1 of 7

Write now Article Tools

Every good tequila story starts out with having had a few shots too many and trails off with not remembering how the night actually ended. Someone else usually fills in the blanks with all the embarrassing embellishments. Many tequila drinkers go on vowing to never touch tequila again. A shame really as tequila is no more potent than the other major contenders. It has just gotten a bad rap over the years as it is the most likely to find its way into a celebration shot glass known as "training wheels" or "lip-sip-suck." With a little research, you'll find the traditional way to shoot tequila has nothing to do with a lime.

Briefly, tequila came to us by way of the Aztec people of Mexico who had a drink by the name of pulque, which is still in circulation today by the way. When the Spaniards arrived in April of 1530, they were running out of Brandy so they introduced the Aztecs to the distillation process. The distilled drink they made was little more than a higher proof version of the pulque, but it is what led us to the tequila we have today. However, it was another 70 years before the first tequila factory was established by Don Pedro Sanchez de Tagle.

To be classified as tequila, the liquor must be prepared from blue agave plants that are grown within Mexico's Jalisco province. The hills of this area are covered with more than 100 million plants which produce more than 50 million gallons of tequila annually. (That makes for a lot of shots!) Approximately 40% of this is exported. Tequila being exported to the United States has experienced a surge in the last few years. This is a good sign for the higher end tequilas as they are becoming more main stream.

Higher end or lower end, all tequilas must pass Mexico's standards for tequilas. To be labeled 100% Agave Tequila the tequila must be made from 100% blue agave nectar and bottled at the distillery in Mexico. It may be Blanco, Reposado, Anejo, or Extra Anejo. Anything labeled Tequila is only required to be 51% blue agave otherwise known as Mixto. This tequila may also be distilled in Mexico, yet be exported to other countries for bottling. It may be Blanco, Gold, Reposado, or Anejo. Both must comply with the NOM (Norma Official Mexicana) standard. This is the standard which defines the definition for each type of tequila.

Blanco or Silver: Clear, un-aged, bottled immediatedly after distillation. Contains the true bouquet of the blue agave.

Gold: Un-aged Blanco, but can have caramel, fructose, glycerin, and/or wood

• 1
• 2
• next page >>

Add your voice

Know something about An introduction to tequila?
We want to hear your view. Write now!