We’ve teamed up with former bartender Daniel Robinson of_ The Fervent Shaker_ for this week’s post. Check out his blog for new ideas and recipes. Every tequila comes into one of two categories: mixto (mixed) or 100 percent agave. The first is the type you’ll encounter at a college party. It’s less expensive than 100 percent agave, but it can leave you with a heap of regret in the morning. The latter, on the other hand, is as pure as it gets when it comes to tequila. Both mixto and 100 percent agave tequilas are subject to stringent standards. We’re focused on _why_ you should always choose 100 percent today, but if you’re curious about the regulations around tequila, you can learn more about them here. When it comes to tequila, there are three reasons why you should always go for 100% agave.
#1: There Will Be No Surprises Tequila made entirely of agave is known as 100 percent agave tequila. Mixto, on the other hand, comprises non-agave substances up to 49%. These are often made from sugar cane or other distillable goods, although they can also incorporate flavorings and colorings. Worse worse, mixto makers are not allowed to disclose the ingredients they employ. As a result, you’ll never know exactly what’s in your bottle. If you like to know exactly what you’re consuming, go for 100 percent agave.
No hangovers, no hangovers, no hangovers, no hangovers From the first sip of a mixto tequila, you’re practically mixing your beverages. Mixto tequilas contain a variety of additional ingredients, including various distillates, in addition to 51 percent agave. That means you’re drinking more than one type of tequila at once, which is why mixto tequila has such a poor reputation. Responsible drinking goes without saying, but if you replace your mixto tequila with 100 percent agave, you’ll notice a significant difference right away, especially if you have to wake up for work in the morning!
#3: Improved Taste Premium tequila is more popular than ever, and for good reason: it tastes better than its mixto rival. Each brand has its own distinct flavor character, resulting in a wide range of delicious tequilas. While the Blue Weber agave must be utilized lawfully, the distillery’s location will have a considerable impact on the flavor. There’s a 100 percent agave tequila for everyone, whether you like yours fruity, spicy, or earthy. Premium tequilas are superior in taste and quality, but that doesn’t mean mixtos haven’t played a role in Mexico’s 100 percent agave boom. This has been made possible in part because to mixto businesses’ foresight, which has led to the industry reconsidering its approach and producing some absolutely magnificent premium items.
What is the difference between 100 agave and 100 agave?
Mixto: This term isn’t found on the bottle label, but if you don’t see “100% De Agave,” you’re dealing with a mixto. This sort of tequila is made up of at least 51 percent sugars derived from the blue agave plant, as well as additional sugars like cane sugar. Mixto tequilas are reasonably priced and contain some of the most popularly purchased tequilas, such as Jose Cuervo Gold and Sauza.
Tequilas that are 100 percent De Agave or 100 percent Puro De Agave are made entirely from fermented and distilled blue agave. They are more expensive, but in terms of quality and flavor, they are considered superior to mixtos. Patron, Herradura, Don Julio, and Cazadores are all 100% agave tequila brands.
Tequila made from either mixto or 100 percent agave can be classified as aged in one of the following ways:
Blanco, White, Plata, Platinum, or Silver: Generally unaged, but occasionally aged in barrels for less than two months. They have a clear color to them.
Most gold tequilas (Cuervo Gold, for example) are mixto tequilas that have been contaminated with colorants or flavorings. There are just a few joven tequilas that are 100 percent agave tequilas (for example, Casa Dragones), and most joven tequilas are made by blending a blanco tequila with an older tequila to enhance color or flavor.
Reposado tequila is tequila that has been matured in oak barrels for two to one year. Large vats or small barrels can be used.
Tequila matured for at least one year in oak barrels no greater than 600 liters is known as anejo.
Tequila matured for at least three years in oak vessels no greater than 600 liters is known as Extra-Anejo.
It’s a common misconception that blanco tequilas are for mixing while reposado, anejo, and extra-anejo tequilas are for sipping. Blanco tequilas produce excellent margaritas and blend well with fruity cocktails. Longer-aged tequilas develop caramel woody aromas and can be used in place of other aged spirits such as bourbon. (If you’re feeling adventurous, try an Anejo Tequila Manhattan.) Many 100% agave tequilas are also excellent for sipping at any age.
Is 100 agave the same as tequila?
Not all mezcal is tequila, and not all tequila is mezcal. Tequila can only be manufactured from agave tequilana (blue agave), but mezcal can be made from over 30 different agave species (AKA maguey). (Agave espading is used to make the majority of mezcals.)
Agave is not a cactus.
Agave is a succulent, not a cactus. Tequila and cacti have nothing to do with each other. Unless you’re sitting next to one, sipping a joven, of course. The agave plant is a succulent that grows in the desert.
Blue agave typically takes eight years to mature.
Agave is difficult to grow, to say the least. The correct desert conditions are required, and even then, most blue agave takes eight years to mature. And that’s only to get you to the harvesting stage. Add some more time to your tequila if you want it to age.
The blue agave plant only has one life to give.
The fact that blue agave is a one-time use plant doesn’t help efficiency. When the agave plants are ready to be harvested, their pias or hearts are ripped out. They’re called that because they end up looking like pineapples. These are the portions of the plant that will be cooked, crushed, and fermented to make tequila.
