Tequila

Tequila is one of the fastest-growing spirits in the U.S., with America consuming even more than they do in its homeland of Mexico. The biggest growth is in the premium and super-premium categories, as drinkers discover the pleasure of sipping rather than slamming good tequila. Tequila is in fact a type of mezcal, but one that has a specific “domain of origin” status and which must be made from a single species of agave, the blue agave. Tequila must be made in certain designated areas in Mexico, the biggest being the state of Jalisco, where the town of Tequila is located. Rack “tequila” must contain at least 51% blue agave sugars, and the remainder can be just about anything, including corn syrup. However, quality tequila will state on the bottle that it is made from 100% blue agave. Anything less than this (think Cuervo Gold) is called a mixto. Within Mexico, tequila can be bottled at anything from 62 to 110 proof, but within the U.S. it must be at least 80 proof. Blanco (silver or white) tequila is sold unaged, reposado tequila must be aged at least two months in white oak barrels, and añejo (aged) tequila are aged for twelve months minimum. Finally, extra añejo must be aged for at least three years. A new variety of tequila, generally called cristalino, is aged tequila that has been filtered to remove color, giving it the appearance of a blanco but the flavor of an añejo.

Top Tequila Posts:

Understanding the Different Styles of Tequila
A Visit to Casa Herradura
A Visit to the Don Julio Tequila Distillery

Review: Dos Manos Anejo Tequila

By Christopher Null | September 8, 2008 |

Tequila makers sure do like naming their spirits after multiples. Perhaps less fanciful than most is Dos Manos (two hands), which is in keeping with its rather humble nature. Though 100% agave (though reportedly there are mixto versions available, too), Dos Manos is not nearly as smooth and layered as many ultra-premium tequilas we review…

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Review: AsomBroso Blanco Tequila

By Christopher Null | September 4, 2008 |

OK, there’s no getting around it. AsomBroso comes in a bottle that can be described only as, well, unique. Never have I heard so many comments directed at the uniqueness of a bottle at Drinkhacker HQ. And in case you’re curious, the base is old-style glass but the stopper is plastic. Putting aside the bottle,…

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Review: Maestro Dobel Diamond Tequila

By Christopher Null | August 10, 2008 |

Even Donald Trump could learn something from the braggadocio on display at Maestro Dobel, which claims (among other superlatives), to be “the first-ever diamond tequila” … “unlike any other aged tequila” … the “result of a proprietary blending and filtration technique.” … “the liquid embodiment of my passion for tequila” … the result of “six…

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Review: Dos Lunas Anejo Tequila

By Christopher Null | August 9, 2008 |

Dos Lunas? That’s two moons for you, gringo. And since we only have one moon here on Earth, one can only presume Dos Lunas is actually from Mars. (OK, the actual story involves an ancient culture that once believed we had two moons here, but I like my story better.) Dos Lunas Anejo has a…

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Review: Gran Centenario Plata Tequila (2008)

By Christopher Null | August 6, 2008 |

The first thing you’ll notice about this blanco tequila is the distinct yellow tone it has. That’s not a tint on the Deco-styled bottle, that’s the spirit. But aren’t blanco tequilas supposed to be totally clear? Surprise: Gran Centenario lets its blanco/plata mellow for 28 days in oak barrels before going into bottle. It’s not…

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Review: Cabo Wabo Reposado Tequila

By Christopher Null | August 4, 2008 |

Got a chance to try Sammy Hagar’s Mexican brainchild: Cabo Wabo, at least its reposado version, thanks to a bottle courtesy of the company. Reposado is historically my least favorite of the three tequila varieties, so I went in automatically disappointed, but came away reasonably impressed. Cabo Wabo’s Reposado (aged from 3 to 12 months…

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Now We’re Mixing With… Mustard?

By Christopher Null | July 28, 2008 |

Proof that you can turn just about any ingredient into a cocktail: The folks at Grey Poupon (yes, that Grey Poupon) have come up with a quintet of mustard-based cocktails. While Monday morning may be a little too early for a concoction of honey mustard, pomegranate juice, and gin, maybe when I get really adventurous…

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Review: Cielo Tequila, Complete Lineup

By Christopher Null | July 12, 2008 |

The tassels. All month long they’ve been talking about the tassels, the ones that adorn the three bottles of Cielo tequila that have been anxiously awaiting review on the bar. But there’s more to Cielo than just a pretty face. This is good tequila across the line. All are 80 proof and, of course, 100…

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Review: 4 Copas Tequila, Complete Lineup

By Christopher Null | June 15, 2008 |

Organic tequila? Why not? Tequila (real, good tequila, anyway) is made entirely out of one plant, the agave, so if you can raise it organically, you’re pretty much making organic tequila. (Making an organic gin, say, with its myriad botanical ingredients, would be considerably more difficult.) 4 Copas (translation: “4 cups,” from a saying that…

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Original Recipe: Catalina Coffee

By Christopher Null | June 12, 2008 |

Don’t like coffee drinks? Don’t think tequila will work in one? Give this recipe a try (inspired by south-of-the-border spirits) and I absolutely guarantee your satisfaction. Catalina Coffee 1 oz. premium silver (blanco) tequila 1/2 oz. Licor 43 1/4 oz. Damiana liqueur 1 sugar cube Add above ingredients to a coffee mug, fill mostly with…

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