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. El Duende Tequila - Biography The Agave Plant El Agave To often you here the question.

" What kind of cactus is tequila made from?" Tequila is made from tequilana weber azul a plant classified as a succulent, in the order Liliaceae. Definitely not a cactus. The agave plant has had many uses throughout history such as: Making paper Fence type barriers to protect property The leaves have been used as a type of tile for roofing material The quiotes (flower stocks) once dried are used for beams in ceilings The fiber from the pencas (leaves) are used as thread for sewing material The spines at the end of the pencas are use for needles and nails The liquid produced by the plant has been used for making wine, vinegar, honey, sugar and of course Tequila! The origin of the word Maguey comes from the Antilles. It has been called by many names in Mexico and in other cultures. Metl in Náhuatl, Tocamba in Purépecha and Guada in Otomí. Although the agave is found world wide in no other culture is the agave so widely used as it is by the people of Mexico.

In the Náhuatl culture, the maguey was a divine creation represented by Mayáhuel, a goddess revered by this culture. Mayáhuel was married to Petácatl, who represented certain plants that assisted in the fermentation process of pulque, giving this drink magical powers apparently passing those powers to those who drank it. The maguey was very important as a nutritional and dietary supplement to the people of this region. The agave of pre-Hispanic times was considered sacred a gift from the gods. Some of the oldest records are are seen in the Tonalmatl Náhuatl codex, meaning " The Aztec Pilgrims Papyrus," telling the story of the Mexican people. According to the Natull, Laud, Florentine and Mendocino codices, the indigenous people found many uses for agave; food, threads, needles, shoes, roof tiles, clothes, nails, weapons and paper. The indigenous people of the region learned to cook the agave after a field had caught on fire via a lightning strike during a storm.

In the field were some agave plants that had cooked during the blaze, after investigating they realized that there was a sweet nectar coming from the baked agave and was soon considered a gift from the gods. When the Conquistadors arrived in the states of Jalisco, Colima, Nayarit and Aguascalientes they encountered an alcohol made from agave by the Ticuila or Tiquilinos Indians. This fermented drink was used during religious ceremonies and special occasions. When the Spaniards partook of this beverage they immediately took to it and soon found themselves conquered by Mayáhuel, the Spaniards began using the tips of bull horns to drink this beverage. It soon became common place to use this type of vessel and were given a name "Cuernito". The fields of blue agave enhance Mexico's landscape with its blue rosette shape and long sword like leaves. A variety of alcoholic beverages are produced in Mexico, These beverages are given the generic name of mescal. They also receive the name of the region where they originate, The most famous being Tequila mescal.

There are several varieties of agave, who's juices are fermented and distilled to produce alcoholic beverages; however, only the blue agave Tequilana Weber is authorized to be used for the production of tequila. The cultivation of blue agave is area specific and requires optimal conditions to produces the correct amount of starches required to convert to sugar during fermentation. Factors such as altitude 1500 meters above sea level, favorable soil condition; volcanic loamy mixture with excellent drainage, sufficient nutrients; rich basalt and iron, close to a meter of precipitation, semidry climate with a varying temperature of 20° Celsius and adequate sunshine 6 hours a day or 65 – 100 days of sunshine a year. There are two areas with optimal condition for growing blue agave tequilana weber in the state of Jalisco one being Tequila and the other Los Altos of Jalisco. The blue agave tequila weber var. azul has specific characteristics that separate it from the other varieties of agave. A fleshy rosette shape made up of fibrous grayish blue leaves which turn green when handled due to the loss of the wax coating.

The wax coating is essential to maintaining moisture within the leaves enabling the leaves to store water. The leaves are rigid, with marginal and apical spines. The leaves also store a form of insulin and produce fructose. The propagation of tequilana weber var. azul occurs naturally via seed dispersal and the formation of bulbs on the quiote (flower stalk) however for commercial purposes the hijuelos (pups) that are produced via a rhizome are harvested and used for propagation. Harvesting hijuelos occurs when they have reached a height of 50cm and a diameter the size of a grapefruit at, that time they are separated from the mother plant and prepared for transplanting. The optimal age for agave to produce hijuelos is between 3 and 5 years of age and produces 1 to 2 hijuelos per year. The planting of hijuelos is done just before the rainy season insuring the proper amount of moisture to establish a strong root system. The hijuelos must be planted with 75% of its bulb mass in the ground to properly seat the new agave plant.

