What would the world be like without Margaritas? Thanks to Jalisco and Tequila we’ll never have to know! The agave-based spirit is made in Tequila, 40 miles in the northwest of Guadalajara and in the highlands (Los Altos) of Jalisco. The volcanic soil in the region is ideal for growing the more than 300 million blue agave plants which are harvested there each year.
Tequi
la was first produced in the 16th century when the Spaniards ran out of their own brandy and began to distill a popular agave drink from the Aztecs. In the year 1600 it became North America's first indigenous distilled spirit. Tequila arrived in the United States in the early 1800s when Don Cenobio Sauza, founder of Sauza Tequila began exporting it. The brand "tequila" is controlled by the Mexican government. It must be produced according to strict measures defined by the Consejo Regulador del Tequila (CRT), responsible for the regulation, verification, and quality certification of tequila. Premium Tequila must have the "100% Agave" markings and bear the official standard or NOM (Norma Oficial Mexicana) and the Council's monogram "CRT" on the label. Real tequila can only come from the State of Jalisco.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but there are also several varieties produced with 43–46% alcohol content (86–92 proof). There are more than one hundred distilleries making over seven hundred brands of tequila in Mexico and over 2,000 brand names have been registered.
The label says it all. All Tequila that is made from 100% Blue Agave will say "Tequila 100% de agave" or "Tequila 100% puro de agave." There is Tequila Mixto (Mixed) which contains a minimum of 51% Blue Agave, and the remaining 49% from other sugars. This label will only read "Tequila." Since 2006 Tequila Mixto can be bottled outside of the Tequila territory, including other countries.
There are five types of Tequila:
Tequila Silver - Blanco - Plata - White - Platinum
This is the Blue Agave spirit in its purest form. It is clear and typically un-aged, where the true flavors, natural sweetness and the intensity of the Agave are present. It can be bottled directly after distillation, or stored in stainless steel tanks to settle for up to 4 weeks.
Tequila Gold - Joven - Oro
"Gold" or "Joven" Tequila can be the result of blending a Silver Tequila with a Reposado and/or Añejo Tequila, which will keep the 100% Agave classification. But it can also be a Mixto, where colorants and flavorings have been added prior to bottling. These "young and adulterated" Tequilas are less expensive and often used for mixing drinks.
Tequila Reposado (‘rested’ or ‘aged’)
A Reposado Tequila is aged in wood barrels or storage tanks between 2 and 11 months. The spirit takes on a golden hue and the taste becomes a balance between the Agave and wood flavors. Some Tequilas are aged in used bourbon/whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit.
Tequila Añejo
"Añejo" has been aged for at least one year in barrels that do not exceed 600 liters. This aging process darkens the Tequila to an Amber color, and the flavor can become smoother, richer, and more complex.
Tequila Extra Añejo (ultra aged)
Any Tequila aged for more than 3 years in barrels with a maximum capacity of 600 liters is an "Extra Añejo." With this extended amount of aging, the Tequila becomes much darker, richer with more of a Mahogany color. After the aging process, the alcohol content must be diluted by adding distilled water.
Additional information courtesy of www.crt.org.mx
