Common Name: Tequila

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Tequila is an alcoholic spirit made from the steamed hearts of the agave plant. In the 19th century, the term “tequila” applied to any mezcal made in the area surrounding the city of Tequila, located in the state of Jalisco, Mexico. During the 20th century, the term was updated to refer to a spirit of designated origin (obtained in 1974) made only from the agave cultivar called “Weber Blue,” named for Frederic Albert Constantin Weber, who first described it in 1902. According to Mexican law, any agave-based spirit must contain 35-55% alcohol to legally be called “tequila.”

Interesting Facts: Tequila was the first spirit to obtain an internationally recognized D.O. (Denominacion de Origen) outside of Europe.

Uses: An aged tequila is very similar to whisky and should be enjoyed neat or served “on the rocks”. However, a Silver, Rested, or mixto tequila can be enjoyed in a margarita.

Selection & Storage: Look for bottles labeled “100% agave.” If it is just marked “tequila”, it is most likely a “mixto”, meaning it was made with up to 49% non-agave sugar and may have been bottled outside the D.O. An authentic tequila should contain only agave and be bottled by the producer within the designated area.

There are five categories of tequila: Plata (Silver), which is either unaged or aged very briefly and bottled within 60 days of distillation; it never touches a barrel. Reposado (Rested), which is aged anywhere between 2 months and a year in oak barrels. Añejo (Aged), which is aged in oak barrels for longer than one year but less than three. Extra Añejo (Extra Aged), which is aged for over three years. Finally, Joven/Oro (Young/Gold), which is just Plata tequila that has either been mixed with an Añejo tequila or tinted with caramel color to give the appearance of age, tinted tequilas are usually lower quality.

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