Tequila - the soul of Mexico

MEXICAN SOUL

Tequila (Spanish Tequila) - one of the most popular alcoholic beverage in the world, absorbed not only the freedom-loving nature of Mexicans and Mexican unique beauty of nature: hot sun, dry prairie and unique flavor agave.

First started doing tequila only in the XIX century. However, she has a much more ancient ancestor: the local Native American tribes used the fermented juice of the agave (agave or maguey) in VIII century, making it a low-alcohol beverage oktli subsequently received more than conventional wisdom called pulque (pulque). Spanish conquistadors, who came to the country in the XVI century, quickly found out about pulque and transformed it into a really strong alcohol distilled agave juice.

So there was a mezcal (Spanish mezcal) - the closest relative of tequila.
TECHNOLOGY OF Tequila

Before flowering, when the plant accumulates the most sugars and starches from agave leaves and cut the stem pith - Pinot (Spanish: pino - "bump"), weighing 30-90 kg and over. It is subjected to heat treatment, crushed and pressed. To the juice add sugar and the juice is fermented for several days. Previously used for fermentation with natural yeast itself agave leaves, now almost all manufacturers except Herradura, use of crop species of yeast.

After a double distillation, the alcohol strength of 50-55%. For tequila uses an average fraction of distillate. It is diluted with spring water or distilled water to about 38-40% and sent for bottling and aging.

Tequila - Mexico is
Maturation of tequila

• Silver (Silver) - silver or white tequila. Bottled immediately after distillation, colorless (Chinaco Blanco, El Tesoro Silver, Sauza Tres Generaciones Plata).

• Joven (Hoven) - a young tequila, has not passed the aging, usually scented or tinted color scheme.

• Gold (Gold) - Gold tequila. Kind of young tequila tinted color scheme or infusion of oak chips.

• Reposado (Reposado) - rested tequila. Aged 3-12 months in oak barrels and becomes golden brown (Herradura Reposado and Cabo Wabo).

• Anejo (Aného) - an old, seasoned or tequila. Ripening period - 3-10 years, often no more than 7. Longer tequila in barrels kept, since becoming resistant bitter drink (El Patron Anejo).

For aging tequila used oak barrels with a capacity of 600 liters. More often than not come from the barrel bourbon, but some manufacturers prefer sherry casks, whiskey, brandy or entirely new oak barrels to give the drink a stronger taste. Age of barrels up to 50 years or more.

Term Exposure
STANDARDS

Mexican State has exclusive rights to the brand, "Tequila", so this can be considered only tequila that drink that is produced directly in Mexico. The government closely monitors its production, rightly regarding it as their national heritage and pride.

On the bottle of tequila invariably present marking «Hecho en Mexico» - «Made in Mexico."
Useful knowledge about tequila

Alcohol content.
Usually fortress export tequila is about 38-40%., For domestic consumption - up to 46% vol.

Transparency / turbidity.
In the bottle of tequila can contain small solid particles, which is not considered a fault and suggests that tequila is not filtered before bottling to preserve the flavor.

Marking drink.
The label on this tequila must be present designation Denominacion de Origon - Mexican government permission to use the name tequila according to area of ​​origin and numbers to ensure quality of the drink. Caption CRT (Consejo Regulador del Tequila) means that tequila was controlled by the Council Regulation on the tequila. In addition, there is a non-profit Association of tequila (Chamber of Tequila Producers).