Beyond Tequila: Alternative Agave Spirits To Know - Eater Beyond Tequila: Alternative Agave Spirits To Know Raicilla, Bacanora, Sotol, and more! Shutterstock/Noradoa As tequila tries to recover from a reputation long-built as the spirit of bad choices and blacked-out college years, its sister mezcal has sashayed onto craft cocktail menus, opening the door for lesser-known agave-based spirits. And in addition to a growing spread of mezcal-devoted bars, more bartenders are expanding outside the usual suspects, stocking shelves with hard-to-find agave alternatives like pulque and bacanora. Bartender Alex Valencia of newbie New York Mexican restaurant La Contenta is one of the many, alongside Jeremiah Doherty at Bar Amá in Los Angeles and Rachel DelRocco at Qui in Austin. Dara Karac But, in reality there's a whole world of agave spirits that rarely make it to the US. Cocuy, which hails from the states of Lara and Falcón in Venezuela, is a clear liquor (first fermented then distilled) that's made from the agave cocui plant. Its aroma and alcohol proof are comparable to tequila and mezcal.

Sikua is/was made only in the state of Michoacán and is essentially mezcal before Michoacán was approved as a Denomination of Origin for mezcal. Aguamiel (which translates to "honey water"), also known as agave nectar, is the sweet sap from the agave plant that, when cooked and crushed, becomes tequila and mezcal. But ferment aguamiel and the sap transforms into a milky, low alcohol (3 to 5 percent ABV) beverage popular in Central Mexico known a pulque, which can be consumed on its own or mixed into cocktails. Getting to know agave Mezcal What is it: Unlike tequila, which is only distilled from one plant, blue agave, mezcal is a spirit that can be distilled from a slew of agave varietals like Espadin, Tobala and Madre Cuixtle. Mezcal gets its smokiness during production when the heart of the plant, known as the piña , is roasted in stone-lined pits, crushed, and then left to ferment with water in a barrel. Afterward, the liquid is distilled before being bottled or barrel-aged.

Where is it from: Mezcal can be made only in a few states of Mexico such as Tamaulipas, Durango, Guerrero, and Oaxaca Guanajuato y Michoacan. But the spirit is mainly produced in Oaxaca. Where you can find it in cocktails: Loló in San Francisco, Guelaguetza's Mezcaleria and Tacoteca in Los Angeles, Mayahuel in New York, Masa Azul in Chicago Facebook/Ilegal Mezcal Raicilla What it is: Made in a similar way as mezcal: the hearts of wild agave are harvested, fire-roasted, mashed, fermented and distilled. Originating in Jalisco, Raicilla pre-dates the arrival of conquistadors. Where is it from: Only Jalisco makes Raicilla. Where you can find it in cocktails: La Contenta and Gramercy Tavern in New York, Tacoteca in Los Angeles Dara Karac/La Contenta Bacanora What is it: Bacanora has been made and distilled the same way for hundreds of years.

Workers harvest the agave's piña then roast it in volcanic rock-lined pits for two days, mash it up, then place in air-tight cement pits with fresh water to ferment for one to two weeks. Afterward it's distilled in a stainless-steel still several times. Bacanora production was legalized in 1992 and garnered its own Denomination of Origin in 2000. Where is it from: North of Mexico, Sonora. Where you can find it in cocktails: Bar Amá in Los Angeles, Hecho in San Francisco, La Puerta in San Diego Dara Karac/La Contenta Sotol What is it: A distilled spirit made from the Sotol plant (also known as Desert Spoon) that grows in the high altitudes of Chihuahua, Mexico, as well as New Mexico and Texas. The plant is actually a relative of the agave but still gets lumped in with other agave spirits. Where is it from: Harvested from the wilds of Chihuahua, Mexico, and distilled there. It's made in a way similar to mezcal but the plant's piña is baked in a clay oven and then crushed.

Its resulting juices are fermented and double-distilled in copper stills. Where you can find it in cocktails: Bar Amá in Los Angeles, Qui in Austin, La Puerta in San Diego Dara Karac/La Contenta Pulque What is it: Pulque is made from aguamiel, the sweet raw sap that comes directly from the heart of the agave plant. Unlike tequila and mezcal, which result from the distilled mash of the plant, the "honey water" is extracted and then fermented to create a low alcoholic beverage. Its origins are believed to date back over 1,000 years based on appearances in stone carvings from 200 A.D. Pulque is milky in appearance and yeast-like in flavor. It's generally consumed on its own or in a curado, a drink made with fruit or nuts. Where is it from: Central Mexico. During the Meso-American period, pulque was considered sacred and often consumed during ceremonial events.

Where you can find it in cocktails: Pulqueria and La Contenta in New York Dara Karac/La Contenta Spirits » Tequila Spirits Water Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, which is northwest of Guadalajara, and in the highlands. The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mexico has claimed the exclusive international right to the word "tequila", threatening legal actions against manufacturers of distilled blue agave spirits in other countries.

The United States officially recognizes that spirits calls "tequila" can only be produced in Mexico, although by agreement bulk amounts can be shipped to be bottled in the U.S. Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 31–55% alcohol content (70–110 proof). Companies Liquid Gold from the Agave Liquid Gold from the Agave Background Tequila is distilled from the fermented juices obtained from the piña (core) of blue agave plants (Photo: CRT archives, taken by Carlos Tomas) The red volcanic soil of the Mexican city of Tequila and its outskirts offers the perfect environment for plantations of agave tequilana weber (blue agave). The fermented juices obtained from the hearts of these blue agave plants are distilled to produce tequila, the fiery Mexican liquor, which takes its name from this city in the state of Jalisco where its production started more than two hundred years ago. While there are many types of agave, only blue agave can be used for tequila production.

Famed for its smooth aroma, this Mexican liquor is highly coveted by collectors and connoisseurs all over the world. Traditional Knowledge Tequila producers are based within the surrounding areas of the town of Tequila. When the Spanish conquered Mexico in the early fifteenth century, they adapted “pulque”, an indigenous drink made from the maguey agave plant, into “Mezcal” spirit. The tequila that we drink today originated from further distilling of Mezcal. Most of the tequila production at present takes place in modern, well-equipped distilleries, although some tiny family-run businesses still retain traditional production methods without sophisticated machinery. However, the knowledge from years of experience of making tequila is passed on even to the modern distilleries. Agave tequilana weber needs about eight to fourteen years to mature so that the piña (the core) is succulent enough for tequila production. The selection of the right kind of piña, cutting and roasting, fermentation, yeast addition and finally the distilling are all essential steps in the tequila-making process that reflect generations of gathered knowledge, experience and tradition.

