Tequila

Description

Tequila – an alcoholic drink made by distillation of the wort formed by the fermentation of blue agave core. The name of the drink was from the Tequila town of Jalisco. The strength of the drink is about 55., however, many manufacturers before bottling it – dilute it with water to about 38.

At the state level, the Mexican government regulates the production of this beverage:

• tequila is a drink produced in the Mexican States of Guanajuato, Tamaulipas, Jalisco, Michoacan and Nayarit;
• as raw material for the production of elite varieties of this drink uses only blue agave;
• the alcohol content in tequila-based on the agave must be at least 51%, the other part of the alcohols may be derived from corn, sugar cane, and other raw materials.

The first specialized production of this drink started in the 16th century around the city of Tequila by the Spanish conquistadors. The recipe came from the Aztec tribes, who were preparing a similar drink oktli for 9 thousand years. The colonialists were so fond of Tequila that found profit from it. Its production and sale were under the taxes. The first successful prototype of the modern drink appeared in 1800. The bottle of that year has survived to the present day. The worldwide popularity of the drink came after the Mexico City Olympics in 1968, and since 1974 world brand “tequila” associates with the Mexican beverage producers.

How tequila came to be

A long-standing Mexican legend says that one day the earth shook with thunder and lightning. One of the lightning struck the agave, the plant caught fire and began to emit fragrant nectar. The Aztecs were so impressed with the drink they received that they accepted it as the most valuable gift of the gods. Nevertheless, the emergence of modern tequila dates back many years, namely in the 16th century.

During this period, the Aztecs continued to make a drink called pulque from agave. It was made from the fermented sweet sap of the plant and was similar in strength to beer. The drink was only for a limited circle of people and only during religious holidays.

There are two large groups of tequila:

• the beverage solely on the basis of the agave;
• drink by the distillation of mixed sugars, which share does not exceed 49% of the total.

Depending on the length of aging in oak barrels for bottles of tequila put markings:

joven – unseasoned tequila, bottled right after the production;

Blanca or Plata – term exposure is not more than 2 months;

Reposado – aged tequila from 10 to 12 months;

Añejo – drink, aged from 1 to 3 years;

Extra añejo – term exposure drink more than 3 years.

There are several ways of drinking tequila:

1. Clean tequila is to pour salt on the back of the hand between the thumb and forefinger, take a slice of lemon, then quickly lick the salt, drink the shot of tequila, and eat the lemon/lime.
2. Tequila-boom – in a glass of tequila pour a carbonated tonic, the upper cover hand, and sharply hit the table. Spinulosa drink – drink in one gulp.
3. Tequila in cocktails. The most popular are the “Margarita”, “Tequila sunrise” and “Mexican Boilermaker”.