¡Tequila es Jalisco!
One of Jalisco's most enviable assets is the fact that it is the cradle of México's most famous spirit. Tequila is named after the town of Tequila, Jalisco, a small village located about 65 km (40 mi) west of Guadalajara, the capital of the state. Tequila, has a long-standing (and hard to get rid of) reputation as either a mixer or, when served as a shot with lime and salt, as way for a party goers to test their alcohol resistance (or lack there of). However, some of us tequila lovers think that a good tequila is very worthy of being sipped! So we recommend you to try some out, as you will be surrounded by some of the finest tequilas during your stay in Jalisco. And of course, we hope you will join us for the Tequila Tour on Saturday.
A Bit of History
Tequila is one of several towns that had been producing ‘vino de mezcal’ or ‘licor de mezcal’ since the time the distillation process introduced by the Spanish was used to produce liquor from the fermented agave juices that native Mexicans traditionally consumed. Tequila is considered the official birthplace of the type of ‘vino de mezcal’ that would later be dubbed tequila because a local producer, Jose Antonio de Cuervo, was the first to be granted, in 1758, official permission to make ‘vino de mezcal’ by the King of Spain. In 1821, when México achieved independence from Spain and Spanish liquor importation dwindled, tequila rose in popularity and an industry developed.
By the beginning of the 20th century, the industry had adopted standards, but it wasn't until the 1970s that strict laws were adopted to regulate tequila production. Today, production is overseen by the Consejo Regulador del Tequila (Tequila Regulatory Council). To earn its name, tequila must meet specific criteria:
a) It must distilled from a fermented mash containing at least 51% juices of the blue agave plant (agave tequiliana weber, azul (blue) variety), this plant is part of the larger family of agave plants, often called maguey, all of them are native to México and belong to the same family as lilies.
b) All tequila must be made from agave plants grown in a region of México formed by the state of Jalisco and some areas in the states of Nayarit, Tamaulipas, Michoacán y Guanajuato. This Denomination of Origin was established since 1977 by the Mexican government and it has been recognized officially since 1997 by the European Union.
If Tequila fulfills these requirements it can be labeled tequila and it will have a NOM number (NOM stands for Norma Oficial Mexicana), note that this only means that the tequila meets CRT standards but it doesn't guarantee a great taste or quality, without the NOM stamp of legitimacy, you can't even be sure it's tequila in the bottle (which makes the NOM number a thing to especially watch out for when buying tequila outside of México). The number after NOM is the distillery number, assigned by the government. Look closely and you'll see that apparently competing brands have the same NOM number. That's because they're all produced at the same distillery, regardless of any real or invented history or legend behind them. In fact, there are only about 70 licensed tequila distilleries in all of México - and they make more than 500 different brands.
A Quick Peek Inside a Tequileria
Tequila production begins when the agave has reached maturity, a process that can take from seven to twelve years. Once ready for harvest, the 6- to 8-foot spines are cut away from the plant, exposing its core, or piña, so called because of its resemblance to a pineapple.
The piñas, weighing from 80 to 300 lbs., are slow-roasted or steamed until soft and then mashed into a pulpy concoction, which is allowed to ferment in vats. At this point, some producers mix in other types of sugars. (Tequilas resulting from these batches are called “Mixto” (mixed), this is, they are not 100% agave.) The resulting concoction is then double distilled; in some distilleries this is still done in traditional copper stills. All tequila is clear when it emerges from the distilling process. Tequila which is bottled while it is still clear is called “Blanco” (white). Some tequilas are subsequently aged in oak casks. Some tequilas are aged in new oak (Jose Cuervo Reserva de la Familia, for example) or in casks that have been previously used in the manufacture of cognac (Herradura), or whiskey (El Tesoro de Don Felipe). “Reposado” (rested) is tequila which has been aged for at least 2 months and up to a year. Añejo (aged) is a term reserved for tequilas aged from one to four years in wooden casks. While some people may prefer a&ntile;ejos and some reposados, the best tequilas are all made from of 100% blue agave. The most popular tequila in the United States, Jose Cuervo Especial or “Gold”, is actually a Mixto which has been colored in order to appear aged, and is largely responsible for tequila's bad reputation in the US.
Some Words to the Wise
When buying tequila it's best to first try a few types in your favorite bar or restaurant (in Guadalajara, La Destileria has a selection of over 200 tequilas). Take your time and savor each sip and cleanse your palate between drinks. A leisurely tasting will help you decide which class of tequila you prefer, greatly narrowing down the vast selection. When in the stores, don't be fooled by a popular name or fancy bottle: always look for “100% Puro de Agave” on the label. Generally, reposados and añejos are more expensive, but price isn't always the best indicator, as some manufacturers will put inferior tequila in eye-catching bottles and sell it at premium prices. Also, remember all 100% agave tequilas must have a NOM identifier on the bottle.
Some of our favorite tequilas include El Tesoro de Don Felipe Reposado, Sauza Tres Generaciones Añejo, Pueblo Viejo Añejo and Herradura Reposado. We also like tequilas from Don Julio and Gran Centenario (a Jose Cuervo premium brand), and there are many worthy tequilas out there whose names escape us. We also recommend you try some super-aged premium tequila like Jose Cuervo Reserva de la Familia or Herradura Seleccion Suprema. This type of tequila is a pretty new addition to the tequila universe, and, unlike traditional tequilas, is aged for 5 years or more so its flavor can be more like a cognac.
Ian Chadwick's In Search of the Blue Agave
Other Mexican Spirits
On a side note, other spirits also derived from agave plants, but from different agave varieties or regions, have also seem to have benefited from the popularity of tequila since many high quality brands have recently appeared on the market, some of these are bacanora, produced from the wild agave yaqui of Sonora, and sotol, produced from the agave sotol of Chihuahua. More famous and more widely distributed than these is Oaxaca's mezcal, made from the agave espadin.