Traditionally, the piñas are baked for thirty-six hours before they are smashed to bring out the fermentable juice. The juice is then mixed with water and yeast and kept for fermentation – which takes approximately twelve days if it is done without any chemical. The fermented tequila is distilled at least twice to increase the alcohol volume to 30-40 percent. The aging process of tequila is unique and the length varies according to the type of the liquor being produced: “Blanco” (silver) and “Joven” (young) or "Oro" (golden) are least-aged and bottled within the first two months after distillation while “Reposado” (rested) is aged a minimum of two months. Mexican government regulations stipulate that all tequilas have to age for at least 14-21 days. Vintage tequila such as “Añejo” (aged) and “extra Añejo” (extra aged) are aged a minimum of one year and three years respectively. Added to this unique process is the very artistic bottling style; producers use artisans to create crystal, ceramic, hand-blown glass or Talavera pottery bottles for their cherished tequila.

There is a long tradition and culture inherently linked to the drink, the people producing it and the region where it is being produced. Appellation of Origin Recognizing the value of the “liquid gold” from the blue agave, the Mexican government took initiatives to protect tequila as early as the 1970s. Tequila became the country’s first appellation of origin (AO) in 1974, and in 1978 it was internationally registered for protection under the Lisbon Agreement for the Protection of Appellations of Origin and their International Registration . The AO defines the area in which tequila can be produced, essentially the area home to the blue agave from which it is derived. Under the AO, selected municipalities within only five Mexican states can grow the agave and produce tequila. These municipalities were selected based on geographical factors (such as climate, altitude and soil characteristics) and human factors (the use of traditional techniques of producing tequila that have been passed on from generation to generation). Further to the AO registration, the Mexican government holds all the rights over the use of the name tequila.

The agave cactus (Photo: CRT archives, taken by Carlos Tomas) Along with the international protection, Mexico has also sought similar protection for tequila in other important countries and regions through a number of bilateral and multilateral agreements. Pursuant to Annex 313 of the North American Free Trade Agreement (NAFTA), Canada and the United States recognize tequila and mezcal as products originating from Mexico and, consequently, do not permit the sale of any product as tequila and/or mezcal unless they have been lawfully prepared in Mexico. IP Enforcement The Mexican government enforces the tequila IP through the Mexican Institute of Industrial Property (IMPI). The use of the name tequila is authorized and administered only by IMPI. IMPI may prohibit any unauthorized use of the name that may create confusion for the consumers, or constitute an act of unfair competition. Despite protection under the Lisbon Agreement and NAFTA, tequila still faced competition from some “pseudo tequilas”. During the mid-1990s, as much as 3.5 million liters of these liquors were sold annually in Europe. The European liquors were produced from sugars of agave-like plants and were illegally labeled as tequila.

Following the NAFTA precedent, Mexico entered into a bilateral agreement with the European Union (EU) concerning the mutual recognition and protection of AO in the spirits sector. Under this agreement the EU recognizes tequila and mezcal as “denominations of origin”, although enforcement has still been quite lax in Europe. Mexico’s tequila protection interests were prominent during the Chinese accession negotiations to the World Trade Organization (WTO). In accordance with WTO accession regulations, in order to gain considerations for WTO membership, China had to sign bilateral agreements with all existing members, including Mexico. Since China has a climatic condition suitable for blue agave plants, Mexico was worried about rival pseudo tequilas from China. The Mexican authorities took the opportunity of the bilateral negotiations with China to ensure that the latter accepted tequila as a geographically indicated product. The Tequila Regulatory Council of Mexico (Consejo Regulador del Tequila, CRT), established in 1993, certifies the production of tequila and helps to protect the image of the liquor taking action against “pseudo-tequilas” and counterfeit products. Through the AO protection, CRT has been able to destroy about 2.4 million liters of fake tequila within the first two years since the Council’s establishment.

The CRT has successfully eliminated at least 86 fake brands of tequila. Commercialization The tequila AO is linked to the Mexican Official Standard for Tequila, which sets out product specifications and includes testing methods, quality control and labeling information. Along with the aging requirements, the government regulations also stipulate that the spirit must be made from 100 percent natural ingredients and contain at least 38% alcohol to be called “tequila”. Needless to mention, all tequilas must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas. Tequila producers require two authorizations – for producing tequila and for using the tequila AO – which are issued by the CRT/ Ministry of Economy and the IMPI. In order to ensure the official standards, bottling or marketing of tequila is also regulated by the government agencies. The bottlers are required to follow certain compliance assessment procedures and obtain approval certificates from the CRT/ Ministry of Economy before they can go into operation and are obliged to file quarterly reports on conformity assessment.

The CRT maintains three categories of bottling mark – national bottling trademarks (1102 marks), foreign bottling trademarks (196 marks) and certification trademarks (66 marks) to ensure the authenticity of tequila. The certification procedures are the key factor behind the success of the tequila AO. Different types of tequila (Photo: Kevin White) Tequila is marketed through strict regulations which classify all tequila under two broad categories with four types (silver, young or golden, aged and extra-aged) under each category. The first category, tequila 100% from agave, is made with 100% agave sugars and cannot be exported in bulk. The second category of tequila is made with at least 51% agave sugars and can be exported in bulked and bottled in other countries. The tequila AO and the CRT certification proved to be successful tools for the commercialization of tequila. Along with national and international recognition, the consumers are assured of quality of tequila which increases consumers’ tendency to buy quality products. This, in consequence benefits the entire production chain.

Business Results Through IP protection, strong quality control and effective commercialization policy, tequila has undergone a transformation – from a regional drink of the people to a world-famous, sophisticated beverage. It is now being produced in an ever-widening range as product diversification aims at satisfying different tastes (for example, tequila made with 100 percent agave sugar and of different strengths and colors). The development of the product has also included a design element with an increasingly creative range of bottles and packaging. The commercial success of the tequila AO protection has encouraged similar protection for other traditional products such as mezcal and talavera . As North America’s first distilled spirit, tequila was used mostly in margaritas and similar coctails for many years until it achieved worldwide popularity. With the expansion of global trade, tequila is now consumed all over the world. In 1995, Mexico exported only 64.6 million liters of tequila and tequila 100% (made with 100% agave sugar), which increased up to 136.4 million by 2009.

Consequently tequila production has grown from 104.3 million liters to 249 million liters during the corresponding period. The United States is the largest importer of Mexican tequila, followed by EU countries. Geographical Indication for Protecting Culture and Tradition For the people of Mexico, tequila is not merely a national drink, but also a unique symbol of their culture, tradition and environment. The worldwide popularity of the drink and subsequent rise in tequila prices have exposed it to threats arising from fake tequilas produced elsewhere. The AO has facilitated Mexico to retain its national heritage on the one hand, and to make a business out of it on the other. In Search of the Blue Agave: Other Mexican Drinks Tequila sips: In the past, agave were harvested when the jimadors decided they were ripe enough. This was generally done when the agaves were from eight to ten years old. Jimadors knew, from generations of experience, when the agave was ripest, when it was rich with sugars and ready for harvesting. Today's producers have to be more diligent and use scientific testing to determine when the agave is at its best sugar content - at least 25%.

