Tequila 101

TEQUILA! TEQUILA & MIXTO There are two main categories of tequila MIXTO 100% AGAVE To be classified as a Tequila aficionados insist only 100% blue agave tequila can really be called tequila. "tequila," the spirit must contain at least 51% blue agave. These blends are called mixto. No other sugar was used during fermentation to create the alcohol, so it has more body, more flavor, and a stronger agave aroma Mixtos are never labeled as mixto, but are merely called "tequila." WORM? MEXICAN Tequila can be produced only in specifically designated LAW: geographic areas, primarily Real tequila is never, ever bottled with a the state of Jalisco, and must be produced from only the Blue Agave worm. This is seen only in Mezcal, a different distilled agave spirit. AGAVE: THE KEY TO GREAT TEQUILA The agave plant is botanically classified as a succulent, and is a relative of the lily family. There are over 136 species of agave grown in Mexico. While cacti and agave both share a common habitat, the agave is not a cactus. Agave NOT Cacti st*1 step Blue Agave is still harvested by hand. Once the agaves are perfectly ripe, the leaves are removed, revealing the pina (the heart of the plant.) LET'S MAKE SOME TEQUILA! step The shredded pinas are then steamed. 23 step The resulting mixture – aguamiel – is pumped into open topped tanks to begin fermenting. 8 YEARS It takes 8-12 years for the Blue Agave plant to mature enough to make tequila. The pina may weigh up to 200 pounds when harvested. A "SHOT" OF TEQUILA FACTS Classifications of Tequila: Blanco Jouen Reposado Añejo Extra Anajo Blanco Joven Reposado Añejo Extra Añejo un-aged and bottled within 2 months of aged 2-12 months in oak barrels aged 3-5 years in oak barrels mixture of blanco aged 1-3 years in and aged tequila small oak barrels distillation HOW TO Blanco is harsher with the bold flavors of the distilled agave up front, CHOOSE: while reposado and añejo are smoother, subtler, and more complex. WHEN IT COMES TO LIME AND SALT, MEXICANS SAVE IT FOR MARGARITAS. In the Jalisco, home many of the largest tequila distilleries, tequila is often followed by a chaser of sangrita, made of a blend of tomato and orange juice with chili powder. TEQUILA TERROIR Just like the soil and other environmental factors can make a wine distinct from another, the same is true with tequila. Jalisco Highlands: More fruity and sweet Jalisco Lowlands: More spicy, herbal and earthier. Created by http://www.delish.com/food/recalls-reviews/top-ten-fascinating-tequila-facts-national-tequila-day http://www.tequilarack.com/about-tequila-factsphp http://wineworldspiritscom/spirits/top-ten-tequila-facts-national-tequila-day/ http://articles.chicagotribune.com/2011-05-01/features/ct-sun-0501-drink-tequila-20110501_1_blue-agave-tequ ila-silver-tequila-distillers http://www.scribd.com/doc/14227606/Tequila-Terroir http://www.ianchadwickcom/tequila/pure_mixto.htm lemonly