The history of tequila began with the Aztec people making a fermented beverage from the agave plant which they called octli (later and more popularly called pulque). This occurred long before the Spanish arrived in 1521. Then, in the 16th century when the Spaniards arrived in Mexico, the Conquistadors brought the process of distillation with them and the people of Tequila were quick to put it to good use. They knew that the blue agave plant contained sugars that could be fermented. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit . By fermenting and distilling the sweet sap of the blue agave plant, they produced liquor with a distinctive taste. For many years tequila was only consumed locally and most were sold almost exclusively at the distilleries. By the 90's, it became quite fashionable to sip tequila and its production soared. New brands were being introduced to a growing and discriminating market. People began to demand more authentic tequilas, particularly those made following artisan tradition and Premium Tequilas made 100% with the juices of the blue agave plant.
With the dawning of the new millennium, more brands came into the market and tequila has become one of the top three best seller liquors in the world. Extensive fields of blue agave plants were planted where it was not harvested before. Traveling in the western states of Mexico, there are beautiful rolling hills covered by pale blue agave that seem to go on for miles.
The increasing world-wide popularity of tequila in the early 2000s drove a big cooperate interest in the drink. This resulted in the purchase of many tequila brands being purchased and new tequila brands being formed. There are now over 100 distilleries making over 2,000 different brand names of tequila now. Because of the high demand of tequila Mexico and the United States signed an agreement that allowed the continued bulk import of tequila into the US. This allowed the US to bottle tequila that has a minimum of 51% agave. The tequilas that have 100% agave still must be bottled in Mexico. It also created a tequila bottlers registry that identifies approved tequila bottlers.
As the brand 'tequila' is controlled by the Mexican government, it must comply with the strict Mexican government regulations. To make sure that tequila is genuine it has to be produced according to the strict standards. It also must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council's monogram (CRT) on the label. All Premium Tequila must be adorned with the '100% Agave' marking on the label as well. Each approved tequila distiller gets its own NOM that ensures that the product complies with the official Denomination of Origin.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
Showing posts with label Tequila. Show all posts
Showing posts with label Tequila. Show all posts
Monday, February 26, 2007
The Myths About Tequila
#1. The worm in tequila.
Mexican-bottled tequila contains no worm. Some American-bottled brands put one in their bottle to boost sales, but this is only a marketing ploy and not a Mexican tradition. There is a worm - called a gusano, or a butterfly caterpillar - in some types of mescal. You may also get a small bag of 'worm salt' - dried gusano, salt and chile powder tied to a bottle of mescal tequila.
The worm-in-the-bottle myth is old and very tired. The truth has been broadcast and explained for many years by the makers of tequila. The worm in not a customary element in mezcal production. It is a recent development and marketing ploy that appeared only in the 1940s to try to get more attention to sell tequila. There is no need to defend tequila and this myth should not be dispelled any further. It is simply an urban legend. Another myth about the worm is that you are supposed to eat it. Not to worry if you swallowed a worm, it is quite well pickled and free of pesticides. But dismiss any ideas that it might have magical powers or that it is an aphrodisiac. The worm is merely a protein in alcohol.
#2.Tequila is made from cactus.
Tequila is made from distilled juice of the agave plant. It is known as a succulent and it is not a cactus as it has a different life cycle. The mature agave leaves stand about 5-8 feet tall and is 7-12 feet in diameter. The lifespan of the agave plant depends on growing conditions, species and climate, but generally it is 8 to 15 years. In Mexico, there are 136 species of agave. Agave has been cultivated for at least 9,000 years. The blue agave is the only one allowed for use in tequila production. No Mexican alcoholic drinks are made from cactus. However, the cactus is used in some fruit drinks, salads and other food items.
#3.Tequila and mezcal are the same.
