce gravid verbal expression . If you ’re looking to get a tactile property for Lowlands of Scotland tequila , we suggest trying it in cocktail first before moving on to neat or chilled pours .
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For something outside of the average , go forCorralejo , a 100 % agave mark that hand pluck their down in the mouth Webers and produces their tequilas in the state of Guanajuato . There ’s alsoEl Sativo , a woman- and family - owned cosher brand based in Amatitan , Jalisco , that utilizes a “ Bourbon dynasty - similar ” distillment process that maintain the terpene ( chemical substance compounds in plants responsible for feel and smell ) for a silky - smooth and sweet tequila that vaunt 100 % agave . Since launching in 2020 , El Sativo has taken home numerous gold medals in San Francisco ’s World Spirits Competition .
“ While taste may motley slenderly neighborhood to region , what ’s consistent across the entire country is the admiration many have for tequila : it ’s a staple fibre in Mexico , after all ! ” says Jose Cuervo ’s Master Distiller Alex Coronado .
What are the different tequila styles?
Silver / White / Blanco : The virgin way to get the sugared , vegetative flavor of puritanical agave , silver ( or white or blanco ) tequila is bottled or stack away immediately after distillate . It is either quick to go in good order then and there , or age for less than two month in stainless steel or inert oak tree barrels . We propose Familia Camarena Silver Tequila , El Sativo Blanco , Pueblo Viejo Blanco , Jose Cuervo Tradicional Plata , and 1800 Silver .
Reposado : Reposado pertain to tequila senesce a minimum of two months and up to a class in wooden barrels ( commonly American or French oak tree ) or memory board tanks . During this senesce process , the tequila takes on a lucky colour and toasty flavors . Reposado tequilas can also be referred to as " rest " and " aged . " If you ’re see for a great bottleful to try , pick up Lunazul Reposado , Corralejo Tequila Reposado , Ayate Reposado , or Calle 23 Reposado .
Coronado recommends blancos or reposados for pre - party configurations or as an aperitif . He says that , “ For me , a blanco or reposado is great served dusty , as a refreshing , frosty shot or mixed into a pet tequila cocktail . ”
Classic Cuervo Margarita|Photo courtesy of Jose Cuervo
Raffaele Berardi , Global CEO for Fraternity Spirits ( Corralejo ’s distributor ) , recommends couple reposados with seafood , which he says are complemented by the lemon - calx , peppercorn , and love take note .
Gold / Oro : silver grey tequila that has not been age may be blended with aged or extra - aged tequila to create Au tequila ( which would maintain its 100 % agave enfranchisement ) , or it may be flavor with caramel colouring , oak infusion , glycerol , or sugar syrup ( make it a mixto ) . These young tequilas are often less expensive and used in cocktail .
Añejo : Añejo tequila is aged a lower limit of one year — but less than three years — in oak barrels . Distillers must maturate tequila in barrels that do not exceed 600 liters for at least one yr so as to earn the añejo categorisation . During this aging summons , the colouration of the tequila darkens to a fertile amber color , and the flavors become smoother and more complex . We hump bottle like Tres Agaves Añejo , Codigo 1530 Añejo , Corralejo Añejo , and Tequila Tapatio Añejo .
Extra Añejo / Ultra Añejo : This category was make in 2006 and refers to tequila aged a lower limit of three twelvemonth in oak tree barrel . This style almost resembles scotch in the peatyness and caramel savor it acquire . We recommend treating yourself with Jose Cuervo ’s Reserva de la Family Extra Añejo .
As Coronado clarifies , “ The barrel ageing does n’t only produce tequilas in different hue — it also impacts the flavor profile of the liquid , depending on the eccentric of woods it ’s aged in and for how long . Blanco tequilas , for model , will have stronger banknote of cooked agave , whereas an añejo will give flavors that are bear on by the Grant Wood such as oak , vanilla , dry yield , baccy and caramelized sugar . ” He prefers to enjoy it at the end of a meal , alongside a decadent sweet or chocolate .
Should I drink tequila straight?
In Mexico , the most traditional way to drink tequila is dandy — without lime and salt . ripened ( añejo ) tequila is ideal for sipping and should be served at room temperature ( chilling tequila kills the flavor ) . To experience the full breadth of flavors and aromas , sip from a tulip - shaped tequila fluting .
What are the most popular tequila cocktails?
Margarita : The amber standard when it comes to tequila cocktails — and one of the reason the spirit has become so popular in the U.S. Citrusy , salty and boozy , it ’s infinitely customizable and can be served up , on the rocks or rooted .
Paloma : This spritzy , grapefruit soda - and - tequila cocktail is far more popular in Mexico than the Margarita .
Tequila Sunrise : A staple in the seventies , the Tequila Sunrise gets its name from its sunrise - esque layering , achieved by pouring grenadine over a mix of tequila and orange juice .
Bloody Maria : The gross drink for those who need to really taste the alcoholic beverage in their Bloody Marys .
Siesta : This take on the Hemingway Daiquiri trade the rum for tequila and uses bittersweet Campari in position of the common maraschino liqueur . A mixing of grapefruit and lime juice give it a undimmed , tart flavor that ’s perfect for sipping on a red-hot afternoon .
Baja Gold : This tasty first cousin of the Margarita ditches the lime juice for freshly pressed pineapple succus . Reposado tequila pass on the potable deep earthy preeminence and a caramelly sweet .
Also get up in popularity is theTequila Old Fashioned , which replaces whisky with an añejo .
What’s the difference between tequila and mezcal?
You ’ll findmezcalhas just as much variety in savour , look on the coinage of agave used , where it ’s harvested , production method , and other factors .
Ivan Vasquez , whose Oaxacan restaurantMadrein LA brags one of the largest collections of peyote in the US , all source from small - batch producers , define the spirit , say , “ For me , mezcal is anything that is cook underground , in a Hell fervency , disregarding of appellation of source . The substantial denomination of stemma is where there is a custom of pee mezcal for at least three or five propagation . ”
While tequila is made from one particular plant ( down in the mouth Weber agave ) , mezcal can be made from several types of agave . It is in the main produced in Oaxaca , but according to the Mexican governing , can be made in seven other region in Mexico .
Other agave - distil spirits specific to Mexico admit sotol , bacanora , and raicilla , and all of them are becoming more popular , both domestically and abroad . America ’s perspective as Mexico ’s northerly neighbour mean we get early access to these ancestral spirits before they become spheric trend — take advantage .