This is usually at its highest in the dry season, just before the rainy season. The rainy season fattens the agaves and dilutes the sugars. However, agave are harvested year round, rather than in any particular season. Beyond tequila: other agave and related options Although they're seldom mentioned in the literature about tequila, there are other drinks aside from pulque , mezcal and tequila made from agaves, some even from the blue agave, and some even using tequila, including numerous liqueurs - collectively known as elixir de agave. Some of these are even marked aï¿½ejo and reposado and may be limited-production, premium drinks. One regional option is sotol, a form of mezcal made from a different plant: the Dasilyrion , which belongs to the family Nolinaceae. Sotol is made from the Dasylirion wheeleri, D. duranguensis, D. palmeri and D. acotriche, plants, which are short stemmed succulent plants, with large thorns on serrated leaves, which end on a sharp barb and are very similar to the maguey plant, but not an agave.

Sotol is produced in the Mexican northern state of Chihuahua, but is native to the states of Durango, Coahuila and Chihuahua, where the plant is abundant. It is aged six months before bottling. The Tarahumara and Apache Indians fermented a drink from the syrup of the wild Dasylirion Wheeleri, similar to pulque. The Tarahumara people refer to sotol’s plant as "balilï¿½" or "selï¿½." The plant was also known as sotol. The manufacturing process is very similar to the one used for mezcales; the plant’s core is cooked, fermented and the liquid is then distilled using more or less the same technique described in the making of mezcal. Sotol can only be made from 100% Dasilyrion sugars. The plant lives in high, cold altitudes and takes 10+ years to mature. The piï¿½a is a third smaller than tequila agaves. So far, there is only one commercial brand available; it is aged in oak barrels and named reposado or aï¿½ejo like tequila.

Producers have received a Denomination of Origin like both tequila and mezcal have. The Polished Palate described Hacienda de Chihuahua sotol as: The pride of Jose Daumas Gil de Partearroyo, Master Distiller, “Hacienda de Chihuahua” is 100% wild harvested, slow-steam cooked, naturally fermented (with champagne yeasts), double distilled and aged in new French Oak casks from Limoge, France. Its low 76 proof enhances the product’s mixability. The product is 100% pure and organic and packaged in handmade bottling. Back to top Raicilla (rye-see-ya) originates from the state of Jalisco, and is made in the region around Puerto Vallarta. It is made from the agave Inaequidens, commonly known as "lechugilla" or Agave lechuguilla. it is also known as Agave Maximiliana, commonly known as "Pata de Mula" (Mules Foot). Agave Lechugilla is somewhat smaller than the agaves from whcih pulque and tequila are made.

This variety of agave is originally from the Sierra Madre Occidental in Jalisco, from the Ameca River to the Cuale River. Raicilla is made as a craft in towns like Mascota, Talpa, Atenguillo, Mixtlï¿½n, Cuautla, San Sebastiï¿½n del Oeste, Santa Ana, Hostotipaquillo, Mascota, Guachinango, Etzatlan, and Cimarrï¿½n Chico de la Raicilla, the town named after the drink. Roadside vendors in these towns or along the highways may sell homemade raicilla. Raicilla was originally used as the spirit's name in order escape restrictions on alcohol production and the related taxes. Raicilla has also also turned into a legal brew fairly recently and may be available in some local liquor stores. Destiladora del Real is a legitimate, commercial producer from the mountains above Puerto Vallarta, located in Cimarron Chico in the Municipio of Mascota. The "Producion Limitada" is 72 proof and the "Tradicional" is 80 proof.

Raicilla is made by small distillers and old, traditional methods, in very small quantities. The final product can be consumed straight, chilled, over the rocks, or sometimes with Squirt or some type of grapefruit soda. Back to top Bacanora is a similar regional drink from Sonora, now available commercially (it was legalized in 1992). It is made from a wild agave (the Yaquiano maguey, Agave angustifolia), roasted over a mesquite fire. Bacanora is actually a mezcal, but does not use that name. Generally it is aged with nuts - almonds, walnuts or pine nuts. Making bacanora was illegal in Mexico until 1992, when the government changed the laws. However, it is still made as moonshine there. Today it is available regionally only in small quantities, and may be as high as 92 proof. Since 2000, it has had its own Denomination of Origin.

Back to top Tequilas de la Doï¿½a took a novel approach to creating a series of new products which they call an "elixir de agave." While an 'elixir de agave' is still a 100% blue agave product, and made for the most part in the same, traditional manner as a tequila, it is not exactly a tequila, with different blending, aging (6-24 months depending on style) and a lower (34%-37%) alcohol content than tequila. It is not flavoured with anything but the natural blue agave product. The result is a smooth, velvety product that can compete head-to-head with many premium tequilas. It can be sipped neat or used in margaritas. Among their elixir line are El Capricho, El Duende, Don Maximiliano and Reserva del Emperador. As the company's Web site reports, "Beyond an exhaustive search for a new and redefined agave product, the Elixir de Agave raised as a new alternative in excellence that really takes advantage of the generous and delicious flavour of the Blue Agave.

" This is one example of a tequila company voluntarily deciding to rename one of its 100% agave products, rather than being forced to do so by the CRT. American producer J. B. Wagoner grew blue agave around his California home, then created Skyrocket Distillery to make an agave spirit from it, which he called Temequila. The CRT complained that the name was too close to "tequila" and violated several trade agreements that protected tequila's denomination of origin. Wagoner was forced to rename his product to "100% Blue Agave Spirits." As Sean Pager , Associate Professor of Law at the University of Seattle, wrote of the name issue, When is tequila not tequila? Answer: when it’s produced in the United States. J.B. Wagoner learned this lesson the hard way when he began selling an alcoholic spirit distilled from the fermented juice of the blue agave plants grown on his 25-acre property in Temecula, California. Blue agave is the same cactus-like succulent from which tequila is made in Mexico, and Wagoner followed essentially the same distillation process as the Mexicans.

However, tequila is a protected geographical indication (GI).1 Only blue agave spirits produced in Jalisco and a few neighboring counties in Mexico can be legally sold under that name.2 Because Wagoner’s blue agave was grown and distilled outside this designated region, he was legally barred from selling his product as “tequila.” Miscellaneous others Tlahuelompa is distilled from fermented blue agave syrup, in Hidalgo state. Charanda is an aguardiente made from fermented cane sugar. Aguamiel - agave nectar or syrup - is available as a drink in some areas, sometimes fermented, sometimes mixed with various fruit juices. In March, 2000, the Mexican Institute for Intellectual Property started to evaluate getting Denomination of Origin (AOC) certificates for charanda, comiteco and bacanora, but only bacanora has received its AOC to date. Growing in popularity, tequila liqueurs offer an interesting and enjoyable addition to your liquor cabinet. They often mix agave with fruit juices like pomegranate or other flavours like coffee.

