Category Archives: Liquor

Alcohol, Bartender, Gin, Liquor

Gin 101

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Gin


IN THE WORLD OF spirits, there are two types of people: those who love gin and those who hate gin. The people who love gin are clearly refined in nature and are no doubt generous contributors to society. Those who hate gin probably had a bad experience with some cheap, no name gin while in college and the results have scarred them for life. It’s happened to the best of us. I had a horrible experience with gin when I was a sophomore in college. I hated gin for years afterwards. There is hope though. I’ve recovered and evolved into a third category of people who believe that gin is one of the most versatile liquors ever to be invented. If you don’t believe me, this article’s intent is to convince you that this is, indeed, a fact.

Gin’s definition is quite simple. It is a distilled spirit that derives its predominant flavor from juniper berries and must be at least 37.5% ABV (75 Proof). For those of you who believe in the benefits added to the cocktail lexicon by flavored vodkas, it is often said that gin is the first flavored vodka. This is true since the first gins were made by distilling vodka with juniper.

So, what is juniper? Juniper is a member of the obnoxiously ancient cypress family. They first appeared on the terrestrial landscape during the Triassic Period, over 250 million years ago. At that time in Earth’s history, most of the land masses were grouped together into a single continent known as Pangea. This fact helps explain why a single species, Juniperus Communis, is native to Europe, Asia, and North America. Because juniper has been around for so long, several sub-species have evolved. The one most commonly used to make gin is called J. Communis Communis, a small shrub that can live for up to 200 years. They are dioecious, meaning that each shrub is either male or female. Pollen from the male can travel on the wind for miles to reach a female. Once pollinated, it takes two to three years to mature.

The earliest reference to the use of juniper with alcohol dates to the year 130 A.D. when the Turkish-born Greek physician Claudius Galenus wrote that juniper berries cleanse the liver and kidneys and they evidently thin any thick and viscous juices, and for this reason they are mixed in health medicines. Clearly, this was not gin, but it is evidence that alcohol and juniper have been a pair for at least a millennium. Jenever, the Dutch word for gin, is the earliest known form of gin. Created by Dutch physicians, it was a mix of juniper berries and a crudely distilled spirit that made medicines more palatable. The first documented reference to Jenever was in the early 1600’s.

The two most common methods for making gin are by distillation or by infusion. Distillation is used most often for commercially produced gin. Most commercial distilleries use column stills to make their gin. This is because column stills produce distillates more quickly and they can run continuously. Pot stills are also used, but usually for high-end or small-batch production. Infusion, often called the compound method, became popular during several tumultuous times in human history–most notably, Prohibition. Distillers found themselves steeping juniper and other ingredients in cheaply distilled spirits using any containers they could find. The term bathtub gin arose during this time as bathtubs provided a convenient and large vessel for any enterprising person who had the resources to procure the ingredients for homemade gin. Since alcoholic beverages of any kind were illegal during Prohibition, the chances of finding well-made gin produced from quality ingredients was probably very, very low. These days, it’s perfectly legal to buy a bottle of your favorite high proof vodka or moonshine and infuse it with juniper and other botanicals to make your own gin.

Speaking of botanicals, the list of botanicals used to enhance the flavor of gin is long. Here is a non-exhaustive list: orange peel, lemon peel, lime peel, grapefruit peel, anise, angelica root, angelica seeds, orris root, licorice root, cinnamon, almond, cubeb, dragon eye (longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark, lavender, cardamom, caraway seeds, pink peppercorns, green peppercorns, vanilla, and hibiscus. There is no end to the combinations that can be used.

Gin is divided into several categories or styles. London Dry gin is probably what most people today think of when they think about gin. It has a legal definition. It must be distilled to at least 70% ABV, must not contain any artificial ingredients, cannot have any flavors or colorings added after the distillation process and can only include a minute amount of sugar at the end if required. The use of the name London these days does not imply geographical origin as it once did. It can be made anywhere if the requirements are met. Typical examples of this style are brands such as Beefeater, Tanqueray, and Bombay.