Technically, tequila is a type of mezcal, but mezcal is not tequila. Both are made from varieties of the plant called 'mexcalmetl'. Although there are many similarities tequila and mezcal are as different today as scotch and whiskey. Tequila is made from only blue agave. Mezcal can be made from five different varieties of agave in the region. Tequila is double distilled. Mezcal is often only distilled once. Mezcal piñas (the sugar-rich heart of the agave) are baked in the ground giving it a strong, smoky flavour. Tequila piñas are baked or steamed in above-ground ovens. Tequila and mezcal are similar in one respect and that is in the amount of alcohol in the bottle which tends to be around 38-40%. Mezcals however tend to be a little stronger.
#4:Tequila is only bottled home-brew.
The manufacturing of tequila is very tightly controlled by the Mexican government and the Tequila Regulatory Council. The bottle must have statements about age, style, and content to meet the legal requirements. There is also a non-profit council called the Chamber of Tequila Producers which regulates the industry. Tequila is not home-brew moonshine. It is carefully distilled and aged, although each company has its own process and quality control. Most manufacturers take considerable pride in their production. Tequila is not stronger than other liquors. Most tequilas have the same liquor content about 38-40%, as other liquors. The official norm allows a range from 38-55%.
#5:The best tequilas cost the most.
Price is not a good way to judge the taste of tequila. Fancy packaging, designer bottles large advertising campaigns and simply to status makes up a lot of the pricing of a bottle of tequila. A well-advertised, bottled, and well promoted blanco at $100 is not necessarily a better buy than a reposado at $10. It depends on your taste and what you expect in a tequila.
In Mexico, there is a large market of excellent tequilas available from $20 to $50. In the under $20 range most of the tequilas are mass produced for the local market, and usually not 100% agave. Tequila priced above that is aiming mostly for the premium markets using collector bottles and speciality bottles. The taste is the ultimate deciding factor. People have different tastes when it comes to tequilas. Some prefer the rough edged, more distinct flavor of young blanco tequila. Others like the more sharper, peppery flavour of a reposado. And then there are some that prefer the smooth, woody aroma in an añejo. What every you taste, there is a tequila made just for you.
#6: All tequilas are the same, only the bottles are different.
Tequilas vary according to the company making them, the process and the growing environment. It is affected by the temperature, soil, types of equipment, the age of the plants and the way the plants were prepared. All of these things will affect the body and flavor of the tequila. Traditional methods produce much stronger agave flavour than modern, mass production. Aging in barrels also affects the taste of tequila but not always for the better. The woody flavor imparted by the oak can overpower the natural agave. And some manufacturers are now adding wood essence to darken the tequila so it looks more aged. There is a very wide variation in tequila flavours between styles like blanco, reposado and añejo. This makes it difficult for any new partakers to make a distinction between each type of tequila. Fancy packaging, wooden boxes and elegant bottles and are now common with premium tequilas. These fancy bottles have become collector's items. While they do not add to the basic quality of the drink in the bottle, they do add to its charm and certainly has visual appeal.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
Mexican-bottled tequila contains no worm. Some American-bottled brands put one in their bottle to boost sales, but this is only a marketing ploy and not a Mexican tradition. There is a worm - called a gusano, or a butterfly caterpillar - in some types of mescal. You may also get a small bag of 'worm salt' - dried gusano, salt and chile powder tied to a bottle of mescal tequila.
The worm-in-the-bottle myth is old and very tired. The truth has been broadcast and explained for many years by the makers of tequila. The worm in not a customary element in mezcal production. It is a recent development and marketing ploy that appeared only in the 1940s to try to get more attention to sell tequila. There is no need to defend tequila and this myth should not be dispelled any further. It is simply an urban legend. Another myth about the worm is that you are supposed to eat it. Not to worry if you swallowed a worm, it is quite well pickled and free of pesticides. But dismiss any ideas that it might have magical powers or that it is an aphrodisiac. The worm is merely a protein in alcohol.
#2.Tequila is made from cactus.
