Admit it. We’ve all done it at least once, and I’m
not talking about dancing on tables. We’ve all held our breath and dubiously
eyed a shot glass filled with golden liquid. The process begins with salt on
the back of your hand (or the rim of a shot glass); lick the salt; tip back
your head and swallow the tequila; immediately bite into a lime.
But tequila isn’t just for shooting, and tequila
connoisseurs will tell you to savor the taste and aroma of the liquor instead
of gulping it.
A little bit about Tequila: Mexican law requires tequila
be produced, bottled and inspected in Mexico, specifically in the state of
Jalisco or Gujanajuato, Michoacan, Nayarit, and
Tamulipas. Tequila is made from the juice of the blue agave plant, which is
distilled and fermented. Although Mexican law mandates tequila must be at least
51% agave, the best tequilas are 100%. Any tequila that is not 100% agave is
considered a mixto tequila. Mixto tequilas can be produced outside of Mexico.
Types of
tequilas:
Blanco (silver/white):
Bottled soon after distillation, silver tequila is not aged over sixty days and can be either pure agave or mixto. Blanco tequila is used in fruity drinks, such as margaritas.
Oro (gold):
Gold tequila is actually silver tequilas that
contain caramel and or oak extracts for coloring and flavoring. The gold is a
sweeter tasting tequila, and considered smoother, and is the preferred tequila
for shots. Golds are also used in mixed cocktails.
Reposado
(“rested”):
Reposado tequila is aged in wood barrels or casks
for two to twelve months. Considered a sipping tequila, reposado has a robust
flavor and can be either 100% agave or a mixto. In addition to sipping,
reposado is excellent for shots or in cocktails.
Añejo
(“old”):
Añejo tequila is dark and smooth due to the aging
process of at least twelve months in oak barrels. The barrels can be either
white or French oak, and sometimes used bourbon barrels are utilized. Considered
a vintage tequila, añejo should be sipped neat.
Extra Añejo
(ultra-premium):
Considered a newer class tequila, extra añejo is
aged for twelve months to three years or more, but no more than four years. Sip
neat in a snifter to enjoy the excellent aroma of the new ultra-premium class
of tequila.
Note: Mezcal is produced from the maguey agave and
other varieties of the agave plant. Tequila is only produced from the blue
agave plant.
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