That is not a secret that I love tequila like a little girl who loves her baby doll. That’s only one of the main reasons why I love to travel to Mexico often. Well, the other reasons are the delicious Mexican food and my deep love for Frida Kahlo’s life and her artwork, but I will talk about those in my later posts.
I know some of you might be asking, “Why I travel so far for a drink when I can get all the information I need from a click of a bottom?” However, I firmly believe that I always get more accurate information about the thing I love most about the origin of the product and, the experience I get worth of traveling.
Let us start with the well-known myth about Tequila among Mexican people. During a thunderstorm in Aztecs time, lighting struck maguey, commonly known as blue agave plants, and gave a sweet smell. The indigenous people decided to look deeper into what made the plants smell so sweet. A few days later, burned agaves started to produce foam with a rich flavor. People began to consume the drink and tough that the drink sent by Gods. After the arrival of Spaniards, the process improved by distillation and the tequila introduced to the whole world.
Tequila defines as the juice of fermented and distilled blue agave obtained from only agave heart, not the leaves. The blue agave plant is commonly mistaken for cactus family, but in reality, it is a relative of the lily family. Each plant requires at least eight years maturing. It usually grows to be two meters wide, with leaves between 90 and 120 centimeters long. Size of the agave hearts varies between 66 to 550 pounds. Depending on the size, the biggest agave plant can produce twelve bottles of tequila. According to Mexican norms, each bottle has to contain 51% agave components and less than 49% other natural sugars to preserve its taste.
Santiago de Tequila town is a birthplace of Tequila. The small town is located approximately 60 km away from the capital city of Guadalajara in Jalisco state in the central west of Mexico. Therefore, the name of the drink comes from its original birthplace.
If you ever try different brands of tequila at the same time and wondered why they all taste different. Here is why; every distillery has its unique fermentation process using a combination of traditional and modern techniques, and that creates different tastes. The primary method of tequila making starts with cutting the agave hearts into almost equal pieces, and then cooking and grinding them; these processes are virtually the same in every place. However, after grinding, the fermenting process differs based on the technique that each facility use. Another reason for me is the adding different components to tequila before bottling and of course, aging.
Here are the categories of tequila:
If you ask me what is the difference between tequila and mezcal? It is simple. Tequila made out of blue agave plants only but the mescal made with few different kinds of agave plants from different regions in Mexico. However, keep in mind that, sometimes the mescal batch of agave might include blue agave as well.
How to drink Tequila? – Any way you like it! SALUD!