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As u tequila nie 100 persent blou agave is nie, is dit nie die moeite werd om te drink nie

As u tequila nie 100 persent blou agave is nie, is dit nie die moeite werd om te drink nie


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As u uself as 'n tequila -drinker beskou (behalwe om die willekeurige skoot wat u aan die kroeg gee, te doen), is daar 'n paar basiese feite wat u moet weet oor die gees. En twee, jy moet nooit, ooit drink 'n tequila wat nie '100 persent agave', '100 persent blou agave', '100 persent agave azul' of iets in die rigting op die etiket sê nie. Hier is hoekom.

Kom ons begin deur presies te verduidelik wat tequila is. Die proses om egte tequila te maak, begin by die blou agave, 'n familielid van die aalwynplant, en volgens wet moet dit in die deelstaat Jalisco of 'n handjievol ander Mexikaanse munisipaliteite verbou word. Die skerp blare van die plant word weggesny en laat net die hart van die plant, genaamd die piña, agter. Hierdie piñas, wat tot 'n paar honderd pond kan weeg, word verhit en gedruk, en die gevolglike sap word in tequila gedistilleer. En dit is dit. Dit is 100 persent blou agave omdat die tequila slegs met die sap van blou agaves gemaak word. Redelik eenvoudig.

Kom ons kyk na hoe nie-100 persent blou agave-tequila genoem word mengsel, word gemaak (u sal nooit die woord "mixto" op die bottel sien nie; dit sal net nie sê dat dit 100 persent agave is nie). Wetlik mag mixto-tequilas gegiste word met tot 49 persent nie-agave suikers, en die meeste produsente gebruik goedkoop rietsuiker. As u dus 'n mixto tequila drink, drink u in wese half tequila, half ander goed. En nog erger, om mixto's te laat smaak en meer soos 100 % agave -tequila te lyk, bevat dit bymiddels soos suikerstroop, karamelkleursel, gliserien, eikehoutekstrak en amandelekstrak, en hulle sal dit steeds kan noem "Tequila." Dit, my vriende, is hoe babelas van verdraagsaam tot regtig sleg.

Ja, 100 persent blou agave tequilas (soos Patrón en Herradura) is duurder as die mixto -goed (waarvan die gewildste Jose Cuervo Especial is). Maar as u tequila gaan drink, moet u in elk geval nie u tyd en geld mors op goedere van lae gehalte nie. 100 persent agave tequila is 'n komplekse, delikate en verfynde geur wat bedoel is om te drink. Mixto is, wel ... Daar is 'n rede waarom jy dit met 'n lek sout en 'n sny kalk moet afskiet.


12 dinge wat u nie van Tequila geweet het nie

Daar is baie wat ons dink ons ​​weet van tequila. Dat dit altyd saam met kalk en sout pas (nee). Dat die bottel 'n wurm moet bevat (nee). Dat dit goed meng met 'n verskeidenheid dinge en teug, geskud of selfs geroer kan word (nee, wag, ja, ja, op die een). Maar soos ander alomteenwoordige helder drank daar buite, is daar nog baie wat ons nie van tequila weet nie. En ons bedoel nie net hoeveel skote daarvan ons gisteraand gehad het nie.

Tequila het baie meer gewig en geskiedenis as wat die meeste van ons weet. Ons behandel whisky, of dit nou bourbon of Scotch is, of ja, byna enige whisky, met kinderhandskoene, en ons drink nie net alkohol nie, maar ook die gedistilleerde erfenis van 'n land. Tequila ly intussen aan die (winsgewende) verontwaardiging om die skoot van 'n aand uit te wees, die goed wat ons in menslike naeltjies gooi aan die einde van 'n spoor sout (en dan, vermoedelik, ons was sterk mond uit?). Dit is tyd om tequila terug te keer na sy regmatige plek op die boonste rakke van ons geestelike drankkaste, die geskiedenis en terroir en ongelooflike moeisame proses te respekteer agter iets wat te dikwels te min tyd aan die punt van ons tong bestee. (Ja, veral as die ongelooflik aansteeklike, maar irriterende tequila-liedjie net op FYI verskyn, sê hulle net “tequila ” drie keer …)

Tequila gewoonlik kom uit Jalisco, Mexiko.

Byna alle tequila word in die Mexikaanse deelstaat Jalisco vervaardig. Maar volgens die Mexikaanse wet kan tequila ook in sekere beperkte munisipaliteite in die deelstate Tamaulipas, Nayarit, Michoacán en Guanajuato vervaardig word. (En ja, daar is 'n stad met die naam Tequila.)

Drink noodsaaklikhede vir mense wat lief is vir Tequila

Alle tequila is mezcal, maar nie alle mezcal is tequila nie.

Alle tequila is mezcal, maar nie alle mezcal is tequila nie. Tequila kan slegs gemaak word van die blou agave, of agave tequilana, maar mezcal kan gemaak word van meer as 30 variëteite agave (AKA maguey). (Die meeste mezcals word gemaak van agave -espading.)

Agave is nie 'n kaktus nie.

Agave is nie 'n kaktus nie. Tequila het absoluut niks met kaktusse te doen nie. Dit wil sê, tensy u langs een sit terwyl u aan 'n stuk drink. Die agave plant is 'n woestyn vetplant.

Blou agave neem gewoonlik agt jaar om volwasse te word.

As ons praat oor wat agave nie is nie, is dit nie maklik om te groei nie. U moet die regte woestyntoestande hê, en selfs dan neem die meeste blou agave ongeveer agt jaar om volwasse te word. En dit laat jou net oes. As u 'n begeerte het om u tequila te verouder, moet u nog 'n rukkie aanpak!

Die blou agave -plant het net een lewe om te gee.

Dit help nie doeltreffend dat blou agave 'n eenmalige plant is nie. Sodra hulle uiteindelik gereed is om te oes, het die agave -plante hul piñas – of harte – so genoem omdat hulle uiteindelik soos pynappels lyk en#8211 uitgeruk word. Dit is die dele wat gestoom, fyngemaak en in tequila gefermenteer sal word.

Piñas is uiters swaar.

Die piñas is ongelooflik swaar. Hulle kan tussen 80 en 'n paar honderd pond weeg (maar teoreties kan hulle 'n klomp groter word).

Wetlik moet tequila slegs 51% blou agave wees.

Tequila is gemaak van blou agave, maar dit hoef nie 100% agave te wees nie. Baie tequilas sal hulself adverteer as �% Blue Agave, ’, maar die wetlike vereiste is 51%. Distillers word toegelaat om die res in te vul met 'n neutrale drank gemaak van rietsuiker, wat 'sogenaamde' mixto 'tequila skep. Oor die algemeen is dit geen verrassing nie, dit word beskou as van laer kwaliteit.

Daar moet geen wurm in u tequila -bottel wees nie.

Tequila, FYI, sal absoluut geen wurms bevat nie. Die assosiasie met tequila en wurms is (waarskynlik) gebaseer op die feit dat 'n maguey -plant dikwels deur 'gusano de maguey' gepeusel word, klein larwes wat, as dit nie onderbreek word nie, 'n mariposa of 'n soort vlinder sou word. As dit as larwes in bottels drank geplaas word, is dit mezcal, nie tequila nie. Moet dus eintlik nie tequila drink as daar 'n wurm in is nie. As die vervaardiger dit verkeerd verstaan ​​het, wie weet wat nog fout is in die bottel?

