Tequila in Australia has come a long way from the liquid fire of our uni days. Previously often marketed as a party spirit, Tequila was not taken very seriously by the craft spirit world. But with changes to labelling regulations and higher quality Tequila arriving on our shores, Tequila is being recognized as the craft drink its distillers always knew it was.
Agave spirits have a long history stretching back to the 250-300 AD with the Aztecs fermenting agave into 'pulque'. But it was only in 1974 that Mexico copyrighted the term 'Tequila' and restricted its production to certain regions. The Tequila Regulatory Council was then established 1993 which saw other strict regulations as to what can and cannot be called 'Tequila' be put into place. This saw a marked improvement in labelling and quality of Tequila being exported. For context, the rules of Scotch production were put into legislation in 1909 after the Royal Commission on Whisky and Other Potable Spirits, almost a century earlier.
All Tequila starts in Mexico with the Blue Webber agave plant, most likely in Jalisco. While it can be produced in parts of Michocoán, Nayarit, Guanajuato, and Tamaulipas too, 90% of the world's supply is made in the state of Jalisco. By Mexican law, tequila must contain a minimum of 51% blue agave, with Mixto tequilas containing other artificial sweeteners such as cane juice or high fructose corn syrup. While these can still legally be labelled as a tequila, the 100% Agave tequilas are often a much higher quality - you'll find the majority of Tequila bottles here in Aus proudly sporting the '100% Agave' title.
Types of Tequila:
Blanco (aka silver tequila)
Aged: up to two months.
Typically bottled immediately after distillation, Blanco tequila is clear and agave-forward. Often used in cocktails, but also prized for sipping by tequila enthusiasts as it's considered the purest expression without any oak influence.
Joven (meaning 'young')
Aged: varied. A blend of unaged and aged tequilas.
The 'blended scotch' of the tequila world. It is a blend of mostly Blanco tequila and small amounts of aged tequila. We don’t see much of this style here in Aus. Also note that 'Joven' mezcals are not blends and are unaged like Blanco tequila.
Reposado (meaning 'rested')
Aged: between 2 months - 1 year
Also known as 'Aged Tequila'. These tequilas are aged in oak barrels or vats for up to a year. While these tequilas still have prominent blue agave flavours, they can also have notes of vanilla, honey, and wood from the oak.
Añejo (meaning 'old')
Aged: between 1 - 3 years
Often a favourite amongst whiskey drinkers for the familiar oak characteristics. Añejo tequila must be aged over a year, but no more than 3 years. It must also be aged in a barrel no larger 600L, allowing even more wood character to come through. You'll find these to be richer and oak-forward with vanilla and caramel, making this a great sipping option as well as an interesting substitute for whiskey in cocktails like an Old Fashioned.
Extra Añejo (meaning 'extra old')
Aged: minimum of 3 years.
Extra Añejo (or sometimes called Ultra Añejo) is a relatively new type of tequila, only officially classified in 2006. Like the Añejo, this tequila must be aged in barrels no larger than 600L and, with the additional time in barrels, results in even more intense oak characteristics. Much more akin to a Scotch or Cognac due to its time spent aging, similar production challenges also arise such as loss due to evaporation, making this grade of tequila expensive for distilleries to produce. Neat or on the rocks is the recommended way of enjoying Extra Añejo tequilas!
Other Tequila Styles
Cristalino
Relatively new (first produced in 2011) and there is no official category for them (yet) from the Tequila Regulatory Council. Cristalino tequilas are matured in oak, usually a Reposado, Añejo or Extra Añejo, that are filtered (usually with charcoal) to remove the naturally occurring colours imparted from the barrel - similar to how filtered white rum is produced. Some of the more woody, tannin notes are removed in this process, but the rich mouthfeel and flavours from the barrel remain.
Feature photo by BRUNO CERVERA on Unsplash
