A Guide To Drinking Tequila In Mexico - Gadling Gadling Sign up for our newsletters Gadling by Jessica Festa on Aug 10, 2012 While tequila is typically thought of as something you took too many shots of during a crazy night out, the drink actually has a deep cultural meaning, rich history and a proper way to be sipped. To help you get better acquainted with the libation, here is a guide to drinking tequila in Mexico . History Originating in the northwestern state of Jalisco, tequila is North America’s first distilled and commercially produced alcohol. It is distilled from the blue agave plant, which produces sugar and is native to Jalisco. Tequila’s roots reach back into pre-Hispanic times when the Aztecs fermented sap from the local agave plants, long before the Spanish arrived in 1521. Then, when the brandy the Spaniards had brought with them ran out, they began to distill the agave plant to make tequila. By law, tequila can only be called “tequila” if it is made in Jalisco. The first qualifications for the drink were written in 1947, and have been constantly updated ever since.

If you’re looking for top-shelf tequila, make sure it’s made with 100% blue agave.How It’s Made According to tequila distillers Daniel Osuna and Alfonso Pelayo Osuna, there is a very specific process for making tequila. First, the agave is cultivated for seven to eight years, before the spines are cut off and the piñas are transported to the distillery. Once this is done, there are four steps in the production process. 1. The piñas are roasted in the oven. This is to change the starch into fermentable sugars and to soften the piñas’ texture to be able to extract their juice. 2. Now comes the sugar extraction, where the largest amount of sugar within the agave is extracted. 3. Fermenting is the most important stage in the process for obtaining the desired characteristics of the tequila. The sugar is isolated to allow it to change to alcohol and for the pleasant aromas to appear. 4. Finally, the product is distilled. This is when the tequila is refined for perfect flavor and aroma in oak barrels. The alcohol absorbs the oak, allowing the tequila to have perfect body, softness and texture.

Classifications There are two basic classifications of tequila , “100% blue agave” and “tequila mixto” (mixed). Mixed tequila contains at least 51% blue agave, with the rest typically coming from cane sugar. Other ingredients you may find in this type of tequila include caramel color, oak extract flavoring, glycerin, and sugar based syrup. This type does not need to be made in Jalisco. The other classification, 100% blue agave, will read “Tequila 100% de agave” or “Tequila 100% puro de agave” on the bottle. If it simply says “tequila,” it’s probably mixed. From the two classifications there are five sub-classifications: Tequila Silver – Blanco – Plata – White – Platinum: This type of tequila is in its purest form. It usually isn’t aged, with the true flavors, intensity and sweetness being present. Tequila Gold – Joven – Oro: This type of tequila is usually mixed, with added colors and flavors.

Most times, this type of tequila is inexpensive and used for mixed drinks in bars; however, there are exceptions to this, like when silver tequila is mixed with a reposado and/or añejo tequila. By doing this, you’re still keeping the product 100% blue agave. Tequila Reposado: Known as an “aged” or “rested” tequila, the drink is aged in wood barrels or storage tanks from anywhere between 2 to 11 months. It’s usually gold in color and has flavors of agave and wood. Sometimes, the tequila will be aged in a barrel that once contained a different spirit like whiskey or wine, giving it some of those tastes, as well. Tequila Añejo: This “extra aged” tequila is aged for at least one year. The liquid usually takes on an amber color that is more smooth, dark and complex than the other sub-classifications. Tequila Extra Añejo: Known as “ultra aged,” this tequila is aged for three years or more. The extended aging gives it a very dark color, and the flavor is often hard to distinguish between other high-quality aged spirits.