Jong tequila is regtig jonk.

Ons drink baie jong tequila. En die verouderingstandaarde beteken dat dit redelik jonk is: blanco/joven is net 0 tot 2 maande oud reposado is 2 maande tot 1 jaar en añejo is 1 tot 3 jaar. Maar daar is iets soos 'ekstra añejo', wat tequila -veroudering tot 'n ander vlak van volwassenheid neem (3 jaar of langer).

U kan tequila koop wat al meer as 'n dekade oud is.

Drie jaar lyk miskien na 'n lang verouderingstyd vir tequila, maar een van die oudste "ekstra añejos" wat tans te koop is, is eintlik 11 jaar oud en kos $ 1000. Dit is gemaak van 100% organiese blou agave en verouder in Franse eikehout. 'N Wonderlike (regtig, wonderlike) geskenk vir die obsessiewe tequila -minnaar in u lewe?

Die naam tequila dra regsgewig oor die hele wêreld.

Net soos produkte van die Europese Unie met beskermde name (bv. Champagne en Prosciutto di Parma), word tequila beskerm as 'n Mexikaanse oorsprongsbenaming in dosyne lande. In die Verenigde State en Kanada word die beskerming in NAFTA ingeskryf. Probeer dus niks in u bad maak nie en noem dit tequila.

Die Tahona -proses is so slim soos dit word.

Tequila kan net so 'n ambagsman wees soos die mees kunsvlytige klein gees wat daar is. Selfs as dit deur 'n groot vervaardiger gemaak word. Sien, tequila word gemaak deur die massiewe piñas te stoom en te verpletter. Een manier waarop die piñas verpletter kan word (en is), is die Tahona -proses en basies 'n massiewe vulkaniese wiel oor die gestoomde agaveharte. Tradisioneel, en op ten minste een plek, nog steeds deur die donkie gedoen. As die gebruik van 'n donkie nie 'n ambagsman is nie, weet ons nie wat dit is nie.


12 dinge wat u nie van Tequila geweet het nie

Daar is baie wat ons dink ons ​​weet van tequila. Dat dit altyd saam met kalk en sout pas (nee). Dat die bottel 'n wurm moet bevat (nee). Dat dit goed meng met 'n verskeidenheid dinge en teug, geskud of selfs geroer kan word (nee, wag, ja, ja, op die een). Maar soos ander alomteenwoordige helder drank daar buite, is daar nog baie wat ons nie van tequila weet nie. En ons bedoel nie net hoeveel skote daarvan ons gisteraand gehad het nie.

Tequila het baie meer gewig en geskiedenis as wat die meeste van ons weet. Ons behandel whisky, of dit nou bourbon of Scotch is, of ja, byna enige whisky, met kinderhandskoene, en ons drink nie net alkohol nie, maar ook die gedistilleerde erfenis van 'n land. Tequila ly intussen aan die (winsgewende) verontwaardiging om die skoot van 'n aand uit te wees, die goed wat ons in menslike naeltjies gooi aan die einde van 'n spoor sout (en dan, vermoedelik, ons was sterk mond uit?). Dit is tyd om tequila terug te keer na sy regmatige plek op die boonste rakke van ons geestelike drankkaste, die geskiedenis en terroir en ongelooflike moeisame proses te respekteer agter iets wat te dikwels te min tyd aan die punt van ons tong bestee. (Ja, veral as die ongelooflik aansteeklike, maar irriterende tequila-liedjie net op FYI verskyn, sê hulle net “tequila ” drie keer …)

Tequila gewoonlik kom uit Jalisco, Mexiko.

Byna alle tequila word in die Mexikaanse deelstaat Jalisco vervaardig. Maar die Mexikaanse wet laat ook toe dat tequila in sekere beperkte munisipaliteite in die deelstate Tamaulipas, Nayarit, Michoacán en Guanajuato vervaardig word. (En ja, daar is 'n stad met die naam Tequila.)

Drink noodsaaklikhede vir mense wat lief is vir Tequila

Alle tequila is mezcal, maar nie alle mezcal is tequila nie.

Alle tequila is mezcal, maar nie alle mezcal is tequila nie. Tequila kan slegs gemaak word van die blou agave, of agave tequilana, maar mezcal kan gemaak word van meer as 30 variëteite agave (AKA maguey). (Die meeste mezcals word gemaak van agave -espading.)

Agave is nie 'n kaktus nie.

Agave is nie 'n kaktus nie. Tequila het absoluut niks met kaktusse te doen nie. Dit wil sê, tensy u langs een sit terwyl u aan 'n stuk drink. Die agave plant is 'n woestyn vetplant.

Blou agave neem gewoonlik agt jaar om volwasse te word.

As ons praat oor wat agave nie is nie, is dit nie maklik om te groei nie. U moet die regte woestyntoestande hê, en selfs dan neem die meeste blou agave ongeveer agt jaar om volwasse te word. En dit laat jou net oes. As u 'n begeerte het om u tequila te verouder, moet u nog 'n rukkie aanpak!

Die blou agave -plant het net een lewe om te gee.

Dit help nie doeltreffend dat blou agave 'n eenmalige plant is nie. As hulle uiteindelik gereed is om te oes, het die agave -plante hul piñas – of harte – so genoem omdat hulle uiteindelik soos pynappels lyk en#8211 uitgeruk word. Dit is die dele wat gestoom, fyngemaak en in tequila gefermenteer sal word.

Piñas is uiters swaar.

Die piñas is ongelooflik swaar. Hulle kan tussen 80 en 'n paar honderd pond weeg (maar teoreties kan hulle 'n klomp groter word).

Wetlik moet tequila slegs 51% blou agave wees.

Tequila is gemaak van blou agave, maar dit hoef nie 100% agave te wees nie. Baie tequilas sal hulself adverteer as �% Blue Agave, ’, maar die wetlike vereiste is 51%. Distillers word toegelaat om die res in te vul met 'n neutrale drank gemaak van rietsuiker, wat 'sogenaamde' mixto 'tequila skep. Oor die algemeen is dit geen verrassing nie, dit word beskou as van laer kwaliteit.

Daar moet geen wurm in u tequila -bottel wees nie.

Tequila, FYI, sal absoluut geen wurms bevat nie. Die assosiasie met tequila en wurms is (waarskynlik) gebaseer op die feit dat 'n maguey -plant dikwels deur 'gusano de maguey' gebyt word, klein larwes wat, as dit nie onderbreek word nie, 'n mariposa of 'n soort vlinder sou word. As dit as larwes in bottels drank geplaas word, is dit mezcal, nie tequila nie. Moet dus eintlik nie tequila drink as daar 'n wurm in is nie. As die vervaardiger dit verkeerd verstaan ​​het, wie weet wat nog fout is in die bottel?

Jong tequila is regtig jonk.

Ons drink baie jong tequila. En die verouderingstandaarde beteken dat dit redelik jonk is: blanco/joven is net 0 tot 2 maande oud reposado is 2 maande tot 1 jaar en añejo is 1 tot 3 jaar. Maar daar is iets soos 'ekstra añejo', wat tequila -veroudering na 'n ander vlak van volwassenheid neem (3 jaar of langer).

