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What is Tequila and Where did it Originate ?
Tequila is an alcoholic drink made
from a plant ‘blue agave (agave tequilana)’, belonging to the
species agave. Alcoholic drinks generated from this plant are
termed as ‘mescal’; tequila is one of the particular and
regulated forms. This liquor was produced around the town of
Tequila in Mexico, in the state of Jalisco and hence the name.
Tequila is a pure Mexican drink with Denomination of Origin i.e.
no other country can produce this product.
There are lots of varieties of agave, some being drastically
different from others. One of the popular and well known species
of agave is the ‘century plant’ that is commonly seen in the
gardens all across the world. The best quality of tequilas
available in the market today are purely made from agave and
labeled as 100 percent. Other brands use some amount of sugar or
corn to complement the agave. However, to be termed as
‘tequila’, at least 51 percent of the ingredients used in the
composition must be agave.
According to the theory of the archaeologists, this agave plant
was planted and cultivated by the human for almost 9,000 years.
The first evidence of an alcoholic drink made from this plant
can to traced back to 500 years, when the Spanish explorers
converted the aboriginal pulque drink ( made from agave plant
especially maguey) into a much stronger liquor. By 17th century,
tequila production began in a large scale and was sold all over
Mexico. The tequila that we consume today was produced around
1800; however, some of the old time tequila is still available
for sale.
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The sale of tequila has increased
all over the world in the last few years. A large of alcohol
manufacturers has used this advantage to increase their
production of tequila. The popular act of an inclusion of a worm
at the bottom of the tequila bottle was started in the 1940 as a
marketing strategy – the worm denoted the larvae of the insect
that preyed on the agave plant, whose presence meant an inferior
quality of tequila. However, this gimmick was not very well
taken and the modern day manufacturers are struggling to put the
worm myth away from the minds of the drinkers and attempting to
improve the image of the drink.
How is tequila made ?
Tequila is the major alcohol of Mexico that has a typical flavor
– it is sharp and slightly sourish that leaves behind a tingling
sensation on the tongue. This drink is made by distilling the
fermented nectar of the mescal called pulque. The swollen |
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central part of the mescal called
‘pina’ is taken to the distillery and cooked for few hours. Then
they are allowed to cool and finally shredded and the juice is
extracted. The juice is then fermented in huge wooden vats. The
already fermented juice is then again distilled in traditional
copper-pot stills or vessels to get the final drink.
What are
the different types of tequila ?
Tequila that we drink today is usually of these five categories:
• ‘Oro’ or gold – this refers to the new tequila that is “joven
y agogado” or young and unadulterated. Ingredients like caramel,
fructose, glycerin and wood flavorings can be added to the drink
to give the taste of old and aged tequila.
• ‘Blanco’ or white – this refers to new and white liquor.
• ‘Reposado’ or rested – this refers to the tequila which is at
least 2 months old but less than a year in the oak barrels.
• ‘Anejo’ or vintage – this means that the tequila is at least
one year old but less than 3 years in an oak barrel.
• ‘Maduro’ or mature – this refers to the drink that is at least
3 years old in an oak barrel. Maduro is a new concept and was
launched only in the year 2006 and is represented in the labels
as ‘Extra Anejo’.
With age, tequila usually changes it color and becomes dark.
However, there are other means to give this look to the drink
and make it look old – adding or coloring with caramels gives a
dark look to the drink indicating a long and ageing process. The
anejos are generally dark; the reposados are slightly less dark
and the platas have no color at all.
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What are
tequila shots ?
A tequila shot is taken in a distinct way – the shot, often
called a ‘tequila cruda’ is taken with a slice of lime and salt.
The drinker wets the back of his or her hand, usually by
licking, and puts the salt. The salt is then licked off first,
the shot is taken from the glass and the lime slice is quickly
bitten. Generally a group of people drinking shots together do
this act simultaneously. The salt taken at first helps to reduce
the ‘burn’ caused by tequila and the sour taste of the lime
balances it and enhances the flavor of the drink. However, if
you are consuming vintage tequila, this act is not required –
old and aged tequila is much smoother than the new varieties.
In Jalisco, the state which produces tequila, the drink is
always accompanied with ‘sangrita’ – a sweet, sour and hot drink
made by combining orange juice, tomato juice or pomegranate
juice and hot chillies. The drinker takes equal shots of tequila
and sangrita alternately.
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Countries like Germany drink tequila
in a slightly different fashion – instead of the typical salt
and lemon, a cinnamon is taken first followed by the shot and
finally ended with a slice of orange.
What kinds of glasses are used to
serve this drink ?
To get the authentic feel, it is important that the tequila
shots are served in the proper glasses. If you choose to serve
the drink without any additional ingredients, use the narrow
shot glass called caballito. However, today, tequila is served
in almost kind of glass – ranging from a snifter to a tumbler.
The type of glass produced by Riedel has been certified as the
‘official tequila glass’ in 2002 by the Tequila Regulatory
Council. The shots can also be served in the margarita glasses,
either rimmed with salt or even plain.
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Article Contributed By: Sukanya
Banerjee
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