The difference between tequila and blue agave tequila lies in the source of sugars used during the fermentation process. Tequila is a distilled alcoholic beverage that is made from the fermentation of sugars derived from the agave plant. However, not all tequilas are made from 100% agave sugars.
Tequilas that are not labeled as “100% agave” may contain other sugars, such as cane sugar or corn syrup, in addition to the sugars derived from the agave plant. These additional sugars can be added during the fermentation process to increase the yield or to reduce production costs. As a result, these tequilas may have a different flavor profile and may not be considered as high-quality as 100% agave tequilas.
On the other hand, 100% agave tequilas are made exclusively from the sugars derived from the Tequilana Weber agave, blue variety. This particular variety of agave is known for its high sugar content and is exclusively used in the production of tequila. The agave plants are harvested, and the leaves are stripped away, leaving only the piña, the heart of the plant, which contains the sweet juices that will be fermented.
The piñas are then cooked in ovens or autoclaves to convert the starches into fermentable sugars. After the cooking process, the piñas are crushed to extract the juice, which is then fermented. During fermentation, yeast is added to convert the sugars into alcohol. The resulting liquid, known as the “mosto,” is then distilled to produce tequila.
By using only the sugars from the agave plant, 100% agave tequilas tend to have a more pure and complex flavor profile. They are often considered to be of higher quality and are preferred by tequila enthusiasts. The use of additional sugars in non-100% agave tequilas can sometimes result in a sweeter and less nuanced flavor.
In my personal experience as a sommelier and brewer, I have found that 100% agave tequilas often exhibit distinct floral, citrus, and herbal notes, along with a more pronounced agave flavor. They can range from being smooth and earthy to bold and peppery, depending on factors such as the aging process and the specific distillery.
In contrast, non-100% agave tequilas can vary widely in flavor and quality, as the use of additional sugars can mask the true character of the agave and result in a less authentic taste. These tequilas may be more suitable for mixing in cocktails rather than sipping on their own.
To summarize, the main difference between tequila and 100% agave tequila lies in the source of sugars used during fermentation. Tequila can contain additional sugars, while 100% agave tequila is made exclusively from the sugars derived from the blue agave plant. This distinction in ingredients leads to differences in flavor and quality, with 100% agave tequilas often being considered as the superior choice for tequila enthusiasts.