Most people have a certain opinion of tequila that generally stems from drinking too much, too fast at mardi gras, or spring break; and you might be inclined to conclude that one tequila too many will give you a killer hangover. But there are those who have based their opinion of Mexico’s most famous liquor on knowledge and experience. Tequila is a spirit with a rich history and long origin which harks back to a time before the modern Mexican nation, and yet remains one of the most exported goods in the country.
Tequila, Rich in History
The very earliest form of Mexican alcohol was known as pulque, and was produced by the Aztec nation as early as 1,000 BC from the fermented sap of agave cactus plants, which are used to make tequila and mezcal. This liquor was so important to Aztec culture that they even had a god of pulque called Patecatl. When the process of distilling agave cactus juice began, and how it was produced, is poorly recorded, but sources indicate it began at some point in the 1400s, during the Spanish conquest. The result was a form of liquor more like the tequila we enjoy today, and a trade in this substance between Mexico and Manila.
By the early 17th century the first large scale distillery had been founded in the town of Tequila, but it wasn’t until the opening of the Cuervo family distillery in 1758 that tequila was produced commercially. Tequila as we might recognize it today hails from the Don Cenobio of the Sauza family (whose distillery opened in 1873) who discovered that the blue agave makes the best spirit.
How Tequila is made
The process of distillation and maturing involved in making tequila starts with the harvesting of a fully mature blue agave plant (around 8 – 10 years old). The Jimador (harvester) removes the piña (the heart) of the agave —this can weigh around 65 to 135 lbs— and cuts it open for steaming in a large pressure cooker. The resulting liquid is then fermented for upwards of 12 hours and double distilled to produce an incredibly powerful and pure spirit. It takes around 17 lbs of agave to make just one liter of tequila.
Types of Tequila
There are a few kinds of tequila which can be made from the liquid produced by this process. First there is Blanco or Silver tequila. This is somewhat of a purists tequila as it has an intense agave flavor. Gold tequila is less intense and more affordable than silver due to the way in which it is flavored and diluted; gold tequila is used in many mixed drinks such as margaritas. Reposado tequila is made by aging the base spirit in wooden barrels for 2 to 11 months; the type of wood used impacts the flavor of the liquor and makes for a mellower taste. If it is aged for more than a year it is called Añejo, and if it’s aged for more than three years it’s called extra Añejo.
Tequila is one of those liquors which gets better with age, and as such you can tell a good tequila by its dark color and smooth flavor.
Why not join the tequila tasting class at Hotel Mousai on your next visit to Puerto Vallarta and get an expert point of view on the nation’s favorite liquor.
