Tequila Basics

With over 900 Tequila brands to choose from, it helps to know the different types of Tequilas and the categories they fall into. Strict regulations put into place by the Mexican Government and the CRT is there to protect and educate the consumer.  The Guidelines regarding labeling were instituted in order to assist the consumer in determining the type of the spirit, where it was produced, and the term it was aged (if any).

The main two types of Tequila are first split into two categories, 100% Blue Agave, and Tequila Mixto (Mixed). Mixto Tequila contains a minimum of 51% Blue Agave and the remaining 49% from other sugars (typically cane sugars). The additional products allowed in Mixto Tequilas are caramel color, oak extract flavoring, glycerin, and sugar based syrup. Mixto Tequila can now be bottled outside of the Tequila territory, including other countries, which started January 6, 2006.

By reading the label on the bottle you can tell which classification it is in, as all Tequila that is made from 100% Blue Agave will say "Tequila 100% de Agave" or "Tequila 100% puro de Agave". All other Mixto Tequila labels will only read "Tequila".

The above two categories of Tequila are then divided into the following five types of Tequila and are labeled as such:

Tequila Silver - Blanco - Plata - White - Platinum

This is the Blue Agave spirit in its purest form. It is clear and typically un-aged, where the true flavors and the intensity of the Agave are present, as well as the natural sweetness. It can be bottled directly after distillation, or stored in stainless steel tanks to settle for up to 4 weeks. There are some Blanco products that are aged for up to 2 months to provide a smoother or "Suave" spirit.

Tequila Gold - Joven - Oro

Gold Tequila is typically a Mixto, where colorants and flavorings have been added prior to bottling. These "young and adulterated" Tequilas are less expensive and used in many bars and restaurants for "mixed drinks".

There are exceptions however, as"Gold" or "Joven" Tequila can also be the result of blending a Silver Tequila with a Reposado and/or Añejo Tequila, while keeping the 100% Agave classification.

Tequila Reposado

Reposado Tequila is the first stage of "rested and aged". The Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. The spirit takes on a golden hue and the taste becomes a good balance between the Agave and wood flavors. Many different types of wood barrels are used for aging, with the most common being American or French oak. Some Tequila's are aged in used bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit.

Reposado Tequilas are also referred to as "rested" and "aged".

Tequila Añejo (extra aged)

After aging for at least one year, Tequila can then be classified as an "Añejo". The distillers are required to age Añejo Tequila in barrels that do not exceed 600 liters. This aging process darkens the Tequila to an Amber color, and the flavor can become smoother, richer, and more complex.

Añejo Tequilas are also referred to as "aged" and "extra-aged". 

Tequila Extra Añejo (ultra aged)

A new classification added in the summer of 2006, labeling any Tequila aged more than 3 years, an "Extra Añejo". Following the same rule as an "Añejo", the distillers must age the spirit in barrels or containers with a maximum capacity of 600 liters. With this extended amount of aging, the Tequila becomes much darker; more of a Mahogany color, and is so rich that it becomes difficult to distinguish it from other quality aged spirits. After the aging process, the alcohol content must be diluted by adding distilled water. These Extra Añejo's are extremely smooth and complex.

Extra Añejo Tequilas are also referred to as"ultra-aged".  

Other types of Tequila spirits you can find on the market include Tequila Liqueurs, Tequila Cremes, Tequila Infusions, Flavored Tequilas, and Tequila soft drinks.  Many of these products are used in specialty cocktails, restaurant dishes and deserts. Mixto Tequila is standard for most liqueurs and flavored products, but it is best to check the label and look for "Made with 100% Agave Tequila".

Unlike any other distilled spirit, Tequila takes the longest time to produce.  For an Agave plant to reach maturity it takes a minimum of 6-8 years.  Therefore Reposado and Añejo Tequila will take 7-10 years before they can be bottled for sale.  Think about that for a moment.  That means that the Farmers and Growers of Agave have a lengthy investment and many years of tending the fields before the Agave can be made into the Tequila (The Spirit of Mexico).

Many factors are involved in making a quality Tequila, Water, Soil, Fertlizers, Pesticides and the manner in which they are trimmed and harvested all contribute to the final product.  If there is too much green left on the Piña during the harvest the Tequila will have a pronounced bitterness to it.  Many companies do not own their fields and they do not control the growing of the Agave plants themselves.  They merely go to the open market and bid on Agave Piña's and then cook them down and distill them.

