What is Tequila?
Tequila is a small region in Jelisco, Mexico a land full of mineral and a distilled alcoholic beverage made from the blue agave plant is known as Tequila which is a national drink of Mexico, It is a type of mezcal (is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal). The distinction in the method of production is that tequila must use only blue agave plants rather than any type of agave and Mezcal is a distilled alcoholic beverage made from any type of agave plant native to Mexico. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.
Agave Harvesting
How Tequila is Made?
Step 1 – Harvesting Process
The leaves that protect the heart or pina of the agave are extracted. Only the heart, or “pina,” of the agave plant is used to make tequila. Mature pinas weigh in between eighty to three hundred pounds, however, the size of the agave heart is not nearly as important as its sugar content. The older the agave, the longer the piña will have to accumulate the starches that will convert into fermentable sugars.
Step 2 – Baking and Steaming
After Harvesting the Agave, the process of baking and steaming starts. The pina or heart of the agave is cut into big pieces and is then steamed in an oven for 48hrs, and then cooled for another day. The agave color changed to brown color and the juices in agave get matured which helps to convert into soluble sugars to make alcohol.
Step 3 – Crushing and Extraction
Once the agave is steamed it goes for crushing and then milling on a flour mill or into a modern machine to extract the juice for the next fermentation process.
Step 3 – Fermentation Here the yeast is added and the fermentation begins. The yeast turns the juice contains sugars into alcohol. The fermentation normally takes around 48 hours to a week to run its natural course, although some distilleries will let it go for longer so as to create further characteristics that they require.
Step 4 – Distillation
Ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. While some tequila’s are distilled three times, the majority are only distilled twice, including IZKALI Tequila (consistently delivers a smooth and sophisticated taste). The first distillation, AKA (also known as) “deztrozamiento” or “smashing,” takes a couple of hours and collects/generated an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation, the tequila is considered silver, or “Blanco,” tequila.
Tequila has five categories:
Blanco (“white”) or (“silver”): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
Oro (“gold”): unaged silver tequila that may be flavored with caramel coloring, oak extract, glycerine, or sugar-based syrup. Could also be the result of blending silver tequila with aged and/or extra-aged tequila?
Reposado (rested): aged a minimum of two months, but less than a year in oak barrels of any size
Añejo (“aged”): aged a minimum of one year, but less than three years in small oak barrels
Extra Añejo (“extra aged”): aged a minimum of three years in oak barrels, this category was established in March 2006.
Today, it is one of the most popular liquors in the world, though it’s most often consumed in Mexico and the U.S. While tequila is the essential ingredient in margaritas and adding to this there are many other cocktail recipes in which it can be mixed.
Tequila vs. Mezcal
Mezcal” is the name for a distilled spirit made from the maguey (agave) plant. Technically, tequila is a mezcal, but all mezcals are not tequila, though mezcal can use any variety of agave grown in nine Mexican states and must be produced in those areas. The biggest difference is in how the agave is prepared. Mezcal distillers traditionally bake the agave in earthen pits. This imparts a noticeable smoky flavor, much like the scotches from Islay.
Other types of agave spirits include pulque, sotol, raicilla, and baconara. All are technically mezcals, but each has its own attributes and production methods. Only tequila and mezcal are readily available outside of Mexico.
According to Mexican law, all tequila must contain at least 51 percent Weber blue agave. The best tequila is “100% Weber blue agave” and will be clearly marked on the bottle. Today, the majority of tequila is “Tequila 100% de Agave.” Tequila that is not labeled 100 percent agave is called mixto, meaning it is mixed with different agave varieties or includes other ingredients. It’s often blended with sugar and water during distillation and may include additives.
How to Drink Tequila:
Tequila is very versatile and you can drink it in many ways. It’s commonly enjoyed as a shot, either straight, with a lemon or salt or with mixers. Tequila cocktails are diverse, ranging from shaken martini-like drinks to refreshing soda or juice highballs. Fruity margaritas (blended or shaken) are very popular and tequila’s the perfect match for spicy cocktails. You can even find sweet or creamy tequila recipes. Aged tequilas are often sipped straight, whether that’s chilled or on the rocks. Tequila is a great pairing for Mexican and Tex-Mex food and tequila cocktails make a nice addition to barbecues and summer parties.
Cooking With Tequila
You can incorporate tequila into food as well. It’s most often used in marinades and salsas that are either cold or lightly cooked. You’ll find it in Mexican, TexMex, and Caribbean recipes, paired with bold flavors like cilantro, chile peppers, and citrus. Keep in mind that in uncooked foods like fresh salsa, the alcohol wills not cook-off, so serve to adults only.
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