The tequila we know and love did not look like the modern tequila. The origin story of tequila starts in 1000 B.C. when it was known as pulque and was made from the fermented sap of the agave plant by the Aztec civilization.The Spanish invasion of the Aztec civilization in the 1500s marks the beginning of the distillation process used for the agave plant to make “Tequila”. Tequila needs to come from certain areas of Mexico in order to be considered legitimate tequila
This is Blue Agave in its purest form. This is typically clear in color, hence the name. It is also typically unaged giving the tequila its natural sweetness. These can be stores in stainless steel containers for upto 4 weeks post distillation Some Blancos are aged for 2 months to provide a smoother taste and mouthfeel. Tastes crisp with a touch of sweetness
This is typically a Mixto tequila where colors and flavours are added prior to bottling. This type of tequila is usually used for mixed drinks. In some cases Tequila Gold is made by blending Silver with a Reposado and / or Añejo to keep the agave 100% classification
This is the first stage of ageing tequila. This tequila is aged in wooden barrels like many other spirits. Reposado can be stored between 2 - 11 months. The storage gives the spirit its golden color and the taste of agave and woody flavours. Made for sipping neat.Contains notes of oak and caramel.
After a minimum of 1 year of ageing Tequilas can be called Añejo. Añejo tequilas are aged in barrels that do not exceed 600 lts. The ageing process darkens the tequila to an amber color and the flavour turns smoother and more complex. Can also be sipped neat. Typically the most flavourful usually sweeter than reposado and blanco.
This is a fairly newer classification, any tequila aged for over 3 years is an Extra Añejo. This type of tequila takes on a mahogany color and may taste like other quality aged spirits. The alcohol must then be diluted with distilled water
If you prefer the mouthfeel and taste of an aged tequila with the color of blanco a Critalino is your best bet. Typically made using Añejo and Extra Añejo and filtered using charcoal.
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Pairs well with fish dishes, tacos and citrus dishes with flavours of lime. Also pairs well with sweet citrus dishes eg key lime pie or lemon meringue
Due to its sweetness it works well with garlic forward dishes, roasted or charred veggies, grilled fruit and even sweeter dishes like chocolate mousse. It also pairs well with intense flavours like paprika
Pairs best with sweet, salty or spiced dishes.Herbed steaks, smokey charged barbeque dishes, dark chocolate, apple cinnamon cake / pie.
quick education on the rules of serving that perfect Tequila
Do not served chilled. Tequila is served at room temperature with salt and lime wedges or other citrus tropical fruits.
It is typically an after meal drink
It is usually servied in a tulip glass or shot glasses.
The order in which to consume tequila is as follows - Salt -> Tequila -> Lime
Store tequila in a cool and dry place at room temperature.Avoid direct light or sunlight.