After the aging process, distilled water is added to dilute the tequila. The Difference Between Tequila and Mescal Today, majority of mezcal is made in the state of Oaxaca, Mexico. Unlike tequila, there are five varieties of agave mezcal can be distilled from. Additionally, while tequila is double and sometimes triple distilled, mezcal is usually only distilled once to give it a stronger taste. Currently, more than 500 different brands of tequila are on the market, while mezcal boasts only 100. To make mezcal, the sugar-rich core of the agave plant called the piña, is baked in a rock-lined pit oven over charcoal. It is covered with layers of palm-fiber mats and dirt, giving the drink a strong, smoky flavor. Locals in Oaxaca drink mezcal to calm their minds and lift their spirits, as well as stimulate their creativity. Moreover, the libation is made by hundreds of small family businesses called “palenques,” which preserve traditional methods of mezcal production. How To Sip Tequila Typically, tequila is sipped slowly and enjoyed without salt and fruit.

People began doing shots in this fashion because, in the past, the liquor was so strong drinkers needed to take the salt and lemon or lime to make it smoother. Specifically, tequila used to be made with 55 to 60º of alcohol, while today it is made with 38 to 40º, or 80 proof. To properly enjoy tequila, you should follow these steps: Purchase the bottle of your preference Pour a small portion into a globe glass, which keeps the aromas inside for you to enjoy Swirl the drink around like you would a fine wine Smell the tequila with your left nostril, then with your right nostril, to discover hidden scents Tap a small sip and swirl it around your mouth, swallow and take a deep breath. You’ll hopefully be able to taste some flavors of wood and melchonte, or cooked agave. Drink slowly and enjoy how the flavors and aromas interact with your senses Distillery Tours The Tequila Express (or Tequila Train) is a Mexican regional train service that operates from Guadalajara, Jalisco, to the municipality of Amatitán, Jalisco. Why is it called the Tequila Express?

Because passengers will be given tequila tastings, ride through blue agave fields and end at the Tequila Herradura distillery at the San José del Refugio Hacienda. Prices are $850 M.N. (about $65 USD) for adults, and $480 M.N. (about $37) for children 12 and under. Children under 5 ride free. You can purchase tickets on Ticketmaster’s Mexico website or call 333-818-3802. Mezcal | Spirits Spirits Tweet Mezcal, a spirit distilled from the agave plant, descends from a drink called pulque made by the Aztecs in Mexico. When the Spaniards arrived in Mexico in the early 16th century, they brought their knowledge of distillation methods, and mezcal was born. Mezcal is primarily made in Oaxaca, which is why bottles of mescal are typically labeled “Mezcal de Oaxaca.” The drink, made from the core of the agave plant (called the pia), has a strong, smoky flavor.

Mezcal versus Tequila Many people confuse mezcal with tequila, perhaps because both of these Mexican liquors are made from the agave plant. However, mezcal predates tequila by some time. In fact, the term “mezcal” was once the generic term for drinks brewed by the Spanish. Tequila, which was made after mezcal, was originally known as mezcal de Tequila, a name derived from the region where it was made. Some time in the 1950s, this was abbreviated to tequila. The main difference between tequila and mezcal is that tequila is made specifically from the blue agave plant. Therefore, tequila is a type of mezcal, but mezcal is not a type of tequila. Mezcal Production While tequila is made from the blue agave, mezcal can be made from a wide variety of the agave plants that grow in the Oaxaca region. Most mezcal is made from the espadin agave, but using other varieties means that you can have almost as many types of mezcal as you can wine. The production process for mezcal also differs from the production of tequila.

Unlike mezcal, tequila is manufactured in large stainless steel vats in modern factories. Mezcal, on the other hand, is still produced the traditional way: the agave is roasted in underground wood fired pits and distilled in small copper stills. Mezcal is distilled once (tequila may be distilled several times) and is bottled at source. True mezcal is 100 percent agave spirits, making it a much purer drink than tequila, which typically only contains around 51 percent agave spirits. The Mezcal Worm Many bottles of mezcal contain a worm. The worms, which may be white or red, live in the agave plant and are harvested by hand during the summer. They are stored in mezcal and added to the bottle near the end of the manufacturing process. The worm is edible and is sometimes sold for food in Mexican markets. Drinking Mezcal The traditional way to drink mezcal is to knock it back in a shot glass and, if you”ve reached the end of the bottle, chase it with the worm. However, you may choose to drink it with lemon juice, soda or water.