Once the hijuelos have been planted the long journey begins; taking 8 to 10 years to mature. Throughout the years, the plants are cared for, by fertilizing, weeding, growth control and disease prevention. Many steps are taken to insure the highest quality of agave production. The selection of the a healthy mother plant and the hijuelo plays a major role in achieving vigorous and healthy plant. There are also steps taken to insure maximum production and storage of starch in the heart. When the plant reaches an age of 6 years, the process called debarring is performed, using a machete to remove the tips of the plant leaving them flat without the apical spine. During the dry season the mature plants "cogol" (center) begins to reduce in size, becoming smaller due to the growth of the quiote. At this time the quiote must be removed or risk loosing the sugar accumulated over the years rendering the plant useless. The term used in this process is know as desquiote. When the plant reaches maturity the "jima" (harvesting) begins. A specialized tool is used called a "Coa". The Coa is a round shape blade on the end of a sturdy stick.

The Jimador uses this tool to remove the pencas and begin shaping the agave into a piña (pineapple). The agave plant is separated from the root system leaving the plant ready for shaping. Depending on the age, climate conditions and how close the cut is made the piña can weigh over 100kg (220 pounds). Read more about the agave and tequila on the History page. Tequila Drinks - Drinks With Tequila - Happy-Hour.com Tequila Drinks Tequila Tidbits There are many tequila drinks you can sample and enjoy. Margaritas are something many people are enamored with and tequila is the main ingredient. Tequila is a very popular Mexican liquor that is made with the blue Agave. It's something that's popular around the world and can range from moderately priced to quite expensive. Browse our large selection of tequila drinks The blue agave is a plant that looks very much like a cactus plant and grows around Mexico. In the twelfth year of life, the heart of the plant is removed to make the popular alcoholic beverage. Blue agave nectar or syrup is also used as a sweetener.

When being made into alcohol, juice is extracted from the blue agave plant and then it goes through a steaming process. After fermenting and going through distilling twice it becomes tequila. If the beverage doesn't contain 51% of the agave extract and follow a specific process it's known as Mescal. Mescal is significantly cheaper than tequila but has a strong place in Mexican culture. Tequila can be broken into the following categories: Blanco, oro, reposed, anejo and extra anejo. This is a popular beverage that is made into several drinks although serving straight up with some salt and a lime is very popular. Looking for recipes for vodka drinks and other resources? Among mixed drinks, probably the two most popular tequila drinks would be the Margarita and the Tequila Sunrise. Here are the basic recipes although many variations do exist: Tequila Sunrise: the tequila sunrise includes one shot of tequila, eight ounces of orange juice and 2 dashes of grenadine. Grenadine is a thick syrup that's mostly used for its coloring and a lighter version of the tequila sunrise would include two shots of orange.

Margarita: Margaritas are a popular tequila drink and you'll find many variations but here's a basic one. Three parts of tequila, 2 parts of an orange liqueur, 1 part lime juice, lime wedges, ice cubes or crushed ice and line the glass rim with coarse kosher salt. Tequila Facts Tequila Day is a national day in the U.S (July 24), and there are songs about Tequila (the well-known surfing Tequila song by The Champs and there's also a well known oldie country song called, Tequila Sheila. You can attend Tequila Fest in Las Vegas, Nevada in September and there are magazines and websites dedicated to the love of all things tequila. The Tequila Worm Many urban myths surround the fact that if you eat the tequila worm, you can get more drunk, faster. In fact, tequila doesn't actually contain a worm. Mescal, which is similar to tequila, has a larvae in it that is put in for flavor enhancement of the Mescal. Different brands of this liquor contain different species of worm.