U kan tequila koop wat al meer as 'n dekade oud is.

Drie jaar lyk miskien 'n lang verouderingstyd vir tequila, maar een van die oudste "ekstra añejos" wat tans te koop is, is eintlik 11 jaar oud en kos $ 1000. Dit is gemaak van 100% organiese blou agave en verouder in Franse eikehout. 'N Wonderlike (regtig, wonderlike) geskenk vir die obsessiewe tequila -minnaar in u lewe?

Die naam tequila dra regsgewig oor die hele wêreld.

Net soos produkte van die Europese Unie met beskermde name (bv. Champagne en Prosciutto di Parma), word tequila beskerm as 'n Mexikaanse oorsprongsbenaming in dosyne lande. In die Verenigde State en Kanada word die beskerming in NAFTA ingeskryf. Moet dus niks in u bad probeer maak nie en noem dit tequila.

Die Tahona -proses is so slim soos dit word.

Tequila kan net so 'n ambagsman wees soos die mees kunsvlytige klein gees wat daar is. Selfs as dit deur 'n groot vervaardiger gemaak word. Sien, tequila word gemaak deur die massiewe piñas te stoom en te verpletter. Een manier waarop die piñas verpletter kan word (en is), is die Tahona -proses en basies 'n massiewe vulkaniese wiel oor die gestoomde agaveharte. Tradisioneel, en op ten minste een plek, nog steeds deur die donkie gedoen. As die gebruik van 'n donkie nie 'n ambagsman is nie, weet ons nie wat dit is nie.


12 dinge wat u nie van Tequila geweet het nie

Daar is baie wat ons dink ons ​​weet van tequila. Dat dit altyd saam met kalk en sout pas (nee). Dat die bottel 'n wurm moet bevat (nee). Dat dit goed meng met 'n verskeidenheid dinge en teug, geskud of selfs geroer kan word (nee, wag, ja, ja, op die een). Maar soos ander alomteenwoordige helder drank daar buite, is daar nog baie wat ons nie van tequila weet nie. En ons bedoel nie net hoeveel skote daarvan ons gisteraand gehad het nie.

Tequila het baie meer gewig en geskiedenis as wat die meeste van ons weet. Ons behandel whisky, of dit nou bourbon of Scotch is, of ja, byna enige whisky, met kinderhandskoene, en ons drink nie net alkohol nie, maar ook die gedistilleerde erfenis van 'n land. Tequila ly intussen aan die (winsgewende) verontwaardiging om die skoot van 'n aand uit te wees, die goed wat ons in menslike naeltjies gooi aan die einde van 'n spoor sout (en dan, vermoedelik, ons was sterk mond uit?). Dit is tyd om tequila terug te keer na sy regmatige plek op die boonste rakke van ons geestelike drankkaste, die geskiedenis en terroir en ongelooflike moeisame proses te respekteer agter iets wat te dikwels te min tyd aan die punt van ons tong bestee. (Ja, veral as die ongelooflik aansteeklike, maar irriterende tequila-liedjie net op FYI verskyn, sê hulle net “tequila ” drie keer …)

Tequila gewoonlik kom uit Jalisco, Mexiko.

Byna alle tequila word in die Mexikaanse deelstaat Jalisco vervaardig. Maar volgens die Mexikaanse wet kan tequila ook in sekere beperkte munisipaliteite in die deelstate Tamaulipas, Nayarit, Michoacán en Guanajuato vervaardig word. (En ja, daar is 'n stad met die naam Tequila.)

Drink noodsaaklikhede vir mense wat lief is vir Tequila

Alle tequila is mezcal, maar nie alle mezcal is tequila nie.

Alle tequila is mezcal, maar nie alle mezcal is tequila nie. Tequila kan slegs gemaak word van die blou agave, of agave tequilana, maar mezcal kan gemaak word van meer as 30 variëteite agave (AKA maguey). (Die meeste mezcals word gemaak van agave -espading.)

Agave is nie 'n kaktus nie.

Agave is nie 'n kaktus nie. Tequila het absoluut niks met kaktusse te doen nie. Dit wil sê, tensy u langs een sit terwyl u aan 'n stuk drink. Die agave plant is 'n woestyn vetplant.

Blou agave neem gewoonlik agt jaar om volwasse te word.

As ons praat van wat agave nie is nie, is dit nie maklik om te groei nie. U moet die regte woestyntoestande hê, en selfs dan neem die meeste blou agave ongeveer agt jaar om volwasse te word. En dit laat jou net oes. As u 'n begeerte het om u tequila te verouder, moet u nog 'n rukkie aanpak!

Die blou agave -plant het net een lewe om te gee.

Dit help nie doeltreffendheid dat blou agave 'n eenmalige plant is nie. As hulle uiteindelik gereed is om te oes, het die agave -plante hul piñas – of harte – so genoem omdat hulle uiteindelik soos pynappels lyk en#8211 uitgeruk word. Dit is die dele wat gestoom, fyngemaak en in tequila gefermenteer sal word.

Piñas is uiters swaar.

Die piñas is ongelooflik swaar. Hulle kan tussen 80 en 'n paar honderd pond weeg (maar teoreties kan hulle 'n klomp groter word).

Wetlik moet tequila slegs 51% blou agave wees.

Tequila is gemaak van blou agave, maar dit hoef nie 100% agave te wees nie. Baie tequilas sal hulself adverteer as �% Blue Agave, ’, maar die wetlike vereiste is 51%. Distillers word toegelaat om die res in te vul met 'n neutrale drank gemaak van rietsuiker sap, wat 'sogenaamde' mixto 'tequila skep. Oor die algemeen is dit geen verrassing nie, dit word beskou as van laer kwaliteit.

Daar moet geen wurm in u tequila -bottel wees nie.

Tequila, FYI, sal absoluut geen wurms bevat nie. Die assosiasie met tequila en wurms is (waarskynlik) gebaseer op die feit dat 'n maguey -plant dikwels deur 'gusano de maguey' gepeusel word, klein larwes wat, as dit nie onderbreek word nie, 'n mariposa of 'n soort vlinder sou word. As dit as larwes in bottels drank geplaas word, is dit mezcal, nie tequila nie. Moet dus eintlik nie tequila drink as daar 'n wurm in is nie. As die vervaardiger dit verkeerd verstaan ​​het, wie weet wat nog fout is in die bottel?

Jong tequila is regtig jonk.

Ons drink baie jong tequila. En die verouderingstandaarde beteken dat dit redelik jonk is: blanco/joven is net 0 tot 2 maande oud reposado is 2 maande tot 1 jaar en añejo is 1 tot 3 jaar. Maar daar is iets soos 'ekstra añejo', wat tequila -veroudering na 'n ander vlak van volwassenheid neem (3 jaar of langer).

U kan tequila koop wat al meer as 'n dekade oud is.

Drie jaar lyk miskien 'n lang verouderingstyd vir tequila, maar een van die oudste "ekstra añejos" wat tans te koop is, is eintlik 11 jaar oud en kos $ 1000. Dit is gemaak van 100% organiese blou agave en verouder in Franse eikehout. 'N Wonderlike (regtig, wonderlike) geskenk vir die obsessiewe tequila -minnaar in u lewe?

Die naam tequila dra regsgewig oor die hele wêreld.