Several cocktails also feature mezcal, such as the mezcal margarita and the mezcal martini. For the mezcal martini, all you need to do is shake mezcal, ice and olives in a martini shaker, strain and enjoy. To make the mezcal margarita, pour about two ounces of mezcal, one ounce of triple sec and two cups of limejuice into a rocks glass filled with ice. Garnish with a lime and enjoy! Related posts: BartendingSchool101 Tequila “One tequila, two tequila, three tequila, floor” George Carlin Tequila is one of Mexico’s most famous exports. It is a distilled beverage that is made from the blue agave plant, which is sometimes referred to as the century plant. A large amount of the drink is made near the town of Tequila Mexico. The volcanic soil in the surrounding area where the drink is made is well suited for growing the blue agave. There are different varieties of the agave plant but by Mexican law only the blue agave can be used to make tequila. Mexico has international rights to the word “tequila”.

This means if the bottle is labeled “tequila” than the beverage originated from Mexico. How to drink tequila Many people drink it straight. However this is more common in the drink’s origin of Mexico. It’s also common for tequila to be served as a shot with salt and a slice of lime or lemon. Tequila is also enjoyed in a variety of cocktails including the very famous Margarita. The Margarita is a very popular drink and could quite possibly be the way most people enjoy tequila. The History of Tequila The drink was first produced in the 16th century near the city of Tequila. The use of the agave plant to make alcohol dates back as far as the Aztecs. The Aztecs made a drink they called octli which is later referred to as pulque. This drink was a fermented beverage made from the agave plant. In fact, one of the first distilled spirits in North America was made from the agave plant when the Spanish Conquistadors arrived and began making alcohol from the agave.

Around 1600 Don Pedro Sanchez de Tagle , who was a Spanish aristocrat and often referred to as “The Father of Tequila”, began producing mass amounts of tequila in a factory. This took place in modern day Jalisco . It wasn’t until the 19th century that the style of tequila that is enjoyed today was first mass-produced. Don Cenobio Sauza , who is also referred to as “Father of Tequila”, founded Sauza Tequila in 1873 and is credited as being the first to export tequila to the United States. His grandson Don Fransisco Javier gained attention by saying ” there cannot be tequila where there are no agaves”. His insistence eventually lead to tequila only being produced in the State of Jalisco where the agave plant is prevalent. How Tequila is Made Planting and tending to the agave plant can be a tedious effort and requires a great knowledge by those who cultivate the plant. These cultivators go by the name of jimadores. The agave plants are regularly trimmed in order to stop the plant from flowering and in turn dying early. This process of trimming allows the plant to fully ripen.

The jimadores must decide when each plant is ready to be harvested. The decision when to harvest is crucial because the plant must have the right amount of carbohydrates for fermentation. The harvested pinas (pinas is the juicy core of the plant) are then put into ovens where they are slowly baked. This baking process breaks down complex starches into simple sugars. Agave juice is then extracted from the baked pinas and allowed to ferment . The resulting fermented wort has a low alcohol content. This wort is then distilled at least twice and sometimes up to three times. The resulting distilled tequila is then bottled as “silver tequila” or placed into wooden barrels in order to age. During this aging process the drink develops a more mellow taste and gains an amber color. Tequila is a unique form of alcohol. Next time you find yourself enjoying the beverage consider the dedicated work the jimadores had to go through in order to bring the drink from plant to bottle. Tequila! Tequila selection at Hacienda Sisal Tequila is all the rage; make no mistake about it.

Mexico’s national drink is now one of the world’s top three selling liquors, with 600 brands, its own club of devoted connoisseurs and an ever-increasing number of converts. Never tasted it? Try it when you visit Cancún and the Riviera Maya. Tequila is the fermented and distilled juice of the blue agave plant Agave Azul Tequilana Weber which grows in the fertile volcanic soils of Jalisco, principally around the towns of Tequila, Amatitán, Arandas and Atotonilco, and in small areas of the neighboring states of Nayarit, Michoacán and Guanajuato. In recent years, small plantations of blue agave have also sprung up in the Yucatán, around Valladolid. Blue Agave Plant Mexico has 200 varieties of agave found throughout the country, from the henequen that grows in the Yucatan to the maguey or century plant from the central highlands.

