Tequila: The Proper Way to Drink It.
Ah, the art of you can go back to the traditional method of drinking with salt, tequila,and lime, via the lick, sip consumption of a premium liquor. Who says that I have the right to tell you how you should drink your tequila. I must admit, I have tried the many different brands of Tequila. Whether you sip it, serve it with lime and salt add it to margarita mix, drink it room temperature or serve it chilled, Tequila is meant to be savored and enjoyed. If you want to really appreciate the full bouquet and body, try it at room temperature. Tequila is meant to be enjoyed neat. Taste it like a fine wine. It would be a shame to miss out on its full body, its aroma and its wonderful taste. Once you have appreciated its character and flavor, you can return to the salt, tequila, and lime � the lick, sip and bite- method.
The traditional way to drink tequila is using a tall, narrow shot glass, �caballito�. It has been claimed that A�ejos are better served in brandy snifters in order to appreciate the nose, by my favorite way to consume it is the traditional way. The caballito is said to be modeled after the original bull horn that tequila was drank from. It is the perfect size and shape.
The same rules apply when drinking a premium Mezcal. Enjoy the rich, smoky flavor. Why rush a good thing.
Coolers and drinks such as margaritas may not have any real tequila in them. They are usually syrupy concoctions of alcohol and flavouring. In 1997 Herradura recognized a growing market for margaritas and introduced their own pre-mixed drink including grapefruit juice and real tequila. Other distillers have since followed their lead and the demand for these sweet drinks in the market. These however are not traditional Mexican drinks. They are attempts to cater to a fad in the North American market.
Some people think that the more traditional way to drink tequila is as a shot with salt on one hand and a bite of lime following the shot. Few people drink it this way. Some people do however put lime juice in their tequila or bite the lime before sipping it. Many restaurants in Mexico bring you a small tray with your favorite brand of tequila, a caballito with a sangrita chaser, salt and half a lime. It is a good practice to have the waiter bring the tequila bottle right to your table and have it poured in front of you. Some places might say that they keep a fair stock of brands, but they do not and will serve you something different than what you ordered.
Remember that when you open a bottle of tequila, you subject its contents to oxidization, just as you would a bottle of wine. This will rob the tequila of its agave flavours in a matter of a few weeks to a month. You can also lose alcohol to evaporation. Your tequila will not last indefinitely. You must drink it soon - within 1-2 months - otherwise it starts to lose its wonderful zest.
However you choose to drink your tequila, make sure to choose the one that you like and enjoy it thoroughly. There is really no right or wrong way to drink, sip or a right way to drink, sip, or guzzle tequila. After all, it is a matter of taste.
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Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.


TEQUILA: The many types of magic in the bottle
Real Tequila can only be produced in the Tequila Region of Mexico. As the brand �tequila� is controlled by the Mexican government, it must comply with the strict Mexican government regulations. To make sure that tequila is genuine it has to be produced according to the strict standards. It also must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council�s monogram (CRT) on the label. All Premium Tequila must be adorned with the �100% Agave� marking on the label as well. Each approved tequila distiller gets its own NOM that ensures that the product complies with the official Denomination of Origin. Not all tequila is created equal and if your label does not contain this information, it is likely that you are not drinking tequila.
In order to satisfy an ever-growing demand and preferences of the consumer, tequila is produced in two general categories. The two categories are defined by the percentage of juices coming from the blue agave plant.
1. Tequila 100% Agave. This must be made with 100% blue agave juices. It must be bottled at the distillery in Mexico. It may come in three types: Blanco, Reposado, or A�ejo (See below for descriptions of the types).
2. Tequila. This must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may come in four different types: Blanco, Gold, Reposado, or A�ejo (See below for descriptions of the types).
The NOM standard defines the four types of tequila as follows:
1. Blanco or Silver
Considered the traditional tequila that started it all. It is a clear and transparent, fresh from the still tequila that is called Blanco (white or silver). It must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a 2 oz small glass called a "caballito"
2. Oro or Gold
This is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common to make the tequila look aged. It is the tequila of choice for frozen Margaritas as it has a much sweeter taste.
3. Reposado or Rested
This is Blanco that has been kept in white oak casks called "pipones" for up to one year. The oak barrels give Reposado a pleasing bouquet, mellowed taste, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas are very popular and have experienced extreme demand and high prices.
4. A�ejo or Aged
This is Blanco tequila that is aged in white oak casks for more than a year. It is usually three years of the aging process. The maximum capacity of the casks should not exceed 159 gallons. The amber color and woody flavor are picked up from the oak. The oxidation that takes place through the porous wood helps develop the unique bouquet and taste.
Maduro
A new category that was added in March 2006. It is represented on the bottles as �Extra A�ejo� This Tequila is aged in white oak casts for at least three years or longer. It is in the big leagues of liquor in tastes and price.
Whatever your choice, tequila has a flavor that is like no other.
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Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.


The History of Tequila.
The history of tequila began with the Aztec people making a fermented beverage from the agave plant which they called octli (later and more popularly called pulque). This occurred long before the Spanish arrived in 1521. Then, in the 16th century when the Spaniards arrived in Mexico, the Conquistadors brought the process of distillation with them and the people of Tequila were quick to put it to good use. They knew that the blue agave plant contained sugars that could be fermented. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit . By fermenting and distilling the sweet sap of the blue agave plant, they produced liquor with a distinctive taste. For many years tequila was only consumed locally and most were sold almost exclusively at the distilleries. By the 90's, it became quite fashionable to sip tequila and its production soared. New brands were being introduced to a growing and discriminating market. People began to demand more authentic tequilas, particularly those made following artisan tradition and Premium Tequilas made 100% with the juices of the blue agave plant.
With the dawning of the new millennium, more brands came into the market and tequila has become one of the top three best seller liquors in the world. Extensive fields of blue agave plants were planted where it was not harvested before. Traveling in the western states of Mexico, there are beautiful rolling hills covered by pale blue agave that seem to go on for miles.
The increasing world-wide popularity of tequila in the early 2000s drove a big cooperate interest in the drink. This resulted in the purchase of many tequila brands being purchased and new tequila brands being formed. There are now over 100 distilleries making over 2,000 different brand names of tequila now.
Because of the high demand of tequila Mexico and the United States signed an agreement that allowed the continued bulk import of tequila into the US. This allowed the US to bottle tequila that has a minimum of 51% agave. The tequilas that have 100% agave still must be bottled in Mexico. It also created a tequila bottlers registry that identifies approved tequila bottlers.
As the brand �tequila� is controlled by the Mexican government, it must comply with the strict Mexican government regulations. To make sure that tequila is genuine it has to be produced according to the strict standards. It also must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council�s monogram (CRT) on the label. All Premium Tequila must be adorned with the �100% Agave� marking on the label as well. Each approved tequila distiller gets its own NOM that ensures that the product complies with the official Denomination of Origin.
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Don Tekela has been in the search of the perfect Tequila for the past 20 years. He currently resides in Mexico, the tequila capital of the world.