Net soos produkte van die Europese Unie met beskermde name (bv. Champagne en Prosciutto di Parma), word tequila in tientalle lande beskerm as 'n Mexikaanse oorsprongsbenaming. In die Verenigde State en Kanada word die beskerming in NAFTA ingeskryf. Moet dus niks in u bad probeer maak nie en noem dit tequila.

Die Tahona -proses is so slim soos dit word.

Tequila kan net so 'n ambagsman wees soos die mees kunsvlytige klein gees wat daar is. Selfs as dit deur 'n groot vervaardiger gemaak word. Sien, tequila word gemaak deur die massiewe piñas te stoom en te verpletter. Een manier waarop die piñas verpletter kan word (en is), is die Tahona -proses en basies 'n massiewe vulkaniese wiel oor die gestoomde agaveharte. Tradisioneel, en op ten minste een plek, nog steeds deur die donkie gedoen. As die gebruik van 'n donkie nie 'n ambagsman is nie, weet ons nie wat dit is nie.


12 dinge wat u nie van Tequila geweet het nie

Daar is baie wat ons dink ons ​​weet van tequila. Dat dit altyd saam met kalk en sout pas (nee). Dat die bottel 'n wurm moet bevat (nee). Dat dit goed meng met 'n verskeidenheid dinge en teug, geskud of selfs geroer kan word (nee, wag, ja, ja, op die een). Maar soos ander alomteenwoordige helder drank daar buite, is daar nog baie wat ons nie van tequila weet nie. En ons bedoel nie net hoeveel skote daarvan ons gisteraand gehad het nie.

Tequila het baie meer gewig en geskiedenis as wat die meeste van ons weet. Ons behandel whisky, of dit nou bourbon of Scotch is, of ja, byna enige whisky, met kinderhandskoene en soos dat ons nie net alkohol drink nie, maar ook die gedistilleerde erfenis van 'n nasie. Tequila ly intussen aan die (winsgewende) verontwaardiging om die skoot van 'n aand uit te wees, die goed wat ons in menslike naeltjies gooi aan die einde van 'n spoor sout (en dan, vermoedelik, ons was sterk mond uit?). Dit is tyd om tequila terug te keer na sy regmatige plek op die boonste rakke van ons geestelike drankkaste, die geskiedenis en terroir en ongelooflike moeisame proses te respekteer agter iets wat te dikwels te min tyd aan die punt van ons tong bestee. (Ja, veral as die ongelooflik pakkende, maar irriterende tequila-liedjie net op die regte pad verskyn, sê hulle net “tequila ” drie keer …)

Tequila gewoonlik kom uit Jalisco, Mexiko.

Byna alle tequila word in die Mexikaanse deelstaat Jalisco vervaardig. Maar volgens die Mexikaanse wet kan tequila ook in sekere beperkte munisipaliteite in die deelstate Tamaulipas, Nayarit, Michoacán en Guanajuato vervaardig word. (En ja, daar is 'n stad met die naam Tequila.)

Drink noodsaaklikhede vir mense wat lief is vir Tequila

Alle tequila is mezcal, maar nie alle mezcal is tequila nie.

Alle tequila is mezcal, maar nie alle mezcal is tequila nie. Tequila kan slegs gemaak word van die blou agave, of agave tequilana, maar mezcal kan gemaak word van meer as 30 variëteite agave (AKA maguey). (Die meeste mezcals word gemaak van agave -espading.)

Agave is nie 'n kaktus nie.

Agave is nie 'n kaktus nie. Tequila het absoluut niks met kaktusse te doen nie. Dit wil sê, tensy u langs een sit terwyl u aan 'n stuk drink. Die agave plant is 'n woestyn vetplant.

Blou agave neem gewoonlik agt jaar om volwasse te word.

As ons praat oor wat agave nie is nie, is dit nie maklik om te groei nie. U moet die regte woestyntoestande hê, en selfs dan neem die meeste blou agave ongeveer agt jaar om volwasse te word. En dit laat jou net oes. As u 'n begeerte het om u tequila te verouder, moet u nog 'n rukkie aanpak!

Die blou agave -plant het net een lewe om te gee.

Dit help nie doeltreffend dat blou agave 'n eenmalige plant is nie. Sodra hulle uiteindelik gereed is om te oes, het die agave -plante hul piñas – of harte – so genoem omdat hulle uiteindelik soos pynappels lyk en#8211 uitgeruk word. Dit is die dele wat gestoom, fyngemaak en in tequila gefermenteer sal word.

Piñas is uiters swaar.

Die piñas is ongelooflik swaar. Hulle kan tussen 80 en 'n paar honderd pond weeg (maar teoreties kan hulle 'n klomp groter word).

Wetlik moet tequila slegs 51% blou agave wees.

Tequila is gemaak van blou agave, maar dit hoef nie 100% agave te wees nie. Baie tequilas sal hulself adverteer as �% Blue Agave, ’, maar die wetlike vereiste is 51%. Distillers word toegelaat om die res in te vul met 'n neutrale drank gemaak van rietsuiker, wat 'sogenaamde' mixto 'tequila skep. Oor die algemeen is dit geen verrassing nie, dit word beskou as van laer kwaliteit.

Daar moet geen wurm in u tequila -bottel wees nie.

Tequila, FYI, sal absoluut geen wurms bevat nie. Die assosiasie met tequila en wurms is (waarskynlik) gebaseer op die feit dat 'n maguey -plant dikwels deur 'gusano de maguey' gebyt word, klein larwes wat, as dit nie onderbreek word nie, 'n mariposa of 'n soort vlinder sou word. As dit as larwes in bottels drank geplaas word, is dit mezcal, nie tequila nie. Moet dus eintlik nie tequila drink as daar 'n wurm in is nie. As die vervaardiger dit verkeerd verstaan ​​het, wie weet wat nog fout is in die bottel?

Jong tequila is regtig jonk.

Ons drink baie jong tequila. En die verouderingstandaarde beteken dat dit redelik jonk is: blanco/joven is net 0 tot 2 maande oud reposado is 2 maande tot 1 jaar en añejo is 1 tot 3 jaar. Maar daar is iets soos 'ekstra añejo', wat tequila -veroudering na 'n ander vlak van volwassenheid neem (3 jaar of langer).

U kan tequila koop wat al meer as 'n dekade oud is.

Drie jaar lyk miskien 'n lang verouderingstyd vir tequila, maar een van die oudste "ekstra añejos" wat tans te koop is, is eintlik 11 jaar oud en kos $ 1000. Dit is gemaak van 100% organiese blou agave en verouder in Franse eikehout. 'N Wonderlike (regtig, wonderlike) geskenk vir die obsessiewe tequila -minnaar in u lewe?

Die naam tequila dra regsgewig oor die hele wêreld.

Net soos produkte van die Europese Unie met beskermde name (bv. Champagne en Prosciutto di Parma), word tequila in tientalle lande beskerm as 'n Mexikaanse oorsprongsbenaming. In die Verenigde State en Kanada word die beskerming in NAFTA ingeskryf. Probeer dus niks in u bad maak nie en noem dit tequila.

Die Tahona -proses is so slim soos dit word.

