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Tequila is a misunderstood spirit. You're likely accustomed to seeing it in margaritas, its subtleties masked by large quantities of sugar, or in shot glasses with a salted rim. But you don't really know tequila.
A good blanco tequila makes a smooth cocktail you can drink all night, while an aged tequila invites savoring and slow sipping in the way a scotch would. We spoke to Master Distiller Enrique de Colsa of Tequila Don Julio about the complexities of tequila and how the history of the spirit's production plays a role in what's in our glass today. These are 10 Things Every Guy Should Know About Tequila.
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What is tequila made from?
"All tequila is made from the blue agave plant. To create tequila, jimadores, or agave farmers, harvest agave plants after six to ten years of growth. Once harvested, the jimadores cut away the pencas, or leaves, of the agave to ensure that only the sweetest juices of the heart of the agave, the piña, remain. The agave are then cut into pieces and cooked in masonry ovens until they are soft."
Why is Mexico the ideal place to produce tequila?
"First, there is an abundance of agave in Mexico, with hundreds of known types growing around the country. The country’s warm climate and nutrient-rich soil are also ideal for growing a Blue Agave whose qualities will highlight the robust taste of tequila in a naturally delightful way."
Can tequila be produced outside of Mexico?
"Just like Champagne or Cognac in France must be made there to be considered to bear the name, tequila can only be called tequila if it is produced and bottled in Mexico in the state of Jalisco and limited regions in the Mexican states of Guanajuato, Michoacán, Nayarit and Tamaulipas."
"The highlands of Mexico, where Don Julio is produced, are characterized by a rich, clay soil that is distinguished by a vibrant red color and filled with nutrients. Agaves planted in the highlands generally have a higher sugar content and mature more slowly than those planted in the lowlands due to the cooler temperatures. As a result, tequila created in the highlands has a sweeter, more floral and fruitier flavor than lowland tequila."
Why is tequila so strictly regulated? What are the rules?
"Tequila is a matter of great importance in Mexico, as it is closely linked to the heritage and pride of the country. To preserve this legacy, the production of tequila is regulated by the Consejo Regulador del Tequila, A.C. (CRT), the Tequila Regulatory Council, which was created in 1994 to maintain the art and quality of the creation of tequila. There are many aspects of tequila that make it unique from other spirits and the CRT upholds these standards."
"Additionally, the laws governing tequila make it distinct from all the other agave-based spirits and also help regulate a market shared by many different companies and brands. "
How long has tequila been around?
"The exact origin of the word 'tequil' is unknown and many theories exist that are deeply rooted in cultural myths of the region. Many believe that the word “tequila” comes from the Aztec word téquitl, which means “the place of harvesting.” Others state that the word translates to “Lava Soil” or “The Rock that Cuts,” because the city of Tequila lies within the shadow of a dormant volcano. When the volcano was active, the lava would mix with the sandy soil and heat it up to become molten glass. These black obsidian shards of glass are called 'tequila.'"
"Additionally, it is said that in 1873, the name “tequila” was first used by mezcal producers in the town of Tequila in an attempt to distinguish their product from the mezcal being produced in other parts of Mexico."
How can you spot quality tequila?
"Any quality tequila is going to be labeled as 100% Blue Agave. By Mexican law, any product labeled as 100% blue agave must be made and bottled in specific areas in Mexico."
How is a blanco different from a reposado or an añejo?
"Blanco refers to unaged tequila that is double distilled and immediately bottled in Mexico. Reposado, which means rested, and añejo, which translates to aged, both refer to tequilas that have undergone different lengths of aging. Mexican law requires a reposado tequila to be aged in barrels for at least two months, while an anejo must be aged for at least one year."
How does aging affect tequila?
"The process of aging tequila allows it to mellow into a smoother and different taste while capturing the subtle undertones from the wooden barrels each batch is aged in. Depending on the barrels used, and the maturation length, aging can affect the taste of each batch differently."
"For example, a Reposado needs to be aged at least two months according to Mexican law, but Don Julio matures its Reposado for at least eight months, which allows the delicious oak, chocolate, and cinnamon notes to come through and provide a fuller flavor."
What's the best way to drink tequila?
"There is not one best way to drink tequila, as it can be enjoyed in many different recipes and forms based on personal preference. The most popular tequila cocktail in America is the classic Margarita, which can be made with tequila, orange liqueur, some fresh-squeezed lime juice over ice."
"Aged tequilas are excellent sipped neat or on the rocks, which allows you to savor the aromas and flavors. They are also great for twists on classic cocktails that typically call for aged brown spirits, such as a Manhattan or an Old Fashioned."
How do you serve tequila?
"Tequila can be served in a wide variety of ways, either on its own as a shot, served neat or on the rocks, or in unique drink recipes. As Master Distiller, I love meeting bartenders and hearing about their recipes and creations. I am constantly amazed with their creativity and how certain ingredients pair well. I always say there is really no correct way to drink tequila, but I always find it’s best when enjoyed with great friends. "
