Today is National Tequila Day. Did you know that? Okay, neither did we until earlier this week, but whilst this drink day is primarily reserved for our friends in the United States we aren’t going to let a little think like geography get in the way of writing about this devilish alcoholic concoction.

Nearly everybody above drinking age will be able to recount a story that somehow involves tequila, and we’d wager a fair few pounds that a number of these won’t paint the traditional North American spirit in a good light.

However forget what you know about tequila because this drink is becoming more and more prevalent on both sides of the Atlantic as something which is to be enjoyed; less lime and salt, more natural flavour and thought.

A very sophisticated product

In many respects, you could say that the tequila drinking culture is slowly – but surely – beginning to mirror that of Mexico’s where the drink is seen as ‘a very sophisticated product.’

That is, probably, because tasting a high-quality tequila is a lot like sampling a shot of Mexico: Fiery, passionate and extremely complex. As Alberto Becherano Maya says: “You’re not tasting liquor; you’re tasting history,” a sentiment shared by distillery worker Ana Paula Pelayo.

Tequila has a vast history, one that in part stretches back over four centuries. But for the purpose of brevity and historical accuracy, our tale shall begin in the latter half of the 19^th century when Mexico was undergoing rapid and sometimes chaotic social and economic changes.

It was during this tumultuous period that Mexico gained independence from its Spanish colonial rulers and set up the creation of their own sovereign nation. The drink of tequila had, probably, existed for centuries before, but with Spanish goods scarce and eventually nigh on impossible to attain, tequila rose to prominence and became the de-facto home-grown spirit of choice for the majority rather than the few.

Tequila had been buzzing around on the periphery of Mexican culture for long before this, though like many people who have enjoyed one too many tequilas on a night out, events are a little bit fuzzy. What is known is that the drink originates from a small town of the same name some sixty kilometres northwest of the major city of Guadalajara and that its lineage is intertwined with the production and export of mezcal wines and brandies.

One of the pioneers of the tequila industry was Jose Antonio Cuervo Senior.

Popularity and legislation

Cuervo Sr. had been gifted a prime piece of land by Ferdinand VI, the then Spanish King, in 1758 and by the time of Mexican independence he had transformed the area into a rich patchwork of agave fields. By 1880, the Cuervo family were selling 10,000 barrels of tequila a year to Guadalajara alone. Today, Jose Cuervo remains one of the largest manufacturers of tequila in the world.

The drink’s popularity has risen and fall over the centuries and decades, none more so than in America where demand for tequila spiked during the era of prohibition crates of the stuff was smuggled across the Mexican border into the states of Texas and California. (Speaking of California, there was a mad rush for tequila there during the 1950s when a group of sunshine state residents began to believe that tequila contained psychedelic properties.) And it’s currently enjoying a boom period now: Research conducted a couple of years ago suggested that consumption of tequila in the United States had risen by 45%.

At the moment, the entire tequila industry in Mexico is monitored by the nonprofit group, the Chamber of Tequila Producers. It is their job to oversee production quality and ensure that some strict regulations are followed. Manuel Avila Camacho’s government first laid down some guidelines on what constitutes as ‘proper’ tequila back in 1944 and these have been followed ever since. Alongside these rules, tequila also has a Denomination of Origin in place which means that the drink can only be produced in Mexico; much like Champagne can only be produced in France. Most tequila comes from the western Mexican state of Jalisco.

Just like wine

Surprisingly, tequila doesn’t give people a hangover: “Tequila treats you the same way you treat it,” examples Steve Calabro, a Los Angeles-based bartender. “If you aggressively slam it back, it will get mad and return the favour.”

The reason for this hypothesis is that the vast majority of commercial – read cheap – tequila can contain as much as 49% of other liquids and sugar-based alcohols. Under Mexican law, tequila has to be made solely from the blue agave plant, however in America and other countries the regulators are a little more lax with their ratios and many experts state that this practice of mixing alcohols is responsible for tequilas bad and unwarranted reputation.

Tequila is there to be enjoyed and explored. As Rachel Nicholls-Bernyk commented to NBC; “Tequila is like wine, and those of us who get into it know our favourite tequilas in the same way that a wine lover would know why they like certain wines.”

A quick look around on the more reputable spirit specialists showcase a vast array of tequilas, ranging from the well-known brands such as Jose Cuervo and Patron up to some truly exquisite and expensive Anejos by 1800, Chinaco and Herradura. These are the ones that are beginning to interest and excite; these are the future of tequila’s exclusive market position.

So beyond the shots, slammers and horrendous hangovers, take some time out and explore Mexico’s national drink.

Types of tequila

Anejo – These ‘aged’ tequilas have to mature for at least a year. Production can be tricky as distillers have to careful not to allow cask characteristics to become too prominent.

Blanco – A true, unadulterated agave experience. Aged for less than two months, these tequilas can convey the agave’s true flavours – and whether the distillation process was good or not.

‘Extra’ Anejo – Something of a new breed, these extra aged varieties are becoming increasingly popular by connoisseurs the world over. Stored for at least three years, but often longer, these are a true luxury purchase.

Oro – This golden tequila is often coloured or flavoured prior to bottling and are favoured by bars and restaurants looking to mix tequila to make cocktails.

Reposado – Meaning ‘rested’, reposado tequila has to spend between two months and a year in oak casks. Typically smoother than their Blanco cousins.

Tequila facts

• Tequila is plant-based, but it’s made from agaves and not from cacti.
• The circular-bladed tool used to chop agave leaves is called a coa.
• And those that wield coas are knowns as Jimadors.
• Tequila has to be produced in Mexico.
• It has health benefits. Studies have shown that can the drink can help lower certain types of cholesterol.

photo: Header (Pixabay), Article (Matthew Rutledge, Creative Commons)