Tequila is basically a South American drink and it is loved world over as one of the best cocktail medium. Mexicans have geo tagging right for Tequila. Any Tequila made outside Mexico can not be called with this name. In Mexico, traditionally it is made from blue agave, a succulent plant found in various regions of the country.
Many in Mexico believe that tequila is erotic and is the strongest aphrodisiac of all the schnapps: "if drinking alcohol," it is said there, "then drink tequila!"
The national drink of Mexico, tequila is schnapps with 40 percent alcohol content. Like mescal, it is distilled out of agave ferments. The self-fermenting agave juice was a known aphrodisiac in pre-Spanish times, and its reputation has continued all the way to the present
The ancient Aztecs used the agave, which they named metl, in many ways out of its fermented (but not distilled) juices they created pulque, the thousand-year-old ancestor of tequila. "Metl was considered by the Aztecs a gift of the gods, and they used pulque for their blood" (Kretschmer 1999, 18). They ascribed healing powers to the drink and treasured its hallucinogenic and relaxing effects. It was mainly used ritually by priests, and well as by nobles and those who were ill.
The production of Tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling.
Harvesting
The planting, tending and harvesting of the agave plant remains a manual effort that relies on centuries-old know how that has been passed down from generation to generation. The plants grow in neat rows for six to ten years and are meticulously tended until they are ripe and ready to harvest.
The harvester removes the agave leaves with a sharp curved tool called a Coa. He trims the 200 plus leaves that protect the heart or piña of the agave until the whole heart is extracted from the ground. Only the heart, or “piña,” of the agave plant is used to make tequila. Mature piñas weigh in between a hefty eighty and three hundred pounds; however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the piña will have to accumulate the starches that will convert into fermentable sugars. Approximately, 7 kg of agave piñas are required to produce one liter of delicious Tequila.
Cooking
During this step, steam injection within traditional brick ovens or stainless steel autoclaves is used to activate a chemical process within the piña that converts complex carbohydrates into simple fermentable sugars. Cooking also softens the piña, making the process of sugar extraction easier.
Extraction
Once cooked, the agave heads are transported to a milling area for sugar extraction. The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. The traditional method is to crush the piñas with a “tahona,” a giant grinding wheel operated by mules, oxen or tractors within a circular pit. Modern distilleries now use a mechanical crusher to separate the fiber from the juices. Once the piñas are minced they are washed with water and strained to remove the juices.
Fermentation
During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless steel tanks. Yeast may be added to accelerate and control the fermentation. Traditionally, the yeast that grows naturally on the agave leaves is used; however, today many distilleries use a cultivated form of wild yeast. Fermentation typically takes seven to twelve days, depending on the method used.
DistillationThe fifth step of creating tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some Tequilas are distilled three times, the majority are only distilled twice, Tequila. The first distillation, also known as “deztrozamiento” or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation the tequila is considered silver, or “blanco,” tequila.
Aging
Almost all containers used in tequila aging are French or American white oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years. The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.
BottlingLike champagne, Tequila is assigned an Appelation of Origin status, which limits production to five Mexican states: Guanajuato, Jalisco, Michoacán, Nayarit, and Tamaulipas. The state of Jalisco is actually the main center of Tequila production. It is the only state that as a whole has the status of Appellation of Origin. It is considered the place where tequila was first made and where the standards are defined. The other states are only permitted to grow Blue Agave in small and defined regions.
All 100% agave Tequilas is bottled in the designated Mexican regions and bear on their labels “Hecho en Mexico / Made in Mexico.” Non-100% agave Tequila, or “mixtos,” may be sold and bottled anywhere throughout the world.
The combination of many factors—both environmental and human—that take place within each of the seven steps give each brand of tequila its unique taste.
Best Tequila Brands
Unlike aged whiskies or wines, Tequilas that are older aren't necessarily better. And while aging can certainly mask a lesser tequila, any great blanco can make for a beautiful reposado and añejo .Unlike aged whiskies or wines, tequilas that are older aren't necessarily better. And while aging can certainly mask a lesser tequila, any great blanco can make for a beautiful reposado and añejo (and since most of our favorite brands make all three styles, the list we've compiled ultimately comprises much more than 18 bottles). Though the right style is a matter of personal preference, I recommend the blancos mentioned here for sipping neat or as luxurious mixers. Reposados are ideal over ice, while añejos come alive when sipped in brandy snifters.
Patron is the only brand to produce tequila in the traditional way, which means doing wonderfully old-fashioned things such as crushing the agave with a volcanic stone roller. Reposado is another top end Tequila brand , it means “rested”, as it has been aged in oak, it is bold in both appearance – it is as golden as a Florentine sunset – and flavor, which here runs the gamut of fruit, vanilla and the ever-present caramel. Its dryness means that it is never even approaching cloying.
Though La Puerta Negra Tequila Blanco is not one of the big names in tequila, but a very fine drink. It is earthy in flavor, with a touch of pepper and spice to it. Some seem to like it for sipping, but we thought it better in a margarita. A celebrity endorsement usually rings alarm bells when it comes to food and drink. Not so with Casamigos Reposado Tequila, which is not just endorsed but is also owned by George Clooney. It is as sophisticated as the silver fox, too. Aged for seven months, it is caramelly and rich; great for sipping in the sunshine.Tequila Casco Viejo Blanco this is a well-known brand in Mexico. It’s made by the Camarena family, who have been making tequila since the 1930s. What they’ve produced is a spirit that’s as smooth as unction, with a light vanilla twang.