Tequila kan net so 'n ambagsman wees soos die mees kunsvlytige klein gees wat daar is. Selfs as dit deur 'n groot vervaardiger gemaak word. Sien, tequila word gemaak deur die massiewe piñas te stoom en te verpletter. Een manier waarop die piñas verpletter kan word (en is), is die Tahona -proses en basies 'n massiewe vulkaniese wiel oor die gestoomde agaveharte. Tradisioneel, en op ten minste een plek, nog steeds deur die donkie gedoen. As die gebruik van 'n donkie nie 'n ambagsman is nie, weet ons nie wat dit is nie.


12 dinge wat u nie van Tequila geweet het nie

Daar is baie wat ons dink ons ​​weet van tequila. Dat dit altyd saam met kalk en sout pas (nee). Dat die bottel 'n wurm moet bevat (nee). Dat dit goed meng met 'n verskeidenheid dinge en teug, geskud of selfs geroer kan word (nee, wag, ja, ja, op die een). Maar soos ander alomteenwoordige helder drank daar buite, is daar nog baie wat ons nie van tequila weet nie. En ons bedoel nie net hoeveel skote daarvan ons gisteraand gehad het nie.

Tequila het baie meer gewig en geskiedenis as wat die meeste van ons weet. Ons behandel whisky, of dit nou bourbon of Scotch is, of ja, byna enige whisky, met kinderhandskoene, en ons drink nie net alkohol nie, maar ook die gedistilleerde erfenis van 'n land. Tequila ly intussen aan die (winsgewende) verontwaardiging om die skoot van 'n aand uit te wees, die goed wat ons in menslike naeltjies gooi aan die einde van 'n spoor sout (en dan, vermoedelik, ons was sterk mond uit?). Dit is tyd om tequila terug te keer na sy regmatige plek op die boonste rakke van ons geestelike drankkaste, die geskiedenis en terroir en ongelooflike moeisame proses te respekteer agter iets wat te dikwels te min tyd aan die punt van ons tong bestee. (Ja, veral as die ongelooflik pakkende, maar irriterende tequila-liedjie net op die regte pad verskyn, sê hulle net “tequila ” drie keer …)

Tequila gewoonlik kom uit Jalisco, Mexiko.

Byna alle tequila word in die Mexikaanse deelstaat Jalisco vervaardig. Maar die Mexikaanse wet laat ook toe dat tequila in sekere beperkte munisipaliteite in die deelstate Tamaulipas, Nayarit, Michoacán en Guanajuato vervaardig word. (En ja, daar is 'n stad met die naam Tequila.)

Drink noodsaaklikhede vir mense wat lief is vir Tequila

Alle tequila is mezcal, maar nie alle mezcal is tequila nie.

Alle tequila is mezcal, maar nie alle mezcal is tequila nie. Tequila kan slegs gemaak word van die blou agave, of agave tequilana, maar mezcal kan gemaak word van meer as 30 variëteite agave (AKA maguey). (Die meeste mezcals word gemaak van agave -espading.)

Agave is nie 'n kaktus nie.

Agave is nie 'n kaktus nie. Tequila het absoluut niks met kaktusse te doen nie. Dit wil sê, tensy u langs een sit terwyl u aan 'n stuk koek drink. Die agave plant is 'n woestyn vetplant.

Blou agave neem gewoonlik agt jaar om volwasse te word.

As ons praat oor wat agave nie is nie, is dit nie maklik om te groei nie. U moet die regte woestyntoestande hê, en selfs dan neem die meeste blou agave ongeveer agt jaar om volwasse te word. En dit laat jou net oes. As u 'n begeerte het om u tequila te verouder, moet u nog 'n rukkie aanpak!

Die blou agave -plant het net een lewe om te gee.

Dit help nie doeltreffend dat blou agave 'n eenmalige plant is nie. Sodra hulle uiteindelik gereed is om te oes, het die agave -plante hul piñas – of harte – so genoem omdat hulle uiteindelik soos pynappels lyk en#8211 uitgeruk word. Dit is die dele wat gestoom, fyngemaak en in tequila gefermenteer sal word.

Piñas is uiters swaar.

Die piñas is ongelooflik swaar. Hulle kan tussen 80 en 'n paar honderd pond weeg (maar teoreties kan hulle 'n klomp groter word).

Wetlik moet tequila slegs 51% blou agave wees.

Tequila is gemaak van blou agave, maar dit hoef nie 100% agave te wees nie. Baie tequilas sal hulself adverteer as �% Blue Agave, ’, maar die wetlike vereiste is 51%. Distillers word toegelaat om die res in te vul met 'n neutrale drank gemaak van rietsuiker sap, wat 'sogenaamde' mixto 'tequila skep. Oor die algemeen is dit geen verrassing nie, dit word beskou as van laer kwaliteit.

Daar moet geen wurm in u tequila -bottel wees nie.

Tequila, FYI, sal absoluut geen wurms bevat nie. Die assosiasie met tequila en wurms is (waarskynlik) gebaseer op die feit dat 'n maguey -plant dikwels deur 'gusano de maguey' gepeusel word, klein larwes wat, as dit nie onderbreek word nie, 'n mariposa of 'n soort vlinder sou word. As dit as larwes in bottels drank geplaas word, is dit mezcal, nie tequila nie. Moet dus eintlik nie tequila drink as daar 'n wurm in is nie. As die vervaardiger dit verkeerd verstaan ​​het, wie weet wat nog fout is in die bottel?

Jong tequila is regtig jonk.

Ons drink baie jong tequila. En die verouderingstandaarde beteken dat dit redelik jonk is: blanco/joven is net 0 tot 2 maande oud reposado is 2 maande tot 1 jaar en añejo is 1 tot 3 jaar. Maar daar is iets soos 'ekstra añejo', wat tequila -veroudering tot 'n ander vlak van volwassenheid neem (3 jaar of langer).

U kan tequila koop wat al meer as 'n dekade oud is.

Drie jaar lyk miskien na 'n lang verouderingstyd vir tequila, maar een van die oudste "ekstra añejos" wat tans te koop is, is eintlik 11 jaar oud en kos $ 1000. Dit is gemaak van 100% organiese blou agave en verouder in Franse eikehout. 'N Wonderlike (regtig, wonderlike) geskenk vir die obsessiewe tequila -minnaar in u lewe?

Die naam tequila dra regsgewig oor die hele wêreld.

Net soos produkte van die Europese Unie met beskermde name (bv. Champagne en Prosciutto di Parma), word tequila in tientalle lande beskerm as 'n Mexikaanse oorsprongsbenaming. In die Verenigde State en Kanada word die beskerming in NAFTA ingeskryf. Moet dus niks in u bad probeer maak nie en noem dit tequila.

Die Tahona -proses is so slim soos dit word.

Tequila kan net so 'n ambagsman wees soos die mees kunsvlytige klein gees wat daar is. Selfs as dit deur 'n groot vervaardiger gemaak word. Sien, tequila word gemaak deur die massiewe piñas te stoom en te verpletter. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


12 Things You Didn’t Know About Tequila

There’s plenty we think we know about tequila. That it always goes with lime and salt (nope). That the bottle should contain a worm (nope). That it mixes well with a variety of things and can be sipped, shaken, or even stirred (nope – oh wait, yes, yes on that one). But like other ubiquitous clear liquors out there, there’s still plenty we don’t know about tequila. And we don’t just mean how many shots of it we had last night.

