In the 1950’s and 60’s, visitors to Mexico wishing to sample the local hard liquor of choice, Tequila, were often ‘rewarded’ with a vile, unaged, uncut tarantula’s brew poured just after it slid down the still.

For this reason, a certain machisimo was associated with the spirit, and when it comes to doing shots at your local bar this stigma remains.

Nowadays though, Tequila comes in as wide a variety of flavors and qualities as Scotch. It’s also an essential ingredient for your home bar, not only for its place as the foundation of a good Margarita, but also as a sipper in its own right.

One fun fact to mention before we go further; U.S. regulations stipulate that the MINIMUM strength allowed for a spirit to be called Tequila is 80 proof.

BACKGROUND

Tequila is a spririt derived from a special agave plant grown in the Tequila region of Mexico. The total area of this region is a scant 100 miles in diameter, near Guadalajara and surrounding the town of Tequila itself.

Tequila can only be made from a specific variety of the agave plant, the Agave Azul that flourishes in this region of Mexico. If the spirit is produced elsewhere, it’s called Mezcal (ed note: a delightful, somewhat more biting alternative to Tequila that should be sampled by everyone at one time or another).

The agave plant takes from 8 to 12 years to ripen enough to be Tequila worthy. When the plant is ripe, its leaves are chopped off and the core, looking somewhat like a pineapple and weighing between 80 and 400 pounds, is taken to the distillery.

Here is is cooked for three days in order for the starch to turn to sugar. At this point, yeast is added for the fermentation to begin, resulting in a solution that is usually 100 proof.

An interesting fact is that Tequila consumed in the US is typically a mixture of two things:

• 55 percent Agave
• 45 percent distillate of sugar (Rum’s natural base) and a neutral flavor

TYPES

So what differentiates Tequilas? The first and foremost factor affecting price point and taste is the age.

SILVER: Or “Blanco” Tequila is unaged, and is they typical Tequila of choice for mixed drinks such as Margaritas

REPOSADO: Which means “rested” — aged a minimum of 2 months but less than a year in oak barrels

ANEJO : Meaning “aged” or “vintage” — aged minimum 1 year but less than 3 years in oak barrels

SUGGESTED BRANDS:

Best Bargain

• 30-30 Both the Blanco which is the perfect foil for a Margarita and the Reposado (my choice for ‘house’ Tequila, and very sippable in my opinion)

Well of House Tequila

• Jose Cuervo Black (Trust me, I know the horrors of ‘regular’ Jose tequila. But they got it right this time. Aging it just long enough in oak barrels to smooth out the flavor perfectly)
• Sauza Hornitos
• Sauza Reposado

Top Shelf

• Cazadores Anejo
• Milagro Anejo
• Tezon Anejo

Recipes:

In addition to trying it neat, have a look at Glenn’s excellent Margarita Recipe 

Yes, you will notice Patron did not make my list.  In my opinion, completely overrated and overpriced.

Readers; What are your favorites in the categories above?  Add to the list in the comments below.

This article is part of a series.

Cash is an Urban Monarch contributor who can often be found nose deep in a good Anejo.

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