Tequila is made from distilled juice of the agave plant. It is known as a succulent and it is not a cactus as it has a different life cycle. The mature agave leaves stand about 5-8 feet tall and is 7-12 feet in diameter. The lifespan of the agave plant depends on growing conditions, species and climate, but generally it is 8 to 15 years. In Mexico, there are 136 species of agave. Agave has been cultivated for at least 9,000 years. The blue agave is the only one allowed for use in tequila production. No Mexican alcoholic drinks are made from cactus. However, the cactus is used in some fruit drinks, salads and other food items.
#3.Tequila and mezcal are the same.
Technically, tequila is a type of mezcal, but mezcal is not tequila. Both are made from varieties of the plant called 'mexcalmetl'. Although there are many similarities tequila and mezcal are as different today as scotch and whiskey. Tequila is made from only blue agave. Mezcal can be made from five different varieties of agave in the region. Tequila is double distilled. Mezcal is often only distilled once. Mezcal piñas (the sugar-rich heart of the agave) are baked in the ground giving it a strong, smoky flavour. Tequila piñas are baked or steamed in above-ground ovens. Tequila and mezcal are similar in one respect and that is in the amount of alcohol in the bottle which tends to be around 38-40%. Mezcals however tend to be a little stronger.
#4:Tequila is only bottled home-brew.
The manufacturing of tequila is very tightly controlled by the Mexican government and the Tequila Regulatory Council. The bottle must have statements about age, style, and content to meet the legal requirements. There is also a non-profit council called the Chamber of Tequila Producers which regulates the industry. Tequila is not home-brew moonshine. It is carefully distilled and aged, although each company has its own process and quality control. Most manufacturers take considerable pride in their production. Tequila is not stronger than other liquors. Most tequilas have the same liquor content about 38-40%, as other liquors. The official norm allows a range from 38-55%.
#5:The best tequilas cost the most.
Price is not a good way to judge the taste of tequila. Fancy packaging, designer bottles large advertising campaigns and simply to status makes up a lot of the pricing of a bottle of tequila. A well-advertised, bottled, and well promoted blanco at $100 is not necessarily a better buy than a reposado at $10. It depends on your taste and what you expect in a tequila.
In Mexico, there is a large market of excellent tequilas available from $20 to $50. In the under $20 range most of the tequilas are mass produced for the local market, and usually not 100% agave. Tequila priced above that is aiming mostly for the premium markets using collector bottles and speciality bottles. The taste is the ultimate deciding factor. People have different tastes when it comes to tequilas. Some prefer the rough edged, more distinct flavor of young blanco tequila. Others like the more sharper, peppery flavour of a reposado. And then there are some that prefer the smooth, woody aroma in an añejo. What every you taste, there is a tequila made just for you.
#6: All tequilas are the same, only the bottles are different.
Tequilas vary according to the company making them, the process and the growing environment. It is affected by the temperature, soil, types of equipment, the age of the plants and the way the plants were prepared. All of these things will affect the body and flavor of the tequila. Traditional methods produce much stronger agave flavour than modern, mass production. Aging in barrels also affects the taste of tequila but not always for the better. The woody flavor imparted by the oak can overpower the natural agave. And some manufacturers are now adding wood essence to darken the tequila so it looks more aged. There is a very wide variation in tequila flavours between styles like blanco, reposado and añejo. This makes it difficult for any new partakers to make a distinction between each type of tequila. Fancy packaging, wooden boxes and elegant bottles and are now common with premium tequilas. These fancy bottles have become collector's items. While they do not add to the basic quality of the drink in the bottle, they do add to its charm and certainly has visual appeal.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
Tequila: The Proper Way to Drink It
Ah, the art of you can go back to the traditional method of drinking with salt, tequila,and lime, via the lick, sip consumption of a premium liquor. Who says that I have the right to tell you how you should drink your tequila. I must admit, I have tried the many different brands of Tequila. Whether you sip it, serve it with lime and salt add it to margarita mix, drink it room temperature or serve it chilled, Tequila is meant to be savored and enjoyed. If you want to really appreciate the full bouquet and body, try it at room temperature. Tequila is meant to be enjoyed neat. Taste it like a fine wine. It would be a shame to miss out on its full body, its aroma and its wonderful taste. Once you have appreciated its character and flavor, you can return to the salt, tequila, and lime - the lick, sip and bite- method.
