{"id":125,"date":"2014-08-17T10:26:51","date_gmt":"2014-08-17T00:26:51","guid":{"rendered":"http:\/\/beabetterbartender.com\/?p=102"},"modified":"2020-12-21T10:22:40","modified_gmt":"2020-12-21T10:22:40","slug":"just-about-everything-you-will-need-to-know-about-tequila","status":"publish","type":"post","link":"https:\/\/www.beabetterbartender.com\/just-about-everything-you-will-need-to-know-about-tequila\/","title":{"rendered":"Just About Everything You Will Need To Know About Tequila"},"content":{"rendered":"
Tequila is a Blue Agave<\/a>-based spirit<\/a> made primarily in the area surrounding the city of Tequila<\/a>, 40 miles northwest of Guadalajara<\/a>, and in the highlands (Los Altos) of the western Mexican state<\/a> of Jalisco<\/a>.<\/p>\n The red volcanic<\/a> soil in the surrounding region is particularly well suited to the growing of the blue agave<\/a>, and more than 300 million of the plants are harvested there each year.<\/p>\n Tequila is most often made at a 38–40% alcohol content (76–80 proof<\/a>), but can be produced between 35–55% alcohol content (70–110 proof). Though most tequilas are 80 proof, many distillers will distil to 100 proof and then dilute it with water to reduce its harshness. Some of the more well-respected brands distil the alcohol to 80 proof without using additional water as a diluter.<\/p>\n <\/p>\n The origins of Tequila date back to 250-300 AD when Aztec Indians first fermented the juice of Agave<\/div> Mescal is the name for any spirit made from the Agave<\/div> Each distillery that adheres to production regulations is given a NOM number (Norma Oficial Mexicana de Calidad). The regulatory body known as ‘The Consejo Regulador del Tequila’ awards this NOM. It was established in 1978 and is made up of Agave<\/div> Blue Agave<\/div> The harvested piñas are sliced into sections before being steam baked traditionally in a stone oven (‘horno’) or more recently in a stainless steel container (autoclave). The baking takes between 24 and 72 hours in a hornos and 8-14 hours in an autoclave.. The baking process converts the starchy sap in the piña into sugars such as fructose and glucose that can be fermented. Many believe that the real taste of the tequila is only imparted when the traditional method is used. The piñas are left to cool for 24- hours and are then crushed in a traditional stone mill called a ‘Chilean Mill’ or ‘tahona’. This mill is made from a circular stone pit with a stone wheel pulled around the pit by an ox or donkey. Modern distilleries now use industrial crushing machines to do the job, as they are quicker and more consistent.<\/p>\n The Agave<\/div> The ‘mosto’ is then double distilled in copper pot stills. The first distillation (or destrozameinto) makes a product called ‘ordinario’ which is roughly 20% abv. Only after the second distillation can it be called Tequila. A handful of distillers distill a third time (e.g. Corralejo). The Tequila leaves the still after the second distillation at around 40-55% abv. As with most other spirits, the heads (cabeza) and tails (cola) of the distillate are cut from the heart and re-distilled with the mosto while the heart ( el corazon) is used for . It takes roughly 8kg of Agave<\/div> Mixto – A spirit that is a blend of no less than 51% blue Agave<\/div> 100% Agave<\/div> Blanco – Also known as ‘silver’, ‘plata’, ‘blanco’ or ‘white’ Tequila. It is clear but can be aged in oak for up to 60 days.<\/p>\n Gold – Also known as ‘oro’ or ‘joven abocado’ (‘young and corrupted’), gold Tequila is made in the same way as Blanco tequila only with the addition of caramel flavour and colour tho it can also have a blend of aged tequilas within it.. This colour is added to suggest age and add smoothness..<\/p>\n Reposado – This term literally means ‘rested’. A Reposado Tequila is aged for between 60 days and one year in wooden barrels or larger tanks (‘pipons’)<\/p>\n Anejo<\/div> Sangrita (meaning “little blood”), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila<\/a> blanco<\/em><\/a>; a non-alcoholic accompaniment that highlights tequila’s crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavour of 100% agave<\/a> tequila, which is also peppery and citrusy in taste.<\/p>\n Traditionally, sangrita is served with tequila blanco, but it can also accompany tequila reposado<\/em>. The tequila and sangrita are each poured into a separate shot glass (or caballito<\/em>) and the two are alternately sipped, not chased. Sangrita is used in a drink known as “The Mexican Flag<\/a>“, where three separate double shot glasses are filled with lime juice, tequila and sangrita.<\/p>\n Real sangrita from the Lake Chapala<\/a> region of Jalisco<\/a> is made with Seville orange<\/a>, lime and pomegranate<\/a> juices, with chili powder<\/a> or hot sauce<\/a> added for heat. However, many popularized modern sangrita recipes have included a good amount of tomato juice<\/a> in the mix. There is no set rule on what sangrita should contain, but it can feature a blend of orange<\/a>, lime<\/a>, tomato<\/a> and\/or pomegranate juices, or pomegranate-based grenadine<\/a> with the addition of something spicy (hot sauce or fresh\/dried chili<\/a>), and sometimes white onion<\/a> and salt<\/a><\/p>\n (Mezcal is also made from the blue Agave<\/div> <\/p>\n Tequila What is Tequila? Tequila is a Blue <\/a><\/p>","protected":false},"author":2,"featured_media":84408,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,3,7,364],"tags":[13,14,24,44,55,141,144,168,169],"yoast_head":"\nBrief History-<\/strong><\/h2>\n
Production-<\/strong><\/h2>\n
\nTequila is categorized according to percentage of Agave<\/div>Categories:<\/strong><\/h2>\n
Styles<\/strong>–<\/h2>\n
Sangrita & Verdita<\/strong><\/h2>\n
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