By contrast, Plymouth gin is geographically protected. It can only be produced in Plymouth, Devon. These days, there is only one producer responsible for making it—Coates & Co. (Plymouth) LTD. The flavor profile is similar to London Dry, though slightly sweeter and containing a different blend of botanicals with an emphasis on earthy roots and fruit-forward flavors.

Old Tom gin is an even sweeter version of London Dry. Historically, it is considered the parent of London Dry. It is sweetened to distinguish it from Plymouth and London Dry styles. Many Old Tom gins also contain citrus notes. Until recently, this style was not available outside of the United Kingdom. Today, many American distillers are producing this style, which is ideal for mixing many of the classic cocktails of the past, most notably the Tom Collins, whose original recipe called for Old Tom Gin. Examples of this gin available today are Ransom Old Tom, Barr Hill Tom Cat, and Hayman Old Tom.

For the adventurous among us, Jenever, the precursor to modern gin, is a blend of two or more distillates: the first is a whiskey-like triple distillate made from wheat, rye, and corn. The second is a juniper-infused spirit. The third, if used, is a malt wine re-distilled together with various botanicals. If whiskey and gin were to marry, this would be their lovechild. The only example I’ve seen is Genevieve. It is delicious!!

Leave it to the craft distillers in the United States to force the creation of this last category: New American Gin. It is used to describe all the new gins that have begun to push the boundaries of what was once considered gin. It is the accepted title for gins that do not fall under any of the other traditional labels. There are many outstanding examples including: Hendrick’s, Bar Hill, The Botanist, Green Hat, and Brian’s Belle Isle Gin.

What can you do with gin? A lot, in fact. During the Golden Age of Cocktails, quite a few of the so-called classics were made with gin. These classics still grace the pages of many cocktail bar menus around the world. Cocktails like The Martini, The Negroni, Tom Collins, Aviation Cocktail, Gimlet, Gibson, Hanky Panky, Singapore Sling, Vesper, Pegu Club, The Bijou, Silver Bronx, London Fog, Corpse Reviver #2, The Martinez, and The Last Word have become legendary because of their amazing balance, flavor and strength–qualities attributed to gin. The genius of The Last Word can be seen in its many, many derivatives: The Final Word, Fernetaboutit, Paper Plane, Naked and Famous, and Pete’s Word. Each of these cocktails is magical and owes a debt to a gin cocktail from a time when Vaudeville was still king.

My top five gins come from everywhere. I like them because of their flexibility and flavor. When I create cocktails that use gin, these are my top choices:

The Botanist – It’s made using 22 botanicals indigenous to the Island of Islay (Scotland). It sports some really cool, yet complex tropical notes.

Ransom Old Tom—It’s a historically accurate revival of the gin that was in fashion during the mid-1850’s, the Golden Age of American cocktails. It has aromatic juniper and forest notes. It’s very rich and silky with malt flavors punctuated by citrus, coriander, and teak. It’s made in Oregon, aged for 6-12 months in French oak barrels and all the botanicals are certified organic.

Death’s Door—Distilled from winter wheat that is native to Washington Island, Wisconsin. It’s made using only three botanicals: juniper, fennel, and coriander. The best Hanky Panky can be made using this bold distillate.

Citadelle Reserve—One of the first barrel-aged gins on the market. It’s distilled using yuzu, genepy, and cornflower. Citadelle uses a Solera aging system, a very unusual choice for gin. It’s aged for six months and is a product of France.

Green Hat—Produced using only grains, this small batch gin is pot-distilled in Washington, D. C.

One last note: Sloe Gin is not gin. It is a gin-based liqueur made using berries from the Blackthorn bush (sloe berries). It is a very sweet, thick liquid used as a mixer in cocktails and is generally low in alcohol.

So, that’s gin in a nutshell. I hope this little primer clears up any misconceptions you may have had about this amazing alcoholic concoction. I love gin and am happy to make gin cocktails for those who want to take the leap to the Dark Side. Ask your local bartender about his/her favorite classic gin cocktail to make. If they are worth their mettle, they’ll have several cocktails on the ready. Order one and prepare to be amazed.