Tequila has a lot more heft and history to it than most of us know. We treat whisk(e)y, be it bourbon or Scotch or, yeah, almost any whiskey, with kid gloves–like we’re not just drinking alcohol but the distilled heritage of a nation. Tequila, meanwhile, tends to suffer the (lucrative) indignity of being the “before” shot of a night out, the stuff we pour into human belly buttons at the end of a trail of salt (and then, presumably, wash our mouths out intensely?). It’s time to return tequila to its rightful place on the upper shelves of our mental liquor cabinets, respect the history and terroir and incredibly laborious process behind something that too often spends too little time on the tip of our tongues. (Yes, especially when that incredibly catchy-but-annoying tequila song comes on just FYI they only say “tequila” three times…)

Tequila usually comes from Jalisco, Mexico.

Almost all tequila is produced in the Mexican state of Jalisco. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato. (And yes, there is a town called Tequila.)

Drinks Essentials For People Who Love Tequila

All tequila is mezcal, but not all mezcal is tequila.

All tequila is mezcal, but not all mezcal is tequila. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave (AKA maguey). (Most mezcals are made from agave espading.)

Agave is not a cactus.

Agave is not a cactus. Tequila has absolutely nothing to do with cacti. That is, unless you are sitting next to one while sipping on some joven. The agave plant is a desert succulent.

Blue agave typically takes eight years to mature.

Speaking of what agave isn’t, it isn’t easy to grow. You have to have the right desert conditions, and even then, most blue agave takes about eight years to mature. And that just gets you to harvest. If you have any desire to age your tequila, tack on some more time!

The blue agave plant only has one life to give.

It doesn’t help efficiency that blue agave is a one-time use plant. Once they’re finally ready to harvest, the agave plants have their piñas – or hearts – called that because they end up looking like pineapples – ripped out. Those are the parts that will be steamed, crushed, and fermented into tequila.

Piñas are extremely heavy.

Those piñas are incredibly heavy. They can weigh anywhere from 80 to a few hundred pounds (but, theoretically, they can get a bunch bigger).

Tequila is legally required to be only 51% blue agave.

Tequila is made from blue agave, but it does not have to be 100% agave. Many tequilas will advertise themselves as �% Blue Agave,’ but the legal requirement is 51%. Distillers are allowed to fill out the rest with a neutral spirit made from cane sugar juice, creating what is known as a “mixto” tequila. Generally, no surprise, these are thought to be lower quality.

Your tequila bottle should not have a worm in it.

Tequila, FYI, will have absolutely no worms in it. The association with tequila and worms is (probably) based on the fact that maguey plants are often nibbled on by “gusano de maguey,” little larvae that, if not interrupted, would turn into a mariposa, or a kind of butterfly. When they are put into bottles of liquor as larvae, it’s mezcal, not tequila. So basically don’t drink tequila if there’s a worm in it. If the producer got that wrong, who knows what else is wrong in the bottle.

Young tequila is regtig young.

We drink a lot of young tequila. And the aging standards mean that’s pretty young: blanco/joven is just 0 to 2 months old reposado is 2 months to 1 year and añejo is 1 to 3 years. But there’s such a thing as “extra añejo,” taking tequila aging to another level of maturity (3 years or more).

You can buy tequila that has been aged for over a decade.

Three years might seem like a long aging time for tequila, but one of the oldest “extra añejos” currently for sale is actually 11 years old, and will run you upwards of $1000. It’s made from 100% organic blue agave and aged in French oak. A wonderful (really, wonderful) gift for the obsessive tequila lover in your life?

The name tequila carries legal weight around the globe.

Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

The Tahona process is as crafty as it gets.

Tequila can be as artisan as the most artisany crafty tiny spirit out there. Even if it’s made by a big producer. See, tequila is made by steaming and crushing those massive piñas. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


12 Things You Didn’t Know About Tequila

There’s plenty we think we know about tequila. That it always goes with lime and salt (nope). That the bottle should contain a worm (nope). That it mixes well with a variety of things and can be sipped, shaken, or even stirred (nope – oh wait, yes, yes on that one). But like other ubiquitous clear liquors out there, there’s still plenty we don’t know about tequila. And we don’t just mean how many shots of it we had last night.

Tequila has a lot more heft and history to it than most of us know. We treat whisk(e)y, be it bourbon or Scotch or, yeah, almost any whiskey, with kid gloves–like we’re not just drinking alcohol but the distilled heritage of a nation. Tequila, meanwhile, tends to suffer the (lucrative) indignity of being the “before” shot of a night out, the stuff we pour into human belly buttons at the end of a trail of salt (and then, presumably, wash our mouths out intensely?). It’s time to return tequila to its rightful place on the upper shelves of our mental liquor cabinets, respect the history and terroir and incredibly laborious process behind something that too often spends too little time on the tip of our tongues. (Yes, especially when that incredibly catchy-but-annoying tequila song comes on just FYI they only say “tequila” three times…)

Tequila usually comes from Jalisco, Mexico.

Almost all tequila is produced in the Mexican state of Jalisco. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato. (And yes, there is a town called Tequila.)

Drinks Essentials For People Who Love Tequila

All tequila is mezcal, but not all mezcal is tequila.

All tequila is mezcal, but not all mezcal is tequila. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave (AKA maguey). (Most mezcals are made from agave espading.)

Agave is not a cactus.

Agave is not a cactus. Tequila has absolutely nothing to do with cacti. That is, unless you are sitting next to one while sipping on some joven. The agave plant is a desert succulent.

Blue agave typically takes eight years to mature.

Speaking of what agave isn’t, it isn’t easy to grow. You have to have the right desert conditions, and even then, most blue agave takes about eight years to mature. And that just gets you to harvest. If you have any desire to age your tequila, tack on some more time!

The blue agave plant only has one life to give.

It doesn’t help efficiency that blue agave is a one-time use plant. Once they’re finally ready to harvest, the agave plants have their piñas – or hearts – called that because they end up looking like pineapples – ripped out. Those are the parts that will be steamed, crushed, and fermented into tequila.

Piñas are extremely heavy.

Those piñas are incredibly heavy. They can weigh anywhere from 80 to a few hundred pounds (but, theoretically, they can get a bunch bigger).

Tequila is legally required to be only 51% blue agave.

Tequila is made from blue agave, but it does not have to be 100% agave. Many tequilas will advertise themselves as �% Blue Agave,’ but the legal requirement is 51%. Distillers are allowed to fill out the rest with a neutral spirit made from cane sugar juice, creating what is known as a “mixto” tequila. Generally, no surprise, these are thought to be lower quality.

Your tequila bottle should not have a worm in it.

Tequila, FYI, will have absolutely no worms in it. The association with tequila and worms is (probably) based on the fact that maguey plants are often nibbled on by “gusano de maguey,” little larvae that, if not interrupted, would turn into a mariposa, or a kind of butterfly. When they are put into bottles of liquor as larvae, it’s mezcal, not tequila. So basically don’t drink tequila if there’s a worm in it. If the producer got that wrong, who knows what else is wrong in the bottle.

Young tequila is regtig young.

We drink a lot of young tequila. And the aging standards mean that’s pretty young: blanco/joven is just 0 to 2 months old reposado is 2 months to 1 year and añejo is 1 to 3 years. But there’s such a thing as “extra añejo,” taking tequila aging to another level of maturity (3 years or more).