The traditional way to drink tequila is using a tall, narrow shot glass, 'caballito". It has been claimed that Añejos are better served in brandy snifters in order to appreciate the nose, by my favorite way to consume it is the traditional way. The caballito is said to be modeled after the original bull horn that tequila was drank from. It is the perfect size and shape.
The same rules apply when drinking a premium Mezcal. Enjoy the rich, smoky flavor. Why rush a good thing. Coolers and drinks such as margaritas may not have any real tequila in them. They are usually syrupy concoctions of alcohol and flavouring. In 1997 Herradura recognized a growing market for margaritas and introduced their own pre-mixed drink including grapefruit juice and real tequila. Other distillers have since followed their lead and the demand for these sweet drinks in the market. These however are not traditional Mexican drinks. They are attempts to cater to a fad in the North American market. Some people think that the more traditional way to drink tequila is as a shot with salt on one hand and a bite of lime following the shot. Few people drink it this way. Some people do however put lime juice in their tequila or bite the lime before sipping it. Many restaurants in Mexico bring you a small tray with your favorite brand of tequila, a caballito with a sangrita chaser, salt and half a lime. It is a good practice to have the waiter bring the tequila bottle right to your table and have it poured in front of you. Some places might say that they keep a fair stock of brands, but they do not and will serve you something different than what you ordered.
Remember that when you open a bottle of tequila, you subject its contents to oxidization, just as you would a bottle of wine. This will rob the tequila of its agave flavours in a matter of a few weeks to a month. You can also lose alcohol to evaporation. Your tequila will not last indefinitely. You must drink it soon - within 1-2 months - otherwise it starts to lose its wonderful zest.
However you choose to drink your tequila, make sure to choose the one that you like and enjoy it thoroughly. There is really no right or wrong way to drink, sip or a right way to drink, sip, or guzzle tequila. After all, it is a matter of taste.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
The traditional way to drink tequila is using a tall, narrow shot glass, 'caballito". It has been claimed that Añejos are better served in brandy snifters in order to appreciate the nose, by my favorite way to consume it is the traditional way. The caballito is said to be modeled after the original bull horn that tequila was drank from. It is the perfect size and shape.
The same rules apply when drinking a premium Mezcal. Enjoy the rich, smoky flavor. Why rush a good thing. Coolers and drinks such as margaritas may not have any real tequila in them. They are usually syrupy concoctions of alcohol and flavouring. In 1997 Herradura recognized a growing market for margaritas and introduced their own pre-mixed drink including grapefruit juice and real tequila. Other distillers have since followed their lead and the demand for these sweet drinks in the market. These however are not traditional Mexican drinks. They are attempts to cater to a fad in the North American market. Some people think that the more traditional way to drink tequila is as a shot with salt on one hand and a bite of lime following the shot. Few people drink it this way. Some people do however put lime juice in their tequila or bite the lime before sipping it. Many restaurants in Mexico bring you a small tray with your favorite brand of tequila, a caballito with a sangrita chaser, salt and half a lime. It is a good practice to have the waiter bring the tequila bottle right to your table and have it poured in front of you. Some places might say that they keep a fair stock of brands, but they do not and will serve you something different than what you ordered.
Remember that when you open a bottle of tequila, you subject its contents to oxidization, just as you would a bottle of wine. This will rob the tequila of its agave flavours in a matter of a few weeks to a month. You can also lose alcohol to evaporation. Your tequila will not last indefinitely. You must drink it soon - within 1-2 months - otherwise it starts to lose its wonderful zest.
