Dallas Bartenders

Dallas Bartenders provide the following information in understanding tequila, the history of and how and where it is produced.

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Tequila History- Dallas Bartenders; Beverage & Spirits Catering

Probably Mexico's most famous export, tequila is produced in only two designated regions in the country, one near the town of Tequila, the other near Tepatitlan. Tequila is distilled from the sap of the mature blue agave plant also called the century plant. There are other varieties of agave, from which mezcal is produced, but by Mexican law, only blue agave can be used for tequila. Mexican law also dictates that tequila must contain 51% blue agave, with the remainder coming from cane or other sugars. Tequila made from 100% blue agave requires government inspection to certify it authenticity.

White tequila is ready for export immediately after distillation, requiring no aging. Gold tequila is usually aged in white oak casks for 2 to 4 years, although Mexican regulations do not stipulate a minimum aging period. Tequila anejo, however, must be aged at least 1 year.

Question? What is a worm doing in tequila?

Answer. If it's tequila, it doesn't have a worm. The spirit that has a worm is called mezcal; it is similar to tequila.

Tequila and Mezcal terms:

Añejo- aged more than a year in barrels of 350 litres or smaller.
Blanco- white tequila aged less than 2 months.
Reposado- rested; aged between 2 months and year.

Tequila History- Dallas Bartenders© '05-'07; Dallas, Food, Beverage & Spirits Catering

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