You can buy tequila that has been aged for over a decade.

Three years might seem like a long aging time for tequila, but one of the oldest “extra añejos” currently for sale is actually 11 years old, and will run you upwards of $1000. It’s made from 100% organic blue agave and aged in French oak. A wonderful (really, wonderful) gift for the obsessive tequila lover in your life?

The name tequila carries legal weight around the globe.

Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

The Tahona process is as crafty as it gets.

Tequila can be as artisan as the most artisany crafty tiny spirit out there. Even if it’s made by a big producer. See, tequila is made by steaming and crushing those massive piñas. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


12 Things You Didn’t Know About Tequila

There’s plenty we think we know about tequila. That it always goes with lime and salt (nope). That the bottle should contain a worm (nope). That it mixes well with a variety of things and can be sipped, shaken, or even stirred (nope – oh wait, yes, yes on that one). But like other ubiquitous clear liquors out there, there’s still plenty we don’t know about tequila. And we don’t just mean how many shots of it we had last night.

Tequila has a lot more heft and history to it than most of us know. We treat whisk(e)y, be it bourbon or Scotch or, yeah, almost any whiskey, with kid gloves–like we’re not just drinking alcohol but the distilled heritage of a nation. Tequila, meanwhile, tends to suffer the (lucrative) indignity of being the “before” shot of a night out, the stuff we pour into human belly buttons at the end of a trail of salt (and then, presumably, wash our mouths out intensely?). It’s time to return tequila to its rightful place on the upper shelves of our mental liquor cabinets, respect the history and terroir and incredibly laborious process behind something that too often spends too little time on the tip of our tongues. (Yes, especially when that incredibly catchy-but-annoying tequila song comes on just FYI they only say “tequila” three times…)

Tequila usually comes from Jalisco, Mexico.

Almost all tequila is produced in the Mexican state of Jalisco. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato. (And yes, there is a town called Tequila.)

Drinks Essentials For People Who Love Tequila

All tequila is mezcal, but not all mezcal is tequila.

All tequila is mezcal, but not all mezcal is tequila. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave (AKA maguey). (Most mezcals are made from agave espading.)

Agave is not a cactus.

Agave is not a cactus. Tequila has absolutely nothing to do with cacti. That is, unless you are sitting next to one while sipping on some joven. The agave plant is a desert succulent.

Blue agave typically takes eight years to mature.

Speaking of what agave isn’t, it isn’t easy to grow. You have to have the right desert conditions, and even then, most blue agave takes about eight years to mature. And that just gets you to harvest. If you have any desire to age your tequila, tack on some more time!

The blue agave plant only has one life to give.

It doesn’t help efficiency that blue agave is a one-time use plant. Once they’re finally ready to harvest, the agave plants have their piñas – or hearts – called that because they end up looking like pineapples – ripped out. Those are the parts that will be steamed, crushed, and fermented into tequila.

Piñas are extremely heavy.

Those piñas are incredibly heavy. They can weigh anywhere from 80 to a few hundred pounds (but, theoretically, they can get a bunch bigger).

Tequila is legally required to be only 51% blue agave.

Tequila is made from blue agave, but it does not have to be 100% agave. Many tequilas will advertise themselves as �% Blue Agave,’ but the legal requirement is 51%. Distillers are allowed to fill out the rest with a neutral spirit made from cane sugar juice, creating what is known as a “mixto” tequila. Generally, no surprise, these are thought to be lower quality.

Your tequila bottle should not have a worm in it.

Tequila, FYI, will have absolutely no worms in it. The association with tequila and worms is (probably) based on the fact that maguey plants are often nibbled on by “gusano de maguey,” little larvae that, if not interrupted, would turn into a mariposa, or a kind of butterfly. When they are put into bottles of liquor as larvae, it’s mezcal, not tequila. So basically don’t drink tequila if there’s a worm in it. If the producer got that wrong, who knows what else is wrong in the bottle.

Young tequila is regtig young.

We drink a lot of young tequila. And the aging standards mean that’s pretty young: blanco/joven is just 0 to 2 months old reposado is 2 months to 1 year and añejo is 1 to 3 years. But there’s such a thing as “extra añejo,” taking tequila aging to another level of maturity (3 years or more).

You can buy tequila that has been aged for over a decade.

Three years might seem like a long aging time for tequila, but one of the oldest “extra añejos” currently for sale is actually 11 years old, and will run you upwards of $1000. It’s made from 100% organic blue agave and aged in French oak. A wonderful (really, wonderful) gift for the obsessive tequila lover in your life?

The name tequila carries legal weight around the globe.

Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

The Tahona process is as crafty as it gets.

Tequila can be as artisan as the most artisany crafty tiny spirit out there. Even if it’s made by a big producer. See, tequila is made by steaming and crushing those massive piñas. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


12 Things You Didn’t Know About Tequila

There’s plenty we think we know about tequila. That it always goes with lime and salt (nope). That the bottle should contain a worm (nope). That it mixes well with a variety of things and can be sipped, shaken, or even stirred (nope – oh wait, yes, yes on that one). But like other ubiquitous clear liquors out there, there’s still plenty we don’t know about tequila. And we don’t just mean how many shots of it we had last night.

Tequila has a lot more heft and history to it than most of us know. We treat whisk(e)y, be it bourbon or Scotch or, yeah, almost any whiskey, with kid gloves–like we’re not just drinking alcohol but the distilled heritage of a nation. Tequila, meanwhile, tends to suffer the (lucrative) indignity of being the “before” shot of a night out, the stuff we pour into human belly buttons at the end of a trail of salt (and then, presumably, wash our mouths out intensely?). It’s time to return tequila to its rightful place on the upper shelves of our mental liquor cabinets, respect the history and terroir and incredibly laborious process behind something that too often spends too little time on the tip of our tongues. (Yes, especially when that incredibly catchy-but-annoying tequila song comes on just FYI they only say “tequila” three times…)

Tequila usually comes from Jalisco, Mexico.

Almost all tequila is produced in the Mexican state of Jalisco. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato. (And yes, there is a town called Tequila.)

Drinks Essentials For People Who Love Tequila

All tequila is mezcal, but not all mezcal is tequila.

All tequila is mezcal, but not all mezcal is tequila. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave (AKA maguey). (Most mezcals are made from agave espading.)

Agave is not a cactus.

Agave is not a cactus. Tequila has absolutely nothing to do with cacti. That is, unless you are sitting next to one while sipping on some joven. The agave plant is a desert succulent.

Blue agave typically takes eight years to mature.

Speaking of what agave isn’t, it isn’t easy to grow. You have to have the right desert conditions, and even then, most blue agave takes about eight years to mature. And that just gets you to harvest. If you have any desire to age your tequila, tack on some more time!

The blue agave plant only has one life to give.

It doesn’t help efficiency that blue agave is a one-time use plant. Once they’re finally ready to harvest, the agave plants have their piñas – or hearts – called that because they end up looking like pineapples – ripped out. Those are the parts that will be steamed, crushed, and fermented into tequila.

Piñas are extremely heavy.

Those piñas are incredibly heavy. They can weigh anywhere from 80 to a few hundred pounds (but, theoretically, they can get a bunch bigger).

