Tequila
Tequila (/təˈkiːlə/; Spanish: [teˈkila] ⓘ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.
For other uses, see Tequila (disambiguation).Type
16th century
38–55%
76–110°
Clear, brown or golden
Sweet, fruity, earthy
The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million plants are harvested there each year.[1] Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor.[2] Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.[3] Tequila is recognized as a Mexican designation of origin product in more than 40 countries.[4] It was protected through NAFTA in Canada and the United States until July 2020,[5] through bilateral agreements with individual countries such as Japan and Israel,[5] and has been a protected designation of origin product in the European Union since 1997.[5]
Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways.[6] Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world. Tequila must have between 35 and 55% alcohol content (70 and 110 U.S. proof).[7]
Storage condition[edit]
Unlike wine, whose character may change in taste over time and storage conditions, tequila does not change much once bottled, even without ideal storage conditions, much like most other distilled spirits such as whiskey, rum, or vodka. The quality characteristics (flavor, aroma, color, etc.) of a tequila are primarily determined during its aging in wood barrels. To maintain the utmost quality though, some conditions should be met: a constant and moderate temperature (60 to 65 °F), protection from direct sunlight, and maintenance of the integrity of the seal of the bottle. Improper storage conditions will have more effect on the taste of aged tequila rather than the un-aged version, due to tannins and other compounds introduced into the spirit from the aging barrel. For instance, if stored in improper conditions, the dark and more complex flavors of the añejo tequila are more likely to be tainted than the blanco or the silver tequila.[48]
Once the bottle is opened, the tequila will be subject to oxidation which will continue to happen even if no more oxygen is introduced. In addition, if the bottle has more room for air, the process of oxidation occurs faster on the liquor remaining inside the bottle.[49] Therefore, it may be the best to consume the tequila within one or two years after opening.[48] For the most part, the change in quality of tequila is due to extreme conditions of improper storage, not due to oxidation.[49]