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.
TEQUILA BLANCO (White)
Not aged, except for a resting period after distillation of up to 60 days before it is bottled. These tequilas will show characteristics of fruit, floral and spice
Un-aged but it has camel coloring and wood extracts that give it the golden color. Well known for being used to make Margaritas.
TEQUILA REPOSADO (Rested)
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. These Tequilas keep their fruit and floral flavours but pick up the additional notes of caramel and butterscotch that the wood imparts
TEQUILA ANEJO (Aged)
After aging for at least one year in oak barrels, Tequila can then be classified as an "Añejo". The distillers are required to age Añejo Tequila in barrels that do not exceed 600 liters. The oak imparts an amber color and woody flavour while the oxidation that takes place through the porous wood develops the unique bouquet and taste