Cultura
In doing tequila tastings, we have found that more and more wom- en are enjoying fine tequilas, and drinking them in the way of true connoisseurs: sipped slowly as one would sip a fine cognac. We are also finding that these same women are very well-informed about tequila, the different types, the process, and the history, as depicted by La Gaviota in the Mexican Telenovela “Destilando Amor”. We would like to shed more light on this fascinating spirit by answering some of the questions frequently asked at our tasting events.
How do I select a good tequila? First, you should make sure that the label says “100% Agave. If it doesn’t, then it is only 51% agave, and 49% alcohol derived from other sugars. This is one of the main causes of the dreaded hangover. Next, you should learn about several tequila producers, their process, reputation, etc. Lastly, sample various tequilas and learn to distinguish the different flavor profiles.
What Is the dIfference between blanco, reposado, & añejo?
When tequila is distilled, the result is a clear spirit. If it is bottled right away, it is called Blanco, or Silver tequila. This is tequila in its truest form, with intense agave aroma and flavor. If it is placed in oak barrels and aged for 2 months to 1 year, it is called Reposado. At this stage, one can see that the tequila has taken on a light straw hue, and there will be hints of oak in the taste. Tequila that is allowed to age for longer than 1 year is called Añejo. This has a golden or amber tone, with a more pronounced taste of oak. The aging in oak also brings out nuances of caramel and vanilla, although one should still be able to perceive the agave.
wHat Is tHe process for makIng tequila? Tequila is made from the Blue Agave, which takes from 7 to 10 years to mature. When agave is harvested, the Jimadores cut off all of the leaves, and a large core resembling a pineapple remains. The piñas are cooked in large ovens or stainless-steel autoclaves, 20 tons at a time. The cooked agave is then shredded and pressed to separate the juice from the fiber. The juice is placed in huge vats, to which natural yeast is added. The yeast ferments the sugars, yielding alcohol as a by-product. Finally, the fermented juice is distilled twice in order to concentrate the alcohol and the agave flavors.
wHat makes It organIc? Most agave is grown using methods that rely heavily on toxic chemicals such as pesticides, fungicides, herbicides, and chemical fertilizers. We prefer using our organic protocol, which improves our soil year after year, and this allows us to grow healthier agave. Our agave in turn develops its own natural resistance to pests and diseases, so we have eliminated the need for toxic pesticides. This results in a product free of harmful substances. Also, during the production of our tequila, we prefer not to use chemical accelerators to speed up the fermentation process. Our fermentation takes much longer, but again, it yields a chemical-free product. (All of these toxic chemicals also add to the bad experiences with tequila.)
sHould lIme and salt be used wHen takIng a sHot of tequila? This is the traditional way to “shoot” tequila. The lime and salt were used to counter the harshness of yester-year’s tequilas. Today, we at Tequila Alquimia are striving to produce the best tequilas possible, paying strict attention to quality control and consistency, using traditional methods together with modern science. We carefully monitor our tequila during the production and aging processes, and select the optimum stage prior to bottling, for maximum enjoyment. So, if we have invested so much time and effort into creating the best tequila that we can proudly offer you, why cover it up with salt and lime? We ask instead that you take your time so you can savor the complexity of our all-natural aroma and flavor profiles.
canblancotequilasalsobesIppedlIketHeagedtequilas? Most people prefer the aged tequilas for sipping. However, at our tasting events, we always find a certain percentage of people that also like to sip our Blanco.
wHIcH do you recommend for margarItas: We find that the flavors in our Blanco combine best with citrus juices. We make ours with fresh citrus juices and organic agave sweetener (no artificial sweeteners or pre-packaged mixes). This makes a wonderfully refreshing all-natural Margarita (also known as our Alquimia-rita).
¡Salud!
Dr. Murillo is the producer of Tequila Alquimia. Please visit www.TequilaAlquimia.com
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