Tequila ... Not An Evil Spirit

It is usual for the masses to wince when they hear the word tequila, bringing back memories of college frat parties with snakebites, slammers, upside down margaritas etc. The wincing comes from the horrific day after of pain and agony that all attribute to the evil spirit of tequila. Of course this pain then leads to the swearing off of the spirit except for in an occasional margarita. But, to take a stand for those who love and actually know tequila let’s set the record straight on a few facts.

That “spirit” that made you want to crawl into a hole after your night of debauchery is something called Mixto Tequila (pronounced Meexto). Brands that are Mixto Tequila will rarely use the word Mixto on the label and will just call what’s in the bottle tequila. A Mixto Tequila is 51% agave sugars and 49% of any other kind of junk the makers want to put in the bottle such as: caramel, flavoring agents, other non-agave fermented alcohol, and sugar. So what really made you feel awful was not tequila, but all the other garbage that is put in the bottle. That being said, let’s dispel the myth of an amazing spirit that you should be drinking.

Tequila can only come from the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. The only tequila worth putting in your body is 100% blue agave. Blue agave is a plant that usually takes between eight to ten years to grow and once it goes through a laborious harvesting, is steamed to eventually get a raw product that can either be left on its own or aged for a various amount of years. Since we know where the Mixto Tequila gets its color (caramel and sugar) then where does the 100% blue agave get its’ color? Aging.

Tequila has three (and in recent years a fourth) levels of aging, which give different colors to the fabulous spirit. White tequila with no color and no aging is called Blanco or Plata. This will be the rawest form of a house or Hacienda’s tequila. The next level is Reposado, aged for two months to 364 days. Aged in oak for rich and complex flavors, each house chooses different oak to obtain specific characteristics. White oak is common, as are charred barrels that held different alcohol at one point, such as whiskey. Anejo, is also aged in oak, but the aging requirement is longer, at least a year but no more than three. As of March of 2006, there is now a fourth aging level of tequila, Extra Anejo, which must be aged at for at least three years.

Knowing the different levels of aging can help with how tequila can be enjoyed. As Americans, the most well known and commonly consumed for of tequila is usually in a margarita, which is all well and good. But tequila can be enjoyed by itself throughout a meal to enhance the experience. Blanco tequila is a wonderful aperitif to begin dinner or paired with a spicy ceviche. Reposado tequila is my personal choice when mixing margaritas, the slight aging gives the cocktail a pleasant smokiness with select brands. Those who enjoy a cognac or whiskey to end an excellent meal can partake in an Anejo or Extra Anejo the same way. I recommend and prefer this aged version of tequila in a snifter at room temperature. Many brands exude aromas and flavors of vanilla, butterscotch, cinnamon, nuts, and honey.

To pick my “favorite” tequila is the same as picking a favorite wine (impossible!), so I’ve listed a few that are extremely enjoyable. Now, it’s up to you to help dispel the myth of tequila being an evil spirit … get out there and enjoy some 100% blue agave today!!!!

Enjoyable Tequila

Partida Tequila
http://www.partidatequila.com/html/home.html

Herradura Tequila
http://www.herradura.com/Default.aspx

Casa Noble
http://www.casanoble.com/main.html