Tequila is a liquor that originates from Tequila, Mexico in the state of Jalisco. It is made from the fermented juices of the blue agave. Tequila is made when the blue agave has ripened, 8-12 years after being planted. If the plant is harvested too soon, there won't be enough sugar to turn into alcohol. too long, and the sugars get used up in the plant's reproductive cycle.
When the plant is ripe its core, or pina is dug up and hauled to the distillery. Here they are cut in half and roasted. roasting turns the pinas starches into sugar. From here the plants are shredded and pressed to extract the juices. The juices are then transferred to vats and yeast is added to start fermentation.
The juices are fermented for up to two days and are then distilled twice. The first distillation produces a lower grade alcohol commonly used to make mezcal. The second fermentation produces a better grade alcohol that is blended before being bottled. For the record, tequila and mezcal are not the same thing. Mezcal is made from that first distillation and tequila is made by distilling mezcal into a better grade alcohol.
From here tequila is aged until it fits one of five categories: blanco, oro, reposado, anejo and maduro. Blanco is unaged, clear tequila. Oro is tequila blanco with caramel coloring to simulate the look and flavor of aged tequila. Reposado is aged in oak barrels for 2-12 months. Anejo is aged in oak for 1-3 years. Maduro, or extra aged, is a new category of tequila aged more than 3 years in oak. Aging tequila mellows out its flavor and adds a nice oakiness.
Not all tequila is made to be downed as shots any more than a fine scotch would be. According to some sources, for example, only tourists use the lime and salt method of drinking tequila. As is the case with other quality spirits, tequila has a couple different dedicated drinking glasses. One is a tall, slender shot glass called a cabalito. The other is the small, snifter shaped riedel.
Even though the cabalito is the traditional way to drink tequila, there are no hard and fast rules. However, any liquor is best appreciated on its own merits, especially when its a quality spirit. Try tequila neat, at room temperature without the lime and salt. Take the time to enjoy the aroma and the complexity of flavor. As hard as this may be to believe, quality tequila can be on par with the finest brandies or scotches. And as such, it should be enjoyed and savoured in the same way.