However you choose to drink your tequila, make sure to choose the one that you like and enjoy it thoroughly. There is really no right or wrong way to drink, sip or a right way to drink, sip, or guzzle tequila. After all, it is a matter of taste.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
Tequila Cocktails
Tequila
A fine, complex liquor that is best when sipped slowly. Traditionally it is served warm in order to appreciate its wonderful flavor. Most tequilas are served in a "caballito", a 2oz glass made exclusively for this purpose. Blanco and Reposado can be served with "sangrita", a tomato and orange juice mix with salt and chile. Añejo is served in a snifter so that its aroma is fully appreciated. The tequila shot with lime and salt is made from Hollywood and few people drink it that way. Some people do put lime juice in the tequila or bite the lime before sipping it. It is a matter of taste. You should choose the right tequila for your cocktail and enjoy it.
Margarita
The Margarita is a great cocktail when it is made correctly. Avoid using bottled lime-juice since it adds an overly sweet taste. The use of fresh limes hand picked at the supermarket is best. The best ones should be a bit soft when you squeeze them since these might have the most juice. Mexican limes are small in size but they do have an incomparable taste.
2 ounces tequila
1 ounce Triple Sec
1/2 ounce Mexican lime juice
If you want a lighter Margarita:
1.5 ounces tequila
3/4 ounce Triple Sec
1/2 to 1 ounce Mexican lime juice
Combine all the ingredients in a cocktail shaker with ice.
You might strain the mixture or pour it into a salt-rimmed margarita glass.
To get the salt to stick to the glass pour fine salt on a plate, then run a lime wedge around the lip of a Margarita glass and lightly press it against the salt.
You may use Cointreau, Grand Marnier, Mandarin Napoleon, or Midori instead of Triple Sec.
If you want a strong agave flavor use a Blanco tequila.
For a milder taste use Reposado.
If you are giving a party use Gold as it costs less.
Bloody Mary
1-1/2 ounces tequila
One glass of tomato juice Add salt, pepper, and Worcestershire sauce to taste Garnish with a celery stalk and lemon slice.
Blanco 100% agave is great for a Bloody Mary.
It is the drink of choice the morning after a hangover.
You may try Clamato instead of tomato juice, or half-and-half.
Some people squeeze half a lemon into the mix to add flavor.
Dynamite
1 ounce Reposado tequila
1 ounce Blanco tequila
1 ounce Clamato juice
Pour contents into glass.
Add one-half teaspoon of Tabasco sauce and the juice of one half lime.
Mix contents and add crushed ice, and salt to taste.
Petroleo
1-1/2 ounces tequila
1 ounce Mexican lime juice
1 serrano chile halved from top to bottom
Pour the tequila and lime juice into a small glass.
Add salt, pepper, Maggi sauce and Worcestershire sauce to taste.
Mix ingredients. Add one half of the serrano chile and one or two ice cubes.
Use Blanco or Reposado tequila.
Tequila Sour
1-1/2 onces tequila
2 ounces lemon juice
1 teaspoon sugar
Blend ingredients with crushed ice and strain into sour glass.
Garnish with a red cherry.
Use Añejo for a better taste.
Tequila Sunrise
2 measures of ice-cold tequila
4 measures of orange juice
1 measure of grenadine (or less if you prefer)
Pour orange juice in a highball glass and then pour the ice-cold tequila slowly tilting the glass to get a layered effect.
Trickle grenadine on top.
You should get a perfect sunrise.
Garnish stirrer, straw and cherry-orange.
Sangrita Chaser
Sangrita is a typical spicy and refreshing non-alcoholic chaser made of fresh orange juice, grenadine and chile piquín or a mix of different chiles. Sangrita is the Spanish diminutive for "blood" and is served in a "caballito". It is used as a chaser after a shot of tequila.
4 cups of freshly squeezed orange juice
1/4 to 1/2 cup of fresh lime juice
1 tablespoon of grenadine syrup tablespoon salt
Chile piquín to taste: try first 1/4 tablespoon
As with any recipe you may vary the quantities for each ingredient to suit your taste.
Some people add fresh tomato juice to increase the red coloration of the Sangrita.
You may try chile de arbol or Tabasco sauce.
