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Tequila

Tequila, possibly Mexico’s most famous export, has seen an explosive growth in global popularity in recent years. The spirit takes its name from the town of Tequila which lies in the south west, near Mexico’s second city of Guadalajara. The rules for production are governed by the Consejo Regulador del Tequila (CRT), and Tequila can only come from five regions: Michoacán, Guanajuato, Nayarit, Tamaulipas, and Jalisco.

The other notable rule is that even though there are more than 200 varieties of agave, only one, the blue weber agave, can be used to make Tequila. The agave plant is a succulent native to Mexico. Don’t call it a cactus, the two are not related in any way. Some agave grows wild though most of the plants for Tequila production are now cultivated. An agave can take anywhere from six to twelve years to mature and can grow up to 2.5 metres (8 feet) tall. Harvesting the agave is a skilled and labour intensive process. When the plant is ripe, the jimador (farmer) removes the agave leaves with a sharp curved tool called a coa. These fibrous leaves are discarded, the part he’s after is the heart of the plant, called the piña, because it looks like a pineapple. These can weigh up to about 100kg (220lb) but usually come in at 30kg. They are made up of complex carbohydrates which are not fermentable so the next stage is to convert them into sugar. The exact time of the harvest is very important, because if the agave plants are gathered too early, the natural sugars will have yet to develop, and if it is gathered too late, the plant will have begun to decay.

To access those sugars, the piñas need to be cooked. They are cut up, by hand usually, and put in a giant oven. Here they are gently steamed in a process that can take up to three days. This process turns the starchy plants into a sweet pulpy mass. A more recent way of extracting the sugar from agave plants uses a machine called a diffuser. This essentially subjects the agave to high temperature, pressure, and often high acidity to maximise extraction from the agave fibres and cook the carbohydrates (although sometimes the liquid is cooked after the process).

The next stage is to release all that sugar rich juice from the cooked agave. Originally this would be done by crushing the cooked pinas under a stone wheel known as a tahona, pulled by a donkey. Some Tequilas are still made this way but most are milled and crushed in a machine. Fermentation takes place over days either with a wild or commercial yeast, today usually the latter as it creates a faster and more stable ferment. Tequila producers at this stage are allowed to add corn sugar so that it makes up a maximum of 49% of the final amount of fermentable sugars. This is done for cheaper Tequilas which are known somewhat disparagingly as ‘mixtos’. Following fermentation, the resulting agave drink will be between 4 and 6 % ABV. This is not dissimilar to pulque, a fermented agave drink that has been made in Central America for centuries.

The next step in the Tequila process was introduced by the Spanish in the 16th century: distillation. In Tequila this is usually done in a two stage process in pot stills. The first stage produces a ‘low wine’ of 20-22% ABV which is then resdistilled to 55-75% ABV. Some producers, however, use column stills. Traditionally stills would have been made from copper and though stainless steel is also commonly used, it is important to have some copper contact to remove unwanted compounds.

The finished spirit is commonly divided into three varieties: blanco (or silver/plato, which is one aged for up to two months), reposado (2-12 months ageing) and añejo (1-3 years in oak vessels with a capacity of 600l or less). The barrels usually come from the bourbon industry though some new casks are used. There’s also an extra añejo category, introduced in 2006 and referring to anything over three years aged and cristalino, which is essentially añejo Tequila that has been filtered (often through charcoal) to remove the naturally occurring colours. Finally there’s gold Tequila which can be a mix of blanco and aged Tequila, but most often unaged ‘mixto’ blanco with abocado. No, not avocado, though wouldn’t that be fun, abocado is what’s classed as a ‘mellowing agent’ to mimic the effects of ageing and usually made up of caramel, glycerin and wood tinctures. Tequila will usually be reduced to a minimum of 38% ABV before bottling but you do see much stronger ones.

The vast majority of Tequila is drunk in cocktails such as the Margarita, Paloma, and Tequila Sunrise. Many Tequila aficionados turn their noses up at so-called ‘mixto’ Tequilas which are made with up to 49% corn sugar. But if you’re making large batches of cocktails, then they make sense. Furthermore, the global boom in demand for Tequila has meant a shortage of agave which takes a long time to grow, so a mixto can be the more sustainable alternative.

Going further upmarket are 100% agave Tequilas. One of the joys of premium Tequila is that like with a good wine you can discern differences in flavour depending on where the agave was grown and how ripe it was when harvested. Highland agave which grows slower is said to taste fresher and more floral. Certain brands now release single field Tequilas. It’s worth trying these neat especially alongside Mexican food. Finally there are aged Tequilas: minimally aged ones like reposados have extra body and sweetness making them great in cocktails like a Negroni while añejo and extra añejo Tequilas which make great bourbon substitutes in cocktails like an Old Fashioned.