Tequila that costs less than Rs2000 is usually like desi tharra -good only for cleaning ; the decent stuff – that made with 100 per cent agave spirit and not mixed with other, unspecified “alcohol” – tends to cost quite a lot to make. Olmeca Altos Tequila Plata, though, is the exception: ever so slightly sweet, with a tingle of lemon.
Harvesting
The planting, tending and harvesting of the agave plant remains a manual effort that relies on centuries-old know how that has been passed down from generation to generation. The plants grow in neat rows for six to ten years and are meticulously tended until they are ripe and ready to harvest.
The harvester removes the agave leaves with a sharp curved tool called a Coa. He trims the 200 plus leaves that protect the heart or piña of the agave until the whole heart is extracted from the ground. Only the heart, or “piña,” of the agave plant is used to make tequila. Mature piñas weigh in between a hefty eighty and three hundred pounds; however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the piña will have to accumulate the starches that will convert into fermentable sugars. Approximately, 7 kg of agave piñas are required to produce one liter of delicious Tequila.
Cooking
During this step, steam injection within traditional brick ovens or stainless steel autoclaves is used to activate a chemical process within the piña that converts complex carbohydrates into simple fermentable sugars. Cooking also softens the piña, making the process of sugar extraction easier.
Extraction
Once cooked, the agave heads are transported to a milling area for sugar extraction. The cooked piñas are crushed in order to release the juice, or “aguamiel,” that will be fermented. The traditional method is to crush the piñas with a “tahona,” a giant grinding wheel operated by mules, oxen or tractors within a circular pit. Modern distilleries now use a mechanical crusher to separate the fiber from the juices. Once the piñas are minced they are washed with water and strained to remove the juices.
Fermentation
During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless steel tanks. Yeast may be added to accelerate and control the fermentation. Traditionally, the yeast that grows naturally on the agave leaves is used; however, today many distilleries use a cultivated form of wild yeast. Fermentation typically takes seven to twelve days, depending on the method used.
DistillationThe fifth step of creating tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some Tequilas are distilled three times, the majority are only distilled twice, Tequila. The first distillation, also known as “deztrozamiento” or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation the tequila is considered silver, or “blanco,” tequila.
Aging
Almost all containers used in tequila aging are French or American white oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years. The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.
BottlingLike champagne, Tequila is assigned an Appelation of Origin status, which limits production to five Mexican states: Guanajuato, Jalisco, Michoacán, Nayarit, and Tamaulipas. The state of Jalisco is actually the main center of Tequila production. It is the only state that as a whole has the status of Appellation of Origin. It is considered the place where tequila was first made and where the standards are defined. The other states are only permitted to grow Blue Agave in small and defined regions.
All 100% agave Tequilas is bottled in the designated Mexican regions and bear on their labels “Hecho en Mexico / Made in Mexico.” Non-100% agave Tequila, or “mixtos,” may be sold and bottled anywhere throughout the world.
The combination of many factors—both environmental and human—that take place within each of the seven steps give each brand of tequila its unique taste.
Best Tequila Brands
Unlike aged whiskies or wines, Tequilas that are older aren't necessarily better. And while aging can certainly mask a lesser tequila, any great blanco can make for a beautiful reposado and añejo .Unlike aged whiskies or wines, tequilas that are older aren't necessarily better. And while aging can certainly mask a lesser tequila, any great blanco can make for a beautiful reposado and añejo (and since most of our favorite brands make all three styles, the list we've compiled ultimately comprises much more than 18 bottles). Though the right style is a matter of personal preference, I recommend the blancos mentioned here for sipping neat or as luxurious mixers. Reposados are ideal over ice, while añejos come alive when sipped in brandy snifters.
Patron is the only brand to produce tequila in the traditional way, which means doing wonderfully old-fashioned things such as crushing the agave with a volcanic stone roller. Reposado is another top end Tequila brand , it means “rested”, as it has been aged in oak, it is bold in both appearance – it is as golden as a Florentine sunset – and flavor, which here runs the gamut of fruit, vanilla and the ever-present caramel. Its dryness means that it is never even approaching cloying.
Though La Puerta Negra Tequila Blanco is not one of the big names in tequila, but a very fine drink. It is earthy in flavor, with a touch of pepper and spice to it. Some seem to like it for sipping, but we thought it better in a margarita. A celebrity endorsement usually rings alarm bells when it comes to food and drink. Not so with Casamigos Reposado Tequila, which is not just endorsed but is also owned by George Clooney. It is as sophisticated as the silver fox, too. Aged for seven months, it is caramelly and rich; great for sipping in the sunshine.Tequila Casco Viejo Blanco this is a well-known brand in Mexico. It’s made by the Camarena family, who have been making tequila since the 1930s. What they’ve produced is a spirit that’s as smooth as unction, with a light vanilla twang.
Tequila that costs less than Rs2000 is usually like desi tharra -good only for cleaning ; the decent stuff – that made with 100 per cent agave spirit and not mixed with other, unspecified “alcohol” – tends to cost quite a lot to make. Olmeca Altos Tequila Plata, though, is the exception: ever so slightly sweet, with a tingle of lemon.
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