When you say the word “tequila” most people imagine sun-kissed beaches, tropical beverages, and moments of relaxation. Perhaps that is because tequila comes from only one place in the world – that land south of the border: Mexico. Tequila is the popular liquor that gives margaritas their sparkle, but long before the bar and club scene, a version of tequila was the choice beverage for earlier populations of people.

The History and Background of Tequila

The Aztecs were drinking a beverage made from the agave plant back in the 1500s. The Spanish arrived a few years later and after they drank the last of their own brandy that they had brought with them, they turned to the Aztec agave wine to quench their thirst. Their love of this drink led them to begin distilling their own. Around 1600, Don Pedro Sanchez de Tangle opened his own factory distilling tequila, but it wasn’t until about 200 years later that the alcohol became more like the tequila that is drunk today. In the late 1800s, tequila began arriving in the United States.

Tequila comes from the blue agave plant, which grows in Mexico. Agave is a succulent plant with thick leaves and is a cousin to the lily and amaryllis families. Most of the agave plants that are used for tequila making grow in an area near the town of Tequila, which shares its name with the famous spirit. To make tequila, the heart of the plant must be removed once it has matured, which usually takes place after about a decade of growth, then heated to remove the sap. That sap is then fermented and distilled, creating alcohol. Like other agave spirits, tequila is a mescal.

Types of Tequila

There are five main types of tequila: blanco or plato, joven or gold, reposado, anejo, and extra anejo. Blanco or plato (which refers to “white” or “silver”) is the most common type of tequila. It is aged for less than 60 days. Joven or gold tequila is similar to blanco but colorings and flavorings have been added to make the taste more mellow. Reposado is aged in oak barrels from two months until up to a year. This tequila is darker and has a much richer taste than blanco or joven. Anejo is aged for at least 12 months in barrels that can hold between 200 liters and 600 liters and becomes quite dark. Extra anejo tequila is aged for three or more years in oak casks. This is a relatively new version of tequila, having only been introduced in 2006.

Most tequilas – no matter which one you use – contain relative amounts of alcohol. They are usually between 76 and 80 proof.

	Agave Field The tequila agave grows natively in Jalisco, favoring the high altitudes of more than 1,500 m and sandy soil.
	Historic Agave Pressing Unit The press was made of a one solid piece of volcanic stone. The wheel was turned either by manpower or with the assistance of donkeys.
	Fermenting Unit Fermentation is the process of transforming agave sugar into alcohol. The process of natural fermentation requires about 4 days at 32 degrees celcius.
	Distillation Unit Following the fermentation process, the juices are poured into the distillation equipment. The alcohol starts to separate from impurities as well as into light and heavy alcohols. A triple distillation occurs with the purpose of separating the good from the bad alcohols. To condense the alcohol, the vapors go into a pre-cooler and then into a major cooler.

Lime and Tequila: A Match Made in Heaven

Limes go hand in hand with tequila. Limes were first brought to the New World by Christopher Columbus. The Spanish brought limes to Florida, where the citrus fruit gained in popularity and was easily planted in the warm climate. Eventually, limes were brought to Mexico and they were joined with the locals’ favorite drink: tequila.

Mexico was overrun in the early 1930s with an epidemic of Spanish flu. It was thought that tequila was a good medicine to fight the infection and ward off the flu. Mexican doctors advised patients to drink tequila with lime and salt to avoid the epidemic. To this day, many people prefer to drink tequila with lime and salt instead of mixing it with sweeter beverages.

Tequila in Your Cooking

Tequila is a wonderful addition to your drinks and favorite food. It is the key ingredient in the margarita – whether frozen or on the rocks. But don’t just think of beverages when reaching for that bottle of tequila. This spirit is a great ingredient for various dishes including fish, chicken, and shellfish. Add it to your marinade for chicken and then grill the poultry for a juicy base for fajitas or tacos. You can also marinate shrimp in tequila and lime and then skewer them with pineapple, peppers, onions, and tomatoes for grilled kabobs. Tequila also flavors vinaigrette for salad when lime, vinegar, and olive oil along with seasonings are mixed together.

Final Thought

If you’re a purist, you can sip a one ounce glass of tequila or toss it into a blender with some strawberries and ice to whip up some margaritas. Give it a try the next time you plan to make chicken for dinner to give your meal a little taste of Mexico. However you decide to indulge in tequila, there’s no wrong way! Just grab a bottle of your favorite brand of tequila and you will be creating memories with great taste.