A Complete Guide to Tequilas
Tequilas are unlike any other alcoholic beverage because of their adaptability. While extra aejos are as smooth and appealing as sweet, woody XO cognacs, Blancos fermented in the open air may contain the wild essence of mezcal. And even though the United States is the largest market for tequila in the world, eighty per cent of it is produced in Mexico and is marketed and consumed in the United States. You can get more varieties of regional mezcal produced from agave tequilana variedad in American bars than in any Mexican city.
You may learn about its many types so you can choose the perfect bottle for every occasion, whether you’re enjoying Palomas at your condo on the beach in Mazatlán, sipping an old drink as a digestif, or savouring a bottle of fruity, smoky ancestral one after a long day. As the demand for quality tequilas rose during the epidemic, artisanal products that used pre-industrial production techniques became more popular. And here is a complete guide to buying it, with descriptions and tasting notes for silver, reposado, aejo, and extra aejo varieties, as well as suggestions for the finest well tequilas to use for creating any drink you can imagine.
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The agave plant’s heart is baked in an oven or autoclave to distil the drink. The juice is then squeezed out using a stone roller mill called a tahona; this juice is fermented in wood or stainless steel containers and distilled twice for maximum strength. Many tequilas are widely consumed, including Blanco, an unaged silver variety, and reposado, aejo, and extra aejo, aged in new oak or old whiskey barrels. Blue agave is used in all of these products, and it is harvested by jimadores (agave farmers) using a coa (agave-harvesting equipment) after seven to eight years of growth. Platinum tequilas, which are aged, triple-distilled, and filtered to eliminate colour to produce a silky white spirit, are all the rage right now.
The whole state of Jalisco, as well as several municipalities in the states of Nayarit, Tamaulipas, Michoacán, and Guanajuato, make up the denomination of origin known as “Tequila.” One may use only the blue agave (Agave tequilana Weber) grown in this area to distil Mexico’s most famous liquor, i.e., tequilas. Although the vast majority is made from 100% blue agave, up to 1% of additions are permitted in the final product. These drinks must also be between 35% and 55% alcohol by volume (ABV), and in the United States, bottles must contain at least 40% ABV (water is used to lower the proof to the desired number).
Well Made Ones
For preparing margaritas and Palomas, or when a dozen buddies come up and want to shoot shots, every collection of this beverage needs at least one inexpensive mixer. And the wells will help you mix margaritas for all of your guests.
In contrast to autoclave-produced tequilas, which have a shorter production period but a less caramelised taste and complexity, this one employs agave heated in ovens to make its spirit. Master tequilero Jesus Hernandez uses a tahona to partly extract the agave’s sugars before distilling it in copper pots in the Jalisco highlands. One of the finest utilitarian tequilas under $20, this has a balanced profile that includes citrus, pepper, and green herbs.