The brand "tequila" is controlled by the Mexican government. Anybody interested in its production must comply with strict regulations set forth by the Secretary of Economy (formerly Secretary of Industry and Commerce) who has delegated authority upon the Tequila Regulatory Council.
The Council oversees every aspect of production, from agave cultivation to bottling and labeling in order to guarantee consumers of the genuineness of the product.
To ensure that tequila is genuine, it must be produced according to the strict standard and must bear the official standard or NOM (Norma Oficial Mexicana) and the Council's monogram "CRT" on the label. Premium Tequila must also have the "100% Agave" markings on the label.
History of Tequila
The history of tequila began when the Spaniards arrived in Mexico in the 16th Century. The Conquistadors brought the process of distillation with them and when it reached the western Mexican town of Tequila the townspeople were quick to put it to good use. They knew that the blue agave plant contained sugars that could be fermented, and very probably there was a fermented drink that the native Indians would drink. By fermenting and distilling the sweet sap of the blue agave plant, they produced liquor with a distinctive taste. For many years tequila was a local liquor with relatively low demand. In the early 1980's the famous Herradura Reposado was sold almost exclusively at the distillery in Amatitán with few cases going to Mexico City. But then in the 90's it became fashionable to sip tequila and production soared as new brands were introduced to a growing and discriminating market. People began to demand more authentic tequilas, particularly those made following artisan tradition and Premium Tequilas made 100% with the sap of the blue agave.
With the new millennium more brands came into the market and tequila has become one of the top three best seller liquors in the world. Blue agave production has soared covering extensive fields where none were harvested before. As one travels in the western states of Jalisco, Michoacan, Nayarit, and Guanajuato you will sea beautiful rolling hills covered by a pale blue agave that seem to go as far as the eye can see.
There is a lot of confusion in encyclopaedias and dictionaries about the meaning of the term “tequila”. Merriam-Webster defines it as “a Mexican liquor distilled from pulque”, a serious error that most tequila websites repeat. The famous Encyclopaedia Britannica defines it as: “distilled liquor, usually clear in colour and unaged, that is made from the fermented juice of the Mexican agave plant, specifically several varieties of Agave tequilana Weber.” We all know that tequila can be clear, pale, amber, and even dark brown and it is aged to produce Añejo.
Types of Tequila
Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave:
Tequila 100% Agave. Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Añejo.
Tequila. Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Añejo
The NOM standard defines four types of tequila:
Blanco or Silver
This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold
Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.
Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.
Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.
Reserva
Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.
