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An iconic Mexican spirit, Tequila is a spirit with rich flavors and a significant cultural heritage. Now one of the most appreciated eaux-de-vie in the world, when expertly crafted, it reveals delicious vegetal, spicy, and herbal aromas.
Tequila is produced from agave, a succulent plant native to Central America. Although there are hundreds of varieties, only the blue agave (Agave tequilana Weber) is permitted for Tequila production. It takes about 7 to 10 years for this plant to reach maturity before it can be used.
During harvest, the sharp leaves surrounding it are removed, keeping only the heart, called the piña. It is within the piña that inulin is found, a type of starch that the plant feeds on. The piñas are then steam-cooked, which converts the inulin into sugar. The agaves are then crushed to separate the fibers and extract only the sweet juice.
The fermentation stage then begins. The collected agave juice is at this point mixed with water, and under the action of yeasts, the sugars are converted into alcohol. This slightly alcoholic liquid is then distilled, either in pot stills or column stills. A double distillation may be carried out for premium spirits.
Subsequently, the resulting distillate can either be stored in inert containers (stainless steel tanks) in order not to alter its aromas and produce a Tequila blanco, or aged for several months to several years in large vats and oak barrels, thus giving rise to tequilas reposado, añejo or extra añejo.These aging methods will impart woody and vanilla notes to the spirits, contributing to the development of aromatic richness.
Several terms may appear on a bottle of tequila, some of which provide information about the aging duration of the spirit being sold. Let’s take a look at this brief glossary.
Tequila Blanco: white or colorless tequila. No minimum aging is required here. This is the most produced type of tequila, just like the magnificent Tequila Cimarron Blanco.
Joven or Oro Tequila: This is a Blanco Tequila to which certain colorants or essences, notably caramel, are added, giving it a "gold" color.
Reposado Tequila: This type of tequila must be aged for at least two months in wood. An excellent example is the Don Fulano Reposado Tequila.
Añejo Tequila: An Añejo tequila is aged in wood for at least one year, like the Don Fulano Añejo Tequila with its delicious aromas combining herbal and woody notes. The alcohol here seems smoother and rounder due to the aging process.
Extra Añejo Tequila: Extra añejo tequila must be aged in wood for at least three years.
Brands such as Don Julio, Don Fulano, Clase Azul, and Casamigos excel in each of these categories, offering bottles that are both powerful and balanced.
Tequila is often confused with Mezcal. However, while both spirits do originate from Mexico and are both made from agave, there are many differences that help to better understand their uniqueness.
Firstly, it is only possible to produce Tequila within 5 Mexican states : Jalisco (which accounts for most of the production), Michoacan, Nayarit, Guanajuato, and Tamaulipas. For Mezcal, 8 producing states exist : Oaxaca (the most important), Michoacan, Guanajuato, Tamaulipas, Guerrero, Durango, Zacatecas, and Tamaulipas.
Furthermore, while only one variety of Agave can be used to make Tequila (blue agave, also known as tequilana Weber), mezcal can be produced from around thirty different varieties, such as Arroqueno, Jabali, Tobaziche, or the most common: Espadín.
The taste is also quite different between Mezcal and Tequila. Indeed, while Mezcal is characterized during tasting by smoky aromas that can be very pronounced, Tequila generally does not have these notes and instead expresses itself with forest and vegetal flavors. This aromatic difference is linked to the cooking process of the agave.
For tequila, the piñas are indeed slowly steamed in brick ovens, while those intended for mezcal production are cooked in stone-lined roasting pits that are covered with earth, thus cooking the piñas in a sealed environment.
Finally, there is another difference between Mezcal and Tequila. In fact, the fermentation of a Mezcal must be carried out with sugars derived from agave. This is not the case for tequila, where it is possible to add sugars from other raw materials (such as sugar cane, for example). Nevertheless, a minimum of 51% agave sugars is still required for its fermentation. Thus, tequilas labeled 100% agave emphasize that only agave sugars are used during the fermentation process., thus respecting tradition to the fullest.
As you will have understood, while Tequila and Mezcal share many similarities (country of origin, raw material, etc.), there are still some differences between these two spirits. These disparities are actually an advantage for the consumer because they allow distilleries to offer rich and varied aromatic profiles, capable of pleasing all types of palates. So let yourself be transported and explore the different facets of these delicious Mexican spirits !
The choice of a tequila depends on your tastes and the intended use. Cocktail or tasting? To make cocktails such as the Margarita or Tequila Sunrise, silver or blanco tequilas, like those offered by brands such as Patron or Don Julio, are often preferred.
For a purer experience, opt for a reposado or an añejo. Try, for example, brands like Don Fulano or Clase Azul, renowned references in Mexico that will intoxicate you with their exquisite aromas.
Finally, price is also an important factor. Prices vary according to age, rarity, and brand, but you will always find an excellent quality/pleasure ratio among our carefully selected range.Also, be sure to check the stock on our website: some limited editions sell out very quickly!
Tasting a tequila is much more than simply drinking an alcohol: it’s about immersing yourself in the soul of Mexico, savoring the deep flavors of agave, and experiencing the work of time. Each bottle, whether blanco, reposado, or añejo, has its own identity. To appreciate all its subtleties, it’s best to take a mindful approach.
To concentrate the aromatic notes of your tequila and enhance your tasting experience, we also recommend using a tulip-shaped glass.
A blanco tequila appears clear, bright, and almost crystalline. An añejo, more mature, displays a beautiful amber hue, the result of its aging in oak barrels.
On the nose, a Tequila Blanco generally releases fresh aromas of citrus, cut grass, and pepper. A Clase Azul Reposado, for example, will entice you with its notes of caramel and vanilla. As for an añejo from Don Julio or Casamigos, it will evoke hints of cocoa, dried fruits, and fine wood.
On the palate, take your time ! A Tequila blanco will impress with its purity, while a reposado will charm you with its balance between sweetness and spice. Finally, an añejo or extra añejo will reveal deeper, more complex, and intense notes.
No matter which type of tequila you choose, the agave will fully express itself every time! Explore the world of tequilas with La Cave Éclairée! Whether you are a beginner or an enthusiast, our selection of tequilas offers you an exploration of the authentic flavors of Mexico. Each bottle here reveals unique notes, ranging from fresh and herbal aromas to more woody and complex touches. Embark on a sensory journey and don’t miss the opportunity to discover your new favorite tequila, which may already be available in our stock!
Embark on a journey to Mexico and discover everything about tequila: its blanco, reposado, and añejo styles, its history, production, and fabulous cocktails. Enjoy your reading !
Embark on a journey to Mexico and discover everything about tequila: its blanco, reposado, and añejo styles, its history, production, and fabulous cocktails. Enjoy your reading !
