HISTORY
The Aztec people had previously made a fermented beverage from the agave plant which they called octli long before the Spanish arrived. But the history of tequila began when 16th Century Spanish conquistadors ran out of their own brandy. They began to distill this agave drink to produce North America's first indigenous distilled spirit near the location of the city of Tequila which was not officially established until 1656.
There are many different subspecies of the agave – or maguey-- plant, and each produces a different taste of mezcal. Tequila is a mezcal made from the blue agave plant in the town of Tequila and the surrounding region of Jalisco.
Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico.
During the 1930s, the Prohibition in the United States banned the importation of all liquors. The difficulty of introducing European spirits into the country provided Tequila a comparative advantage since it was easily smuggled in. Years later, during World War II the flow of products from Europe to the United States again came to a halt, once more benefiting Tequila and its position in our neighboring country’s market.
In the 1950s, tequila became synonymous with “Mexico” through the arrival of Mexican cinema and music, since the movies of the period created an indelible image surrounding three typical elements of Jalisco: the charro, the mariachi and, of course, Tequila.
TEQUILA APPRECIATION
Contrary to popular belief, Tequila is traditionally enjoyed straight, without salt and lemon.It should be served at room temperature, although some like it ice cold keeping a bottle in the freezer. It is popular to drink fine tequila with a side of sangrita—a sweet, sour and spicy drink typically made from orange juice, grenadine (or tomato juice) and hot chilies. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lemon. With that perspective, it’s easy to see the evolution of the universally popular margarita.
Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, 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. It may be Blanco, Gold, Reposado, or Añejo
Blanco or Silver
This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold
Is 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 called "pipones" 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. These tequilas 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
Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.
Although some tequilas have remained as family owned brands, most well known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over six hundred brands of tequila in Mexico and over 2,000 brand names have been registered.
What about the worm?
It is a common misconception that some tequilas contain a 'worm' in the bottle. Mezcal is a Mexican distilled spirit made from the maguey plant, and refers to all agave based distilled liquors that are not tequila. When a worm is included this is known as 'Con Gusano,' which means 'with worm.' Only certain mescals are ever sold con gusano, which began as a marketing gimmick in the 1940s. Its fabrication and consumption are popularly associated with the State of Oaxaca, however, commercial and private production of mezcal is known over a wide area of central-south Mexico outside of tequila producing areas (Jalisco and Guanajuato states). Aside from its consumption with mezcal, the maguey worm is considered a delicacy in Mexico and can be found on some restaurant menus.
For More information on Tequila visit: National Chamber of the
Tequila Industry http://www.tequileros.org/website-english/frameset.html
Back to Top ^
|