Probably the easiest to find is the venerable Agavero, produced since 1857, in its distinctive bottle shaped like an agave plant, made with agave tequila and damiana liqueur (which is also available as its own liqueur). Agavero is produced by Los Camichines Distillery, better know for its Gran Centenario tequila, and blends reposado and aï¿½ejo tequilas into the liqueur. There are other tequila-based liqueurs available including Patron's XO Cafe that marries dark coffee and dark chocolate flavors with tequila. Tequilas del Seï¿½or makes Reserva del Seï¿½or Licor de Cafe, another coffee-tequila blend. And of course don't overlook mezcals - many regional spirits are simply called "mezcal" from long tradition but may also have local names. If you have a chance to buy a premium mezcal like a Del Maguey single-village brand, make sure you avail yourself of the opportunity. You can also look for some local mezcals - they are usually worth a try, but may only be available in limited supply through local bars or restaurants.

Pale imitations Several mixed drinks have appeared on the shelves suggesting a Mexican theme, or a tequila-based product. Many of these are not tequila-based, but rather use agave nectar for flavor. They appear to be attempting to ride the coattails of tequila's success, or in the wake of growing popularity of Mexican products in general. Tequiza , positioned as a a beer-tequila mix is a beer made with agave nectar and lime, from Anheuser-Busch. Released in 1999 as a counterpoint to the growing popularity of Mexican beers in the US market, Anheuser-Busch celebrated Tequiza's first nine months on the market by announcing the beer is its most successful non-brand extension introduction ever and that it has exceeded all expectations. In 1999, Information Resources Inc., which tracks supermarket sales, ranked Tequiza as one of the top four best-selling high-end beers in supermarkets and put Tequiza in the top 30 list of best-selling beers in supermarkets. Initial problems identifying tequila in the product were reported in Food & Drink Weekly, Oct.

19, 1998: But authorities in Mexico, the only country authorized to produce tequila, say they have no record of any sales to the U.S. brewer. In Mexico, all producers, distributors and end clients abroad are obliged to sign a "co-responsibility agreement" in which they promise to make honest use of Mexico's national beverage. This no doubt led to the change in description to agave syrup instead of tequila. But Tequiza's initial success does not seem to have continued, although sales figures are hard to find. A report in the Milwaukee Journal, Jan. 4, 2002, said, The brand's initial sales exceeded expectations. But that hot sales growth quickly cooled, and a product extension, Tequiza Extra, disappeared quickly after its launch in 2000. Tequiza hasn't always had favourable reviews. At Ratebeer.com , it got a "1" out of a possible 10. Another entry in the beer-tequila product category is Dave's Mexi-Quila Stinger, made by Canada's Molson's Brewery.

This promised the "natural flavours of golden tequila" but it does not state which (if any) brand is actually used. Or if "tequila flavour" means tequila or just something that tastes like tequila - usually agave syrup. Although tequila is not a natural product, the label claims to have "natural golden tequila flavours." Since golden tequila usually means mixto, any tequila in here is not likely a quality product. It also says it has "blue agave nectar." The drink is actually not too bad - it tastes like unsweetened lemonade, or perhaps a very watered-down margarita. It does not, however, taste significantly of tequila. In 2003, the Association of Canadian Distillers took exception to products that suggested spirits but lacked them in practice. Their letter said in part, We note, for example, that the marketing practices of a number of malt beverages available for sale in Canada convey the impression to consumers of the use and presence of distilled spirits where none is used.

Examples of these deceptive practices include labels and label statements for: Labatt Boomerang VodkIce with a self-described "vodka-lime" taste; Poppers Hard Ice ï¿½ la Vodka; Poppers Tequiloca, a "tequila and crazy fruits flavoured" alcoholic beverage; Poppers Vodkano a "vodka and an explosion of fruits flavoured alcoholic beverage"; Poppers Rumfesta a "rum and exotic fruits flavoured" alcoholic beverage; Little Jaks Groovy Vodka Slammer a "vodka flavoured alcoholic beverage"; Molson Dave’s Mexi-quila Stinger, with "natural flavours of tequila and lime with blue agave nectar"; Molson Dave’s Island Stinger, a "tropical fruit & rum flavoured beverage". In a similar vein, Salitos, a Brazilian beer, advertises itself as the "original tequila beer." As its Web site notes: "SALITOS Tequila Flavoured Beer is a classic bottom-fermented premium lager, refined with natural flavours of lime and tequila. Like no other beer, SALITOS TEQUILA FLAVOURED BEER embodies the unpolished Latin American attitude to life.

There is more to this elegantly balanced mix of Tequila flavor and beer (5.9% alc. vol.) than meets the eye. It does not come as a surprise then that SALITOS TEQUILA FLAVOURED BEER enjoys cult status not just in South America." However, nowhere is the brand of tequila or its type identified, and the description as "tequila-flavoured" does not necessarily mean tequila is an ingredient. As in similar products, it may just be agave syrup. Or perhaps just artificial flavors. Tequila, Mezcal and Agave Spirits Reviews, Ratings and Facts - Best Tequila, Mezcal and Agave Spirits | Tastings Video About Tequila, Mezcal & Agave Spirits Tequila, and its country cousin Mezcal, are made by distilling the fermented juice of agave plants in Mexico. The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant.

By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico. Mezcal is made from the fermented juice of other species of agave. It is produced throughout most of Mexico. Agave and Fermentation Both Tequila and Mezcal are prepared for distillation in similar ways. The agave, also know as maguey (pronounced muh-GAY), is cultivated on plantations for eight to 10 years, depending on the type of agave. When the plant reaches sexual maturity it starts to grow a flower stalk. The agave farmer, or campesino, cuts off the stalk just as it is starting to grow. This redirects the plant growth into the central stalk, swelling it into a large bulbous shape that contains a sweet juicy pulp. When the swelling is completed, the campesino cuts the plant from its roots and removes the long sword-shaped leaves, using a razor-sharp pike-like tool called a coa.

The remaining piña ("pineapple"—so-called because the cross-thatched denuded bulb resembles a giant green and white pineapple) weighs anywhere from 25 to 100 pounds. At the distillery the piñas are cut into quarters. For Tequila they are then slowly baked in steam ovens or autoclaves (oversized pressure cookers) until all of the starch has been converted to sugars. For Mezcal they are baked in underground ovens heated with wood charcoal (which gives Mezcal its distinctive smoky taste). They are then crushed (traditionally with a stone wheel drawn around a circular trough by a mule) and shredded to extract the sweet juice, called aguamiel (honey water). The fermentation stage determines whether the final product will be 100 percent agave or mixed ("mixto"). The highest-quality Tequila is made from fermenting and then distilling only agave juice mixed with some water. Mixto is made by fermenting and then distilling a mix of agave juice and other sugars, usually cane sugar with water. Mixtos made and bottled in Mexico can contain up to 40% alcohol derived from other sugars.

