Tequila

is a fine and complex liquor that is surely different from all other spirit products. It exhibits the same complex subtleties as cognac, while generating the same loyalty and passion as a fine wine. It can stimulate good conversation and fellowship like a good whisky. One of the great things to remember about Tequila is that it has a personality of its own. The true enjoyment of it requires an appreciation of the unique aromas and flavors derived from the blue agave plant, the distillation methods, and the aging process. It’s important to know that when you drink fine tequila, take the time to look at the tequila in your glass. The color and viscosity hint at what is to come. Put your nose above the rim of the glass and inhale. The wonderful complex aromas that come from distilled blue agave are one of the true pleasures unique to this product. Finally, sip the tequila. Fine tequilas should be savored for all their rich, complex flavors. By just slamming down shots the Hollywood way, you just doesn’t allow for a full appreciation of those complexities.

Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer’s preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave. Tequila must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo.

Tequila begins when a blue agave plant is ripe, usually 8 to 12 years after it is planted. Leaves are chopped away from its core by a “jimador” who assesses the plant’s ripeness. If the plant is harvested too soon, there won’t be enough sugars to do the job. Too late and the agave’s sugars will have already been used to form a once-in-a-lifetime stem “quiote” that springs 25 to 40 feet high so that the seeds grown at the top of the stem can scatter with the wind. The jimador’s task is a crucial one; once he decides that the plant is ready, he wields a special long knife known as a “coa” to clear the core. The cores or piñas (Spanish for pineapple) weigh an average of 40 to 70 pounds, and can weigh up to 200 pounds. The photo shows a ripe agave, at least 8 year old) that is being harvested. The “piña” will be visible when all the leaves (pencas) have been cleared. Starches turn to sugar as the piñas are roasted in furnaces called “hornos”. Modern distilleries use huge steam ovens to increase output and save on energy. Roughly speaking, seven kilos (15 lb.) of agave piña are needed to produce one liter (a little more than one quart U.S.) of tequila. Different agaves and processes produce mezcal with different names throughout Mexico: sotol in Chihuanhua, mezcal in Oaxaca, and bacanora in Sonora.

BLANCO OR SILVER: This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a “caballito” (2 oz small glass).

ORO OR GOLD: Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.

REPOSADO OR RESTED: It is Blanco that has been kept (or rested) in white oak casks or vats called “pipones” for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.

AÑEJO OR AGED: It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.

RESERVA: Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.

When it comes to favorite types of tequila, some prefer the rougher edge of the young blanco tequilas with their more distinct agave flavor. Others like the sharper, almost peppery flavor of a middle-aged reposado. And some may prefer the smooth, woody aroma in an older añejo. One thing is for sure, life is a matter of taste. So choose a type of tequila that is most pleasing to your palate and enjoy it today! Contact your SWS Sales Rep today to find out more about our tequila portfolio.