Tequila

If the word “tequila” conjures up thoughts of cheap shots and hangovers, you have been grossly mislead. In the US, the average person’s tequila experience involves Jose Cuervo Gold, either as a shot followed by a chaser, or added to a premade margarita mix, likely blended with ice. What if I told you that the panel of experts at Tequila Matchmaker, the world’s leading resource for tequila, has given Jose Cuervo Gold a score of 26 out of 100. It’s widely considered to be one of the worst tequilas in existence and it is credited with earning tequila the reputation of a harsh, alcohol-burn-fueled way to get drunk fast and cheap. In reality, tequila is like whiskey in that a quality expression is best sipped neat at room temperature, where the nuances of the spirit can be experienced.

There are 4 main types of tequila

Blanco – The purest, most agave-forward form of tequila, blancos are typically bottled immediately after distillation but can be rested in used barrels or stainless steel tanks for no longer than 2 months.
Reposado – Barrel aged for at least 2 months and as long as 1 year. There are no set requirements for the oak barrels. The age, size, and what was previously held inside all directly affect the end result of the tequila. As such those details are left up to the distiller to decide, and can result in vast differences in the glass. The aging process darkens the tequila slightly and the flavor profiles pulled from the oak itself soften some of the crispness experienced in the unaged blanco.
Añejo – Just like reposados, but the aging and its effects are increased. Añejos are barrel aged for at least 1 year and as long as 3 years and are a favorite among whiskey and bourbon fans.
Extra Añejo – Barrel aged for a minimum of 3 years.

Three other tidbits of knowledge worth mentioning:

Mixto – Mixtos are only required to be made from a minimum of 51% agave. The rest is other alcohol, typically distilled from high fructose corn syrup or cane sugar, and is filled with additives in hopes of emulating higher quality tequilas. Their bottles will usually say things like “100% Natural” or “100% Mexican” because they cannot call it 100% Agave.
Additives – 100% Agave, might actually be 99% agave. By law, tequila distillers can use additives, up to 1% by volume, without having to disclose that they are using them. Glycerin is a thickener added to artificially increase the mouth feel of a lower quality product. Oak and vanilla extract along with caramel coloring are added to darken and flavor the spirit in hopes of simulating a longer aging process. Sweeteners can also be added to cover the flavor of cheap tequila distilled from young agave harvested before it’s peak. It’s common for the big name companies and celebrity owned brands to use additive packages to help reproduce a consistent product while using massive scale, low quality production methods. It’s estimated that at least 70% of tequilas are using undisclosed additives. That doesn’t mean additives are bad. A lot of people starting to dip their toes into the world of tequila often like 100% Agave tequilas with additives because they tend to be smooth and sweet. Over time as your palate gets more refined, the artificial flavors start to stand out and it can remind you of syrup. Tequila Matchmaker has a list of certified additive free tequilas. It’s a great place to start if you’re looking for a true 100% Agave high quality tequila.
NOM – Brands and distilleries are not the same thing, multiple brands can be produced at the same distillery. For Example NOM 1123 produces Cascahuin, Montagave, Siembra Valles, and Wild Common. The brand Pasote used to be produced at NOM 1579 but is now distilled at NOM 1584.

At A Guy A Girl and A Trail, we love tequila. Our home bar contains a very large assortment of the agave spirit from Jalisco Mexico.