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FINE
TEQUILA (100% AGAVE)
There are basically two types of tequila,
that bottled in the U.S., and that bottled in Mexico. Generally,
tequila bottled in the U.S. is not of the highest quality.
It is shipped across the border in tanker trucks, contains
a mixture of cane, maguey, agave, and, or other alcohols,
and is sold for a cheaper price. Stated on the bottle is,
"A distillate from the Mezcal plant", meaning that
it is derived from a more crude process, and is thus not fine
tequila. This type is called "MIXTO" tequila (MIXED),
and is required by the Mexican Government to have only a minimum
of 51% agave sugar ingredients, with the remainder 49% being
these other, less expensive sugars. There are many Mixto tequilas
on the market today; they are generally the lower priced brands.
This
type is typically used for mixing in margaritas or other mixed
drinks. Those who drink it straight, may experience a burning
and harsh taste. Those who think it is tequila as it should
be, are missing out on the true flavor of fine tequila. One
can easily tell the difference by smell, and certainly by
taste between this and finer tequila. However, this form of
crude tequila is more commercialized due to lower pricing,
and a lack of knowledge of what is good tequila.
What
is fine tequila? Fine tequila is made from the Blue Agave
Plant(Agave Azul Tequilana Weber), found naturally and cultivated
in the plains of the state of Jalisco, Mexico. Mezcal is a
different beverage also produced in Mexico, and from different
varieties of agaves. However if it is to be tequila, which
enjoys owning the Certificate of Origin from the International
Congress of Industrial Property, it must be made from one
specific variety of the blue agave plant. This Certificate
of Origin is a legal aspect, internationally known, designating
certain products exclusively from certain countries. Tequila
is exclusively a product of Mexico, and from its state of
Jalisco and a sliver of the state of Guanajuato.
The
process of making fine tequila begins with the maturation
of the blue agave plant after about 8-12 years. The Jimador
is generally a peasant worker who cares for and harvests the
plant. The plant is then cooked for up to 30 hours in ovens
to extract the sugary juices. It is then milled to extract
any remaining juices. These juices are then fermented using
centuries-old, and very traditional processes. At the end
of the distillation process, the white tequila (Blanco)
is finished. It may be bottled at that stage as tequila blanco,
or go to a further stage of rest in white oak barrels to produce
a smoother flavored tequila. Reposado
(rested) tequila is generally aged 2-6 months, and Añejo
(aged) is aged for over one year.
The
only sugars used in the distillation process of fine tequila
is the agave sugars, and thus the category is marked, "100%
Agave Tequila". This is how one can visually tell
the difference between bottles which state on the label, "a
distillate from the mezcal plant", and the decidedly
finer 100% Agave beverage. People have begun to recognize
the difference on a large scale. More and more tequila consumers
are willing to pay a few dollars extra per bottle for the
100% agave brands, and thus there is happening an exodus from
drinking what people thought was tequila to drinking the smoother,
100% Agave tequilas.
Over
the centuries people have enjoyed the unique and smooth beverage
of tequila, from the Aztec and Mayan Indian civilizations
to today's connoisseur. Try for yourself one of the brands
imported directly from Mexico, by Pale Horse Imports Company.
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