Differences in Tequila

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5th June 2012
2 min read
# 443 words

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Brief History

The word tequila is a proprietary term, legally limited for use in the Mexican production of blue agave distilled spirits. First commercially produced during the 16th century by Spanish conquistadors in the Mexican village of Tequila, the alcoholic drink wasn't exported to the United States until mass production began in 1884. Tequila is labeled according to four different types, plus one sub-type, distinguished by age, ingredients and distillation methods.

Blanco


Blanco tequila, often called white or silver tequila is aged less than 60 days. Sometimes the tequila is immediately bottled after distillation in oak or stainless steel barrels. Blanco, often the least expensive, tends to be harsher than other tequilas. Blanco tequila, used in shots, is often chilled to create a smoother sensation.

Joven


Joven tequila, sometimes labeled oro or gold, constitutes nearly the same product labeled Blanco. Caramel food coloring, in addition to other ingredients, is added to the Blanco mixture to create the subtle gold color of Oro tequila. Popular because of its low cost, Oro tequila is considered a mixto tequila, due to its less than 100 percent agave-derived composition.

Reposado

Reposado translated from Spanish to English means rested. Reposado tequila is aged from two months up to a year. Due to being aged, Reposado has a richer taste and provides a distinctly smoother experience. Reposado is one of the most popular types of tequila sold in Mexico.

Anejo


Anejo, referred to as vintage tequila, is aged for at least one year but less than three years. Anejos are typically rested in barrels previously used to age bourbon in American, Canadian or French distilleries. Anejo is dark in appearance, taking on the color of the bourbon barrels. Anejo may also have a slight but noticeable bourbon flavor.

Extra Anejo


Extra Anejo, a sub-category added in 2006, is simply tequila aged longer than three years. It may also appear darker and more opaque than regular Anejo tequila since tequila becomes darker the longer it's aged in bourbon barrels.

Flavored Tequila


Commercially flavored tequilas first appeared on the market in 2004. Before then, the Tequila Regulatory Council of Mexico restricted the sale of flavored tequilas marketed with the tequila name. Jalepeno, margarita and passion fruit are just a few of the flavored tequilas available today.

Other important factors affect the taste and quality of tequila. Mixtos use at least 51 percent agave with added glucose and fructose sugars. Pure agave tequila has no other added ingredients. Plants grown in the Mexican highlands used in the production of tequila are more robust and are considered superior to plants grown in the lowlands, which may be smaller and consist of more fiber than juice and pulp.

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Invented
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1938
Base ingredient
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Tequila Blanco
Calories
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153 calories
Alcohol content
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32.94% | 2.8 units *
Details
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Classic
Shaken

<p>The Margarita is a classic cocktail that originated in Mexico and has become a beloved drink all over the world. It is a simple yet delicious combination of tequila, triple sec, lime juice, and a pinch of salt.</p><p>The history of the Margarita is a bit murky, with several stories claiming to be the origin. Some say it was created in the 1930s by a bartender named Don Carlos Orozco, while others credit socialite Margaret Sames for inventing the drink in the 1940s.</p><p>Regardless of its exact origins, the Margarita has stood the test of time and remains a popular choice among cocktail enthusiasts. The flavour profile of this drink is a perfect balance of sweet and tart, with the tequila providing a smooth and slightly smoky kick.</p><p>The salt on the rim of the glass adds a touch of savouriness and enhances the overall flavour experience. Whether you prefer it frozen, on the rocks, or straight up, the Margarita is a must-try for any cocktail lover.</p>

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Ingredients

Method
How to make a Margarita

Serves 1 · Takes 3 minutes
Rim the edge of a cocktail glass with salt by coating the edge with lime juice and dipping into the salt
Add the other ingredients to a cocktail shaker with a few cubes of ice
Shake well for 10-15 seconds or until the outside of the shaker becomes frosted
Strain into a cocktail glass and serve
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