Tequila is a specific type of mescal (also, mezcal), which is a spirit made from the pulp of the blue agave, a cactus-type plant. It is named after the city of Tequila in the Mexican state of Jalisco. There are many types of mescal, but only those made in specific regions of Mexico are allowed to be called Tequila. Most tequila is bottled at 80 proof (40% alcohol.) Many people find the flavors of Tequila to be earthy, citrusy, smoky, or peppery.
Tequila and Mescal come in two
qualities:
100% Agave: If it says 100% Agave on the label, it is a premium product, and you will be getting a purer, cleaner agave flavor. Many people prefer premium tequilas for sipping, or for better cocktails.
Mixto If it does not say 100% agave on the label you are buying mixto, which is agave spirit cut with something less expensive to produce, usually cane sugar spirit or neutral grain spirits, in order to save costs and lower the price point. It will NOT say mixto anywhere on the label. Mixto is not necessarily "bad," but it will be lighter in agave flavor.
While Tequila is a protected name, mixto may be made in any country. In today's day of multinational corporations, it is common for large producers to import inexpensive spirits from outside of Mexico, blend it with agave spirit in Tequila, and label it as such. If you are looking for quality tequila, look for 100% Agave on the label.
The two above grades of Mescals and Tequilas come in four
ages:
Blanco, (White) also called silver or plata or platinum
Joven, or Joven Abocado (gold)
Resposado (rested)
and
Anejo (aged).
Blanco is aged less than 60 days, usually in stainless steel. The point of the crystal clear, unaged Blanco is to retain the freshness and bright flavor of the agave plant.
Respado has been aged for longer than 60 days but less than a year, usually in wood casks. It mellows the flavor of the agave and adds character from the wood.
Anejo is left to mature in wood casks for greater than one year, usually much longer. The Anejo style turns tequila into something much different than Blanco, and is comparable to fine whiskey or Brandy in it's complexity.
Joven abocado, or "gold" tequila is something fake, made to simulate an aged product. It is almost always mixto, and it's golden color is a result of the addition of a bit of aged tequila, caramel color, oak extract flavoring, glycerin, or sugar based syrup - rather than an ageing process. It is usually sold for mixed drinks.
How to drink Tequila
In Mexico, tequila is traditionally sipped neat from a tall, narrow shot glass called a caballito. It is also popular to sip tequila alternately with a sip of sangrita, or "little blood", a juice made from sour orange, pomegranate, and hot chili.
In the United States, most people's first experience with tequila is as a shot, with lime and salt. Often, inexpensive and poor-quality tequila or mixto is used for this purpose, and people tend to over-indulge, which results in many drinkers having a poor perception of tequila in general. The concept of tequila shots, chasing bottom shelf poor-quality spirit with a lime and salt to "kill the burn," is a fun novelty for new drinkers, but should be quickly abandoned. Better quality tequila can be sipped from a shot glass for enjoyment, rather than downed quickly for it's intoxicating effect.
The most popular cocktail with tequila is the Margarita. Made from Tequila, Triple Sec, and fresh lime juice, it can be a wonderful cocktail. Unfortunately, restaurants and bars (even those with giant "Margarita Bar" neon signs) almost always use commercially-produced chemically-preserved sour mix in place of fresh lime and sugar. If you have the opportunity, try making a true margarita at home with quality ingredients, or at a smaller bar where you can ask the attentive bartender to use fresh citrus.
The Tequila Sunrise is another popular mixed drink, and is made two different ways. The most popular version includes tequila, orange juice, and grenadine. The original, and less common version, includes tequila, blackcurrant liqueur, lime, and soda water.
When enjoying Tequila, it would be appropriate to use a blanco when mixing, for example, in a margarita. The brighter, more assertive agave flavor will cut through the juice and mixers, creating a balanced cocktail. It would be a shame to use an fine anejo when mixing, as the aged character would be best appreciated neat or on the rocks.
Other Questions:
I've seen something called "Bacanora" at the liquor store. What is that?
Bacanora is another type of distilled spirit from the Mexican state of Sonora. It is produced from agave Pacifica, also called Agave Yaquiana, a plant that only grows in the higher mountain ranges of the
region. Even though it has a 300 year history, it is a relative new-comer to the US market. There is yet another distilled spirit called
Sotol, made from the desert spoon plant, that has even more limited production.
What about the worm in the bottle?
It is a popular misconception that Tequila was sold with a worm in the bottle. Only certain low-grade mezcals, usually from the state of Oaxaca, are sold with the larvae of the agave moth, as a novelty and marketing gimmick to sell their product. If you see a bottle with a bug in it, it is probably not a premium product!
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If you are interested in learning more about Tequila,
here is a great site to visit.
