Most people have heard of a drink such as tequila, whose strength is comparable to that of high-quality domestic vodka. The product, originally from Central America, has long been popular on almost all continents of the world. Let's try to figure out how and from which this drink is prepared.
Historical facts
Tequila, the fortress of which will be considered later, is considered to be a true Mexican alcohol. Residents of this country have revealed the peculiarity of ripe agave juice for fermentation with an original taste. Contrary to the belief that the ancient tribes of the Aztecs and Mayans created cactus vodka, the facts indicate its origin from the 17th century conquistadors. They brought to America distillation units focused on the manufacture of their favorite brandy. As the harvested raw materials disappeared, agave succulent growths were used.
From that moment, the creation of a unique drink went on under the name tequila, whose strength in degrees exceeded 40%. The official date of creation of this product is considered to be 1521. Initially, the product was called “Mescal”, and the term familiar to everyone was born only in the middle of the 19th century, in association with the village of the same name. Already in the middle of the 20th century, the Mexican government decided to make a drink from blue agave in only a few states, and in other regions the product was delivered in bottling tanks.
Tequila drink strength in degrees
It is usually customary to talk about forty degrees of tequila fortress (in some cases, the indicator may be slightly more or less). The composition distinguishes between two configurations of the product in question, namely, pure and mixed substances. The pure product is a 100% agave distiller. In this way, the product is manufactured in only five Mexican states. The remaining types of alcohol under the name "tequila" are classified as replicas. The naturalness of the composition and the absence of harmful impurities is confirmed by the inscriptions on the label.
The mixed version has a reduced quality composition, includes no more than 50% natural distillate from agave, diluted with dyes and flavors. Similar products are also in demand and do not leave lovers of cactus vodka indifferent, as well as cocktails based on them.
Production technology
To understand the taste and strength of tequila, you need to pay attention to the manufacturing technology of the original Mexican drink. The original product is made from large agave succulent, which is distributed throughout Mexico. Outwardly, the plant culture resembles large aloe seedlings. Specially trained people known as chemical workers collect raw materials. They get the core part of the plant, cutting off the foliage with a special shovel chopper. The sowing age should not be less than ten years, because for real tequila, the strength of which will be in the required standards, only fully ripened plant is used.
The core of the raw material is called pinea. In a full escape, it exceeds the diameter of a basketball. These elements require two to produce one standard bottle. The core is preliminarily softened in thermal furnaces, where it becomes soft with a light juice extraction process. The initial strength of tequila in degrees is 5% (pulke). This liquid contains agave juice, fruit yeast. Further processing involves several stages of distillation.
Features
The strength of the Olmeka tequila depends not only on the consistency and distillation of the syrup from agave. This indicator often depends on the addition of corn mixture, cane sugar and natural inclusions. The taste of the product remains almost unchanged.
Duration of tequila fortress:
- aged beyond measure;
- stably sustained;
- rested;
- platinum white;
- golden young;
- silver.
To mature varieties include wort, which is in special barrels from one to three years. The volume of tanks usually does not exceed 600 liters. The ideal material for creating wooden containers is considered to be American or French oak. There are many such experts who claim that the product acquires a unique taste if aged in barrels where cognac or good wine used to be contained.
Excerpt
The strength of the Tequila drink largely depends on the storage conditions of the prepared raw materials and the aging of the finished vodka. The final indicators also determine the color, consistency and harmony of the products. The highest category includes mature and super-mature varieties. A similar drink incorporates one hundred percent agave distiller, has a pronounced amber-golden color and a mild flavor.
Rested and white tequila is aged about 30-90 days, its taste is not so bright, however, only natural ingredients are present in the recipe. The color of the drink is white or slightly golden, there is practically no smell. The silver variety is considered to be of low quality. The strength of the tequila drink in this version does not differ from other varieties, but about half of the synthetic additives are included.
How to drink?
