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The
traditional way to serve tequila is in a tall, narrow shot glass called
a "caballito." While aficionados sip their tequila neat, others enjoy it with
slices of lime and salt or spicy sangrita chasers.
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This strong, well-known Mexican liquor is made by fermenting and
distilling the sweet sap of the blue agave plant, a member of the lily
family. Clear to light golden brown in color, tequila's flavor ranges
from fresh and fruity to earthy and rich depending on its age.
Tequila
is best known for its mixer role in
margarita cocktails, but finer
varieties can be elegantly enjoyed as an after-dinner drink or used to
prepare a variety of recipes from savory sauces and
marinades to carne asada and
ceviche.
Tasty Tidbits
Tequila is named for the central Mexican
town of Tequila, Jalisco where
the liquor originated and is still produced today. It's closely guarded by
a Mexican Denomination
of Origin law, and only distilled spirits made from blue agave plants
in specifically designated areas may be classified as true tequila. The
private, nonprofit Tequila Regulatory Council oversees every aspect of
production, from agave cultivation to labeling and bottling.
Varieties and Buying Tips
Mexican law requires tequila to be made with
at least 51% blue agave
(the other 49% is usually sugarcane). Look for varieties labeled "
100% Blue
Agave"—these are considered best.
Tequila is generally bottled at 80 proof, although some aged versions
may have higher
alcohol levels. The different grades of tequila include:
Blanco (also known as white, silver or plata)—Bottled soon
after distillation, this "fresh" tequila has a smooth, fruity flavor
with hints of
herbs and
pepper.
Joven Abocado (also known as oro or gold)—This tequila
blanco is colored and flavored with ingredients like caramelized
sugar,
oak tree extracts or glycerin to give it a smoother taste similar to
aged varieties.
Reposado—Also flavored and colored, this higher grade has
been stored in wood barrels for two to 12 months. The aging gives it a
more mellow character and hints of
vanilla and
spice.
Anejo—As the highest grade tequila, this variety is aged for at least one year.
Extra anejo has been aged for three years or longer, and tequilas known as
reserva have been aged five to 10 years. Anejos have a smooth, elegant, complex flavor that is often compared to fine cognac.
Usage Tips
• Use oro and reposado tequilas to make great margaritas.
• Enjoy anejo or reserva as an after-dinner drink.
• Add a tablespoon or two to fresh salsa.
• Mix with
lime juice, chopped
onion and crushed
garlic for a flavorful
steak,
chicken or fish
marinade.
• Add a splash to
shrimp cooking in garlic and
butter.
Substitution Tips
Whether mixing drinks or experimenting in the kitchen, tequila can be
used in place of other liquors in all kinds of recipes. Here are some
general guidelines:
• Blanco tequila =
vodka or gin.
• Reposado tequila = rum, bourbon or scotch.
• Anejo tequila = cognac or Armagnac.
Try one of our favorite tequila recipes:
Aztec Punch
Low-Carb Tequila Sunrise
Acapulco Margarita Grouper or Sea Bass