The liquors distilled from agave juice are collectively known as Mezcal and include Mezcal from Oaxaca, which is world-famous for the maguey worm in the bottle, Sotol from Chihuahua and Bacanora from Sonora. Tequila is unique in that it can only be made from the blue agave and must originate in the Tequila Region. The Mexican government controls the tequila brand and regulates production to protect quality. Premium tequila has a 100% agave label meaning that it only contains sugars from the blue agave, was bottled at a distillery in tequila country and has an alcohol content of 70 to 110 proof. Blue Agave plantation in the Tequila region The Origins of Tequila The pre-Hispanic cultures of western Mexican had a variety of uses for the blue agave. The plant yielded a resistant fiber which was used to make rope, bags and even paper, the spiny leaf tips became nails, needles, scrapers and weapons, the leaves were used to thatch roofs and were burnt as fuel and the ashes were processed to make soap.

The sap was fermented to produce an alcoholic drink and the heart of the plant was cooked to extract sugar, however, the history of tequila and mezcal really begins in the 16th century with the coming of the Spaniards. Exactly when Spanish settlers in the Tequila valley first sampled the aguamiel or honey syrup squeezed from the roast heart of a blue agave plant and thought of fermenting and distilling it is unclear, but by the end of the 16th century the first mezcal wine was being produced in Nueva Galicia (Jalisco). The colonial authorities initially frowned on the practice and banned the production of all Mexican liquors that could compete with wines and brandies imported from Spain. However, ranchers continued to distill moonshine tequila and sell it to merchants, missionaries and miners in ever-increasing volumes. By the mid 17th century, the government was turning a blind eye to production and even began to levy taxes on it.

In 1758, the governor of Nueva Galicia gave Jose Antonio Cuervo the first concession to distill the liquor and in 1795, King Carlos IV gave his son, Jose Maria Guadalupe Cuervo, a royal license to produce mezcal wine. The first cargo of tequila destined for international markets was dispatched from the Sauza family ranch. From humble beginnings, the Cuervo and Sauza families were to become industry giants. At the beginning of the 19th century there were 24 tequila haciendas in Tequila and Amatitán and production steadily increased, despite occasional setbacks caused by political instability. Tequila received an additional boost after the 1910 Revolution, when the population wholeheartedly embraced all things Mexican. Later, films made in Mexico and Hollywood gave us stereotypes: mariachis raising their glasses in a toast and lovesick charros or cowboys drowning their sorrows in a bottle of tequila. The Production Process Tequila plants are ripe eight to 12 years after they are planted. A jimador or cutter selects the mature plants and strips the leaves from the pineapple-like (piña) heart before digging it out of the ground.

The piñas are moved to the distillery where they are chopped up and roasted in ovens before being shredded and pressed to extract the sugary juice. Around 15 pounds of raw tequila is needed to produce one quart of juice. The juice is poured into fermentation tanks, yeast is added and after 30 to 48 hours of fermentation, the juice is distilled at least twice and left to rest. It is then diluted with distilled water and the end result is tequila. A "Jimador" cutting the Blue Agave plant Blue Agave Plants hearts or "piñas" The town of Tequila and the surrounding landscape are a UNESCO World Heritage Site and tours are available to the ultramodern distilleries of the largest Tequila companies and small family-run estates where tequila is still produced using artisanal techniques. Know your Tequila Tequila blanco or white tequila is bottled immediately after being distilled. Sometimes colorants such as caramel are added to produce Tequila oro. Tequila Blanco Jose Cuervo Tequila reposado is white tequila that is kept in white oak casks for more than two months and up to a year. The result is a mellower flavor and bouquet.

