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Visiting Tequila Mexico, Part 2
Part 2 - The Journey Continues
My journey continued onto the town of Tequila. Rising 1300 meters above sea level, the blue agave plants grow bountifully amongst the evergreens and juniper trees. To be called tequila, the product must be made from the blue agave located in this specific region of Mexico. Many of the local folks are experts on the tradition and history of their town and famous beverage spirit. They talk about tequila with fondness relating it to a flat stone called obsidian which is common below the Tequilan volcano.
Obsidian is a black volcanic rock which when polished and trimmed is used for cutting. The indigenous people of the area say that tequila means “stone that cuts”. Similar to the way obsidian cuts through any material, the drink itself cuts through one’s throat as it is sipped.
In 1795, the Spanish King granted a distiller’s license to a local padrone by the name of Jose Cuervo. Oldest of the still existing distilleries, Jose Cuervo is the largest in the world comprising almost half of all tequila sold worldwide. As the oldest distilled spirits made in the Americas, tequila and mescal are the fastest growing spirit category.
How does the rich sap of the pinas become the smooth amber colored spirit everyone so desired? From the fields the pinas are cut into four pieces and baked in horneros for 48 hours. It takes fifteen pounds of agave to make 1 bottle of tequila. The blue agave is then ground up with the fibers being washed three times. The pure agave liquid is then begins the fermentation process and the transformation into tequila. Nothing is wasted during the preparing the agave juice for distillation. The penkas (grinded blue agave) is used for making paper, feed for cattle and other products. It is also used for compost to fertilize the soil continuing the “circle of life” for the agave plant.
Types of Tequila
There is officially two categories of tequila, 100% agave and mixed (mixto). Mixto is made by combining the agave with sugar and water while the former is pure blue agave with some water. There are four types within these categories: blanco (white), joven or abocado (young or mild), reposado (rested) and anejo (aged). Each type has a different color based on the aging process and additives such as caramel and coconut.
The flavor additives are used to not to take away from the agave flavor, but smooth out the often rough-edge of this drink. Blanco (aka, silver) is an unaged clear in color agave liquid which is often used as a mixer in making fruit flavored drinks. The joven tequila is unaged silver but is colored and flavored with caramel and other additives. It is also known as the “Gold” tequila and is usually a mixto. The reposado tequila is aged in wooden tanks or casks for period between two months and one year. Reposado tequilas are the best selling type of tequilas in Mexico. Anejos are aged in sealed barrels (oak or bourbon) for a minimum of 12 months and up to 4 years for the 100% agaves.
The Mexican Federal Government regulates the tequila industry through its strict quality assurance process. The government evaluates each barrel testing the consistency and quality of the product. With the high quality control, the government-issues a “NOM” number (identifies which distillery made the tequila) on the front of every bottle of tequila.
Related:
Part 1: A Journey into the Past
By Albert Hayashi | September 5, 2006 in Food & Wine Country Travel, Spirits | Permalink
