Cocktail Recipes of the World: Tequila

Tequila starts its life since 16th Century after the invasion of Spain into Mexico. Spanish conquest brought into the new land the knowledge to produce distillation. It was in the town of Tequila where the first production took place and therefore its name.

Tequila was made then from blue agave plant which is rich in sugar that could be fermented. Afterwords it was distilled producing a very distinctive taste and aroma. Tequila was not so popular until the early 1980's and since then it became into a fashionable drink. Authentic Tequila has to come from Tequila region in Mexico.

Types

The NOM standard defines four types of tequila:

Blanco or Silver

It is clear, and transparent. It has bouquet and blue agave flavor. It must be bottle right after the distillation process. This Tequila is called: Blanco or White / Silver.

Oro or Gold
It is tequila Blanco with 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 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. 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.