1. A New Era for Tequila
Oblivion those hasty shots and grim morning afterthanes; modern tequila is a classy business. This drink, so stereotyped, has seen a dramatic revival, becoming a revered category worthy of serious respect by aficionados and social drinkers alike. The standard of tequilas being made these days means they’re no longer just slam it back in a hurry affairs; they’re to be appreciated, whether sipped neat or blended into favorite cocktails.
2. The Numbers Don’t Lie
This change in attitude is supported by hard facts. We have witnessed tequila sales grow at a blistering rate, rising by an incredible 94 percent over the past two years alone. This growth in popularity is so great that it has even led to new single minded events, such as the Tequila & Mezcal Show, being added to popular schedules to meet the increasing demand.
3. What Makes a Tequila Great?
But what constitutes these higher end spirits? Similar to the best champagne, tequila production is strictly regulated. It must be produced and packaged in a precise region of Mexico. Most importantly, it can only be distilled using one plant: the blue agave. This distinguishes it from smoky mezcal, which uses a wider range of colors, enabling production from more than 30 varieties of agave.
4. Blue Agave’s Role
Whether a tequila is good or just adequate usually depends on the base. While the law only mandates 51% blue agave, with the rest able to be neutral spirit, the best tequilas are made entirely from 100% agave. This dedication to integrity is crucial, providing the character of the spirit an honest reflection of its origin.
5. Tequila by Age: Getting It
Unlike the intricate classification systems found in the world of wine, tequila is categorized more simply, primarily by its age. This straightforward system provides a clear guide to the expected profile of the spirit in your glass.
6. Breaking Down the Categories
The youngest type is Blanco, also known as silver. Blanco is clear, un aged, or aged less than two months. Since it has no barrel time, expect a clean, unfiltered taste of agave that usually has a bright, citrus spiked flavor.
Going up the age scale, we have Reposado. This is aged for not less than two months but not more than one year. In this process, the spirit acquires golden and amber colours. The process gives a fuller flavor and a smoother finish with sweet vanilla and oak flavors picked up from the barrel.
The most developed category is Añejo. Aged for a minimum of a year and a maximum of three, Añejo tequilas have more rich, concentrated notes. The exact character will depend greatly on the type of cask it is aged in, with favorites being ex cognac, bourbon, and red wine barrels, each adding distinct layers of flavor.
7. Tequila’s Many Roles
Tequila’s versatility is perhaps its most charming feature. It may be sipped neat, over ice for a bit of chill and dilution, or used as the base for a vast range of cocktails. For traditional margaritas, professionals generally advise the use of a Blanco tequila. Its crisp, un aged taste works perfectly with the vibrant citrus and sweetness of the beverage. Aged expressions like “Reposado” or “Añejo” are usually recommended for other uses, maybe reserved for post dinner drinks like an Old Fashioned or espresso martini, where their deeper, more nuanced profiles can shine in another way.
8. Why Expert Guidance Matters
With the proliferation of choices on the shelves and the increasing understanding of quality, deciding which bottle to buy, particularly for a beloved drink such as the margarita, may feel daunting. That’s where expert advice comes into play. To sort through this rich terrain, we consulted experts – individuals who live and breathe spirits, who grasp the subtleties that set one tequila apart from another.
9. How Experts Judge Quality
Astringent taste tests are an important aspect of determining superior spirits. One such panel, consisting of 10 WSET accredited spirits professionals and tequila enthusiasts, tested a substantial number of tequilas – 51 in total, across blanco, reposado, and añejo types. To maintain objectivity and to only judge the spirit itself, each tequila was tasted neat and blind, eliminating any brand influence. This technique permits the complete range of flavours, from fresh citrus to woody oak, to pass through unrestricted. The specialists in this tasting panel were on the lookout for smooth, easy drinking formats that provided a well balanced sweetness and extra complexity.
10. Special Emphasis on Blancos
Yet another in depth taste test targeted blanco tequilas, acknowledging their leading role in cocktails and as a direct representation of the agave. The panel tasted 16 blanco brands with the intent to assist consumers in creating an improved home bar. They sought a blanco that was smooth and had a clean finish, particularly wanting balanced tastes of citrus, sweetness, earth, smoke, and vegetal elements.
11. Experts’ Tips and Tricks
The professionals leading this taste test provided some useful tips about the tasting process itself. Tasting blancos at room temperature was suggested, as ice would dampen some of the spirit’s finer flavors. Using glencairn glasses, which are tulip shaped and intended to intensify aromas, was also advised to best enjoy the bouquet of the spirit. A useful tip that was passed on for nosing was to breathe in with your mouth very slightly ajar so that alcohol fumes would not overwhelm your sense of smell. When tasting, the tip was to have a small first sip so that the palate would get used to the alcohol level before taking further small sips to focus on sensing the distinct flavours.
12. What to Look (and Not Look) For
When tasting such a broad assortment of spirits, particularly blancos which are generally crystal clear and provide no visual indications beyond clarity, everything is centered on smell and taste. Tasters in these professional groups often start out by describing what they don’t desire in a tequila – most often labeling it as a sharp, bitter taste or cloying sweetness. Others remembered instances of blanco tequilas with ultra sweet vanilla flavor, which was a far cry from the peppery freshness they were seeking. Rather, the thinking of the experts is that what characterizes a truly exceptional blanco tequila is balanced sweetness, which may take the form of caramel qualities, zippy, citrusy bright flavors, or even complex vegetal notes.
13. Terroir and Character
Every tequila is deeply shaped by its terroir – the specific environmental conditions of where the agave is cultivated. Though taste is subjective and there is no one tequila that everybody loves, expert panels try to find spirits that are widely appealing. They seek out tequilas that have sufficient personality to be sipped alone, and that show complexity and depth, yet are malleable enough to work wonderfully as part of a group in a cocktail. The method includes many sips and deliberate scrutiny, coming away with a handful that raise themselves above the rest.
14. The Additive Free Debate
The debate on tequila quality inevitably reaches a discussion of whether or not additives are used. Max Reis, the beverage director at a Mexican spirits centric cocktail program at a Los Angeles restaurant, points out that several large legacy producers do add additives to their distillate. The Tequila Regulatory Council allows additives up to 1 percent of total liquid weight without labeling disclosure. These may be ingredients such as oak extract to replicate flavours and aromas normally achieved by barrel aging, caramel color to control appearance, glycerin to affect texture, and so on, all intended to control the final flavour and texture of the tequila.
15. Transparency and Authenticity
Reis describes how these big producers usually use column stills, which are effective for continuous operation but remove much of the natural flavor from the agave. Additives are subsequently utilized in order to successfully reverse engineer a flavour profile of choice. Nevertheless, the majority opinion among experts upholds the importance of additive free tequilas. Without additives, the spirit is based solely on the natural flavour of the agave itself, which provides a more genuine and unmediated flavour experience. The “additive free conversation” is one that continues to be and remains significant within industry circles.
