Tequila 101
Tequilla is a spirit made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 65km east of Guadalajara, and also in the highlands of Jalisco, 65km south of Guadalajara It is made from the blue agave (also known as Agave tequilana azul or Weber’s blue agave). Agave is part of the lily and amaryllis families, not a member of the cactus family. Tequila was first produced in the 16th century near the location of the city of Tequila which was not officially established until 1656. The Aztec people had previously made a fermented beverage from the agave plant called pulque, long before the Spanish arrived in 1521. When the conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit. The tequila that is popular today was first mass produced in the early 1800s.
The process of tequila begins when a blue agave plant is ripe, usually 8 to 12 years after planting. The leaves are chopped away to expose the cores or pinas. The pinas weigh an average of 40 to 70 pounds, and can weigh up to 300 pounds. The pinas are cut in half and put to roast. The roasted pinas are then shredded, pressed and placed in fermentation tanks. The juices ferment for 30 to 48 hours then they are distilled twice.
Aging tequila provides different flavors. Blanco tequila, which is unaged, shows the agave in its natural state, with flavors like smoke, herbs and pepper. Reposado tequila, meaning rested, is aged anywhere from two months to a year in oak, giving them a hint of vanilla. Anejo tequilas are aged in oak barrels from one to three years and Extra Anejos are aged a minimum of three years. The result of the long term in oak is a smooth spirit with strong vanilla and spice flavors. All our tequilas are hand crafted labors of love and should be sipped, savored and enjoyed.
Our servers will be happy to help you select your perfect tequila, craft your own margarita or pick a tasting flight.
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