Mixtos that have been shipped in bulk to other countries for bottling (primarily the United States) may have the agave content further reduced to 51% by the foreign bottler. By Mexican law all 100% agave or aged Tequila must be bottled in Mexico. If a Tequila is 100 percent agave it will always say so on the bottle label. If it doesnt say 100% it is a mixto, although that term is seldom used on bottle labels. Distillation and Aging Traditionally Tequila and Mezcal have been distilled in pot stills to 110 proof (55% ABV). The resulting spirit is clear, but contains a significant amount of congeners and other flavor elements. Some light-colored Tequilas are now being re-distilled in column stills to produce a cleaner, blander spirit. Color in Tequila and Mezcal comes mostly from the addition of caramel, although barrel aging is a factor in some high-quality brands. Additionally, some distillers add small amounts of natural flavorings such as Sherry, prune concentrate, and coconut to manipulate their products' flavor profile.

These added flavors do not stand out themselves, but instead serve to smooth out the often hard-edged palate of agave spirits. Classifications Beyond the two basic designations of Tequila—agave and mixto—there are five categories: Silver or Blanco/White Tequilas are clear, with little (no more than 60 days in stainless steel tanks) or no aging. They can be either 100% agave or mixto. Silver Tequilas are used primarily for mixing and blend particularly well into fruit-based drinks. Gold Tequila is unaged silver Tequila that has been colored and flavored with caramel. It is usually a mixto. Reposado ("rested") Tequila is aged in wooden tanks or casks for a legal minimum period of at least two months, with the better-quality brands spending three to nine months in wood. It can be either 100% agave or mixto. Reposado Tequilas are the best-selling Tequilas in Mexico. Añejo ("old") Tequila is aged in wooden barrels (usually old Bourbon barrels) for a minimum of 12 months.

The best-quality anejos are aged 18 months to three years for mixtos, and up to four years for 100% agaves. Extra Añejo Tequila is a relatively new category for tequilas aged over 3 years in oak. Aging Tequila for more than four years is a matter of controversy. Many Tequila producers oppose doing so because they feel that "excessive" oak aging will overwhelm the distinctive earthy, fruity and vegetal agave flavor notes, however, we have found many balanced examples that rival the finest well-aged Cognacs and Whiskies. Mezcal and the Worm The rules and regulations that govern the production and packaging of Tequila do not apply to agave spirits produced outside of the designated Tequila areas in Mexico. Some Mezcal distilleries are very primitive and very small. The best known mezcal come from the southern state of Oaxaca (wuh-HA-kuh), although it is produced in a number of other states. Eight varieties of agave are approved for Mezcal production, but the chief variety used is the espadin agave (agave angustifolia Haw).

The famous "worm" that is found in some bottles of Mezcal (con gusano -- "with worm") is actually the larva of one of two moths that live on the agave plant. The reason for adding the worm to the bottle of Mezcal is obscure. But one story, that at least has the appeal of logic to back it up, is that the worm serves as proof of high proof, which is to say that if the worm remains intact in the bottle, the percentage of alcohol in the spirit is high enough to preserve the pickled worm. Consuming the worm, which can be done without harm, has served as a rite of passage for generations of fraternity boys. As a rule, top-quality mezcals do not include a worm in the bottle. History and Origins Among the pantheon of Aztec gods was Tepoztecatl, the god of alcoholic merriment. Tequila, and Mezcal, trace their origins back at least two thousand years.

Around the first century A.D., one or more of the Indian tribes that inhabited what is now central Mexico discovered that the juice of the agave plant, if left exposed to air, would ferment and turn into a milky, mildly alcoholic drink. News of this discovery spread throughout agave-growing areas. The Aztecs called this beverage octili poliqhui, a name that the Spaniards subsequently corrupted into pulque (POOL-kay). In Aztec culture pulque drinking had religious significance. Consumption by the masses was limited to specific holidays when large tubs of pulque were set up in public squares. The ruling elite was not subject to the same restrictions, however, and drank pulque throughout the year-- a privilege shared by captive warriors just before they were sacrificed to the gods. When the Spanish arrived in Mexico in the early 16th century, they soon began to make and drink pulque, but the low alcohol content (around 3% ABV) and earthy, vegetal taste made it less popular among the conquistadors than European-style beers and brandies. Early attempts to distill pulque were unsuccessful, as the resulting spirit was harsh and acrid.

It was soon discovered, however, that cooking the agave pulp resulted in a sweeter juice which, when fermented, became known as Mezcal Wine. This "wine" was then distilled into the spirit that we know today as Mezcal. Early Mezcal distilleries in the Spanish colony of Mexico operated in a manner similar to modern-day brewpubs. The distilling plant was usually small, and its production was consumed primarily in the distillery tavern (taberna). As the colony grew, the Mezcal wine industry followed apace and soon became an important source of tax revenue for the Crown. Periodic attempts by Spanish brandy producers to shut down the Mezcal industry were about as unsuccessful as similar efforts by English distillers to inhibit rum production in the British colonies of North America. The Evolution of Tequila In 1656 the village of Tequila (named for the local Ticuilas Indians) was granted a charter by the governor of New Galicia. Tax records of the time show that Mezcal was already being produced in the area.

This Mezcal, made from the local blue agave, established a reputation for having a superior taste, and barrels of the "Mezcal wine from Tequila" were soon being shipped to nearby Guadalajara and more distant cities such as the silver-mining boomtowns of San Luis Potosi­ and Aguascalientes. The oldest of the still-existing distilleries in Tequila dates back to 1795, when the Spanish Crown granted a distiller's license to a local padrone by the name of José Cuervo. In 1805 a distillery was established that would ultimately come under the control of the Sauza family. By the mid 1800s there were dozens of distilleries and millions of agave plants under cultivation around Tequila in what had become the state of Jalisco. Gradually, the locally-produced Mezcal came to be known as Tequila (just as the grape brandy from the Cognac region in France came to be known simply as Cognac). Mexico achieved independence from Spain in 1821.

But until the 1870s it was a politically unstable country that experienced frequent changes in government, revolutions, and a disastrous war with the United States. Marauding bands of soldiers and guerillas extracted "revolutionary taxes" and "voluntary" contributions in kind from the tabernas and distilleries. In 1876 a general named Porfirio Diaz, who was from the Mezcal-producing state of Oaxaca, came to power and ushered in a 35-year period of relative peace and stability known as the Porfiriato. It was during this period that the Tequila industry became firmly established. Modest exports of Tequila began to the United States and Europe, with Jose Cuervo shipping the first three barrels to El Paso, Texas in 1873. By 1910 the number of agave distilleries in the state of Jalisco had grown to almost 100. The collapse of the Diaz regime in 1910 led to a decade-long period of revolution that inhibited the Tequila industry.