Tequila Reposado Don Julio Tequila añejo is aged in white oak casks for more than a year, acquiring an amber color and distinctive smooth flavor. Some aged tequilas are stored in oak barrels for up to eight years and are known as Reserva. Tequila Añejo Cazadores Located next to The Royal Sands in Cancún , Hacienda Sisal has an extensive collection of Premium Tequilas for you to sample with your favorite Mexican dishes, and be sure to try one of the mega margaritas. Hacienda Sisal's Mega Margaritas If you are staying at Royal Resorts , The Royal Market also stocks a selection of well-known brands. Do you have a favorite tequila or margarita cocktail? let us know, and Salud! Tequila Selection at The Royal Market Other Divine Drinks A legend from central Mexico tells how another native agave yielded an alcoholic brew. The earth goddess Mayáhuel was transformed into a maguey as a gift to mankind. The plant had miraculous properties: its sap was fermented to make pulque, a drink consumed during sacred rituals.

Not surprisingly, Mayáhuel was also the mother of 400 gods of drunkenness in the Aztec pantheon. Share this: tequila | distilled liquor | Britannica.com distilled liquor gin Tequila, distilled liquor , usually clear in colour and unaged, that is made from the fermented juice of the Mexican agave plant, specifically several varieties of Agave tequilana Weber. Tequila contains 40–50 percent alcohol (80–100 U.S. proof). The beverage, which was developed soon after the Spaniards introduced distillation to Mexico, is named for the town of Tequila in the Mexican state of Jalisco where it is produced. Upon maturity the pineapple-like base of the agave plant fills with sweet sap, or agua miel (“honey water”). The bases are steamed to aid in extracting the sap; this juice is fermented and then distilled twice to achieve the desired purity. Some brands are aged in oak vats, which allows the distillate to mellow and take on a pale straw colour. Tequila is mixed with lime juice and an orange-flavoured liqueur to make the Margarita cocktail, which is served in a glass rimmed with salt.

Mexicans usually prefer tequila unmixed, accompanied by salt and a wedge of lime. The drinker takes salt, tequila, and lime in rapid succession, thus combining all the flavours. Mescal (also known as mezcal), a similar distilled beverage, is less expensive and stronger in flavour and is made from an agave plant that grows wild in the Oaxaca region. Learn More in these related articles: Tequila | Spirits Tequila Tweet Tequila and mezcal are both liquors made from the fruit of the agave plant. Tequila, a particular type of mescal, is made specifically from the blue agave and can only be distilled in certain geographic areas, particularly the Mexican state of Jalisco. Alternately, mezcal is produced all over Mexico and is made from the fruit of other species of agave. History of Tequila Tequila dates back about two thousand years when Indian tribes in central Mexico discovered that, if the juice of the agave plant was exposed to air, it would ferment and produce a thick, slightly alcoholic drink.

The Aztecs called the fermented agave juice “octilli poliqhui.” The Spanish later called it “pulque.” Due to its relatively low alcohol content and unsophisticated flavor, pulque wasn”t very popular among the Spanish conquistadors in the early 16th century. Early attempts to distill the pulque failed, resulting only in a harsh and bitter liquor. However, they eventually discovered that heating the agave pulp would result in a sweet juice that they called “Mezcal wine.” In the mid-1600s, the Mexican village of Tequila began shipping out its local brand of Mezcal, which was made from the blue agave and had a better taste than other forms of Mezcal. The roots of modern-day tequila can be traced back to this village. In the 1930s, tequila producers began infusing the tequila with additional sugars. This practice contributed to a blander but more widely accepted flavor than the traditional blue agave tequila. This version of tequila became the most widely produced until the late 1980s. Around that time, consumers began requesting higher-end spirits like single-malt Scotch.

