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23.06.2010
Tequila is a Blue Agave-based spirit made primarily in the area surrounding the city of Tequila, Mexico.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content. Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water.
Tequila was first produced in the 16th century. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquerors ran out of their own brandy, they began to distill this agave drink to produce North Americas first indigenous distilled spirit.
There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
Tequila is usually bottled in one of five categories:
Blanco ("white") or plata ("silver"): white spirit, un-aged 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"): is the result of blending Silver Tequila with Reposado and/or Añejo and/or extra Añejo Tequila;
Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels;
Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in oak barrels;
Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels.
We invite all tequila producers to become part of our Portfolio contacting us at info@globaliquors.com
Extract: www.wikipedia.org
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content. Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water.
Tequila was first produced in the 16th century. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquerors ran out of their own brandy, they began to distill this agave drink to produce North Americas first indigenous distilled spirit.
There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
Tequila is usually bottled in one of five categories:
Blanco ("white") or plata ("silver"): white spirit, un-aged 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"): is the result of blending Silver Tequila with Reposado and/or Añejo and/or extra Añejo Tequila;
Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels;
Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in oak barrels;
Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels.
We invite all tequila producers to become part of our Portfolio contacting us at info@globaliquors.com
Extract: www.wikipedia.org
