tequila

Santiago de Tequila ("place of tribute") is a town and municipality located in the Mexican state of Jalisco. Tequila is best known as being the birthplace of the drink that bears its name, “tequila,” which is made from the blue agave plant, native to this area. The heart of the plant contains sugars and had been used by native peoples here to make a fermented vitamin rich drink called pulque. After the Spanish arrived, they took this fermented beverage and distilled it, producing the tequila varietal of the alcoholic spirit known today.

Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder.

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.

 

Like single-malt scotches, or small-brewery sakes, tequilas vary according to the company making them, the process, and the growing environment. The temperature, soil, types of equipment, age of the plants and the means by which the plants are baked and aged all affect the flavor and body.

 

Tequila varietals:

Blanco ("white") or plata ("silver"): white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
Joven ("young") or oro ("gold"): a mixture of blanco tequila and reposado tequila;
Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size;
Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in small oak barrels;
Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels.

 

All Tequila is Mezcal, but not all Mezcal is Tequila

 

By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico. Mezcal is made from the fermented juice of other species of agave. The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico.

 

The best known Mezcal comes from the southern state of Oaxaca, although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave. The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming of its own as a distinctive, noteworthy spirit.

 

Our servers will be happy to help you select your perfect tequila, craft your own margarita or pick a tasting flight.