Alcohol, Cocktail, Gin, Liquor

Drink Dissection: Tom Collins

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tomcollins

I LOVE THE mysterious drinks — the ones that you think you know everything about, but in actuality you know very little.  The Tom Collins is one of those mysterious drinks everyone thinks they know, but when it comes down to it, all they really know is that it tastes pretty good.  But, what else should we know?  Let’s do a little digging.

First, the Tom Collins is one of many drinks from a class of drinks known as Collinses.  A Collins, by definition, is a tall sours that is related to a fizz.  A sours is a drink made with lemon juice, sugar, and liquor.  The ingredients must be mixed in a shaker and then poured into a glass.  A fizz is a sours made using the same ingredients with the addition of soda water.  It is also shaken.  This is what gives it the fizz characteristic.  A Collins has the same ingredients as a fizz, but the ingredients are stirred in the glass rather than shaken.  It’s then garnished with a lemon wedge and a cherry.  Specifically, a Tom Collins is lemon juice, sugar, gin and soda stirred in a tall glass, known as a Collins glass, and garnished with a lemon wedge and a cherry.

The history of the Tom Collins dates back to the early nineteenth century.  It was once thought that it was created by a bartender named John Collins who purportedly worked at Limmer’s Hotel in London.  This turns out not to be true since there is no evidence that anyone named John Collins ever tended bar at Limmer’s.  What is known is that the recipe for a drink called a John Collins first appeared in Haney’s Steward & Barkeeper’s Manual in 1869.  In 1876, the Collins was introduced as a category of drinks in Jerry Thomas’ Bar-tender’s Guide.  I have a copy of the 1867 edition of Jerry Thomas’ Bar-tender’s Guide.  It lists a drink called a Gin Punch.  The ingredients are a pint of old gin, a gill of maraschino, the juice of two lemons, four ounces of syrup, and one quart of German seltzer water.  Obviously, this was intended to be served to more than one person, but it’s also obviously a Collins.  For the gill impaired, a gill is a unit of measurement equal to a one-quarter of a pint or 118.2937 ml.

You’re probably confused by the name John Collins.  This is understandable.  The original name of the drink was, in fact, John Collins.  However, over time it became Tom Collins.  The reason for this isn’t known, but it has been suggested that connoisseurs of this fine beverage preferred the name Tom Collins for their favorite cocktail and over time the name change was accepted by all.  What I believe happened is that one of the key ingredients in one of the original recipes was the catalyst for the name change.  That ingredient was Old Tom Gin, a lightly sweetened gin that was popular in 18th-century England.  It’s rarely seen today, but it is often referred to as the missing link in the evolution of gin.  It’s slightly sweeter than London Dry Gin, but slightly drier than Holland Gin.  I believe that Old Tom Gin was popular enough during the late 1800’s that, for some, it made sense to call a John Collins a Tom Collins since Old Tom Gin was what gave the cocktail its kick.  It is also thought that the word of mouth passing of the name of this popular drink somehow caused the name change.  Similar to the way the story gets changed as a rumor passes from person to person.  This is all speculation of course, but it is also very plausible.

As with all popular cocktails, the Tom Collins has evolved over time.  The first recipe for a Tom Collins that I could find was the one that I listed above.  It appeared in print in 1867 and was not called a Tom Collins.  By 1876, Jerry Thomas had introduced the Collins class of drinks and included among his recipes a Tom Collins Gin cocktail.  This cocktail was made by combining five or six dashes of gum syrup, the juice of a small lemon, a large wine-glass of gin and two or three lumps of ice into a large bar-glass.  The cocktail was shaken and then topped with soda water.

By 1878, the Tom Collins was being served everywhere.  Its popularity was unmatched and the recipe began to evolve again.  I found a recipe from 1891 that actually calls for Old Tom Gin.  It also lists a bar-spoonful of sugar rather than gum syrup and a drink of Old Tom Gin as opposed to a large wine-glass of gin.  I’m not sure what those measurements mean, but my guess is that they are both far larger than a shot.

