Emmanuel Osinde is a tequila brand ambassador for Diageo who is on a mission to change how people see this fascinating spirit. He believes that while tequila may be the life of the party for many, for those who appreciate its depth, it is a complex and fascinating beverage with a rich history and a unique production process. As an expert, he has shared facts that go beyond the simple shot glass to showcase a world of flavour and tradition, cultivating a new generation of connoisseurs who are elevating tequila from a mere party shot to a sophisticated spirit worthy of being sipped and savoured. So, grab a glass and prepare to see tequila in a whole new light with these interesting facts you probably didn’t know.
- All tequila is mezcal, but not all mezcal is tequila.
The relationship between tequila and mezcal is often misunderstood. Tequila is a type of mezcal with its own specific rules and a “denomination of origin,” meaning it must be produced in one of five specific regions in Mexico namely, Jalisco, Michoacán, Tamaulipas, Guanajuato and Nayarit. Mezcal, on the other hand, can be made almost anywhere in Mexico, most famously in Oaxaca. This distinction is key to choosing a spirit for your cocktail or for a rich sipping experience.
- Tequila Vs Mezcal
Tequila and mezcal, while both agave spirits, have key differences in their ingredients and production. Tequila is legally required to be made with at least 51% blue agave, a succulent that takes around eight years to mature and is only harvested once, while mezcal can use over 30 different agave species. The most significant distinction, however, is the cooking method for the agave hearts, or “piñas.” Tequila’s piñas are steamed in above-ground ovens, a process that yields a smooth flavour. In contrast, mezcal’s piñas are roasted in underground pits, which imparts its signature smoky character. This careful process is what gives each spirit its unique taste, and the piñas themselves are incredibly heavy, often weighing over a hundred pounds.
- Premium Tequila Vs Mixto Tequila
While many people assume tequila is 100% agave, the legal requirement is only 51% blue agave. The remaining portion can be filled out with a neutral spirit from cane sugar juice, creating a “mixto” tequila. This is why many premium brands are celebrated for their 100% Agave purity, a key mark of quality. Unlike mixtos, premium tequila contains no added sugars, resulting in a cleaner and more authentic flavour. This distinction is the primary difference between lower-quality tequilas and a smooth, premium spirit crafted for savouring neat or on the rocks.
- Only the agave heart is used to make tequila.
The hearts of the plant, also known as the piñas, are cut out, cooked, ground down, and fermented to make tequila. That means that unlike fruit-based beverages like wine, which can be harvested seasonally and regrown from the same plant, the agave plant is used up after it is harvested and a new one must be grown from scratch. This means the blue agave plant only has one life to give.
- Tequila and Salt
The tradition of licking salt off your hand before drinking tequila is said to have originated to lessen the burn of cheaper, lower-quality tequilas. This ritual was used to distract from the harsh taste of unrefined spirits, which is why true tequila aficionados recommend skipping the salt and lime when enjoying a premium tequila like Don Julio, allowing its pure flavour to shine.
- It has 3 official Classifications in Kenya
The different types of tequila are categorized by age, with each stage offering a different taste profile. Understanding these classifications is key to appreciating how a tequila can be enjoyed. Brands like Don Julio offer a range of options, from a crisp Blanco perfect for a cocktail, to an Añejo designed for sipping.
- Blanco/Silver: Bottled immediately after distillation or aged for less than two months. Its pure agave character makes it perfect for lively cocktails like margaritas and palomas.
- Reposado: “Rested” in oak barrels for 2 months to a year. This aging adds hints of oak and vanilla, making it versatile for both mixing and sipping.
- Añejo: “Aged” for 1 to 3 years. The long rest creates a spirit with a deep amber colour and a rich, smooth flavor best appreciated when sipped slowly.
Now that you’ve journeyed through the world of tequila, you can leave behind the misconceptions and embrace its true character. No longer just a drink to be shot with salt, it’s a spirit with a story to tell, best savoured in its purest form. The next time you raise a glass, do so with newfound appreciation for its history, its complexity and the single life of the agave plant that gave it all.
