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Untitled Document

Untitled Document

	History of tequila
	How its made
	Types
	The traditional tequila song

History of tequila

The origin of Tequila is surrounded by many stories, myths, legends and lore. Tequila lays down the turbulent history of Mexico.Like an old wise man said with a smile on his face” Tequila is Mexico & Mexico is Tequila” one cannot appreciate and understand Mexico without some understanding of tequila's place in its history and culture.

Mexico’s baby Tequila is an alcoholic drink made in the arid highlands of central Mexico, from fermented and distilled sap of the agave which is an indigenous plant. Legend has it that the agave has been cultivated for at least 9,000 years. Most of the present day Tequila is made in Jalisco state also known as Tequila town.

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How its made

The process begins when a blue agave plant is ripe, usually 8 to 12 years after it is planted. The plants leaves are chopped away from its core. The plant has to be harvested at the right time. If the plant is harvested too soon, there won't be enough sugar to do the job and if it is harvested too late then the agave's sugars will have already been used to form a once-in-a-lifetime stem "quiote" that springs 25 to 40 feet high so that the seeds grown at the top of the stem can scatter with the wind. The person who takes the decision of when to harvest the plant is called a “ Jimodar”. The jimador is the person who initiates the harvesting; once he decides that the plant is ready, he wields a special long knife known as a "coa" to clear the core. The cores of a blue agave plant weight an average of 40 to 70 pounds, and can weight up to 200 pounds. The cores are hauled to the distillery where they are cut in half or chopped and put to roast. Starches turn to sugar as the cores are roasted in furnaces called "hornos".

Fermentation

The roasted cores are then shredded, their juices are pressed out and they are safely placed in fermenting tanks. The cores are then crushed with a stone wheel at a grinding mill and the fibers are dumped into the wooden vat to enhance fermentation and to provide extra flavour. Once the juices are in the vats yeast is added. During the fermentation process, the yeast acts upon the sugars of the agave plant converting them into alcohol.

Distillation

The fermentation of juice takes place for 30 to 48 hours. Once that’s taken place they are distilled twice in traditional copper stills or more modern ones made of stainless steel or in continuous distillation towers. The first distillation produces a low-grade alcohol and the second a fiery colorless liquid that is later blended before being bottled. At this stage the alcohol content may be between 70 and 110 Proof. At this moment the liquor is no longer mezcal but tequila.

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Types

The rules of Tequila production say that tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. Tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave:

Tequila 100% Agave.- Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.

Tequila- Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo
The NOM standard defines four types of tequila:

Blanco or Silver

The traditional tequila which started it all. This one is clear and transparent; fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. This type of tequila has the true bouquet and flavor of the blue agave. It is meant to be strong.

Oro or Gold
This tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.

Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or vats for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. This tequila because of its fine taste have experienced exponential demand and high prices.

Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.

Reserva
This one is not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. The Reserva enters the big leagues of liquor both in taste and in price.

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The traditional tequila song

One Tequila
Two Tequila
Three Tequila
Floor!

Five Tequila
Six Tequila
Seven Tequila
Morgue!

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