History of Tequila
Tequila originates from a blue agave plant produced in the highlands of the north western Mexican state of Jalisco. Tequila is a distilled beverage made in the city of Tequila (yes the drink is named after the city Tequila) in northwest Guadalajara, Mexico.
In Guadalajara, the blue agave plants grow from a red volcanic soil. Agave tequila does not grow the same; it changes depending on the different regions they're harvested in. In the highlands of Los Altos, agaves produce a sweeter taste and aroma. According to Mexican state laws, tequila can only be produced in Jalisco.
Types of Tequila
Tequila is usually bottled in one of five categories:
- Blanco ("white") or plata ("silver"): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
- Joven ("young") or oro ("gold"): unaged silver tequila that may be flavored with caramel coloring, oak extract, glycerin, or sugar-based syrup. Could also be the result of blending silver tequila with aged and/or extra-aged tequila.
- Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size
- Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in small oak barrels
- Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels, this category was established in March 2006.
Tequila Worm Misconception
Did you know that the Tequila worm is actually a marketing gimmick? The worm a.k.a the gusano, found at the bottom of tequila bottles, does not enhance or improve the taste of tequila. It's merely a ploy for companies to advertise cheap liquor to those who don't know any better.