Viajes Mexicanos: Tequila

Yes, Tequila is a place! Like Cognac or Champagne. Only agave spirit which comes from Tequila can be labelled as such; everything else is mezcal.

Tequila, of course, is distilled from a blue-grey variety of cactus:

 Traditional tequila is made from agave harvested by hand, which is incredibly tiring work to be performing six hours a day in the desert sun.

Mexicans generally turn down their noses at the American style of drinking tequila (with lime and salt) and won't go near the brands that sell best among the gringos. Good tequila is meant to be appreciated, the same as any fine scotch or brandy.

There are generally five grades of tequila:

Plata/Oro (Silver or Gold) - Unaged. The tequila that has been bottled immediately or aged for less than two months in a neutral container.

Why have I put these two in the same category? Because they are the same thing! Gold tequila, as it is frequently sold in the US, does not exist. It is simply silver tequila that has been colored.

Reposado (rested) - Aged between two months and a year in an oak barrel.

Anejo (aged) - Stored for at least one year in an oaken barrel. Usually gold in color.

Extra anejo - Stored in oak barrels for at least three years. This is a fairly new concept, and opinion is divided over whether extra anejo tequila actually tastes better or is simply more expensive.

I still prefer a good scotch, but tequila is a fine accompaniment to seafood or anything spicy.

Tequila itself is a quaint little town which bases most of its economy on tourism and the sale of tequila (and other liquors). As one woman proudly told me, "We make the best tequila in the world here!" Yes, also the only tequila...

Still, it's charming enough: