| Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best. The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery. Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases. There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars. As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years. Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila. There is no worm in tequila, that is Mezcal which is a whole different beverage. Tequila Testing The tequila taste test is conducted by amateur tequila tasters in a relatively uncontrolled environment on multiple occasions, spanning weeks, months, or even years. The tequilas are separated into Anejos, Reposados, and Blancos because it is harder to compare them outside these groups. Each of the groups are subdivided by taste with the current "favorite" at the top of the list. The ratings and taste evaluations are arbitrary at best and the tequilas in the middle tend to get blurred, but you can pretty much bet the farm on the top and bottom of the list. Actually I don't think there are any "bad" tequilas here, there is a time and place for each and every one of them. Grades of tequila: White/Blanco: 100% agave tequila that is unaged and untreated with additives. Rested/Reposado: 100% agave, "rested" tequila that has been stored in oak between two months and one year. Aged/Añejo: 100% agave, aged tequila that has been stored in oak at least one year. What type of Tequila should we age on our Barrels? There are several grades of Tequila. There is one simple rule: The longer the tequila stays on the barrel the better. Some say that only white Tequila should be aged, but that is not true. Tequila is like Whisky, the older, the better. Once you aged the Tequila to meet the desired taste (try it once every few weeks) empty the Aged Tequila into a Container and seal it. Fill the Barrel with new Tequila and start all over again. It is important that you keep the Barrel full at all times to avoid the barrel to drying out. Should the Barrel dry out , you just need to cure it again. As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a woody taste and golden color. Aging may disguise the agave flavor and few tequilas are aged longer than three to four years. Each distillery in Mexico is assigned a NOM number that shows which company made or bottled the tequila. There is no worm in tequila, that is Mezcal which is a whole different beverage. Tequila Testing The tequila taste test is conducted by amateur tequila tasters in a relatively uncontrolled environment on multiple occasions, spanning weeks, months, or even years. The tequilas are separated into Anejos, Reposados, and Blancos because it is harder to compare them outside these groups. Each of the groups are subdivided by taste with the current "favorite" at the top of the list. The ratings and taste | ||
| FOR MORE TEQUILA HISTORY AND A TEQUILA TIMELINE CLICK HERE | ||
| FOR WHISKEY HISTORY GIVE A CLICK HERE | ||
sábado, 4 de septiembre de 2010
Tequila History
Instructions to Cure your barrel
At Mardel Souza, we can cure your Barrel before it ships to you.
If you didnt ask for curing you will get a non-cured barrel.
Also, if by any reason you leave your barrel without liquid inside, just fill it with water
to cure it again. Since the barrel was already cured before, this re-curing will take
significantly less time.
The whole purpose of curing the barrel is to allow the oak to expand and retain the
liquid inside. This is the same principle that allowed boats to float in the sea centuries
ago.
Rinse the Barrel several times until the water coming from inside has no wood
residues.
Fill the barrel up to 3/4 to full capacity. This will allow the oak to expand. The barrel
may leak during this process. After this curing period you will place the barrel in an
horizontal position (preferably on its base). As the wood Absorbed water, you will
need to replenish it until the water level stays the same.
This will be achieved in 3-15 days.
You are now ready to fill it with either Tequila, Whisky or any spirits that require
aging. You need to keep 3/4 of max level of liquid in the Barrel at all times
(remember, we don't want to sink the boat do we?)
Make sure the "cork" is placed tightly as the air will spoil the aging process.
It is important that you keep the Barrel full at all times to avoid the barrel to drying out.
Should the Barrel dry out , you just need to cure it again.
As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a
woody taste and golden color. Aging may disguise the agave flavor and few tequilas
are aged longer than three to four years.
Each distillery in Mexico is assigned a NOM number that shows which company made
or bottled the tequila.
There is no worm in tequila, that is Mezcal which is a whole different beverage.
Tequila Testing
The tequila taste test is conducted by amateur tequila tasters in a relatively
uncontrolled environment on multiple occasions, spanning weeks, months, or even
years. The tequilas are separated into Anejos, Reposados, and Blancos because it is
harder to compare them outside these groups.
Each of the groups are subdivided by taste with the current "favorite" at the top of the
list. The ratings and taste evaluations are arbitrary at best and the tequilas in the
middle tend to get blurred, but you can pretty much bet the farm on the top and
bottom of the list. Actually I don't think there are any "bad" tequilas here, there is a
time and place for each and every one of them.
If you didnt ask for curing you will get a non-cured barrel.
Also, if by any reason you leave your barrel without liquid inside, just fill it with water
to cure it again. Since the barrel was already cured before, this re-curing will take
significantly less time.
The whole purpose of curing the barrel is to allow the oak to expand and retain the
liquid inside. This is the same principle that allowed boats to float in the sea centuries
ago.
Rinse the Barrel several times until the water coming from inside has no wood
residues.
Fill the barrel up to 3/4 to full capacity. This will allow the oak to expand. The barrel
may leak during this process. After this curing period you will place the barrel in an
horizontal position (preferably on its base). As the wood Absorbed water, you will
need to replenish it until the water level stays the same.
This will be achieved in 3-15 days.
You are now ready to fill it with either Tequila, Whisky or any spirits that require
aging. You need to keep 3/4 of max level of liquid in the Barrel at all times
(remember, we don't want to sink the boat do we?)
Make sure the "cork" is placed tightly as the air will spoil the aging process.
It is important that you keep the Barrel full at all times to avoid the barrel to drying out.
Should the Barrel dry out , you just need to cure it again.
TEQUILA AGING
As the tequila is aged in wooden barrels, usually oak, it becomes smoother, with a
woody taste and golden color. Aging may disguise the agave flavor and few tequilas
are aged longer than three to four years.
Each distillery in Mexico is assigned a NOM number that shows which company made
or bottled the tequila.
There is no worm in tequila, that is Mezcal which is a whole different beverage.
Tequila Testing
The tequila taste test is conducted by amateur tequila tasters in a relatively
uncontrolled environment on multiple occasions, spanning weeks, months, or even
years. The tequilas are separated into Anejos, Reposados, and Blancos because it is
harder to compare them outside these groups.
Each of the groups are subdivided by taste with the current "favorite" at the top of the
list. The ratings and taste evaluations are arbitrary at best and the tequilas in the
middle tend to get blurred, but you can pretty much bet the farm on the top and
bottom of the list. Actually I don't think there are any "bad" tequilas here, there is a
time and place for each and every one of them.
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