Tequila is a unique and distinctive spirit that is deeply rooted in Mexican culture and tradition. To truly understand what makes tequila “real,” we must explore its origins, production process, and the specific regulations and requirements that govern its production.
Originating in the town of Tequila, located in the state of Jalisco in Mexico, tequila is made from the agave plant. However, not all agave variations can be used to make tequila. By law, tequila must be made with at least 51% Weber azul agave. This particular agave plant, also known as blue agave, is the most commonly used and prized variety for tequila production. The distinctive flavors and characteristics of Weber azul agave are what give tequila its unique taste.
To make tequila, the agave plants are harvested, typically when they are around 7-10 years old. The leaves are removed, revealing the piña, the heart of the agave plant. The piñas are then roasted, either in traditional stone ovens or modern autoclaves, to convert the starches into fermentable sugars. This roasting process, which can take several days, imparts flavors and aromas to the agave that are essential to the final tequila product.
Once the piñas have been roasted, they are crushed to extract the juice, which is then fermented. Yeast is added to the juice to convert the sugars into alcohol. The fermentation process can take anywhere from a few days to several weeks, depending on the desired flavor profile of the tequila.
After fermentation, the resulting liquid, known as “mosto,” is distilled. Distillation is a crucial step in tequila production, as it helps to purify the liquid and concentrate the flavors. The mosto is typically distilled twice in copper pot stills, although some tequilas may undergo additional distillations to achieve a specific flavor profile.
One important distinction to note is the difference between “mixto” tequila and “100% agave” tequila. Mixto tequila is made with a minimum of 51% agave sugars, while the remaining portion can come from other sugars, such as cane sugar. On the other hand, 100% agave tequila is made exclusively from agave sugars, with no other additives. The use of 100% Weber azul agave is considered the mark of a high-quality tequila.
In addition to the specific production process, there are also regulations in place to ensure the authenticity and quality of tequila. The regulatory body responsible for overseeing tequila production is the Consejo Regulador del Tequila (CRT). The CRT sets strict standards for tequila production, including the geographical boundaries within which tequila can be produced, the types of agave that can be used, and the aging requirements for different categories of tequila.
Tequila can be categorized into several different types based on the aging process. Blanco or silver tequila is unaged and typically bottled shortly after distillation, showcasing the pure and vibrant flavors of the agave. Reposado tequila is aged in oak barrels for a minimum of two months but less than a year, allowing it to develop more complexity and smoothness. Añejo tequila is aged for a minimum of one year but less than three years, resulting in a rich and mature flavor profile. Extra añejo tequila is aged for a minimum of three years, offering even more depth and complexity.
What makes tequila “real” is the use of at least 51% Weber azul agave, the specific production process involving roasting, fermentation, and distillation, and adherence to the regulations set forth by the CRT. These factors combined create the unique and authentic characteristics that define tequila as a distinct spirit. So, the next time you sip on a glass of tequila, you can appreciate the craftsmanship and tradition that goes into making this iconic Mexican spirit.