Tequila is a distilled spirit derived from the agave plant that is produced in and around the city of Tequila in the Mexican state of Jalisco. Regions include the highlands and lowlands, with plants grown in the highlands usually yielding sweeter and fruitier tequilas, while lowland agaves typically have an earthier flavor.
Agave plants take about eight years before they’re ready for harvest, and that harvest is still largely a human endeavor, which makes tequila production a labor-intensive enterprise. After harvesting, the heart of the agave plant, called the “piña,” is slowly cooked in an oven before it’s shredded or mashed into a fibrous pulp, whereby the agave juice is extracted. That juice is what is fermented and distilled into tequila. From there, tequila can be bottled as blanco (unaged), reposado (aged at least two months) and anejo (aged at least one year).
While the alcohol content can vary, and tequila in Mexico is often bottled at 38%, U.S. law mandates that tequila must contain at least 40% alcohol to be sold in the United States. And now, here’s a collection of tequila reviews. Take a read, try as many as you can and enjoy this uniquely Mexican spirit.
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