The world of Tequila goes beyond Sauza or the Jose Cuervo that reminds us of the days in University when sipping Tequila was unthinkable. Lime, salt, al centro y pa’ dentro was all we knew about Tequila. Well, just like wine, Tequila also has different varieties, depending to its aging, process and many other factors. In this blog we will be talking about the different types of tequila, flavors, where to find a nice bottle of tequila, cool Cocktails and many things more. Fore now, we want to leave you with some useful information that will help you make a better selection of what tequila to drink. Salud!
Tequila is made by distilling the fermented juices of the blue agave plant (a member of the lily family) with water. After 10 years of growing, the agave plant is ready to be used in the production of tequila. The large bulbous plants are quartered and slowly baked in steam ovens until all starches are converted to sugars. This product is crushed in order to extract the plant’s sweet juices that are then fermented.
Un-aged tequila. Bottled immediately after the distillation process
Un-aged but it has camel coloring and wood extracts that give it the golden color. Well known for being used to make Margaritas.
A Reposado Tequila is the first stage of "rested and aged". The Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. The spirit takes on a golden hue and the taste becomes a good balance between the Agave and wood flavors. Many different types of wood barrels are used for aging, with the most common being American or French oak. Some Tequilas are aged in used bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit.
TEQUILA ANEJO (Aged)
After aging for at least one year, Tequila can then be classified as an "Añejo". The distillers are required to age Añejo Tequila in barrels that do not exceed 600 liters. This aging process darkens the Tequila to an Amber color, and the flavor can become smoother, richer, and more complex.