2. Introduction
Tequila is a distilled beverage made from the blue agave plant. It is
produced in the city of tequila and the highlands of North western
Mexican state of Jalisco.
Tequila `is most often made at a 30-40 % alcohol content.
Tequila was first produced in 16 century in the city of tequila, Mexico.
3. Making of Tequila
It is made from blue
agave plant, which takes
8-10 years to grow and
mature. The leaves of the
plant (pina) is cut by the
special knife called coa.
The pinas are transported
to ovens where they are
slowly baked . Then the
baked pinas are either
shredded or mashed under
a large stone wheel called
a tahona.
4. The extracted agave juice
is then poured into either
large wooden or stainless
steel vats for several days
to ferment, resulting a
worth.
The worth is then distilled
once to produce what is
called ordinario and then
second time to produce
clear silver tequila.
The silver tequila is
flavored with a sugar
syrup and glycerin to
produce tequila gold.
5. Types of Tequila
1. Tequila Blanco (Silver)
It is an un-aged tequila that is normally
bottled right after being distilled.
2. Tequila Joven (Gold)
It is not aged but flavored by glycerin or
sugar syrup.
3. Tequila Reposado (Restedor Aged)
It is aged for 2-12 months in a white oak
barrel.
4. Tequila Anej (Extra aged or vintage)
It is aged for 1-3 years which is dark in
color and smooth in texture.
5.Tequila Extra Anejo (Ultra Aged)
This concept was starts from 2005 where
it is aged for at least 3 years.
6. -In Mexico, the most traditional way to
drink tequila is neat, without lime and
salt.
-Outside Mexico, a single shot of tequila
is often served with salt and a slice of
lime.
-The drinkers moisten the back of their
hands below the index finger (usually by
licking) and pour on the salt.
Way to drink or served
-Then the salt is licked off the hand,
the tequila is drunk, and the fruit
slice is quickly bitten.
-The salt is believed to lessen the
"burn" of the tequila and the sour
fruit balances and enhances the
flavor.
