How Is Tequila Made

Tequila takes off with tasty tones

Samantha Christensen isn't much for fancy cocktails. Wine doesn't sit well with her, either.

The belly dance instructor likes the taste of tequila.

"I don't order drinks. I just order a tequila on the rocks," Christensen said. Not that she can imbibe all that often with a 4-year-old at home, but when she does get out, Christensen knows what to order. "For some reason tequila - I don't know why - doesn't make me tired and doesn't make me sleepy."

In the world of alcohol, tequila is the party girl with the bad reputation. It can be sweet and understated in a margarita; get it alone at the end of the night and best intentions are out the door.

But there's more to the Mexican spirit than its reputation, evidenced by the growing tequila selections from Mexican restaurants with upward of 80 tequilas to a place like Oscar's Pub and Grill, a burger place with 20 different tequilas. Those who once knocked back shots on spring break have discovered that aged tequilas are even better - and better yet for summer sipping.

Back in 1999 when Brady St. restaurant Cempazuchi offered flights of tequila - similar to wine flights - it was a way for owner Bryce Clark to both educate his clients and build the tequila reputation. He was fighting against "preconceived notions, that college kind of thinking" that tequila is best served in a shot glass with a lime segment and sprinkle of salt.

"In 12 years, it's really evolved," Clark said. "The number of tequilas you can now get and the quality of them you can get have improved."

Tequila is squeezed from the blue agave plant, grown in volcanic soil in Mexico and typically distilled in Jalisco (and a few other areas approved by the Mexican government). The quality or taste of tequila breaks down into a few categories. Tequila labeled as blanco or silver means the tequila hasn't been aged. Reposado means it's been aged in a barrel or tank for at least two and up to nine months (reposado means rested). A reposado tequila takes on different characteristics depending on how it was aged and the type of barrel used.

A tequila anejos has been aged in a barrel for up to four years. More recently, Mexican distilleries have been producing a muy anejo, a level of tequila aged in barrels for more than four years, Clark said. Anejo tequilas tend to be darker and smoother. You might taste caramel or other flavors.

The 10 Things Every Bartender Should Know About Tequila | Taste ...

Sounds elementary, right? You might be surprised to know how many people confuse mezcal with tequila (“Where’s the worm?”), or ask questions like “Is this made in Mexico?” It’s important for every tequila bartender to have a succinct explanation of what makes tequila “tequila” and why it’s not just an agave spirit.

This relates to the “Was this made in Mexico?” question. Tequila has an important history in the town of Tequila, Mexico. Knowing where Tequila is located and how it fits into the history of tequila is important. Visiting Tequila is even more eye-opening!

Knowing which regions in Mexico can legally call their tequila “tequila” is also essential knowledge. Why? Because you want to let your customers know that if they buy something labeled tequila but it is made in Texas or China they do not have the guarantee that it is true tequila made under the guidelines stated by the Tequila Regulatory Council (CRT).

All tequilas do not taste the same. Many people say that they can tell the difference between tequila made in the different regions of Mexico, which is another location detail that relates to the flavor of tequilas. The Highlands of Jalisco have a distinct soil and agave growing landscape that generally produces sweeter agaves with less fiber and more floral and herbal aromas. The Tequila Valley (or lowlands) tends to produce less sweet agaves with more mineral characteristics. The Tequila Valley also has a water source favored by some distillers.

So, why is this important for a bartender to understand? Because, Mark says, if you notice a client tending toward highlands or lowlands tequilas you’ll be better at selecting other tequilas for them to try.

Some labels change, have checkered pasts, or take interesting turns, so it’s helpful to know the evolution of different labels. For instance, a customer could say that they tried a brand several years ago and really liked it, but if the bartender knows that that label has completely changed—gone to a different distillery or has a new master distiller—you can warn them to expect something different now.

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