TEQUILA INFORMATION
Tequila
On average, a gave plants are about 10 years old before they can be harvested for tequila production. Called the pina, the core, which sometimes weighs upward of 100 pounds, is trimmed, cut into chunks, then baked in huge steam ovens. A sweet juice (aguamiel or honey juice) is extracted by steaming and compressing the pina. The juice is fermented for several days and then distilled at low proof. Generally speaking, it is then double distilled to achieve an alcohol content of 55%. Some producers distill to a lower proof to keep the flavor intact. Other Distilleries might distill to a higher proof to maximize the agave supply.
White, also called silver, tequila is drawn into vats after distilling and bottled as needed. In aging, tequila becomes golden in color and acquires a pleasant mellowness without altering its inherent taste characteristic. Some tequila producers also add a dose of caramel coloring to the aging tequila to achieve a darker color.
According to law, tequila designated anejo must be aged at least one year in wood. Many brands with this designation are aged in small oak barrels for at least three years and sometimes up to seven.
Another designation appearing on some tequila labels is reposado which translates literally from the Spanish as reposed or rested. Almost all reposado tequila is aged in large vats (up to 100,000 liters each) called pipones.
A product similar to tequila and often
confused with it is mezcal. Some mezcal is produced with an agave root
worm in the bottles as mark of authenticity. However, only a small percentage
of this type of mezcal is actually exported from Mexico.
Information on this page provided by Bay Country Liquors
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