Tequila is legally required to be only 51% blue agave.
Tequila is created from blue agave, but it does not have to be made entirely from this plant. Many tequilas claim to be made entirely of blue agave, while the legal requirement is 51 percent. The balance of the bottle can be filled with a neutral spirit prepared from cane sugar juice, resulting in a “mixto” tequila. These are, unsurprisingly, believed to be of poorer grade.
Your tequila bottle should not have a worm in it.
There will be no worms in the tequila, FYI. The link between tequila and worms is (possibly) due to the fact that maguey plants are frequently chewed on by “gusano de maguey,” small larvae that, if not interrupted, would develop into a mariposa, a butterfly-like creature. It’s mezcal, not tequila, when they’re inserted into liquor bottles as larvae. So, if there’s a worm in your tequila, don’t drink it. Who knows what else is wrong in the bottle if the maker got that wrong.
Young tequila is really young.
We consume a lot of tequila that is still young. And by aging standards, that’s still rather young: blanco/joven is 0 to 2 months old, reposado is 2 months to 1 year old, and aejo is 1 to 3 years old. There is, however, such a thing called “extra aejo,” which takes tequila maturation to a new level (3 years or more).
You can buy tequila that has been aged for over a decade.
Although three years may seem like a long time to age tequila, one of the oldest “extra aejos” now for sale is 11 years old and costs upwards of $1000. It’s composed entirely of organic blue agave and aged in French oak barrels. A fantastic (really fantastic) present for the tequila connoisseur in your life?
The name tequila carries legal weight around the globe.
Tequila is protected as a Mexican designation of origin in dozens of nations, similar to European Union products with protected names (e.g. Champagne and Prosciutto di Parma). That protection is built into NAFTA in the United States and Canada. So please don’t try to brew tequila in your bathtub.
The Tahona process is as crafty as it gets.
Tequila may be as artisanal as the most artisanal crafty little spirit. Even if it’s made by a major manufacturer. Tequila is manufactured by heating and crushing the gigantic pias, as you may know. The Tahona processbasically dragging a giant volcanic wheel over the cooked agave heartsis one method those pias can (and have) been crushed. Donkeys are still used in some places, according to tradition. We’re not sure anything is more artisan than using a donkey.
Is 100 percent agave tequila good for you?
Will a tequila shot a day keep the doctor at bay? Weight loss, decreased cholesterol, and lower blood sugar have all been linked to tequila, at least the good type made from 100 percent agave. This may sound like a dream come true for tequila fans, but when you dig deeper into the study, these assertions aren’t so solid. Continue reading to learn if tequila is truly the wonderful elixir that it is portrayed to be.
Is blue agave 100% agave?
Tequilas with the phrase “100% Blue Agave” on the label are Tequilas created entirely of Blue Agave. Tequila Mixtos, on the other hand, must include 51 percent Blue Agave sugars while the remaining 49 percent can be manufactured from any sugar source, such as cane or high fructose corn syrup.
Which tequila gives the least hangover?
Stick to 100% Blue Agave tequila to avoid a tequila hangover. Check the bottle labels to make sure it says “ONLY 100 percent Blue Agave.” If it doesn’t contain these words, pass it up.
What tequila is made with 100 agave?
Casamigos is a Hollywood favorite because to its co-founder George Clooney, but it has a lot of substance to go along with its style. Casamigos is a 100% agave tequila manufactured in the Jalisco highlands. It’s one of the smoothest and most natural-tasting tequilas on our list. Clooney and Rande Gerber, the company’s co-founder, said they aimed to create, “The best-tasting, smoothest tequila that didn’t require the addition of salt or lime.”
Nothing beats a good cocktail, whether you’re at an A-list after-party or just relaxing at home “For a refreshing, celeb-approved drink, try “casamigos and soda.” Each batch is distilled in stainless steel barrels for at least two months, yielding a pleasant blend of sweet agave, mild citrus, and a hint of vanilla.
What does 100% agave tequila taste like?
Tequila is a distilled liquor made largely in the Mexican state of Jalisco from blue agave plants. Tequila’s flavor varies based on where the agave is cultivated, who makes it, and how long it’s aged.
Depending on the varietal, tequila might be described as fruity, sweet, or earthy. Honey, citrus, vanilla, caramel, oak, and black pepper are among the flavors present. Tequila that has been matured has a smoother, fuller flavor than other types.
Is agave tequila better?
Tequila is created from the Blue Weber agave, but only 51% of the total alcohol in a bottle must originate from that species to be considered tequila. The rest can be made up of a blend of different agaves or, more commonly, other spirits entirely, such as grain alcohol. “Of course, tequilas created with 100 percent pure agave will taste better,” Cuellar adds, adding those mixed-alcohol tequilas could be to blame if you’ve grown to connect tequila with a headache in a bottle. Tequilas that are 100 percent agave are plainly labeled, and if you see the term oro anywhere, stay away. That means the tequila has been colored with caramel to make it look like it’s been aged in a barrel.
Is Cuervo Gold 100 agave?
This mass-market mixto tequila, often known as Cuervo Gold, is often the first tequila many people try and is the world’s best-selling tequila. This mixto tequila is a mix of blanco and reposado tequilas, and it isn’t entirely made of agave.