You may also add a bit of black ground pepper.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
A fine, complex liquor that is best when sipped slowly. Traditionally it is served warm in order to appreciate its wonderful flavor. Most tequilas are served in a "caballito", a 2oz glass made exclusively for this purpose. Blanco and Reposado can be served with "sangrita", a tomato and orange juice mix with salt and chile. Añejo is served in a snifter so that its aroma is fully appreciated. The tequila shot with lime and salt is made from Hollywood and few people drink it that way. Some people do put lime juice in the tequila or bite the lime before sipping it. It is a matter of taste. You should choose the right tequila for your cocktail and enjoy it.
Margarita
The Margarita is a great cocktail when it is made correctly. Avoid using bottled lime-juice since it adds an overly sweet taste. The use of fresh limes hand picked at the supermarket is best. The best ones should be a bit soft when you squeeze them since these might have the most juice. Mexican limes are small in size but they do have an incomparable taste.
2 ounces tequila
1 ounce Triple Sec
1/2 ounce Mexican lime juice
If you want a lighter Margarita:
1.5 ounces tequila
3/4 ounce Triple Sec
1/2 to 1 ounce Mexican lime juice
Combine all the ingredients in a cocktail shaker with ice.
You might strain the mixture or pour it into a salt-rimmed margarita glass.
To get the salt to stick to the glass pour fine salt on a plate, then run a lime wedge around the lip of a Margarita glass and lightly press it against the salt.
You may use Cointreau, Grand Marnier, Mandarin Napoleon, or Midori instead of Triple Sec.
If you want a strong agave flavor use a Blanco tequila.
For a milder taste use Reposado.
If you are giving a party use Gold as it costs less.
Bloody Mary
1-1/2 ounces tequila
One glass of tomato juice Add salt, pepper, and Worcestershire sauce to taste Garnish with a celery stalk and lemon slice.
Blanco 100% agave is great for a Bloody Mary.
It is the drink of choice the morning after a hangover.
You may try Clamato instead of tomato juice, or half-and-half.
Some people squeeze half a lemon into the mix to add flavor.
Dynamite
1 ounce Reposado tequila
1 ounce Blanco tequila
1 ounce Clamato juice
Pour contents into glass.
Add one-half teaspoon of Tabasco sauce and the juice of one half lime.
Mix contents and add crushed ice, and salt to taste.
Petroleo
1-1/2 ounces tequila
1 ounce Mexican lime juice
1 serrano chile halved from top to bottom
Pour the tequila and lime juice into a small glass.
Add salt, pepper, Maggi sauce and Worcestershire sauce to taste.
Mix ingredients. Add one half of the serrano chile and one or two ice cubes.
Use Blanco or Reposado tequila.
Tequila Sour
1-1/2 onces tequila
2 ounces lemon juice
1 teaspoon sugar
Blend ingredients with crushed ice and strain into sour glass.
Garnish with a red cherry.
Use Añejo for a better taste.
Tequila Sunrise
2 measures of ice-cold tequila
4 measures of orange juice
1 measure of grenadine (or less if you prefer)
Pour orange juice in a highball glass and then pour the ice-cold tequila slowly tilting the glass to get a layered effect.
Trickle grenadine on top.
You should get a perfect sunrise.
Garnish stirrer, straw and cherry-orange.
Sangrita Chaser
Sangrita is a typical spicy and refreshing non-alcoholic chaser made of fresh orange juice, grenadine and chile piquín or a mix of different chiles. Sangrita is the Spanish diminutive for "blood" and is served in a "caballito". It is used as a chaser after a shot of tequila.
4 cups of freshly squeezed orange juice
1/4 to 1/2 cup of fresh lime juice
1 tablespoon of grenadine syrup tablespoon salt
Chile piquín to taste: try first 1/4 tablespoon
As with any recipe you may vary the quantities for each ingredient to suit your taste.
Some people add fresh tomato juice to increase the red coloration of the Sangrita.
You may try chile de arbol or Tabasco sauce.
You may also add a bit of black ground pepper.
About the Author
Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.
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