The return of peace in the 1920s led to the expansion of Tequila production in Jalisco beyond the area around the town of Tequila, with growth being particularly noteworthy in the highlands around the village of Arandas. This period also saw the adoption of modern production techniques from the wine industry such as the use of cultivated yeast and microbiological sanitary practices. In the 1930s the practice of adding non-agave sugars to the aguamiel, or "honey water," was introduced and quickly adopted by many Tequila producers. These mixto (mixed) Tequilas had a less intense taste than 100% blue agave Tequilas, but this relative blandness also made them more appealing to non-native consumers, particularly those in the United States. From the 1930s through the 1980s, the bulk of the Tequila being produced was of the blended mixto variety. The original 100% agave Tequilas were reduced to a minor specialty product role in the market.

But in the late 1980s the rising popularity of single malt Scotch whiskies and expensive Cognacs in the international marketplace did not go unnoticed among Tequila producers. New brands of 100% blue agave Tequilas were introduced and sales began a steady growth curve that continues to this day. This sales growth has resulted in the opening of new distilleries and the expansion of existing operations. Tequila is on an upswing. What Bing Crosby and Jimmy Buffet Have in Common Modest amounts of Tequila have been exported into U.S. border towns since the late 19th century. The first major boost to Tequila sales in the rest of the United States came in the late 1940s when the Margarita cocktail, a blend of Tequila, lime juice, orange liqueur, and ice was invented. Its origins are uncertain, but Hollywood actors and cocktail parties in California and Mexican resorts seem to be involved in most of the genesis stories. It is known that crooner and actor Bing Crosby was so taken with one particular brand of Tequila, Herradura, that he teamed up with fellow actor Phil Harris to import the brand into the United States.

The Margarita, along with the Tequila Sunrise and the Tequila Sour, have become highly popular in the United States; in fact, it is claimed by many in the liquor industry that the Margarita is the single most popular cocktail in the nation. In the 1970s, when balladeer Jimmy Buffet sang of "Wasting away in Margaritaville," the success of the song enticed millions more Americans to sip from the salt-rimmed Margarita glass. The Worm Turns The upgrading and upscaling of Tequila has, in turn, inspired Mezcal producers to undertake similar measures. In the past few years an increasing number of high-end Mezcals, including some intriguing "single village" bottlings, have been introduced to the market. Mezcal now seems to be coming into its own as a distinctive, noteworthy spirit. Top Picks for Tequila, Mezcal & Agave Spirits: Tequila, Mezcal & Agave Spirits Reviews Herradura Seleccion Suprema Extra Añejo Tequila Golden amber color.

Lively, attractive aromas of bananas foster, vanilla toffee, dried fruits, and sweet spices with a satiny, lively, fruity medium-to-full body and a warming, very long honey roasted nuts, sandalwood, sassafras, and exotic spices finish. A monumental tequila with endless waves of flavor; a perfect sipper for the tequila connoisseur. $350 Five Reasons Tequila Is Good For You Five Reasons Tequila Is Good For You {{article.article.images.featured.caption}} Opinions expressed by Forbes Contributors are their own. Full Bio The author is a Forbes contributor. The opinions expressed are those of the writer. Loading ... Loading ... This story appears in the {{article.article.magazine.pretty_date}} issue of {{article.article.magazine.pubName}}. Subscribe If it doesn't say "100% Agave" on the label, experts advise to send it back. (Photo credit: Wikipedia) 1 - Tequila Doesn’t Give You A Hangover. "Yeah, right!" you say? "Yeah, right," say mixologists and tequila makers on both sides of the border.

"Tequila treats you the same way you treat it," says Steve Calabro, bartender at Rick Bayless’s Red O in Los Angeles. "If you aggressively slam it back, it will get mad and return the favor." Start with a quality tequila. Your first clue is to look for "100% Agave" on the label. Under Mexican law, tequila must be made from only the blue Weber agave plant (pictured) from the Tequila region in the state of Jalisco. US regulations, on the other hand, allow it to be called tequila even if contains as much as 49 percent other liquids, commonly sugar-based alcohols. That means if you drink it, you’re mixing alcohols. Many experts say that's what gives tequila its bad reputation. Sue Torres, chef of Sueños in New York City, also credits "chemicals and additives such as coloring or a worm" for tequila headaches.

The worm makes for a colorful story (merchants legendarily put worms in bottles of mescal, tequila’s first cousin, to show that the contents were alcohol, not water), but, Torres cautions, "Don’t buy mescal that has a worm in it." 2 - Tequila has health benefits. Experts say that a shot before lunch can stimulate the appetite, and one after a big dinner can aid digestion. Pairing that shot with a glass of water is a good way to go. "Being someone with blood sugar sensitivities," Torres says, she believes that tequila is better for the body than other alcohols. "The sugars are simple sugars, so they break down easily in your body." "I have read that tequila has a component that can, in moderation, aid in lowering cholesterol," says Roger Bailey, head bartender at Filini in Chicago. Studies have shown that tequila can break down dietary fat, which can indeed help lower LDL levels, the bad cholesterol. In addition, he says, "tequila will alleviate mild strain, tension, and headaches," though he adds "I don't suggest slamming tequila to get rid of a migraine." You've gathered by now that moderation is key.

All our experts caution that overdoing any alcoholic beverage is harmful. 3 - Tequila Makes You Smarter. Or at least, knowing about it makes people think you are. The Tequila Regulation Council recognizes five types of tequila: Colorless blancos and platas (silvers) are typically right out of the distiller (blancos are higher proof), reposados must age at least two months and añejos over one year. A newer category, extra-añejo, ages even longer. Herradura, for example, ages its extra-añejo for 49 months, by which time the liquid has lost 40 percent of its volume; makers call this evaporation the angel’s share. Wooden barrels, such as these at the National Museum of Tequila in Jalisco, impart color and oaky, brandy-style flavors to aged tequilas. (Photo credit: Wikipedia) As tequilas barrel-age, they take on increasingly complex flavors and colors. Silvers typically taste most like the agave plant, and the clean flavor makes them a favorite for mixing cocktails.

"It you can make a nice blanco tequila, you can make a beautiful reposado, añejo or extra-añejo," says Herradura's Ruben Aceves. "A great reposado or añejo tequila will lend slight woody and vanilla notes, and if you are lucky it will have some smoke to it," says Roger Bailey. Aficionados prefer to sip these aged tequilas like brandy. Not to mention, when some añejos cost in the hundreds - or thousands - of dollars a bottle, it seems a waste to mix them. One category the Tequila Regulation Council does not recognize: gold. That’s a marketing name for tequila enhanced with caramel coloring. But that’s mixing, and now you know about mixing. Another cool story: the origin of the margarita. Paul Tanguay, of Chicago’s Tippling Bros. and Mercadito, says that around the turn of the last century, a popular cocktail called the daisy was made of gin or brandy plus lemon juice and grenadine or syrup.

