EVERYONE HAS A TEQUILA STORY
There is a jingle that goes, “One tequila, two tequila, three
tequila
floor.” So it comes as no surprise that, for many, their first tequila
experience also is their last.
TEQUILA’S PRIDEFUL ROOTS
Tequila’s earliest roots date back to the Aztecs, but the history of
the spirit as we know it dates back four centuries, as a sipping
delicacy shared among friends and family. Later, it became recognized
as the national spirit of Mexico.
True tequila is made from at least 51% blue agave, a succulent (not
a cactus) that grows wild all over Mexico and Central America, and must
be distilled and bottled in one of five Mexican states. Many quality
tequilas are made from 100% blue agave, which take at least eight years
to reach harvesting maturity.
Over the years, mass marketers have convinced people that tequila
should be disposed of quickly or mixed with something else to be
enjoyed. More than 90 percent of people consume tequila as a shot or in
a bright-colored concoction. But neither of those forms reflects the
authentic Mexican tequila culture.
RECLAIMING TEQUILA’S AUTHENTIC SPIRIT
Today, tequila trends are shifting, with artisan sipping tequilas
quickly gaining favor among new fans of the spirit, as well as those
who are trying it again for the first time. These premium tequilas
honor the original spirit of tequila as a sipping delicacy—a tradition
that remains alive and well south of the border.
Too many things in life speed by. But good tequila—pure
tequila—takes time to mature to perfection. And good tequila should be
sipped, and savored, at your own pace.
SOMETHING FOR EVERYONE
Three types of tequila make up the majority of the premium sipping
market and each one is crafted through unique distillation and aging
approaches, resulting in distinctive aromas and tastes.
Blanco (or Silver)
 |
Tequila
purists
often
seek
the most unmasked agave flavor and influences of the
land, so they reach for the blanco. Bottled directly following
distillation without aging, the blanco can be enjoyed on its own, or as
the base for a mixed drink. |
|
|
|
Reposado
|
This
“slightly
rested”
version
is aged between two and twelve months in oak
barrels, often giving it a smooth, slightly woody taste. The reposado
offers the traditional agave influences with a wider variety of flavors
and complexities. |
|
|
|
Añejo
|
The
añejo
is
the
scotch-fan’s tequila, and often is the version appreciated
most by non-tequila drinkers. Aged between one and three years,
añejos
mature in oak barrels hailing from different regions of the world. Some
brands are aged in barrels that formerly held other spirits, such as
cognac, whiskey, bourbon, or brandy, infusing familiar, but unique
characteristics. |
To fully release the aromas and flavors of a premium sipping tequila,
use a brandy snifter, caballito glass, or the official Riedel tequila
glass. Some people like to sip them neat (straight up) while others
like to add one ice cube to soften the spirit and release hidden
features and attributes.
Good sipping tequilas stand on their own—no lime, no salt, no
gimmicks necessary. Just a little glass of history, sharing tequila’s
long lost story, and winning over scorned skeptics, one sip at a time.
