Tequila class material

1. TEQUILA

2. Where does tequila come from?
■ Plant?
■ Geographic region?

3. Tequila
■ Tequila can only be distilled from the sap of the blue agave
plant cores, or pinas grown in five north-central states of
Mexico
– Unlike other distilled spirits, tequila doesn’t come from a grain, nut, fruit,
or vegetable
■ Tequila must contain at least 60% blue agave
– NormaOficial Mexican (NOM) (est. 1970s) specifies how tequila can be
made and the source of the agave

4. History ofTequila
■ Agave plant or maguey was revered thousands of years ago
■ Pulque
– Drink made from fermenting aguamiel (honey water)
– About 3-4% alcohol
– Considered a gift from the gods by great civilizations of the Americas
■ Spain arrives in 16th century and begin distilling pulque

5. History ofTequila
■ In 1595, Phillip II banned the planting of grapes to help with import/profit of
Spanish wine and brandy, but didn’t care about agave
■ 1601 – Don Pedro Sanchez deTagle “Father ofTequila” took advantage of
loophole and established first tequila factory in Jalisco, Mexico
– Product was vino de mezcal or mezcal tequila
■ First distilled spirit in the Americas
■ 1873 – tequila officially named after town in central Mexico that wanted to
distinguish their mezcal from others, particularly those in southern Mexico
■ 1903 – first tequila bottling plant was built and tequila bottled

6. Fun Fact(s):
■ Early distilleries were located in the countryside in the agave
fields, and since drinking glasses were not available where
mezcal was being made, it was served in a bullhorn called a
cuernito or caballito.
– Due to limited supply of horns, a cuernito was shared and
impossible to set down, therefore shots were thrown back
■ Tequila boom occurred 1918
– Doctors prescribed tequila, salt, and lime
■ Another boom of “Mexican whiskey” between 1920 and 1933

7. History ofTequila
■ Regulations
– 1970s - Norma Oficial Mexican (NOM) established
– specifies how tequila can be made and the source of the agave
■ NOM regulations followed by two actions that guaranteed
international recognition:
– The issuance of the Denomination ofOrigin (DOT)
■ Pertains to geography
– The creation of the Appelation of Control (AOC)
■ Declared the word “tequila” the intellectual property of the
Mexican government

8. Geography ofTequila
■ Tequila can only be produced in five areas of Mexico: the entire state
of Jalisco and small parts ofTamaulipas, Nayarit, Guanajuato, and
Michoacan (Wier 7).
– 98% of all blue agave tequila is produced in Jalisco (Ibid).
■ Highlands vs Lowlands

10. Geography ofTequila
– Highlands, or Los Altos, is NE of
Guadalajara –
■ Red clay soil rich in iron and
nutrients
■ Produces a pina or agave heart
with 27-28% sugar content
■ Cool temps mean 8-10 year
maturity
■ Floral, fruity flavors
– Lowlands, NW ofGualajara –
center is town ofTequila
■ Lowland valley of volcano, jet-black
volcanic soil
■ Warmer temps, Pina are smaller,
maturity can be as young as 7 years,
high volume of production
■ Sugar content is ~ 25%
■ Product is drier, richer, rounder,
earthier
Tequila can only be produced in five areas of Mexico: the entire state of Jalisco and small parts of
Tamaulipas, Nayarit, Guanajuato, and Michoacan (Wier 7).
98% of all blue agave tequila is produced in Jalisco (Ibid).

11. The Process of MakingTequila

14. ■ https://www.youtube.com/watch?v=kxbAbUNiN3I
■ https://youtu.be/vVGQC1rmiTQ

15. Types ofTequila
■ You can find two types of tequila in stores
– Mixto or “fool’s gold”
■ headache in a bottle
■ “100% agave tequila” needs to be on the label

16. Types ofTequilas
■ Blanco or white tequila
– Aka plata or silver tequila
– No aging – bottled immediatley after
– Crystal clear and looks like water
■ Reposado
■ Anejo
■ Extra anejo

17. Types ofTequila
■ Reposado
– Rested tequila
– Aged less than year
– Sits in containers at least 2 months and up to 11 months,30 days
– Oak imparts amber color
– Slightly smoother taste than blanc

18. Types ofTequila
■ Anejo or aged
– Has to be at least 1 year, but less than 3 years old
– Deep-caramel color

19. Types ofTequila
■ Extra Anejo
■ Aged 3 years or more
■ Peet, chocolate, caramel, wood notes
■ Pricey

20. Flights and Pairings
■ Taste

21. Terms
■ Pina – heart of agave plant
■ Hijuelos, pups, or mecuates – shoots of agave plant
■ Quiote – flower stalk
■ Cogollo – spiky shoot that rises from the center of the plant
■ Jimador – agave harvester
■ Penca – leaf of agave plant
■ Coa – tool used to cut/harvest agave
■ Fabrica – tequila distillery