One company in particular does a fantastic job of working the land and caring for their plants.  This company is 3 Amigos Tequila. They have the utmost respect for the land and they have been farmers for 5 generations in Mexico.  3 Amigos owns their own land and has been farming growing Agave on the land for over 40 years.  They have excellent organic farming practices. In fact, they are one of only 3 Tequilas to be certified as 100% Organic (The 3 Amigos Blanco is the only Tequila that is bottled and packaged as Organic.  This is because they could not verify the origin of the American White Oak Barrels used for storage and aging of the Reposado and their Añejo) by both the USDA and the EU.  The entire Gonzalez family is dedicated to producing a quality product that is affordable.  They take the time to hand pick their Agave when they are ready to harvest and they work with the Jimadors during the harvesting of the Piñas to ensure that the plants are properly trimmed in order to produce a smooth Tequila that is as pleasing to the nose as it is to the Palate.  3 Amigos grow and use only 100% Weber Blue Agave for their Tequila.

What is a Jimador?

The Jimador is the artisan who harvests the Agave plant from the Agave fields. His knowledge allows him to recognize when the Agave plant is ready for harvesting as each plant will grow and mature at a different rate. As the Agave plant reaches maturity (8-12 years), a stalk or spike (Quiote) will begin to grow from the Agave, and the Jimador will cut and remove the stalk. The energy from the plant's flowering cycle will then encourage growth on the core of the Agave. The plant will be ready for harvesting 2-3 months later. The key to harvesting the Agave plant is to get the maximum sugar content before the piña begins to ferment.

The Jimador uses a special tool, a Coa, which is a long wooden handle with a sharp circle cutting blade at the bottom. He thrusts the Coa with an exact precision to cut the leaves off of the Agave and reveal the core, which is called the piña. The piña looks like a large pineapple, and can weigh as much as 150 pounds.

From there the piñas are loaded on horses and/or trucks and taken back to the distillery.

Jimador Fun Facts:

• A Jimador can harvest a piña in 60 seconds or less
• The fastest Jimador in Mexico can harvest a piña in 20 seconds
• His total harvest for each day will be several hundred piñas, which can average over 5 tons

When you are looking for a quality Tequila, make sure that it is made from 100% Weber Blue Agave.  This ensures that the Sugars are all natural and will give you the best balance possible.  Remember that Tequila is much like Wine.  Each Distiller has a flavor profile and style. When you find one that you like keep that as your favorite at home, and when you are out with friends; don't be afraid to try some new Tequilas so you can compare the flavors and the complexity of this unique and wonderful spirit.

Salud!

How the Margarita Came to Be

A little salt around the rim, a touch of citrus and sweetness, and a big tequila bite -- how can something so simple taste so good? Thanks in part to Jimmy Buffet's famous "Margaritaville" Margaritas are not just a summertime treat any longer.  The Margarita is the most popular cocktail in North America, evoking festive visions of Mexico in each and every sip. But the history behind this south of the border favorite is shrouded in mystery.

The origin of the cocktail is actually unknown. Although there are several versions, no one has been able to pinpoint which one is true. But they all make for good conversation over a round or two of this classic cocktail!

One version surrounding the birth of the Margarita is about a Dallas socialite, named -- you guessed it -- Margarita Sames, whose favorite party game was to duck behind the bar and mix up all kinds of drinks for her guests with whatever was available. During a 1948 Christmas party at her vacation home in Acapulco, Mexico she threw together tequila, Cointreau and lime juice with great success. Her friends were so enraptured with Margarita's concotion that they took it back with them to the states where it has gained in popularity annually.

Perhaps the most popular story behind the invention of the margarita involves a showgirl named Marjorie King, who was allergic to all alcohol except tequila -- poor dear. In 1938, King was visiting the Rancho Del Gloria Bar in Rosarita Beach, Mexico, when she asked one of the bartenders to mix her a cocktail with tequila. The bartender, a gentleman by the name of Danny Herrera, poured tequila over shaved ice then added lemon and triple sec. He translated Majorie's name to its Spanish equivalent, Margarita.

The third most commonly told tale comes from Tommy's Place in Juarez, Mexico. Pancho Morales was working the bar in 1942 when a woman came up to him and ordered a drink called a Magnolia. Morales could not remember what was in a Magnolia, except Cointreau. So, he decided to fake it. After mixing Cointreau with tequila, he named the new concoction after another flower, the daisy. Bet you a margarita that you can guess what "daisy" is in Spanish.

There are other bars that claim to be the origin of the margarita, with other tales to tell. Whatever the real story, it's hard to beat a classic margarita that is made with 100% Blue Agave Tequila!

And, like its history, the cocktail itself has a number of versions. Go to any Mexican restaurant worth the salt on the rim of your glass and you will probably be inundated with decisions when you order a margarita: Regular, "Cadillac", "Top Shelf", "Frozen", "On The Rocks" and of course Salt or no salt?  One thing is certain however; the only right way to enjoy a Margarita is the way that you like it the Best!