These days, a Tom Collins consists of two ounces of dry gin, two ounces of lemon juice, one teaspoon of simple syrup, soda water, a slice of lemon and one cherry.  To make it, fill a Collins glass with ice, add gin, lemon juice and simple syrup.  Top with soda water and stir.  Use the slice of lemon and the cherry as a garnish.  It’s very simple to make and very refreshing on a hot summer day.

So, there you have it — the Tom Collins dissected.  Things are so much simpler when you break them down scientifically.  It should be noted that these days, if you order a John Collins, you will get a Collins cocktail made with bourbon rather than gin.  This is hardly the same cocktail that you would have received in 1869, but as we’ve seen, things do change over time.  As usual, when enjoying any of the Collins class of cocktails, please drink responsibly.

Alcohol, Bourbon, Cocktail, Liquor, Whiskey

Drink Dissection: The Manhattan

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manhattan

OVER THE YEARS, I’ve had several conversations that revolved around a cocktail known as the Manhattan.  Most of those conversations began with the same question:  Why can’t I find someone who makes a good Manhattan?  The simplest answer is that most of today’s bartenders don’t know or understand what it takes to make a good Manhattan.  I know of two places where I can go to get a good one, but if I go anywhere else I don’t order them.  The bartenders at those two places have a healthy respect for all things related to cocktails.  Since a Manhattan is considered a classic, you’d think that bartenders would take the time to find out what a Manhattan is and learn how to make one, but that rarely occurs.  The impetus behind these posts has always been for me to find the facts for myself and then pass them on to those who are interested.

So, what is a Manhattan?  It’s a cocktail made with whiskey, sweet vermouth, and bitters.  The most common whiskeys used are blended whiskey, bourbon, Canadian whiskey, rye, and Tennessee whiskey.  The proportions of whiskey to vermouth vary from 1:1 for a very sweet Manhattan to 4:1 for a very dry one.  It is most common to stir the ingredients with ice and then strain them into a martini glass.  The most common garnish is a Maraschino cherry.  It is not uncommon to serve a Manhattan on the rocks or to garnish it with a twist of lemon.  The Manhattan was the first of many cocktails that blended vermouth with a spirit and is the precursor to the king of all cocktails — the Martini.

The origins of the Manhattan aren’t clear.  One story is that it originated at the Manhattan Club in New York City in the 1870’s.  The claim is that Dr. Iain Marshall invented it for a banquet hosted by Jennie Jerome to celebrate the election of Samuel J. Tilden as governor.  Sadly, this story holds very little weight because during the time of this supposed banquet, Jenny Jerome was in France and was pregnant.  She later gave birth to one of history’s most celebrated figures — Winston Churchill.  Another story suggests that a bartender named William Black created the drink at a saloon on Bowery in the Manhattan area.  Although Black did exist and evidence of the saloon also exists, there is no evidence that the cocktail was invented there.

What is clear is that in 1873, the Galveston Daily News reported that the New York Club had a peculiar cocktail made with brandy and several different kinds of bitters.  It was shaken rather than stirred.  It also reported that Amaranth Club had a cocktail made with seltzer and the Manhattan club had invented another.  This is by no means proof that the Manhattan Club invention is the Manhattan, but there is no proof that it isn’t.  What’s odd is that if this is the Manhattan, then this is almost 10 years before cocktails made with vermouth were generally accepted.  It wasn’t until 1884 that the Manhattan even appeared in bartenders guides.

Let’s look at a couple of recipes.  In 1884, the following recipe appeared in How to Mix Drinks–Bar Keeper’s Handbook.  It’s the same recipe used at the Manhattan Club and was by far the most popular during the first twenty years of the cocktails existence.

Manhattan (circa 1884)

Two or three dashes of Peruvian bitters, 1/2 teaspoon of gum syrup, 1 1/2 ounces of whiskey, 1 1/2 ounces of vermouth.

Fill the glass three-quarters full of fine shaved ice, mix well with a spoon, strain in fancy cocktail glass and serve.

