Few other liquids have been derived from so many myths, legends and lore as Tequila and its sister beverage, Mezcal. In modern times, patrons have acquired a taste for the depths of sophisticated flavors that Tequila has to offer and enjoy the spirit sip by sip, as opposed to the traditional shooter.
During Mexico’s Pre-Hispanic period, the Aztecs made an intoxicating drink from the Maguey plant, which they called, “Octli.” After Spanish colonization in 1521, the drink was popularly called, “Pulque.” It has been said that the Tequila tribe of Amatitlan, Jalisco were the first to make the drink we currently know as Tequila. Following the Aztec example, the Spanish conquistadors learned to cook the heart of the Agave plant, ferment and distill its juice.
In 1641, Tequila was used to heal aching joints by rubbing the liquor into the affected area.
In 1870, a medical report from London said that this toxic drink had the power to purify the blood.
Tequila was first exported to the United States during Don Cenobio Sauza’s term as Municipal President of the Village of Tequila (1884 – 1885). The Village of Tequila has given its name to Mexico’s most celebrated spirit, just as Cognac bears the name of the French town of its origin.
Today, the name, “Tequila” is protected by the Mexican Law of Industrial Protection, and in accordance with the rulings issued by the Ministry of Industry and Commerce, Tequila can only be produced in 5 states of Mexico: Jalisco, Guanajuato, Nayarit, Tamaulipas and Michoacan.
Of the 126 different varieties of the Agave cactus found in Mexico, Agave Azul is the preferred variety for producing Tequila. All Premium Tequilas use only 100% Blue Agave, which is derived from the Latin term meaning, “admirable.”
Tequilas are categorized into three main classes to differentiate between the lengths of time they are aged: Blanco, Reposado, or An͂ejo
Blanco (“white”) is un-aged and bottled immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels. Some manufacturers choose to triple distill this grade of Tequila for a smoother flavor and will use the term, Plata (“silver”) to differentiate.
Reposado means aged. This Tequila can be aged from two months to a year and will develop in complexity as it ages. The Reposado barrels, called, “pipon,” are usually made of white oak and accommodate Tequila batches of up to 10,000 liters.
An͂ejo has been aged at least one year in batches of no more than 600 liters. During aging, this Tequila acquires distinct and subtle aromas particular to its maker, as well as, to the barrels, in which it has been aged. In addition to traditional oak barrels, the manufacturer may choose to age their Tequila in barrels previously used for aging whiskey, wine or Cognac.
A new category was established in 2006 labeled, “Extra An͂ejo,” which has been aged a minimum of three years in traditional oak barrels, and a popular variation termed, Joven (“young”) or Oro (“gold”) has made its way into pop culture, which is a blend of Silver tequila with Reposado and/or An͂ejo and/or Extra An͂ejo.
During Mexico’s Pre-Hispanic period, the Aztecs made an intoxicating drink from the Maguey plant, which they called, “Octli.” After Spanish colonization in 1521, the drink was popularly called, “Pulque.” It has been said that the Tequila tribe of Amatitlan, Jalisco were the first to make the drink we currently know as Tequila. Following the Aztec example, the Spanish conquistadors learned to cook the heart of the Agave plant, ferment and distill its juice.
In 1641, Tequila was used to heal aching joints by rubbing the liquor into the affected area.
In 1870, a medical report from London said that this toxic drink had the power to purify the blood.
Tequila was first exported to the United States during Don Cenobio Sauza’s term as Municipal President of the Village of Tequila (1884 – 1885). The Village of Tequila has given its name to Mexico’s most celebrated spirit, just as Cognac bears the name of the French town of its origin.
Today, the name, “Tequila” is protected by the Mexican Law of Industrial Protection, and in accordance with the rulings issued by the Ministry of Industry and Commerce, Tequila can only be produced in 5 states of Mexico: Jalisco, Guanajuato, Nayarit, Tamaulipas and Michoacan.
Of the 126 different varieties of the Agave cactus found in Mexico, Agave Azul is the preferred variety for producing Tequila. All Premium Tequilas use only 100% Blue Agave, which is derived from the Latin term meaning, “admirable.”
Tequilas are categorized into three main classes to differentiate between the lengths of time they are aged: Blanco, Reposado, or An͂ejo
Blanco (“white”) is un-aged and bottled immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels. Some manufacturers choose to triple distill this grade of Tequila for a smoother flavor and will use the term, Plata (“silver”) to differentiate.
Reposado means aged. This Tequila can be aged from two months to a year and will develop in complexity as it ages. The Reposado barrels, called, “pipon,” are usually made of white oak and accommodate Tequila batches of up to 10,000 liters.
An͂ejo has been aged at least one year in batches of no more than 600 liters. During aging, this Tequila acquires distinct and subtle aromas particular to its maker, as well as, to the barrels, in which it has been aged. In addition to traditional oak barrels, the manufacturer may choose to age their Tequila in barrels previously used for aging whiskey, wine or Cognac.
A new category was established in 2006 labeled, “Extra An͂ejo,” which has been aged a minimum of three years in traditional oak barrels, and a popular variation termed, Joven (“young”) or Oro (“gold”) has made its way into pop culture, which is a blend of Silver tequila with Reposado and/or An͂ejo and/or Extra An͂ejo.
