TARARARARATATÁ ¡TEQUILA!

The quintessential drink for the mexicans, known worldwide as one of the most alcoholic and, in my opinion, delicious beverages in the world; as well as the simplest karaoke song in the world: tequila. This distilled beverage is one of the few with which Mexicans have a love-hate relationship at the same time.

Loved by many to the point of being imitated, tequila originates from the state of Jalisco, specifically in a place called Tequila. It is a beverage with a controlled designation of origin and can have an alcohol content ranging from 38% to 55%, making it a drink not suitable for everyone, especially foreigners.

Tequila is primarily made from the heart of the blue agave plant (Tequilana Weber), known as the "piña." The process begins with the harvesting of these piñas, which are cut with special round blades handled by skilled farmers.

After being cut, these piñas are cooked in special stone ovens designed for this purpose. This step generates the smoky flavors characteristic of tequila and converts the starches into fermentable sugars. The cooked agave is then crushed in rotating stone mills to extract its juices.

Once the juice is separated from the fiber, the liquid is fermented with yeast to convert the sugars into alcohol. After fermentation is complete, the tequila undergoes at least two distillation processes to purify it and achieve the desired alcohol levels. At this stage, it can be bottled directly for white or young tequilas, or it can be aged in barrels.

Tequila has different classes depending on the process it undergoes after distillation:

• Blanco or plata

  • This is the tequila that is bottled directly after distillation or after less than two months of aging in oak or encino (holm oak) containers.

• Joven or oro

  • This tequila is the result of blending white tequila with reposado or añejo tequilas.

• Reposado

  • Tequila aged for at least two months in direct contact with oak or encino wood.
    

• Añejo

  • This tequila has been aged for at least one year in oak or encino barrels.
    

• Extra añejo

  • Aged for at least three years in oak or encino barrels.

• Reserva

  • This is not an official classification under any regulation, but the producer assigns this category to their supreme quality, specially aged tequilas.

Although tequila is a drink often enjoyed on its own (usually as a shot, accompanied by lime to counteract the bitterness), in recent years, a whole culture has developed around preparing a wide variety of cocktails with it. Some examples include Palomas (tequila with grapefruit soda in a salt-rimmed glass), Tequila Sunrise (tequila with orange juice and grenadine), and the Mexican Mule (tequila with lime juice, sugar, and ginger ale).

I can proudly say, not just as a Mexican but as a tequila lover, that I have had the opportunity to try a wide variety of tequilas, with different aging processes and price ranges. For me, the best tequila I've tasted so far is Don Julio 1942. Aged for two and a half years in oak barrels, it has a smooth palate with notes of lightly smoked vanilla and oak, along with hints of caramel and chocolate on the nose. If you ever have the chance to try it, believe me, it's worth it.

Now you know, the next time you think about singing the song “Tequila” at karaoke just because it's the easiest in the world, I hope you do it with a shot of tequila in hand, wearing a sombrero, and very in tune, because believe me, that shot of tequila will warm your throat in no time. Cheers!!