Tequila producers capitalized on this new market and began promoting 100 percent blue agave tequila. This strong-flavored tequila is widely popular. Types of Tequila There are two basic types of tequila: agave and mixto. Agave tequila, the highest quality tequila, is made by distilling agave juice with water. Mixtos have sugar added during the distilling process. Under these two types, tequilas are usually broken down into four categories: aejo (“old”) tequila : Aged in wooden barrels for at least 12 months, aejo tequila can be either 100 percent agave or a mixto, although the type of tequila affects the aging timeline. Agaves can be aged for up to four years, while mixtos should only be aged for 18 months to three years. flavored tequila : Less intense than traditional tequila, flavored tequilas are largely popular and frequently bottled in the United States. Gold tequila, one of the most popular flavored tequilas, is a form of silver tequila infused with caramel to enhance the liquor”s color and flavor. It is usually a mixto.

reposado (“rested”) tequila: Aged in wooden tanks for at least two months, resosado tequila is the most popular tequila in Mexico. While the best brands of reposado tequila are allowed to age for three to nine months, they can be either 100 percent agave or mixto in nature. silver tequila: This clear, unaged tequila is used for mixing and blends well into fruit-based cocktails. It can be either 100 percent agave or a mixto. Popular brands of tequila include Jose Cuervo, Sauza and Patron tequila. How Tequila is Made Preparation and distillation of tequila and mezcal is a long, complicated process that proceeds as follows: The agave plant grows for eight to ten years. When it reaches maturity, it grows a flower stalk, which is cut off by an agave farmer. The plant”s growth is redirected into the central stalk, causing it to swell into a large bulb that contains a juicy pulp. The agave farmer cuts the plant at the root and removes the leaves, leaving only the bulb (called a pia for its pineapple-like shape).

At the distillery, the pias are baked in either steam ovens (for tequila) or in underground ovens with wood charcoal (for Mezcal) to convert the starch to sugars. After baking is complete, the pias are then crushed and shredded to release their juices. The juice is then fermented, bottled and shipped. Tequila Drinks Tequila is popular as a standalone shot, but it”s also the base for some common cocktails. Below are a few recipes for tequila drinks. Margarita ice. Directions If you”d like, rub the lime wedge around the rim of a cocktail glass and dip the rim in the salt. Combine tequila, triple sec and limejuice in a shaker with ice. Shake well and strain into the salted glass that is filled with ice. Garnish with the lime wedge. Margaritas can be served on the rocks (pour the tequila and mixers over ice in the salted glass) or frozen (blend the mixed drink with a scoop of ice and pour into a salted glass). Frozen margaritas can also be flavored with fruits such as strawberry and peach. Sugar is often substituted for salt on the rim of the glass in flavored margaritas.

Tequila Sunrise Buying Guide for Tequila Buying Guide for Tequila Email Tequila is distilled from the juice of the blue agave plant. A geographically protected spirit, tequila can only come from the state of Jalisco or other specially designated areas in Mexico. Like cognac or brandy, tequila is aged and is available in a range of types. Tequilas can be paired with citrus juices and also serve as the basis for essential cocktails, such as the Margarita and the Paloma . Premium tequilas are best consumed neat. BESTSELLING BRANDS 123 Certified Organic Añejo Tres Deleon Platinum Tequila Brave Bull Know the Label These terms commonly appear on tequila labels. For more information, please ask the staff at your Virginia ABC store . Añejo Tequila añejo ("mature") has been aged in oak barrels for a minimum of one year, up to three years. Due to the aging process, it has an amber color. Tequila añejo is ideal for sipping neat. Agave worm An agave worm in the bottle is characteristic of mezcal, not tequila. It is a popular misconception that worms are placed in tequila bottles.

In fact, the worm has never been in tequilas and is in only a small minority of mezcals, due to its historic past as street food in Oaxaca. The worm’s bacon-like flavor complements the smokiness of mezcal. Aging For tequilas, as for cognacs and scotches, longer aging achieves a smoother, mellower taste, adding subtle overtones of wood and spice to the spirit. It also imparts a darker color. White Tequila blanco is unaged or (for a slightly smoother taste) aged for less than two months. No coloring is added. This is the most traditional type of tequila. If made from 100 percent blue agave, it exhibits a distinctive agave taste, and is consumed straight by some drinkers. Agave azul The blue agave ( Agave tequilana ) plant is the only source for making tequila. The plant resembles a cactus and is known in the United States as the century plant. It is native to the desert areas of Mexico and the southwestern United States and has grown wild for thousands of years. On labels, you may also see it referred to as Weber agave, which is a specific variety of blue agave.

Estate bottled Estate grown and bottled tequila implies greater control over the quality of agave and a more handcrafted distillation process. While produced on an industrial scale, blue agave is also grown and harvested on smaller estates, which may distill and bottle the spirit themselves. Extra añejo Tequila extra añejo is aged in oak barrels for more than three years. Like other premium aged spirits, extra añejo is sipped neat. The additional aging imparts a deep amber color and diminishes the agave taste; it also concentrates the alcohol content, so distilled water is added to achieve the correct proof. This is a relatively new tequila designation. Highland agave Agave grown in the highlands of Jalisco imparts different flavor characteristics than agave grown in the lowlands, due to differences in soil, rainfall and climate. Some tequila connoisseurs describe these characteristics as being floral or fruity, whereas lowland tones are spicier, drier and more woody.

Hecho en Mexico Tequila is a geographically protected category of spirit, and can only be made ("hecho") in Jalisco, a state in southwest Mexico, or in one of a handful of small towns outside Jalisco that are granted permission by the Mexican government to call their distilled spirits "tequila." This is the general region where the agave plant grows best; the spirit is in fact named after the small town of Tequila, near Guadelajara, the capital of Jalisco. Joven Gold Tequila joven is the same as tequila blanco but with added ingredients to mimic the color and flavor of aging. Joven is the tequila of choice for margaritas and mixing. These tequilas may be called "mixtos," since they are not 100 percent agave. Mezcal While made from agave plants, like tequila, mezcal is not required to be made solely from blue agave and is not required to be produced in the state of Jalisco. Mezcal is smoky in flavor and aroma due to the baking of agave hearts in charcoal ovens, rather than the steam ovens used in making tequila. Most mezcal is made in Oaxaca, Mexico.

Mixto Mixtos are tequilas that are not distilled from 100 percent agave. Typically, these are joven or gold tequilas and are popular for mixing cocktails. Platinum Platinum designations for tequila either refer to a high-quality tequila blanco or to a premium aged tequila that has been filtered to remove the coloring produced through aging. Reposado Tequila reposado is "rested" or aged in oak barrels for two months up to a year, giving it a pale color. Tequila reposado achieves a smoother taste than blanco, but retains a distinctive agave taste, making it the tequila of choice in Mexico. Reserve Reserve brands are generally high-quality tequila reposado or añejo produced in relatively small quantities, giving them limited availability. Tequila, Mexico: Visiting the town the drink is named for | Toronto Star Tequila, Mexico: Visiting the town the drink is named for Digging and carving up the agave plants that make the famous spirit proves thirsty work Ismael Gama Rodarte, a jimador, or traditional agave farmer, demonstrates the first stage of a process that ends with a distilled drink called Tequila.

(Sharon Matthews-Stevens / for Toronto Star) By Mark StevensSpecial to the Star Thu., March 19, 2015 TEQUILA, MEXICO—“Take the coa!” says the jimador, handing me a tool with a long wooden handle attached to a round steel blade. He grins, black moustache twitching beneath a white Stetson pushed low on his forehead. Now the jimador — his name is Ismael Gama Rodarte — bends down, white cowboy shirt stretching at the seams. He grabs a machete, hands it to another man in our tour group. “Slice the leaves from the agave!” Rodarte commands. Article Continued Below He turns back to me. “Now, dig it up with the coa!” We are in the middle of a blue agave field, an isolated expanse of meadows sprouting these pineapple-like cactus plants. Distant mountains, hazy and smoke-grey, rise to the east. The scenery, and the town we’ll soon visit, shows like the set for the Clint Eastwood western A Fistful of Dollars: cactus, arroyos and canyons. And a main street where a noon showdown might erupt.