Tequila is legally required to be only 51% blue agave.

Tequila is made from blue agave, but it does not have to be 100% agave. Many tequilas will advertise themselves as �% Blue Agave,’ but the legal requirement is 51%. Distillers are allowed to fill out the rest with a neutral spirit made from cane sugar juice, creating what is known as a “mixto” tequila. Generally, no surprise, these are thought to be lower quality.

Your tequila bottle should not have a worm in it.

Tequila, FYI, will have absolutely no worms in it. The association with tequila and worms is (probably) based on the fact that maguey plants are often nibbled on by “gusano de maguey,” little larvae that, if not interrupted, would turn into a mariposa, or a kind of butterfly. When they are put into bottles of liquor as larvae, it’s mezcal, not tequila. So basically don’t drink tequila if there’s a worm in it. If the producer got that wrong, who knows what else is wrong in the bottle.

Young tequila is regtig young.

We drink a lot of young tequila. And the aging standards mean that’s pretty young: blanco/joven is just 0 to 2 months old reposado is 2 months to 1 year and añejo is 1 to 3 years. But there’s such a thing as “extra añejo,” taking tequila aging to another level of maturity (3 years or more).

You can buy tequila that has been aged for over a decade.

Three years might seem like a long aging time for tequila, but one of the oldest “extra añejos” currently for sale is actually 11 years old, and will run you upwards of $1000. It’s made from 100% organic blue agave and aged in French oak. A wonderful (really, wonderful) gift for the obsessive tequila lover in your life?

The name tequila carries legal weight around the globe.

Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

The Tahona process is as crafty as it gets.

Tequila can be as artisan as the most artisany crafty tiny spirit out there. Even if it’s made by a big producer. See, tequila is made by steaming and crushing those massive piñas. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


12 Things You Didn’t Know About Tequila

There’s plenty we think we know about tequila. That it always goes with lime and salt (nope). That the bottle should contain a worm (nope). That it mixes well with a variety of things and can be sipped, shaken, or even stirred (nope – oh wait, yes, yes on that one). But like other ubiquitous clear liquors out there, there’s still plenty we don’t know about tequila. And we don’t just mean how many shots of it we had last night.

Tequila has a lot more heft and history to it than most of us know. We treat whisk(e)y, be it bourbon or Scotch or, yeah, almost any whiskey, with kid gloves–like we’re not just drinking alcohol but the distilled heritage of a nation. Tequila, meanwhile, tends to suffer the (lucrative) indignity of being the “before” shot of a night out, the stuff we pour into human belly buttons at the end of a trail of salt (and then, presumably, wash our mouths out intensely?). It’s time to return tequila to its rightful place on the upper shelves of our mental liquor cabinets, respect the history and terroir and incredibly laborious process behind something that too often spends too little time on the tip of our tongues. (Yes, especially when that incredibly catchy-but-annoying tequila song comes on just FYI they only say “tequila” three times…)

Tequila usually comes from Jalisco, Mexico.

Almost all tequila is produced in the Mexican state of Jalisco. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato. (And yes, there is a town called Tequila.)

Drinks Essentials For People Who Love Tequila

All tequila is mezcal, but not all mezcal is tequila.

All tequila is mezcal, but not all mezcal is tequila. Tequila can only be made from the blue agave, or agave tequilana, but mezcal can be made from over 30 varieties of agave (AKA maguey). (Most mezcals are made from agave espading.)

Agave is not a cactus.

Agave is not a cactus. Tequila has absolutely nothing to do with cacti. That is, unless you are sitting next to one while sipping on some joven. The agave plant is a desert succulent.

Blue agave typically takes eight years to mature.

Speaking of what agave isn’t, it isn’t easy to grow. You have to have the right desert conditions, and even then, most blue agave takes about eight years to mature. And that just gets you to harvest. If you have any desire to age your tequila, tack on some more time!

The blue agave plant only has one life to give.

It doesn’t help efficiency that blue agave is a one-time use plant. Once they’re finally ready to harvest, the agave plants have their piñas – or hearts – called that because they end up looking like pineapples – ripped out. Those are the parts that will be steamed, crushed, and fermented into tequila.

Piñas are extremely heavy.

Those piñas are incredibly heavy. They can weigh anywhere from 80 to a few hundred pounds (but, theoretically, they can get a bunch bigger).

Tequila is legally required to be only 51% blue agave.

Tequila is made from blue agave, but it does not have to be 100% agave. Many tequilas will advertise themselves as �% Blue Agave,’ but the legal requirement is 51%. Distillers are allowed to fill out the rest with a neutral spirit made from cane sugar juice, creating what is known as a “mixto” tequila. Generally, no surprise, these are thought to be lower quality.

Your tequila bottle should not have a worm in it.

Tequila, FYI, will have absolutely no worms in it. The association with tequila and worms is (probably) based on the fact that maguey plants are often nibbled on by “gusano de maguey,” little larvae that, if not interrupted, would turn into a mariposa, or a kind of butterfly. When they are put into bottles of liquor as larvae, it’s mezcal, not tequila. So basically don’t drink tequila if there’s a worm in it. If the producer got that wrong, who knows what else is wrong in the bottle.

Young tequila is regtig young.

We drink a lot of young tequila. And the aging standards mean that’s pretty young: blanco/joven is just 0 to 2 months old reposado is 2 months to 1 year and añejo is 1 to 3 years. But there’s such a thing as “extra añejo,” taking tequila aging to another level of maturity (3 years or more).

You can buy tequila that has been aged for over a decade.

Three years might seem like a long aging time for tequila, but one of the oldest “extra añejos” currently for sale is actually 11 years old, and will run you upwards of $1000. It’s made from 100% organic blue agave and aged in French oak. A wonderful (really, wonderful) gift for the obsessive tequila lover in your life?

The name tequila carries legal weight around the globe.

Similar to European Union products with protected names (eg Champagne & Prosciutto di Parma), tequila is protected as a Mexican designation of origin in dozens of countries. In the United States and Canada, that protection is written into NAFTA. So don’t try to make anything in your bathtub and call it tequila.

The Tahona process is as crafty as it gets.

Tequila can be as artisan as the most artisany crafty tiny spirit out there. Even if it’s made by a big producer. See, tequila is made by steaming and crushing those massive piñas. One way those piñas can be (and have been) crushed is the Tahona process–basically dragging a massive volcanic wheel over the steamed agave hearts. Traditionally, and in at least one place, still done by donkey. If use of a donkey isn’t artisan, we don’t know what is.


Kyk die video: Mezcal Tequila Traditional Processing


Kommentaar:

  1. Fang

    Blog design is still important, and whatever you say, but even from a physiological point of view, it is more pleasant to read text on a white background, surrounded by some kind of nice outline. Of course, brightness is needed, but after all, a person does not come to the site in order to spend 5 seconds here, he wants to read something - who is new, who is to view comments on blogs. I, too, sometimes come back because of the comments. to see what the people poured there. There are times when the topic is developed that the tin turns out. Loose. Sorry. while.

  2. Rolland

    Nie vir almal nie. Ek weet.

  3. Geraint

    Ek het hierdie boodskap weggestoot

  4. Grojar

    Toegegee, 'n baie goeie ding

  5. Moogurg

    Jammer, ek het die probleem opgelos



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