Tequila Reviews If you're looking to try some new tequila drinks or a different brand, consider looking online to get some inspiration and information. Because there are so many variations of tequila in gorgeous bottles and flasks and so many types of tequila drinks, you might want to look for reviews of tequila to find new brands and variations to try. 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. What is Tequila? (with pictures) What is Tequila? Last Modified Date: 24 December 2016 Copyright Protected: Top 10 facts about the world Tequila is an alcoholic drink made from the distilled agave plant. The general group of alcoholic drinks made from this plant are referred to as mescal, of which tequila is a specific and regulated form. Agave is not, as is commonly thought, a cactus, but is actually a large succulent more closely related to lilies. There are hundreds of species of agave, many of which are radically different from one another. One of the most well-known species is the century plant , often found in gardens throughout the world. Tequila is made from a species of agave called blue agave, or Agave tequilana. The best tequilas are made solely from agave and are usually labeled as being 100%.

Others may mix in some other bulk, such as sugar or corn, to supplement the agave, which is quite expensive. In order to be certified as tequila, however, at least 51% of the material used to make it must be agave. Ad Many archaeologists believe that the agave plant has been cultivated by humans for nearly 9,000 years. The first evidence for an alcoholic drink made from it dates back to the time of the Spanish Conquistadors nearly 500 years ago, who distilled the native pulque drink into a stronger liquor. By the 17th century, the beverage was being mass produced and sold throughout Mexico. The modern tequila has its origins somewhat later, around 1800, when it began to be mass produced using methods that are almost identical to those used by many modern producers. Some of these original batches have survived and are still available for sale. In the past decade, tequila has seen increased international popularity, with worldwide sales skyrocketing. A wide range of top-end spirits have sprung up to take advantage of this popularity, and a number of large corporations have begun expanding their production.

The popularized inclusion of a worm in the bottom of a bottle has its origins in the 1940s, when it was introduced as a marketing ploy. The worm is meant to be the larvae of a moth that sometimes infests the agave plant, whose presence denoted a lower quality product. In recent years, manufacturers have struggled to remove the myth of the worm from the minds of their drinkers, as they attempt to improve the image of the drink. Ad Tequila: What Is It and How Is It Made? By Colleen Graham Updated July 24, 2016. Tequila is rich in a history far beyond the popular Margarita . Originally used during rituals beginning 2,000 years ago, tequila has evolved into the potent spirit we drink today and in recent years has transcended a quality we could not imagine a few decades ago. The History of Tequila The town of Tequila was founded in 1656 and shortly thereafter tequila was produced throughout Mexico, with Jose Cuervo being the first to commercialize the product. The late 1800’s saw the first imports to the U.S.

and the following Mexican Revolution and World Wars added to the international popularity of tequila. Tequila is also regulated by an Appellation of Origin standard. In 1978 the tequila industry initiated a set of strict standards which regulate where and how tequila can be produced, what is on the label, the style (or type) of tequila, and what can legally have the name take the name tequila. NOM-006-SCFI-2005 (updated in 2011) defines these rules. continue reading below our video How to Pick a Tequila Among the list are the regions within certain Mexican states in which tequila can be made and they include: 124 municipalities of Jalisco (including the town of tequila and most of today's tequila production ), 8 municipalities in Nayarit, 7 municipalities in Guanajuato, 30 municipalities in Michoacan, and 11 municipalities in Tamaulipas. How is Tequila Made?

The Agave Plant: Tequila is made by distilling the fermented juices of the blue agave plant (a member of the lily family that looks like a giant aloe vera plant with spiked barbs on the tips) with water. After 7-10 years of growing, the agave plant is ready to be harvested and used in the production of tequila. Underground, the plant produces a large bulb called a piña, which has the look similar to a pineapple. The agave's spiky leaves are removed and the piñas are quartered and slowly baked in steam or brick ovens until all starches are converted to sugars. This product is crushed in order to extract the plant’s sweet juices, which are then fermented . 100% Agave vs. Mixto: According to Mexican law, all tequila must contain at least 51% Weber blue agave (Agave tequilana). Really good tequila is 100% Weber blue agave and will be clearly marked on the bottle with the law requiring them to be produced, bottled and inspected in Mexico. .

