Tequila

Tequila

Tequila is a Mexican distillate based on the juice of the agave plant, the blue agave to be precise.

This species is also called the Agave Tequilana. This large succulent with spiky leaves is naturally common in certain parts of Mexico.

The heart of tequila production has traditionally been in the Midwestern state of Jalisco, around the town of Tequila.

after which the drink is named.

Because the soil here consists of volcanic rock, which is very fertile, this soil is extremely suitable for growing agave.

Elixir of the Gods

Its origins date back to the Aztecs,

who has been making pulque, a fermented drink from the agave plant, for thousands of years.

Myths speak of a lightning strike that split open an agave plant, boiling and releasing the agave sap: "the elixir of the gods."

The history of tequila dates back to the 16th century, when Spanish conquistadors conquered Mexico.

Today, more than 300 million agaves are harvested each year for tequila production.

6 different types of tequila

• Blank/Silver/White: White, transparent tequila that is bottled immediately after distillation. In a blank you mainly taste the sharp flavors of the agave plant.
• Oven/golden/oro: A blanco tequila (i.e. unaged), colored with caramel or oak extract.
• Reposado: aged for at least 2 months in oak barrels. Due to the ripening, it tastes a bit smoother than the unripened variety.
• Añejo: tequila that has been aged for at least a year. Has a subtle and more complex flavor than the standard blanco tequila.
• Extra Añejo: extra vintage tequila. And that means a maturation of at least 3 years. Due to the wooden barrels, the taste is soft, complex and full of character.
• Cristalino: tequila that is refiltered to remove the color for a clear sipping tequila, with aged characteristics.