There are two
basic types of tequila, 100% blue agave (cien por ciento
de agave) tequila and mixto. The 100% blue agave tequilas are distilled
entirely from the fermented juice of the agave. All 100% agave tequilas
have to be distilled and bottled in Mexico. If the bottle does not say
100% blue agave, the tequila is mixto and may have been distilled from
as little as 60% agave juice with other sugars.#
Grades of Tequila:
Tequila can only be produced in Mexico, in the Tequila Region, and must
comply with strict Mexican government regulations. In order to satisfy
an ever-growing demand and a multitude of consumer's preferences and
tastes, tequila is produced in two general categories and four
different types in three of those categories. The two categories are
defined by the percentage of juices coming from the blue agave:
Tequila 100% Agave. Must be made with 100% blue agave juices and must
be bottled at the distillery in Mexico. It may be Blanco, Reposado, or
Añejo.
Tequila. Must be made with at least 51% blue agave juices. This tequila
may be exported in bulk to be bottled in other countries following the
NOM standard. It may be Blanco, Gold, Reposado, or Añejo.
The NOM standard defines four types of Tequila:
Blanco or Silver
This is the traditional tequila that started it all. Clear and
transparent, fresh from the still tequila is called Blanco (white or
silver) and must be bottled immediately after the distillation process.
It has the true bouquet and flavor of the blue agave. It is usually
strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold
It is Tequila Blanco mellowed by the addition of colorants and
flavorings, caramel being the most common. It is the tequila of choice
for frozen Margaritas.
Reposado or
Rested
It is Blanco that has been kept (or rested) in white oak casks or vats
called "pipones" for more than two months and up to one year. The oak
barrels give Reposado a mellowed taste, pleasing bouquet, and its pale
color. Reposado keeps the blue agave taste and is gentler to the
palate. These tequilas have experienced exponential demand and high
prices.
Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year.
Maximum capacity of the casks should not exceed 600 liters (159
gallons). The amber color and woody flavor are picked up from the oak,
and the oxidation that takes place through the porous wood develops the
unique bouquet and taste.
Reserva
Although not a category in itself, it is a special Añejo
that certain distillers keep in oak casks for up to 8 years. Reserva
enters the big leagues of liquor both in taste and in price.
As the tequila is aged in wooden barrels, usually oak, it becomes
smoother, with a woody taste and golden color. Aging may disguise the
agave flavor and few tequilas are aged longer than three to four years.
Each distillery in Mexico is assigned a NOM number that shows which
company made or bottled the tequila.
Tequila is not hallucinogenic. It is not Mexican moonshine. Tequila
does not have a maggot or some other worm in the bottle. Tequila is not
made from cactus.
Tequila was first imported into the United States in 1873
when the first load was transported to El Paso, Texas