Tequila that is not 100% agave is called mixto because it is blended with sugar and water during distillation. Mixto tequilas can be produced outside of Mexico. Until a few years ago, mixtos were the main tequilas produced, though now the majority of the tequila you find is the Tequila 100% de Agave. Distillation: Tequila is distilled in either pot or column stills until it reaches around 110 proof. The result is a clear spirit with a significant amount of congeners . Some tequileros re-distill the tequila to produce a cleaner liquor. Before bottling, the distillate is cut with water to obtain the bottling strength, which typically is around 80 proof, or 40% alcohol by volume. The brown color of tequila comes from one of two sources: gold tequilas often get their color from the addition of caramel or other additives, while reposado and añejo tequilas obtain their brown color from barrel aging . Other tequilas are flavored with small amounts of Sherry, prune concentrate and coconut. Blanco tequilas are clear.

The 5 Types (Tipos) of Tequila Blanco, Silver, or White Tequila (Tipo 1): Blanco tequila is a clear spirit that can be either 100% agave or mixto. These tequilas are aged no more 60 days in stainless steel tanks, if they are aged at all. The unaged blancos give the drinker the rawest taste of agave available and have a notable earthy flavor that is distinctly tequila. If you have not tasted a blanco, then you are missing out on the pure taste that is agave. Silver tequila is primarily used for mixing and are perfect for almost any tequila cocktail and often smoother than the gold tequilas for shots . If you are looking for a quality, affordable, all-around tequila to keep in stock, a blanco is your best option. Joven or Gold Tequila (Tipo 2): Joven (young) or oro (gold) tequilas are the ones that many drinkers are familiar with, particularly if you spent any time doing tequila shots in the last few decades of the 20th Century.

Gold tequilas are responsible for many bad tequila experiences and were the most widely distributed in the U.S. during that time. These are often unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, glycerin, syrup, and other additives. While many gold tequilas leave something to be desired in comparison to the other classes, there are now a few decent bottlings available. If you are going to drink a gold tequila, stick to heavily flavored cocktails or (if you must) shots. Reposado Tequila (Tipo 3): Reposado, or rested, tequilas are aged in wood casks for a minimum of 2 months and many are aged from 3-9 months. The barrels mellow the flavors of a pure blanco and impart a soft oak flavor to the agave as well as giving the tequila its light straw color. It has become popular for distilleries to age their tequilas in used bourbon barrels, which adds another dimension to the finished taste. A little more expensive than blancos, reposado tequilas are the middle ground of the three main types found that are now often found in a brand's tequila line-up.

They are versatile enough to be used in a great number of tequila cocktails , particularly those that have lighter flavors like the Margarita or Tequini and many of the reposados available today make great sipping tequilas . Añejo Tequila (Tipo 4): Añejo tequila is "old" tequila. These tequilas are aged, often in white, French oak, or used bourbon barrels for a minimum of 1 year to produce a dark, very robust spirit. Some of the best añejos are aged between 18 months and 3 years while some of the best can spend up to 4 years in barrels. Many tequileros believe that aging longer than 4 years ruins the earthy flavor tones of the spirit. Añejo tequilas tend to be very smooth with a nice balance of agave and oak, often with butterscotch and caramel undertones and are perfect for sipping straight (chilled if you like) or for those really special cocktails. Try these tequilas in a snifter to get a real sense of their aromas and flavors. As might be expected, añejo tequilas are some of the most expensive on the market.

