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.