"During Prohibition, people started flocking to Mexico, and it’s said that there was a racetrack in Tijuana that started making daisies with tequila," substituting lime juice, agave and Grand Marnier for lemon, simple syrup and grenadine. "Margarita is Spanish for daisy." 4 - Tequila is Classy. If you’re like most Americans and Europeans, you might have tried your first tequila at a party at (a) a beach, (b) a frat house or (c) "Um, I don’t rememberrr???" Tequila, Mezcal and Pulque, 3 drinks made from agave By Suzanne Barbezat Updated January 01, 2017. Tequila is the most famous Mexican drink, but all three of these beverages are consumed in Mexico. They are all made from the agave plant, known as maguey in Mexico. Agave or Maguey Agave, sometimes called "Century Plant" in English, is common throughout Mexico and the Southwest United States.

Its uses are incredibly varied: it has been used for its fiber, for food, and in ancient times the thorns were used as needles and for blood-letting ceremonies. In recent times, the sap, called aguamiel has been converted into agave nectar, a natural sweetener with a low glycemic index. However, its most common use throughout time has been to make alcoholic beverages. Tequila and Mezcal Mezcal can be made from a few different varieties of agave, though most mezcals on the market are made with Agave espadin. In the process for making mezcal , the heart of the agave plant, called the piña, is roasted, crushed, fermented and then distilled. A popular saying in Mexico is: continue reading below our video Tipping Etiquette Around the World Para todo mal, mezcal Para todo bien tambien. Which roughly translated means: For all hardships, mezcal and for all good fortune as well, promoting the notion that mezcal is appropriate for any occasion. Mezcal is still made in the traditional way in many areas of Mexico and is exported, though no mezcal is as well known as Mezcal de tequila.

Tequila is a spirit that is made exclusively from a specific agave plant, the blue agave or Agave Tequilana Weber. It is only produced in the region of western Mexico around the town of Santiago de Tequila, Jalisco , about 40 miles (65 km) northwest of Guadalajara. Over 90,000 acres of blue agave are under cultivation in this region of Mexico, which is now a UNESCO World Heritage Site . Tequila has become a national symbol of Mexico, and although it may have earned its popularity among the spring-breaker crowd and those looking to get drunk fast, premium mezcals and tequilas also appeal to those with more discriminating tastes. The highest quality tequilas have 100% agave printed on the label - this means that no other sugars have been added. Visiting Tequila, Jalisco A visit to Tequila will allow you to learn about tequila's history and production. Tours are offered by several leading distilleries. A popular way to get to Tequila is by taking the Tequila Express train from Guadalajara. The train ride lasts about two hours, traveling through stunning desert landscape.

Refreshments are served on board and entertainment is provided by a mariachi band. See our visitor's guide to Tequila . How to drink tequila and mezcal Although drinking tequila shots is very popular, and there is some debate about the "correct" way to shoot it (salt or lime first?), tequila connoisseurs say that it is a complete waste to shoot a fine tequila or mezcal, and they recommend that it be sipped, either alone or with sangrita, a mixture of tomato, orange juice and lime juice, spiced with chili powder. Pulque Pulque ("pool-kay"), called octli in Nahuatl, the Aztec language, is made from the sap of the agave plant. To extract the sap, a cavity is cut into the heart of an 8 to 12 year-old plant. The sap is then extracted with a fat wooden tube placed in the heart of the plant. The sap is called aguamiel (literally honey water), or agave nectar, because it is very sweet. The nectar is then fermented to make pulque. The resulting liquid is milky and slightly sour tasting. Sometimes fruit or nuts are added to change the flavor.

Pulque's alcohol content, dependent on the degree of fermentation, ranges from 2 to 8%. This was the alcoholic drink of ancient Mexicans as they did not have the distillation process. In ancient times its consumption was restricted and only priests, nobles and the elderly were allowed to drink it. In colonial times pulque was widely consumed and became an important source of revenue for the government. Haciendas producing pulque were an important part of the colonial economy, and remained so during the first century of Mexico's independence. There are establishments called pulquerias where this drink is served. In the past there was a whole popular culture that grew up around pulquerias, which were almost exclusively frequented by men. However, in present times the number of these establishments has diminished considerably. The low alcohol content and complex fermentation of pulque limits its distribution, however pulque is still consumed today - it is sometimes served at fiestas or sold in markets, and in neighborhood pulquerias. Types of Liquor Made From Agave | eHow Types of Liquor Made From Agave Torresigner/iStock/Getty Images Tequila, mescal and charanda are three traditional Mexican spirits made by distilling and fermenting sap from the agave plant.

The agave is often mistaken for a cactus because of its spiky leaves, but it is actually a member of the lily family. Tequila is the most well known of the agave spirits, and has been exported into the United States since the late 19th century. Mezcal Distillers can make mezcal from different types of mature agave plants. To prepare the agave plant, the farmer cuts the plants from their roots and removes their leaves. At the distillery, the plants are cut into quarters, baked in underground ovens and crushed and shredded to extract the agave’s sweet juice. Distillers then ferment and distill the juice to produce mezcal (also known as mescal). This liquor gets its smoky flavor from the wood charcoal used in the ovens. Tequila Tequila is actually a type of mezcal, and is prepared similarly. Tequila is distinct from other mezcals, however, because it can only be made from blue agave, and can only be produced in specific places, such as Jalisco. Distillers bake agave in steam ovens or autoclaves until the starch is converted into sugars.

Charanda Charanda is commonly made from fermented sugarcane juice, but distillers sometimes use sweet fermented agave sap in its production. This beverage has a sweet, buttery flavor, similar to rum. Tequila vs. Mezcal - Live Curiously Magazine Live Curiously Magazine Home » Gourmet » Booze » Tequila vs. Mezcal Apr 29, 2014 Tequila vs. Mezcal All Tequila is Mezcal, but not all Mezcal is Tequila. While tequila enjoys its status as Mexico’s most famous spirit – made from at least 51% blue agave extract – mezcal is its country cousin that uses the fermented juice of other agave species. Though mezcal is a lesser-known alcohol, it is now gaining popularity and is mass-produced throughout Mexico. Now you may be thinking, since tequila and mezcal both use agave plants, how different could it be? To start with, tequila uses exclusively blue agave plant that is cooked in a completely different manner. When making tequila, the piña (the core of the blue agave plant) is cooked in an autoclave before being shredded and fermented.

However, when it comes to mezcal, the piña is garnished underground using volcanic rock and wood, giving it a unique, smoky flavour. Here’s another popular myth that puts a lot of people off tequila – a worm is drowned in every bottle and some people might even take it with their shots. Of course, you probably perceive it as some kind of ancient Mexican ritual, but really? Purists say the worm belongs only in a related product, mescal, and never in tequila. But, according to mezcal producers in Mexico, the worm-in-the-bottle is a recent development (more precisely, a marketing ploy) that appeared in the 1940s to boost sales of the agave liquor. And the ‘worm’ itself is actually not a worm but a two-month-old larva that infests the agave plants. Essentially, it is there to prove that the alcohol content in the mezcal is high enough to preserve the larva. How Are They Alike? Both liquors are considered part of the pulque family, a traditional Mexican alcohol made from the fermented sap of the agave pant.