Extra-Añejo Tequila (Tipo 5): The change in the tequila market of recent years has led to the creation of a fifth type of tequila, which is labeled extra-añejo or muy añejo. These tequilas spend over 4 years in barrels and have a profile that rivals some of the oldest whiskies you can find. Logically, the price of these tequilas reflects their extra time in the barrel and these are ones that you will want to save for straight sipping, enjoying every second of the experience. How to Read a Tequila Label There are many brands of tequila on liquor store shelves, choosing the right one can be a daunting task. Here are some of the things you'll find on the label that will help you make a good choice. Keep in mind that you pay for what you get. Type (Tipo): Blanco, Gold, Reposado, Añejo, Extra-Añejo, Reserva de Casa (often añejos in limited edition bottlings) Purity: Only 100% agave is labeled as such. If the label does not say 100% agave it is a mixto.

NOM: Refers to the distiller registration number that is used to distinguish more than 500 brands produced by about 70 distillers. All tequila labels are required to have an NOM. No matter what the label says, the NOM does not indicate quality. CRT: An indication that the Tequila Regulatory Council (CRT) has certified the product. Again, this is not a guarantee of quality, it simply says that the CRT has approved the production process of the company and this is legit tequila. Hecho en Mexico: Made in Mexico. 100% agave tequilas can only be made and bottled in Mexico. Hecho a mano means 'handmade' and, while it is not an official term, it usually indicates traditional production processes. DOT: Denomination or origin number, indicating compliance with Mexican regulations regarding where the product was made. Not on all labels. Brand Name: This doesn't indicate who makes the product (see NOM). Alcohol Content: Tequilas in Mexico are usually 38-40% alcohol (76-80 proof), but legally may be higher, up to 50% (100 proof).

More Agave Liquors Mezcal: Unlike tequila, mezcal can use any of 8 approved varieties of the agave plant and it has a noticeably smoky flavor, much like the Scotches from Islay . This is also where the tequila worm of legend comes into the story. While the reason is obscure, one version says that the worm was placed in the bottles to prove that the alcohol is high enough to preserve a worm intact. The worm itself is the larva of 1 of 2 moths that live on the agave plant and, as many frat boys have proven, are safe to consume. Top-quality Mezcals do not have a worm and in recent years mezcal has seen a new appreciation and a dedicated following. Browse Mezcal Cocktails Pulque: Pulque is an old spirit that was once very popular in Mexico. The main difference between it and tequila and mezcal is that the agave are not cooked prior to extracting the juices. It is not commonly found on the commercial market, though on occasion you may find it in a six-pack of cans.

Sotol: Sotol is a regional variety of mezcal from Chihuahua and is made from another succulent called dasylirion. It is often aged for six months and is rarely found outside of its region of origin. Raicilla: Pronounce "rye-see-yah," raicilla is often referred to as Mexican moonshine. It is often a treat for tourists visiting Puerta Vallarta where it is almost exclusively made anymore. The Agave inaequidens is the plant from which it was made and until recently it was illegal to make, but bootleggers kept it alive through the years. This one is typically drunk straight, chilled, or with grapefruit soda (such as the Paloma ). Baconara: Baconara has a similar story to raicilla and was outlawed until 1992. It is made in the state of Sonora from the Agave pacifica (or Agave yaquinana), which is roasted underground in lava rock-lined pits. It is rare to find it outside of the region.

Continue Exploring Tequila Tequila Drinks Can Be Low Calorie AND Fun | Liquor Chick Tequila Drinks Can Be Low Calorie AND Fun Posted on November 5, 2010 by liquorchick Tequila drinks are more than just fun. Leave it to Liquor Chick to get the low-down on your favorite alcoholic drinks! Tequila is one of the best spirits you can drink, healthwise. It’s made from the blue agave plant, which is also the same family from which agave nectar is made — an all-natural sweetener (always choose this over simple syrup when a recipe calls for it). Plus, tequila has been proven to break up fat and thereby lower cholesterol. In that case, arriba – drink up…..! 3 Popular Tequila Drinks Remade the Liquor Chick Light Way: 1.

Margarita Remade 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. 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???"

Question: What sort of alcoholic drink is made from the blue agave plant?
Answer: Tequila