It should be noted that Peruvian bitters was an advertiser in the bar manual where this recipe appears.  Other bitters such as Angostura and Peychaud’s also advertised in bar manuals.  This suggests that you may choose your favorite brand.  Since gum syrup is difficult to obtain these days, it can be left out without affecting the quality of the finished product.  You may also notice that there is no mention of a garnish for this recipe.

Manhattan (today)

3/4 ounce of sweet vermouth, 2 1/2 ounces of blended whiskey, dash of Angostura bitters, 1 Maraschino cherry, 1 twist of orange peel.

Combine vermouth, whiskey, bitter and ice in a mixing glass.  Stir gently, Place the cherry in a chilled cocktail glass and strain the whiskey over the cherry.  Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don’t drop it into the drink.

This modern version of the Manhattan is the most commonly accepted version today.  Like all cocktails, the quality of the ingredients ensures the quality of the finished product.  Italian vermouth is always a good choice although Vya is an excellent alternative.  Woodford Reserve is an excellent whiskey and a great way to enhance this recipe.  I am a fan of orange bitters. I’ve actually made my own, which I proudly use when I make a Manhattan at home.  The introduction of this flavor to the mix turns an ordinary Manhattan into a delicious drink worth savoring.  Another way to make your Manhattan stand out is to use brandy-infused cherries.  Trust me, there is no better way to finish a Manhattan than by biting into one these tasty treats.

For those who enjoy something slightly sweeter, try the following recipe:

French Manhattan

2 ounces of Woodford Reserve, one ounce of Chambord, dash of bitters.

Shake ingredients with ice and strain into a martini glass.  Garnish with a cherry.

The obvious twist is that Chambord is substituted for vermouth.  It’s a neat alternative to the original and a refreshing way to end a long day.

So, there you have it, the Manhattan demystified.  Once you’ve discovered where drinks come from and understand their place in history, it’s much easier to make them and enjoy them.  I know quite a few bartenders who still don’t know how to make this time honored and delicious cocktail.  They don’t take the time to find the recipes and try them out.  Experimentation is the best way to perfect your craft.  Tasting your experiments helps give you an appreciation for the cocktail’s place in history.  It also gives you a reference when someone asks for a specific variation on the Manhattan theme.  As always, when enjoying pre-Prohibition, modern or French Manhattans, please drink responsibly.

Alcohol, Legends, liqueur, Liquor, Myths, Wine

Urban Legends

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alligator

THERE AREN’T MANY things more amusing to me than urban legends.  I’m always fascinated by the things people will believe without ever verifying the facts or challenging the common sense that we were all born with.  We’ve all heard an urban legend before.  Even Santa Claus himself is part of urban lore.  There is one legend in particular that always makes me laugh.  It states that the modern image of Santa that we are all familiar with was created by the Coca-Cola Company.  This hardly makes sense to me, but there are many who believe it.  The image of the Santa that we know is a hybrid, descended from St. Nicholas, whose outward appearance and history were created and shaped by many people over the course of many, many years until he morphed into the familiar jolly old fat man in a red and white costume who lives at the North Pole and delivers gifts to little girls and boys on Christmas eve.  It should make perfect sense that what we know as Santa Claus existed long before Coco-Cola began adorning their cans with his image.

What does this have to do with bartending?  I’m glad you asked.  A friend suggested that I look at some urban legends related to drinking.  You’ve probably heard some of these stories yourself and you’ve probably thought that, taken with a grain of salt, they must be true.  Let’s have a look at a few to find out what is fact and what is fiction.

The first one is probably the most often quoted urban legend with respect to alcohol.  The story goes that one of the ingredients in Jägermeister  is deer blood.  This rumor usually traces back to two facts.  The first is that the label of a Jägermeister bottle has a picture of a stag on the front of it.  The second is that Jägermeister is German for a phrase that loosely translates to master hunter.  Combine this with the fact that Jägermeister boasts having one or two secret spices in the recipe and you could understand how this rumor spread to every corner of the globe.

