TEQUILA: Traditional Drink from JALISCO
Tequila is a mixed drink from the 16th century as a result of the syncretism of two cultures: the Mexican and the Spanish. The Mexica never imagined the dimensions that they could reach with the discovery of agave honeys. After the arrival of the Spaniards to Mexico, a new post-fermentation process, distillation, was incorporated, thereby obtaining an innovative liquid: tequila.
In the beginning, the laws limited its production and at one time it was completely prohibited, resulting in the manufacture and sale in a clandestine way, because preference was given to the commercialization of Spanish wines and spirits, in order to promote that market in our country. Over time, the tequila industry became stronger, and grew significantly. Today it is a drink that has crossed borders, and is recognized and consumed throughout the world.
It is made exclusively from “blue variety tequilana weber agave”. To obtain it, all the leaves are removed, until only the pineapple (heart) remains, after cooking the juices (musts) are extracted, and once fermented they are subjected to distillation.
This last process is carried out twice, in order to achieve a higher alcohol content. The first distillation is known as “shredding” and reaches an alcohol volume of around 20%, in a couple of hours, while the second, also called “rectification”, achieves between three and four hours, a level close to 55% Alc. Vol.
According to the amount of sugars from the agave used in its preparation, it is classified into the following 2 categories:
1) 100% agave tequila and
The first is made only with sugars from the “blue variety tequilana weber agave” and the second from the mixture with other sugars in a portion no greater than 49%. Both categories, in turn, are subdivided into five classes, according to the characteristics acquired in post-distillation processes, which are listed below:
White or silver
Young or gold
Result of mixing the white with the rested, aged or extra aged.
Susceptible to be doomed (procedure to soften its flavor), subjected to a maturation process, at least two months in direct contact with the wood of oak or oak containers. Dilution water is added to adjust the alcohol content to that commercially permitted.
Susceptible to be docked, subjected to a maturation process, at least one year in direct contact with the wood of oak or oak containers, with a maximum capacity of 600 liters. Dilution water is added to adjust the alcohol content to that commercially permitted.
Susceptible to be doomed, subjected to a maturation process for at least three years in direct contact with the wood of oak or oak containers, with a maximum capacity of 600 liters. Dilution water is added to adjust the alcohol content to that commercially permitted.
Denomination of Origin
Its fame and importance in the international market has made it vulnerable, as products have emerged that have nothing to do with its nature. That is why a “Denomination of Origin” was created, in order to protect its title, origin and prestige.
Said protection, practically, refers to the name of a geographical region with which an agricultural or food product made in that territory and with raw material grown in those same lands is called.
For this distillate to be called “Tequila”, its production must be carried out in strict compliance with the Official Mexican Standard for Tequila.
Each container must have a label, the information on it must be clear, legible, truthful and in Spanish, so as not to confuse the consumer. Here we tell you the data that the bottle must contain:
- The word “Tequila”.
- Specify the category and class to which it belongs.
- Indicate the name of the flavor (s), added aromas or the one that predominates in the product. As well as, that of color.
- Net content expressed in liters or milliliters.
- Alcoholic content expressed in: “% Alc. Vol. “
- Name or company name of the authorized producer or factory where the Tequila is produced and, where appropriate, the approved packer.
- Address of the authorized producer or factory where the Tequila is produced and, where appropriate, of the approved packer.
- Name of the registered trademark or any other distinctive sign.
- The legend “Made in Mexico” or other similar ones.
- Identification of the lot to which it belongs.
- Cautionary legends.
- Any other information required by other legal provisions applicable to alcoholic beverages.
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