TEQUILA

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TEQUILA
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PROFILEThe tequila tradition began with
Mexicos Indians, who drank abeverage called
pulque, fermented from the maguey plant. The
Spanish conquistadors introduced distillation to
Mexico, and the first distillate from maguey was
called vino mezcal (mess-CAL), In 1873, Don
Cenobio Sauza created the first distillate to be
called tequila from a particular type of Maguey
plant called agave. By Mexican law, tequila
production is restricted to the delimited tequila
zone 14 villages in Mexicos Jalisco state.
Agave distillates produced outside the tequila
zone are called mezcal.All Tequila is Mezcal,
but not all Mezcal is TequilaMezcal, also
spelled mescal, is made from the fermented juice
of many different species of agave including the
famed blue agave of premium tequila. Mezcal is
produced throughoutmost of Mexico, however some
of the best come from the town of Oaxaca
(wah-HAH-cuh) and are 100 blue agave.
Agave Plant
Blue Agave Plant
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PROFILE (Contd) The famous worm found in
some inexpensive bottles of mezcal is actually
the larva of one of two species of moths that
live in the agave plant. The reason for adding
the worm to mezcal is unclear but marketing is as
good an explanation as any. INGREDIENT Tequil
a is distilled from the fermented juice of the
Mexican agave plant, which looks somewhat like a
cactus but is a member of the lily family. Though
originally found in the wild, the finest variety
of agave, the blue agave, is nowadays carefully
cultivated for tequila production. Each agave
plant takes about nine years to mature, growing
to 100 pounds or more, with an outer, tough leaf
layer similar to that of an artichoke.
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• PRODUCTION
• There are two basic tequila types, as follows
• 100 agave Tequilas fermented from 100 agave
  juice. They may be either blanco (white) or aged.
• 2. Mixed (or mixto) tequila Tequilas
  fermented from a mixture of at least 51
• agave, supplemented with other sugars typically
  from grain. They may be blanco or
• gold, gaining their color by aging or by the
  addition of caramel color.
• To produce tequila, the agave plant is harvested
  and the outer layer stripped off to expose the
  sap-filled heart of the plant, called the piña.
  The piñas are cut up and cooked in large ovens to
  release their sweet juices called aguamiel
  (honey-water), fermented, and then
  double-distilled in pot stills (a few tequilas
  are triple-distilled).

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CLASSIFICATION There are 3 basic styles loosely
based on age as follows 1. Blanco/Silver/Plata
Unaged tequila, clear in color, may be bottled
immediately after distillation or allowed to rest
in stainless steel tanks for a time period of no
longer than 60 days. It may be 100 agave or
mixed. 2. Reposado (rested) Golden-colored from
being aged in oak casks for at least two months.
May be 100 agave or mixed. 3. Añejo Tequila
aged at least one year in oak casks (most
commonly American oak). Añejo is typically dark
amber and is considered by many to be the finest
tequila. It may be 100 agave or mixed. Normally,
it is the most expensive tequila. AGEING Type
of Tequila Aging Blanco/Silver/Plata
Unaged Reposado Aged in oak casks
a minimum of 2 months Añejo Aged in oak
casks a minimum of 1 year
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PURPOSE Of course, tequila is the heart of the
Margarita, the most popular cocktail in the
United States due in large part to its prominence
in Mexican chain restaurants. The fine 100 blue
agave reposado and añejo tequilas are
extraordinarily smooth and smoky, making them
distinctive sipping spirits. MIXOLOGIST
TIP Frozen Margaritas are fun, but a great
Margarita on the rocks is the classic way to
showcase fine tequila. For a great rocks
Margarita, two techniques are key. First, shake
like heck! You need the air, ice shards and froth
that shaking creates to get balanced flavor in
the drink. Just a few wimpy shakes results in a
drink that tastes unmixed and unbalanced no
matter how great the ingredients used. Always add
a squeeze of fresh lime. Its a small touch,
with big impact the fresh juice and oil from
the lime peel give a great snap to the scent of
the drink, and really enhance the smoky-herbal
complexity of great tequila.
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TEQUILA
Made From Comes From Classification / Ageing Cocktails Brand Names
Juice of the agave plant. Must be minimum 51 agave juice with other sugars 100 blue agave indicates premium quality Tequila region of Mexico, near Guadalajara Mexican law dictates the following age classification Blanco/Silver/Plata -little or no age Reposado (rested) minimum of 2 Months in oak casks Añejo minimum 1 year in oak casks Margarita Tequila Sunrise Herradura Jose Cuervo Margaritaville Patron Porfidio Sauza
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MEZCAL
Made From Comes From Classification / Ageing Cocktails Brand Names
Juice of any one of several varieties of the agave plant with other sugars 100 blue agave indicates premium quality Mexico No official classification. Generally not aged Oaxaca is considered to produce some of the best quality Mezcal Not usually mixed Del Maguey Monte Alban
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• How to drink Tequila!"
• Slice a regularly sized lemon or lime into eight
  small pieces.
• 2. Fill a shot glass with tequila.
• 3. Briefly lick the skin between your thumb and
  forefinger, then sprinkle 1 small pinch of salt
  (kosher salt melts quickly) onto the area. The
  lick makes it stick.
• 4. Using the same hand that contains the salt,
  you must hold one slice of the lemon (or lime)
  with your thumb and index finger.
• 5. Quickly lick the salt, down the tequila, and
  bite the lemon (or lime).
• 6. Swish it around in your mouth for a couple of
  seconds and then swallow.
• Enjoy!

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Remember, Lick-it, Slam-it, Suck-it! (Salt first,
tequila second, lemon/lime last). For a fun
variation, ask a gentleman- or lady-friend to
lend his or her hand (or other part) for the
salt. If you purchase good tequila such as
Patron, Sauza Tres Generaciones Plata, Chimayo,
or Don Julio Anejo, salt and lime are not
needed,. Quality Tequilas are like quality
Scotch. They aren't meant to be gulped, but
rather sipped and savored. If you have in front
of you a good bottle of tequila, take your time
to appreciate it. Another way to take a
tequila shot involves putting a dash of tabasco
sauce into the tequila shot. This nose shot is
referred to as "the Prarie Fire." It is also
possible to attempt the "Tequila Strong Love".
One person takes the salt in his/her mouth, and
then makes out with the drinker. After that the
person takes the lime in his/her mouth, a bit
stuck out, so the drinker can easily bite it.
Take it easy, as it is easy to miss the lime and
bite the tongue instead.
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Tequila Sunrise Served On the rocks poured
over ice Standard garnish orange slice and
cherry Standard drinkware Highball glass 4.5
cl (3 parts) Tequila 9.0 cl (6 parts) Orange
juice 1.5 cl (1 part) Grenadine syrup
Preparation Pour the tequila and orange juice
into glass over ice. Add the grenadine, which
will sink to the bottom. Do not stir. Garnish and
serve.
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Margarita ServedOn the rocks poured over
ice Standard garnishsalt rimmed glass, lime
slice Standard drinkware Margarita
Glass Ingredients 3.5 cl (seven parts) tequila
2.0 cl (four parts) Cointreau or Triple Sec
1.5 cl (three parts) lemon or lime juice
PreparationRub the rim of the glass with the
lime slice to make the salt stick to it. Shake
the other ingredients with ice, then carefully
pour into the glass (taking care not to dislodge
any salt). Garnish and serve over ice. Served
On the rocks poured over ice