Tequila is a distilled spirit with deep historical roots, originating primarily from the municipality of Tequila, in the state of Jalisco, Mexico. This iconic beverage is produced from the fermentation and distillation of the juice extracted from the agave plant, specifically the one known as blue agave (Agave tequilana Weber). This process is not exclusive to Jalisco, as the Denomination of Origin (DO) protects its production in select municipalities in Guanajuato, Michoacán, Nayarit, and Tamaulipas, always under the strict condition of using only blue agave.
To truly appreciate tequila, it is essential to understand its classifications. Firstly, if we talk about 100% Agave Tequila, we refer to a spirit made entirely with sugars derived from the blue agave. On the other hand, Mixto Tequila must contain at least 51% of these agave sugars, while the remaining percentage can come from other sources, such as cane sugar or corn syrup. For a superior quality experience, always look for the "100% Agave" label.
Tequila Varieties by Aging
The color, aroma, and complexity of tequila are defined by the time it matures in barrels:
- Blanco or Silver Tequila: This is bottled immediately or within a few hours after distillation. It is the purest and most potent, offering the most authentic flavor of cooked agave. Its alcohol content generally ranges between 35 and 55 degrees ABV.
- Joven or Gold Tequila: This is usually a Mixto tequila colored with caramel, although it can also be a blend of Blanco and Reposado. It is commonly used in cocktails.
- Reposado Tequila: This is aged in wooden barrels (usually oak) for a period of two months up to less than twelve months. Contact with the wood softens the character of the Blanco and introduces subtle notes of vanilla, caramel, or spice. It maintains an alcohol content similar to Blanco.
- Añejo Tequila: Requires aging in barrels for more than twelve months, but less than three years. The prolonged maturation develops a darker color, smoother texture, and complex flavors, often compared to cognac or whiskey, with hints of dried fruit and spice. Its alcohol content is usually 40 degrees ABV.
- Extra Añejo Tequila: This is the most sophisticated category, aged for a minimum of three years. The long process results in an extremely smooth, rich, and dark spirit, ideal for sipping neat.
The most authentic way to consume any high-quality tequila—especially Reposados and Añejos—is to drink it neat and at room temperature, allowing its complex nuances to fully express themselves. However, the most widespread custom is the famous ritual:
The traditional ritual consists of placing a little salt on the back of your hand (between the thumb and forefinger), licking it, quickly taking a small glass (chupito or caballito) of tequila in one gulp, and finally biting or sucking on a slice of lime or lemon. Of course, tequila can also be mixed into refreshing cocktails, such as the famous Margarita, the Paloma, or the Submarino, served well chilled with ice.
Recognized Brands and Their Tradition
The tequila industry is led by historic and renowned houses that have perfected the art of distillation for centuries:
- José Cuervo: Founded at the end of the 18th century, this house produces the world's best-selling tequila. It is a pioneer in the industry and recognized for its wide range of products.
- Herradura: Created in the late 19th century, it is famous for being one of the first to introduce the Reposado category. It is a fundamental pillar of global production.
- Tequila Corralejo: Present since the late 18th century, it stands out for its artisanal distillation methods.
- Tequila Molino Viejo: Represents three centuries of tradition and mastery in agave distillation.
The Great Myth: Tequila is Not Meant to be Shot
A large majority of people believe that drinking tequila is totally basic and only requires a quick gulp, which is a mistake. Since tequila has a considerable alcohol content, taking it quickly is very aggressive and, worse yet, prevents us from enjoying the complexity achieved by the maestro tequilero (master distiller). The great myth we must dispel is that tequila is meant to be taken in a rapid shot.
This drink was created to be savored. The correct way to drink tequila is in small sips, allowing the liquid to rest on the lips and the tip of the tongue. It is in these areas that the true nuances of agave, wood, and alcohol are appreciated. Take your time; only then can you define which type of tequila you like best based on its body, sweetness, and tasting notes. The drink should be a sensory experience, not a challenge of endurance.
The Historical Truth Behind Salt and Lime
The custom of drinking tequila with salt and lemon or lime is one of the most widespread traditions globally. However, today, this practice lacks justification, and experts agree that it adulterates and hides the true flavor of quality tequila.
The origin of this ritual dates back to times of necessity and low quality. Historically, much of the tequila commercialized outside of Mexico was of inferior quality (poorly made Mixto Tequila or with low agave content). This spirit was unpleasant and very harsh on the palate, so salt and lime were used to mask the bad taste and reduce the burning or choking sensation. In fact, some popular stories indicate that during the 1918 flu pandemic, tequila with salt and lime was prescribed as a medicinal remedy to alleviate symptoms.
Although the inhabitants of the Tequila region did use lime and salt to drink tequila "straight," this was done to mitigate the strength of a very young distillate. The ritual consisted of the 50 ml glass (caballito), a gulp of the drink, salt in the mouth, and a bite of the lime to neutralize. While this is a traditional form of quick consumption, with today's tequilas—made with a minimum of 51% blue agave—the lime and salt only serve to overshadow the subtle flavors of the agave.
The Caballito: Origin and Meaning
The Caballito ("little horse") is not only the term that describes the salt-tequila-lime ritual but also the name of the small cylindrical glass in which it is traditionally served. This glass has a fascinating history linked to the culture of the Mexican countryside.
The legend dates back to the landowners (hacendados), owners of the agave lands, who habitually rode out on horseback (a caballo) to supervise the work in the fields. They generally carried two containers called guajes (made from dried gourds): one for water and one for tequila. In addition, they had the custom of carrying a small, hollowed-out cow horn, often hung around their necks, which they used as a glass to drink the tequila in one gulp.
When asked why they carried the horn, the answer was legendary: "Es para el tequila en el caballito" ("It's for the tequila while on the little horse"). Over time, the name "caballito" transferred from describing the action of drinking while riding to the vessel itself.
Beyond the legend, the design of the modern caballito is functional: its narrow base and slightly wider mouth allow for the concentration of some aromas and facilitate slow tasting, although it has historically been associated with rapid consumption.
Tequila in Modern Cocktails
Although sipping neat is the best way to appreciate the agave, tequila is an undisputed star in mixology. Blanco tequila is the most widely used due to its clean and potent profile:
- Margarita: The quintessential classic cocktail, a mix of tequila, lime juice, and orange liqueur. Using fresh lime juice is essential!
- Paloma: Considered by many to be the most popular cocktail in Mexico, it combines tequila with grapefruit-flavored soda and a touch of lime. It is refreshing and simple.
- Batanga: A simple but delicious drink that mixes tequila, cola, and lime juice, often served in a salt-rimmed glass.
- Tequila Sunrise: A visually striking mix of tequila, orange juice, and grenadine.
