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Tequila is one of the few beverages identified by its own region of origin (such as
Champagne and Cognac). It derives its name from the town of Tequila in Jalisco, Mexico.
Tequila manufacturing is strictly controlled by the Mexican government and only products
made from the blue agave plant can be called tequila. Like fine wines, tequila is
characterized by the amount of aging it receives. However, since the agave plant takes
eight to twelve years to mature it already has a full rich flavor when distilled. It
differs in this way from, say, brandy which is distilled from grapes that produce one crop
per year and is tasteless and hard to swallow upon it's initial distillation, needing time
in wood casks to mellow and develop flavor. (Adapted from Lance
Cutler's excellent book, "The Tequila Lover's Guide to Mexico.")
Blanco or Silver Tequila - Usually unaged tequila, but can be aged up to
sixty days. Its intense, invigorating flavor makes it ideal for mixed
drinks such as margaritas or sipping with food.
Reposado (rested) Tequila - Aged in oak casks from sixty days to one
year where it acquires a smoother milder flavor than Blanco tequila. Reposados are ideal for sipping
before or after a meal.
Añejo (aged) Tequila - Aged for at least one year in seasoned oak casks where it develops
a rich, deep and mellow flavor ideal for sipping before or after a meal.
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