Tequila is one of many alcoholic drinks. But only in Mexico she has long been the heroine of various legends and myths that tell about the past of the country, its people and culture. The history of the drink began about 400 years ago, when the Mexicans learned how to make it. Do you know what tequila is made of?
Historical excursion
Many have the misconception that the plant for tequila is a cactus. This is actually not the case. Juice for a future liquor is obtained from blue agave "pulke". In ancient times, he played a very important role in the life of the Indians. His parent, agave, was even identified with the goddess. And one of her 400 sons bore the name "Pulke".
The first beverage factory was built in 1600. Raw materials for tequila were processed here, and from here it went on sale. In 1795, the first license was obtained for an alcoholic beverage, which was in great demand by the export. It belonged to the brand Jose Cuervo, which exists to this day. Tequila gained worldwide fame during the Olympic Games in Mexico. Now every year the popularity of this drink is growing.
Tequila plant
To the question of what tequila is made of, one cannot give a simple answer - they say, from agave. It will not be entirely accurate. The fact is that there are a great many varieties of agave. They serve as raw materials for beverages such as mezcal, bacanor, pulque (as mentioned earlier) and others. Blue agave with thick, fleshy leaves and a short stalk - that's what tequila is known from all over the world.
The best variety of this alcoholic drink is obtained from a plant that can only be found in the state of Jalisco. This is a mountainous area - more than two kilometers from sea level. Before the coveted juice can be obtained from the plant, it must ripen. As a rule, the age of agave used as a raw material for the production of the drink reaches 5-6 years, or even all 8 (the popular Olmeca tequila is aged for so long).
How is tequila produced?
Production begins in the period before agave flowering, when the maximum amount of sugar accumulates in it. Leaves are cut from the plant and the stem core is extracted. After heat treatment, the raw materials are crushed, and juice is extracted under the press. Some tricky producers add sugar to it (about 12%). Then they leave the drink to ferment for 4 days or more. Such tequila with sugar is considered worse in quality and is called mixto. Herradura is the only producer that uses natural yeast from the leaves of the agave itself for fermentation. Others add cultural leaven.
So different tequila
The alcohol obtained after double distillation has a strength of about 55%. It is diluted with spring water to about 40%. The finished drink is bottled and sent for aging. Depending on it, it can be of different colors: from white and pale yellow to caramel. Tequila can have a fruity aroma with bright notes of citrus, honey flavor, woody finish.
The most popular of the available and fairly high-quality brands of this alcoholic drink is Olmeca. In its line of many different types of tequila of varying degrees of exposure. By the way, the brand received its name in honor of the god Olmek, who, according to legend, admired the taste of blue agave nectar.
Now you know what tequila is made of. And this plant is not a cactus at all!