Get to know the 5 types of tequila
It's fair to say many people associate tequila with drinking shots with a lick of salt and a suck of lime (or lemon).
It's also fair to say that there are many myths surrounding this incredible spirit. Case in point: many people think tequila can be made anywhere in Mexico. This is incorrect.
Karina Sánchez Huitrón, our tequila guru, is here to tell you to forget everything you think you know about tequila. Get ready to rediscover this unique, smooth and extremely versatile spirit.
What is tequila?
Tequila is a distilled spirit made from the blue agave –a native plant to Mexico. It can only be produced in 181 municipalities located in Jalisco, Nayarit, Michoacán, Guanajuato and Tamaulipas.
Tequila falls into two categories: tequila (also known as mixtos) and 100% agave. The difference? Premium tequilas are made from 100% blue agave. These are premium tequilas that can be sipped neat. Tequilas (mixtos) are made with at least 51% of agave sugars and the rest from other sources. They’re generally cheaper than 100% blue agave and are best enjoyed in cocktails.
How is tequila made?
Tequila producers shred the blue agave plant’s heart (known as the piña) until the juice comes off. The juice is then mixed with cane sugar and yeast and fermented for several days. The juice is then distilled twice in copper pots.
Silver (or Blanco/white)