Jägermeister is made with 56 herbs, roots, and spices.  These ingredients are ground and reduced to macerates by being steeped in cold water and alcohol for approximately three days.  The resulting extract is filtered and then stored in oak barrels for at least a year before being bottled.  If blood were one of the secret ingredients, the brewing process could not be easily or accurately reproduced because it would break down, rendering each batch unusable.  If that isn’t enough to convince you that there is no blood in Jägermeister, keep in mind that there is no way on Earth that the U. S. Department of Agriculture would sanction the sale of a product that has deer blood in it.

Sulfites are another misrepresented entity in the bartending world.  It’s rumored that the sulfites in American-made red wine cause headaches/hangovers.  They are cited as the reason that when Americans drink American wines, they tend to drink white wines because they have no sulfites in them.  This is amusing on many levels.  First, there is no documented medical or scientific study to suggest that sulfites cause headaches/hangovers.  Second, red wines contain lower levels of sulfites than white wines.  Third, although it is not required to be listed on the labels, many imported wines contain higher sulfite levels than domestic wines.

Here are some other facts.  Europeans have been making wine for hundreds of years.  They invented the art of using additives to improve wine.  They spent hundreds of years studying the effects of sulfur in wine.  Most notably, they discovered that you can’t make good wine without using sulfur.  Combine that with the fact that we, Americans, learned everything we know about wine making from European wine makers and we, like them, have endeavored to improve upon their work.  The bottom line is that ALL wine contains sulfites.  Our bodies even produce sulfites on a daily basis.  If you eat shellfish, guacamole, sushi, pizza, or cheese, then you’re consuming more sulfites than are found in most wines.

So, unless you are actually allergic to sulfites, you probably don’t have to worry about them being in your wine.  Why European wines don’t cause headache/hangovers is an easy question to answer.  Most Americans visiting Europe do so on vacation.  This equates to a more relaxed atmosphere free of the daily stresses of their normal lives.  Consuming wine under these conditions as opposed to drinking under the stress of kids, pets, and the daily grind probably makes all the difference in the world.  Just a theory, but you are welcome to put it to the test the next time you’re in Europe.  When you’re back at home, try consuming those wines again.  The results of your experiment should be interesting.

The last urban legend I’d like to tackle this week is the use of copper pennies to defeat the breathalyzer test.  I’ve heard this one a million times and I know that it doesn’t work, but there are so many out there who believe that it will get them out of a DUI.  The rumor is that the high copper content of pennies helps negate the results of a breathalyzer test.  Two things make this urban legend false.  The first is that since 1982, pennies have been made of 97.5% zinc with only a coating of copper.  The second is that no matter how many coins you put in your mouth, it will not hinder the chemical reaction that the breathalyzer is designed to measure: the reaction between the amount of alcohol on the breath and the contents of the magic vial inside the breathalyzer device.  Stuffing too many pennies in your mouth may keep you from being able to use the breathalyzer properly, but eventually, the police officer is going to make you spit them out.  Before you ask, burping doesn’t hinder the test either.  You can burp to your heart’s content, but it will not help.  Neither will Certs, Tic Tacs, ice, mustard, celery, peanut butter, raw potatoes, salted peanuts, Diet Coke, or candy made from ginger.

So, there you have it — a few urban legends debunked.  This  post was not an attempt to make fun of anyone.  It was meant to get at the truth about some of the more common urban myths related to alcohol.  I hope that you’ll walk away feeling more enlightened about the ways of the world.  I also hope that you’ll pass this information along to those who aren’t as enlightened as we are.

Alcohol, Liquor, Tequila

Tequila

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tequila

NOT LONG AGO, I did a series of articles on American-made liquors.  It was an interesting exercise because it gave me a chance to sample some really cool liquors that I wouldn’t have taken the time to try otherwise.  Recently, someone pointed out that I didn’t talk about American made tequila.  There was a reason for that omission.

Tequila is a Blue Agave-based distillate made primarily in the area surrounding the city of Tequila, located about 40 miles northwest of Guadalajara, and in the highlands of the Jalisco, both located in Mexico.  For the Blue Agave impaired, this particular agave plant grows in high altitude in sandy soil.  It is known by several other names, including maguey, mezcal, and tequila agave.  Tequila is produced by removing the heart of the blue agave when it is twelve years old.  At this point, the plant can weigh as much as 200 pounds.  The red volcanic soil that surrounds Jalisco and Guadalajara are well suited for growing this particular plant.