Blue agave is the chief ingredient of Tequila, the drink named after the town. Tequlia is designated a “Pueblo Magico,” a place deemed historically or culturally significant by Mexico. Before the day is done, we’ll learn: how they make Tequila; the different variations of it; why this is a “Magical Town,” and, most important, how good Tequila tastes during the high point of our tour of the José Cuervo distillery. Lesson one: a jimador is a traditional blue agave farmer; a coa is the tool they use to extract from the ground the plant’s bulb, which is called a piña, or pineapple, because that’s what it looks like when the machete’s done its work. Nowhere on the itinerary did it say we’d have to work harder than hoisting a few glasses. But I dig in because that’s the kind of guy I am. I’m sweating buckets despite the fact it’s still early morning, and we’re more than two thousand metres above sea level. Lesson two: making tequila is not easy. Lesson three begins at the imposing gates of Mundo Cuervo, a cross between a Renaissance palace and a Franciscan monastery.

(No coincidence there: Franciscans were the region’s first European visitors.) It’s home to the José Cuervo distillery. A guide escorts us. We see piles of piñas waiting to be cooked. We inhale the sweet and sour aroma of the plants roasting. We pass mills where they separate the cooked matter into “honey water” and fibre. It’s the honey water that’s important. We pass fermenting tanks and great copper stills. Lesson four: Mescal is distilled; Tequila is distilled twice. We stroll through a cavernous storeroom stacked high with oak barrels. My brain is whirling and we haven’t even gotten to the tasting, which is held in a long low room with a massive mahogany table and a sampling of brews. Lesson five: Blanco goes right into bottles, no ageing. Some purists love it. I think it could clean paintbrushes. Reposado is aged in oak for two months, añejo for a year. Extra añejo is the champagne of Tequilas.

Next, armed with knowledge, fortified by Tequila, further braced by a round of margaritas in a sun-dappled courtyard boasting oversized bronze statues of tequileros, or Tequila sommeliers, we head into town. A fieldstone church dominates a tree-shaded square boasting a bandstand and benches galore. Every shop sells Mescal and Tequila. A funeral home squats beside a dress shop. On a narrow cobblestone street, concrete cinder-block buildings shoulder aside colonial masterpieces with carved stone arches. A steep barren cliff rises up from the end of one street. Almost every building is painted brightly, in contrast to the monochromatic countryside. School children sit on steps in the square. Old men in white Stetsons lounge on benches. Somnolent women stroll from the church. Almost the sole sign of real movement is in a restaurant called Cholula la Fonda; a lone gringo, I march briskly through to the bar at the back. I am eager to show off my newfound wisdom, and even more eager to reward myself for my morning’s sweating labour. I gaze authoritatively at the bartender. “Cuatro Tequilas neat, por favor” I say.

“Nothing but your finest 100 per cent agave!” Then I pause, Tequila’s newest tequilero, for dramatic effect. “And make that Extra Añejo!” For more travel stories and photos by Mark Stevens and Sharon Matthews-Stevens, visit travelwriteclick.com Just the Facts SLEEPING: Hotel Los Abolengos offers a small pool, gardens, traditional furnishings, 20 rooms in the grounds and outbuildings of a traditional great house (Casona) right in Tequila. The Tequila cellar of premium brands is a treat. losabolengos.com EATING: Arched walls decorate the interior of Cholula la Fonda. Wood and wrought iron furnishings, huge streetside windows, right across from José Cuervo distillery. Traditional Mexican fare. Enjoy margaritas and Azteca soup for starters. DRINKING: For a variety of Cuervo tours, check out mundocuervo.com. There’s a train tour from Guadalajara to Tequila. Nearby Casa Sauza (the other Tequila superstar) also offers distillery tours. For more on their offering, go to casasauza.com/en-CA2/distillery-tour Read more about:

Question: From which plant is the Mexican drink tequila distilled ?
Answer: (The blue) AGAVE