Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km (40 miles) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco. The red volcanic soil in the region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region.
Blue agaves grown in the highlands region are larger in size and take longer to mature – between seven and fourteen years. Lowland agaves, on the other hand, mature between five and seven years and are smaller and more slender.
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Tequila is most often made at a 38% alcohol content (76 US proof), but can be produced between 35-55% alcohol content (70-110 US proof).
There are two types of tequila: mixtos and 100% agave. Mixtos use a minimum of 51% agave with the balance being filled with other sugars such as cane sugar or glucose syrup.
One hundred percent agave tequila is made with only agave sugars. All tequila sold in North America must be 100% agave.
The first step in making tequila is to cook or bake the piñas (the core of the agave plant) in large ovens or autoclaves for several hours until they are soft enough to mash. The piñas are then mashed into a pulp and placed in fermenting tanks where yeast is added to convert the sugars into alcohol.
This fermentation process can take up to two weeks.
After fermentation is complete, the resulting “wine” is distilled twice in copper pot stills. Some manufacturers do a third distillation, but this is not required by law. After distillation, tequila is typically aged for two months to three years in oak barrels before being bottled. The longer tequila is aged, the smoother it will become.
Most producers bottle their tequila without any aging (blanco or plata), some age it briefly (reposado), and still others age it for a much longer time (añejo). Extra añejo tequilas are aged for at least three years but can be aged even longer – up to twelve years or more.
Tequila that has been aged for less than two months can be called joven or young tequila. Joven tequilas are a blend of blanco and reposado tequilas and often have added colorings and flavorings such as caramel or glycerin to give them a darker color and smoother taste.
The following terms are used on labels to indicate aging:
* Blanco or plata: White or silver; unaged or aged less than two months; may be filtered before bottling to remove any residue from distillation but cannot be stored in oak containers; also called silver tequila
* Joven: A blend of blanco and reposado; may contain added coloring and flavoring
* Reposado: Aged at least two months but less than one year; typically has a light straw color
* Añejo: Aged at least one year but less than three years; typically has a golden color
* Extra Añejo: Aged at least three years; typically has a dark amber color Tequilas that have been aged for extended periods of time will develop more complex flavors as they interact with the wood of their storage barrels. Oak barrel aging also imparts additional color to tequila, with longer periods of aging resulting in darker colors.
Tequila can be enjoyed neat, on the rocks, or mixed in cocktails such as margaritas and bloody Marys. It can also be used as an ingredient in cooking, such as in marinades, sauces, and desserts.