It was first invented by Spanish conquistadors and early colonists who had run out of brandy. Both tequila and mezcal are made from the heart of the agave plant. They are distilled up to 110 proof or 55% ABV. Both beverages follow the same grading system, falling into different ranges: blanco (unaged), reposado (aged from two months to a year), and añejo (aged over one year). How Do They Differ? The two are produced in different regions in Mexico: Tequila is mainly produced in Jalisco, and Mezcal in Oaxaca. As we’ve mentioned previously, tequila uses only blue agave, while mezcal is made from a variety of agave plants, such as maguey, Agave Americana, and confusingly enough, blue agave. Tequila is technically, a type of mezcal produced from a specific plant in a specific region. Notable brand names like Cuervo, Sauza, and Patron are famous for producing premium tequila. Mezcal, on the other hand, is handcrafted by small-scale producers or villages.

While both spirits are traditionally served neat in Mexico, tequila also goes well with a variety of mixers. As far as flavour goes, mezcal is said to resemble tequila, but just sweeter and smokier. Tequila and Mezcal Fast Facts Tequila is often taken straight in small shots. While most people like to do the salt and lime routine, there is a new trend to enjoy sipping Sangrita – a mixture of orange, lime, pomegranate and chili powder – along with their tequila shot to cleanse the palate. Since there are no actual laws regulating the production of mezcal, the product may differ depending on the distillery. Under Mexican Law, only tequila that uses 100% agave can be sold as tequila. Even so, as per American law, tequila, which has 51% agave can be commercially labeled as tequila. These types of tequila are called mixtos in Mexico. In terms of mezcal, the traditional way to drink it is with an orange wedge cated in worm salt – a mixture of salt and ground gusano worm. You should drink your shot first before sucking on the orange.

Originally a favourite among ranchers, urbanites, and charro horsemen, mezcal is now experiencing an unprecedented boom in popularity worldwide. According to some business insiders, New York is the city where most mezcal is being sold. In fact, it is becoming the new hot drink for moneyed New Yorkers, who frequent high-end eateries and cocktail bars. All in all, mezcal is a well-respected and old spirit that deserves more recognition, given its smoky, earthy flavour that can add to and spice up your average cocktail! SHARE ON: Tequila Information Tequila Tequila Tequila is a distilled alcoholic beverage made primarily from the blue agave plant in Mexico . Its origins can be traced back to a beverage called pulque, produced in Central America before the region was colonized by Spain in the 16th Century. Just like Tequila (which is technically a form of mezcal ), pulque was fermented from pulped agave. The production process and choice of raw materials has become more refined over the centuries; modern-day Tequila is made only from the "heart" of blue agave (Agave tequilana Weber azul).

The term "Tequila" is legally protected, and spirits bearing the name must be produced in certain parts of the Mexican states of Jalisco, Tamaulipas, Guanajuato, Michoacan and Nayarit. The town of Tequila, where the spirit was first made in the 16th Century, lies in the shadow of the Tequila volcano 35 miles (55km) northwest of Guadalajara city in Jalisco. Blue agave growing in Mexico All Tequila bottles carry a NOM (Norma Oficial Mexicana) number that identifies the distillery where they were made. It is a four-digit code distributed to distilleries by the Tequila Regulatory Council (Consejo Regulador del Tequila). While it does not guarantee quality it is a legal requirement for all 100% agave Tequila. The majority of brands share production facilities so only a few companies have individual dedicated distilleries and therefore unique NOM numbers. Tequila started to gain prominence after Mexico gained independence from Spain in 1821. By the early 20th Century, the drink was associated with the Mexican revolution and symbolic of the new nation.

A taste for Tequila developed in the United States during World War II, when European spirits were difficult to obtain and Tequila was readily available. Technically, Tequila is a type of mezcal. One of the key differences between Tequila and mezcal is that Tequila can be made only from the blue agave grown in certain areas of Mexico, predominantly in central parts of the country around the city of Tequila. Another difference is that Tequila is distilled two or three times, whereas mezcal goes through the process only once. It was only in 1873 that Tequila was officially named to differentiate it from mezcal; before then, Tequila was known as, among other things, mezcal wine. By law, 51 percent of the fermented sugars in Tequila must come from the blue agave, which means that some proportion of the Tequila may come from other sources; the best Tequilas will always state their contents on the bottle and many will have used only blue agave. There are a number of common misconceptions surrounding Tequila. First, worms are not traditionally placed inside bottles. If they are present, it is usually a marketing gimmick.

It would generally be considered bad luck to find a worm naturally in Tequila, because it would actually be the larva of a moth that feeds on agave. Nor is Tequila made from cactus, as is commonly believed. The blue agave is not a cactus, but a succulent related to the yucca, with leaves that can grow up to seven feet (2.1m) long. Tequila may come in three major categories: Blanco, Reposado and Anejo. Tequila Blanco (sometimes referred to as white, silver or plata) is not aged in wood and is therefore clear in color. It has the purest agave flavor due to its lack of oak influence, and flavors associated with the style include pepper, honey and sweet spice. Tequila Blanco is most often used in cocktail-making due to its lack of color, but some premium examples exist for sipping. Tequila Reposado (meaning "rested") has been aged in wooden casks for between two and 12 months. Typically, it retains much of the strong, peppery flavor of the agave, although it is mellower than Tequila Blanco because of the time it spends in wood.

The wooden vessels used for aging can be of any size and are most often made of white oak. This process of maturation allows for some evaporation through the porous wood, which helps to soften the heat of the alcohol. Oak also imparts some softer flavors to the spirit, and Tequila Reposado is noted for its flavor profile, which includes cinnamon, honey, vanilla and smoke. Tequila Anejo has been aged in small oak barrels for at least 12 months. Añejo – Spanish for "aged" – is less punchy than its younger counterparts and has a smoother, more complex texture, with flavors of sweet spice, chocolate, dried fruit and smoky oak. Tequila Anejo must be aged in barrels no larger than 600 liters. This means the spirit has more contact with the wood than Tequila Reposado, leading to a stronger oak influence. The pure agave flavor is less pronounced in Tequila Anejo, having been softened by the aging effect of the oak. Tequilas that have been aged in oak for longer than three years are commonly referred to as Extra Anejo.

It is important to note that top-quality Tequila is not aged for as long as premium whiskies from Scotland or Ireland. This is because of where it is made, not because of the nature of the plant it comes from. Mexico, being much closer to the Equator than most of the world's key whisky-producing regions, has a much warmer climate. The evaporation process in the wooden casks is therefore faster, and Tequila that has been aged for up to three years can be considered roughly equivalent to a malt whisky that has been aged for 10 years or longer. The same is true of rum aged in the Caribbean . Tequila's signature cocktail is the margarita. Tequila Cocktails: Margarita – with salt and lime Tequila Sunrise – with orange and grenadine Paloma – with grapefruit and lime Last updated 22-Aug-2016

Question: Which alcoholic spirit is made from the blue agave plant?
Answer: Tequila