The Finer Things: Tequila 101

Tequila - and its more rustic cousin Mezcal- is quite a controversial subject and not the first thing that comes to one's mind when talking about a gentleman's choice of a drink. Just mentioning the word reminds us of parties gone wrong and ending with blackouts and an intimate relationship with your toilet. But this dreadful firewater was most likely not really tequila it was a so-called mixto. A mixto is a mix of Tequila (51%) and any other white spirit (49%) made of sugar.

Here are some other facts about Tequila:

Tequila is the national product of Mexico and therefore it is subject to NOM (Norma Official Mexicana). NOM is a system that makes it possible to follow back every bottle to its producer. The Mexican law also regulates also how and where tequila can be produced.

There are 400 different kinds of agaves but only the blue Weber agave can be used to produce tequila. Good tequila is made out of 1oo % agave. So if you are buying a bottle check the label for this information.

Denomination of origin Tequila:

The name Tequila is protected in over 40 countries and by law, it can only be produced in 5 regions of Mexico. The main region is the state of Jalisco where 99% of all tequila is produced. The other 4 regions are Guanajuato, Michoacan, Tamaulipas, and Nayarit

Stop Shooting! Start sipping!

A lot of time goes into the production of high-quality Tequila. It takes 8 to 12 years to grow an agave plant. We should appreciate the work that goes into a bottle of tequila and not just shoots it down with some lemon and salt. We should sip it like a good whisky or brandy.

Tequila is classified into two qualities:

1. The Original Tequila (100% agave)

2. Mixto (minimum 51% agave and any other clear spirit)

These two qualities can be sub-classified into 5 categories:

-Plata, Blanco, White or silver ( clear, non-aged tequila)

-Joven, Abocado, Oro, or Gold (non-aged, colored, and flavored tequila)

-Reposado ( rested in oak casks for a least two and not more than 12 months)

-Anejo (aged in max. 600l former bourbon casks for at least 12 months)

-Extra Anejo (aged in max. 600l former bourbon casks