Alcohol from a cactus is drunk in various ways. Mexicans usually take a drink in one gulp of small glasses, washed down with tomato juice with spices or with citrus components. True connoisseurs of alcohol recommend drinking tequila without a snack or a drink, while enjoying the original aroma and taste.
Americans and Europeans are more likely to use a different method. Small portions of alcohol jam with salt with lemon or lime. These ingredients emphasize the pronounced taste of the product. In some establishments, the drink is poured directly into unique cups of whole citrus fruits. In cocktail formulations, this product is also a frequent “guest”.
Criterias of choice
Cactus vodka has become popular all over the world. The quality of the drink is evaluated according to two main criteria: Mexican production and fermentation of agave juice. It is allowed to add a little purified water and plant ingredients to the composition.
What is the strength of tequila? The output is vodka 50-55 degrees. According to Mexican law, it is allowed to dilute the product up to 38%, which many manufacturers do. Most often, blue agave is used to make cactus vodka. Such popular varieties are made from this component:
- "Cartridge".
- "Messicano."
- "Olmeka."
- "South Blanco."
These species have a tart sweet rich flavor.
The most expensive brands include: “Jose Cuervo”, “Asombroso del Porto”. The high cost is due to the long exposure, giving the drink a unique aftertaste and aroma, their quality is checked by time and consumer reviews.
Cocktail Recipes
Next, we’ll look at several popular cactus-based vodka cocktails. The most common of them is considered to be “tequila sunrise”, the fortress of which is compatible with the same indicator of light beer. Fifty grams of silver tequila is mixed with orange juice (150 ml), red grenadine syrup (10 ml) and ice cubes (200 g). The contents of the glass are mixed with a spoon, decorated with a slice of orange. It is believed that such a drink gives a person a boost of energy for the whole day.
Another cocktail is Rapido or Tequila Boom. This product is prepared in a couple of minutes, contains cactus vodka and sprite in its composition in a ratio of 50: 100 ml. An interesting is the procedure for preparing a drink. Ingredients are poured into a thin-walled glass, then they cover it with a napkin, hold it with a hand on top, knock three times on the table, loudly saying "Boom, boom." The foamed cocktail is drunk in one gulp.
The next recipe is Margarita. In a shaker mix vodka from cactus (50 ml), orange liquor (25 ml), sugar syrup (10 ml), juice from half a lemon or lime, ice (200 g). After mixing the components, the drink is poured into a glass without ice, a rim of salt is made on top, decorated with a slice of lime.
Other tequila drinks
Next, consider a few more popular recipes, which include cactus vodka. "Sangrita" is a kind of sauce, which is washed down directly with tequila. Especially this product will appeal to fans of the "Bloody Mary". Chopped cucumbers (170 g), half of celery, Tobasco sauce (20 ml), orange and tomato juice (300 and 600 ml) are placed in a decanter or jug with a capacity of 1 liter. At the next stage, add juice from a couple of squeezed limes, pepper and salt (one gram each). In one glass, cactus vodka is collected in another - “Sangrita”. The specified volume is enough for 20 standard stacks of tequila.
The next cocktail is “Wrestler”. To prepare it, you will need 50 milliliters of golden tequila, a slice of cucumber, which is abundantly sprinkled with salt. Vodka is just a bite to the indicated dish. It is worth noting that the name of the drink is associated with the Mexican national hero Jose Morelos.
The composition of the cocktail "Dream Acapulco" contains tequila and rum, in a ratio of 30:10 ml. In addition, the recipe includes grapefruit juice (40 ml), whiskey (10 ml), pineapple juice (100 ml), ice cubes. All components are mixed in a shaker, the glass is decorated with pineapple slices.
The product under the name "Clouds" refers to strong drinks, has a unique iridescent color. The composition includes sambuca (20 ml), absinthe (10 ml), silver tequila (2-0 ml), three milliliters of Beilis and Blue Curacao liqueur.