The reason that I didn’t cover American-made tequila is that Mexico has claimed exclusive international rights to the word tequila and threatens legal action against tequila manufacturers in other countries.  This suggested that a search for American-made tequila might be in vane.

Although the Aztecs were the first to produce a fermented agave-based beverage, Tequila as we know it first appeared in the sixteenth century near what is now known as the city of Tequila.  During this time, the Spanish had begun to explore this particular region.  As their supply of brandy began to dwindle, they began to distill an agave-based spirit.  Historians would later declare this to be the first distillate produced in North America.  It wasn’t until the late 19th century that tequila was exported to the United States.

The tequila that we enjoy today is most often about 40% alcohol by volume, although there are some that can be as high as 55% ABV.  These are usually diluted with water to reduce its harshness.  Some of the high-end brands are distilled to 40% ABV or 80 proof without the addition of water as a diluting agent.

There are two basic types of tequila: those made from 100% agave and those labeled as mixtos.  Mixtos tequilas use no less than 51% agave with other sugars used to make up the remainder.  Glucose and fructose are the most commonly used sugars.  There are five categories for bottled tequila: Blanco or plata, Joven or oro, Reposado, Anejo, and extra Anejo.  Blanco refers to a clear un-aged spirit that is bottled immediately after distillation.  At most, it is aged for two months in stainless steel or neutral oak barrels.  Joven is a blend of silver tequila with Reposado and/or Anejo and/or extra Anejo tequila.   Reposado is aged for at least two month, but less than a year in oak barrels.  Anejo must be aged for a minimum of one year, but less than three years in oak barrels, while Extra Anejo is aged for at least three years in oak barrels.  This last category was established in 2006.

For those tequilas that are aged in oak barrels, there are certain guidelines that must be followed.  The oak barrels should come from the U. S., France or Canada and should be white oak.  In some instances, the oak is charred in order to impart a smoky flavor.  Barrels used to age other liquors such as Scotch, whiskey and wine are often sought in order to give the finished product a distinct flavor.

One of my favorite tequila stories involves doing shots of tequila that contained worms.  I recall being in a bar in San Diego where you could down a shot of tequila with a worm in it in order to receive a t-shirt touting your glorious deed.  Contrary to popular belief, tequila does not come with a worm in it.  There are certain mezcals that are sold that way, but this was apparently a marketing stunt perpetrated in the 1940’s that continues to this very day.  In actuality, the worm is the larvae of a moth, Hypopta agavis, which actually lives on the agave plant.  Finding one of these larvae on the plant during processing is a sign of infestation, which signals a lower quality product.  So, avoid these products at all costs.

Quite a few of us have experienced the tequila shot.  The rim of the shot glass is usually salted and there is generally a slice of lime to accompany your shot.  To consume the shot, you first lick the salt, then gulp the shot of tequila and suck the slice of lime.  You would be ridiculed in Mexico for doing this because in that part of that world, tequila is generally enjoyed straight.  My favorite way to enjoy tequila is in my favorite margarita.  For those who have not seen this recipe before, it appears at the top of my cocktail favorites list.  It’s called the St. Rita.  To make it, pour two parts Tequila Blanco, one part St. Germain liqueur, and 3/4 part freshly squeezed lime juice in a shaker.  Fill the shaker with ice and shake vigorously.  Strain the contents into a rocks glass filled with ice.  Garnish with a lime and enjoy.  This is another great cocktail for the summer months and a perfect way to enjoy your favorite tequila.

So, there you have it — tequila un-shot.  Some of my worst nights as a pre-twenty-five year old were spent trying to figure out why tequila was not my friend.  These days, I’m happy to be able to say that I survived those years mostly unscathed and with a brand new appreciation for this once evil liquid.  As always, when enjoying your favorite blue agave-based distilled spirit, please drink responsibly.