TEQUILA
Few North Americans have left Mexico without downing
a shot of tequila. But as tastes have become more
sophisticated, so has the production and marketing
of the country's national drink, winning it the
respect of liquor connoisseurs the world around and
prompting visitors to take the time to savor it
properly.
Although tequila has experienced newfound fame
outside of Mexico, it has a long history within the
country. When the Spanish Conquistadores arrived in
Mexico in the 16th century, the Aztecs offered them
pulque, a beer-like drink resulting from the
fermentation of the agave plant and revered as a
gift of the gods. By introducing the distillation
process into pulque production, the Spaniards
converted the drink into a product known as mezcal.
The mezcal from Tequila, a small village in Jalisco
State in western Mexico, became known as the best
mezcal in the area and its name lent to the refined
mezcal product we know today.
Tequila is made from the blue agave plant. There are
136 species of agave, but only the blue agave
produces quality tequila. A common misconception is
that the agave is from the cactus family; it is
actually from the lily (amaryllis) family. The plant
takes eight to 10 years to mature, and only the
core, referred to as a piña, is used. A mature piña
can weigh anywhere from 80 to 300 pounds. About 15
pounds of piña produce one liter of 100-percent
agave tequila.
Once the piñas are harvested, they are steam-cooked
and then slow-baked for anywhere between 50 and 72
hours. After baking, they are crushed, their juice
extracted, and then milled, strained and mixed with
natural spring water in large fermentation tanks, to
which yeast is added. The mosto, as this mix is
called, is left to ferment anywhere from seven to
twelve days in special tanks. The longer the
fermentation, the more robust the body. The liquid
created by fermentation is then distilled twice in
pot stills.
When the tequila leaves the still, it is clear as
water. Often referred to as blanco (white), this
young tequila has a rough taste, with a distinct
agave flavor. Reposado (rested) tequila is aged 6
months to a year in oak casks, developing a golden
color and a smoother flavor than the blanco. Añejo
(aged) tequila is aged for more than a year in the
casks to yield a smooth, woody aroma and dark brown
color.
More than 55 percent (about 100 million liters) of
tequila is produced in the western Mexican state of
Jalisco within 35 kilometers of the town of Tequila.
The spirit plays such an important role in the
area's development that the local university even
offers a course in tequila engineering. A strict
regulatory body, the Tequila Regulatory Council, (Consejo
Regulado de Tequila, CRT) also ensures that any
spirit calling itself tequila is produced in Jalisco
(just as champagne can only be produced in the
region of the same name) and that it obtains at
least 51 percent of its fermented sugars from the
blue agave plant. All other liquor made from agave
must be called mezcal.
The most popular brands of tequila outside Mexico
are Cuervo and Sauza, yet there are lesser-known
brands highly regarded by Mexicans as being of
exceptional quality, some of which are now available
in the U.S. and Canada. They include Don Julio,
Patron, Herradura and Porfidio.
Skyrocketing international demand for tequila
combined with plagues and frosts in recent years
that have dramatically reduced the supply of the
slow-growing agave plant have forced some distillers
to close their doors, others to sacrifice quality by
reducing the amount of agave, and all to raise their
prices. In recent years, the price of tequila has
risen up to 70 percent worldwide, putting the drink
at a price-par with scotch and other premium
spirits. To learn about tequila's history and
production, tourists can take advantage of the tours
offered by several leading distilleries. The
beautiful hacienda housing the Herradura distillery,
for example, boasts the original production
facilities. Founded 132 years ago by Aurelio
Rosales, Herradura means horseshoe in Spanish and
the "lucky" label has stuck with the company
throughout its history. Visitors to Guadalajara, the
capital of Jalisco State and Mexico's second-largest
city, can also learn about Mexico's famous spirit by
riding on the Tequila Express, a four-car train
ferrying passengers northwest 55 miles to the town
of Tequila and back the same day. For about US$40
round-trip, passengers learn from guides how tequila
is made, and are served all the tequila drinks they
desire. For more information on the tours, contact
011-52-33-3880-9099 or www.tequilaexpress.com.mx.
Tequila Drinks and Dishes
Although some Mexicans do consume tequila in one
gulp or consume it in a margarita, it is more
commonly sipped slowly either alone or alternatively
with sangrita, a mix of tomato juice, orange juice,
lime juice and chile pequin served in a shot glass
alongside it. The recipes for Sangrita vary widely
from bar to bar-some versions are sweeter, some
spicier-but a basic recipe follows. Tequila also
makes for a delightful coffee drink and is commonly
used as a cooking ingredient, much like brandy or
wine.
Sangrita
1 cup tomato juice
1 cup fresh orange juice
½ cup fresh lime juice
3 teaspoons grenadine
Chile powder to taste
Blend well together and serve with a shot of
tequila.
Tequila Lime Shrimp
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons tequila
Juice of one lime
1/2 teaspoon crushed red pepper flakes
Heat oil in a large skillet over medium heat. Once
the oil is hot, add garlic and sauté for about 1
minute. Add shrimp and cook, stirring frequently,
for 2 minutes. Stir in tequila, lime juice and
pepper flakes. Cook 2 minutes or until about half
the liquid evaporates and shrimp are pink and
glazed.
Tequila Steaks
4 8-oz. New York steaks, about 1 inch thick
1/2 cup tequila
1 tablespoon pepper
2 teaspoon grated lemon peel
2 cloves garlic, minced
1/2 teaspoon salt
Mix tequila, pepper, lemon peel and garlic in a
heavy plastic bag. Add steaks and rotate to
distribute mixture evenly over steaks. Let sit in
refrigerator over night. Preheat grill. Cook,
brushing with remaining marinade until done. Turn
once during cooking time, about 12 minutes. Season
with additional salt if desired and serve.
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