Don Julio Reposado Tequila

70cl, 38%
Don Julio

Smooth and balanced reposado tequila from Don Julio, aged for just under a year in bourbon barrels.  More info

Don Julio Reposado Tequila
5
$51.13

Fortaleza Añejo

70cl, 40%
Destileria La Fortaleza

With a rich family history in tequila, Guillermo Sauza launched Fortaleza in 2005, bringing back the traditions of previous generations at the family distillery that had sat unused for too long. This…  More info

Fortaleza Añejo
5
$102.35

Arette Reposado

70cl, 38%
Arette

This corking reposado is aged for between 4 and 6 months in white oak. It is made 100% blue agave from Jalisco, and it is blended with water from Tequila mountain. This is a superb premium tequila…  More info

Arette Reposado
3
$31.05

Tequila Komos Añejo Cristalino

70cl, 40%
Tequila Komos

A Cristilano Añejo Tequila from Komos. Made from 100% agave, this premium Tequila has been aged in French oak barrels that previously held white wine, and unlike traditional golden-hued añejos, it…  More info

Tequila Komos Añejo Cristalino
$117.70

Herradura Reposado Tequila

70cl, 40%
Herradura

Herradura Reposado is a delicious Tequila which was launched in 1974 - it was also the world's first commercial Reposado! It is aged for 11 months in oak and it took home a Double Gold from the San…  More info

Herradura Reposado Tequila
5
$46.05

Rooster Rojo Blanco Tequila

70cl, 38%
Rooster Rojo

Fabrica de Tequilas produced and distilled this blanco Tequila using agave cooked for 10 hours in steam-powered autoclaves. After the addition of special yeast, the batch was then fermented and moved…  More info

Rooster Rojo Blanco Tequila
2
$23.93

VIVIR Tequila Blanco

70cl, 40%
VIVIR

Made with 100% Blue Weber agave at the distillery in Jalisco, VIVIR's Blanco Tequila is double distilled and blended with local water from a volcanic spring. A wonderfully smooth Tequila that would…  More info

VIVIR Tequila Blanco
15
$41.92

Storywood Tequila Reposado Cask Strength

70cl, 53%
Storywood

A cask strength reposado Tequila from the Storywood range, which is all about maturing Tequila in Scotch whisky casks! This particular expression was allowed a seven-month slumber in Single malt…  More info

Storywood Tequila Reposado Cask Strength
$51.12

Sauza Hornitos Reposado

70cl, 38%
Sauza

100% agave tequila from one of the most consistent producers in Mexico.  More info

Sauza Hornitos Reposado
3
$39.90

Ocho Single Barrel - Las Presas Añejo - 2018 Harvest

70cl, 52.5%
Ocho

A single barrel, single estate añejo Tequila from Ocho. This 100% agave Tequila is from the 2018 harvest from the Las Presas estate, made with agave allowed to grow for at least eight years. This is…  More info

Ocho Single Barrel - Las Presas Añejo - 2018 Harvest
$101.28

Arette Blanco

70cl, 38%
Arette

A silver tequila from Arette, this was launched in 2007 and is made at the El Llano distillery, which has been owned by the Orendain family since the early 20th century. This is bottled on site in…  More info

Arette Blanco
2
$32.49

Cimarrón Reposado Tequila

70cl, 40%
Cimarrón

Fabulous reposado Tequila from the folks at Cimarrón! Distilled with 100% estate grown blue weber agave, then aged in American oak for 4 months, a very pleasant all rounder this one!  More info

Cimarrón Reposado Tequila
1
$30.95

Casa Dragones Blanco

70cl, 40%
Casa Dragones

It's the Blanco expression from Casa Dragones, distilled exclusively from Blue Weber agave. Totally unaged, it's bottled up at 40% ABV in all its fresh agave glory. This would make an absolutely…  More info

Casa Dragones Blanco
4
$89.56

Calle 23 Blanco

70cl, 40%
Calle 23

The Blance expression from Calle 23's range of 100% agave tequilas, made with blue agave sourced from Los Altos de Jalisco. A top quality tequila for cocktails.  More info

Calle 23 Blanco
4
$40.43

Herradura Directo de Alambiqe Tequila

70cl, 55%
Herradura

The fourth release from the Herradura Coleccion de la Casa range is the Directo de Alambique expression. This tequila has been made with 100% blue agave and fermented using natural yeast, which is…  More info

Herradura Directo de Alambiqe Tequila
$85.91

La Chica Tequila Gold

70cl, 38%
La Chica

A lovely Gold tequila from La Chica, made for cocktails, and itching to be shaken up into a tasty Margarita!  More info

La Chica Tequila Gold
$19.70

El Rayo Plata

70cl, 40%
El Rayo

El Rayo Tequila pays homage to the legend that lightning struck an agave plant, cooking it and creating the first ever Tequila. This particular expression is not made with lightning, but with 105…  More info

El Rayo Plata
4
$35.26

Próspero Reposado

70cl, 40%
Próspero

From the Próspero range of Tequilas from Rita Ora (yes, that Rita Ora) comes this Reposado expression! It's made with agave harvested from the Lowlands of Jalisco, and this particular variant has…  More info

Próspero Reposado
$34.28

Volcan De Mi Tierra Añejo Cristalino Tequila

70cl, 40%
Volcan

This beautiful Añejo Cristalino Tequila from Volcan employs an innovative blending process to achieve a fabulous aged character, whilst retaining plenty of bright agave notes. It combines a blend of…  More info

Volcan De Mi Tierra Añejo Cristalino Tequila
1
$66.97

Padre Azul Reposado Tequila

70cl, 38%
Padre Azul

Padre Azul Reposado is distilled from agave which is cooked slowly at low temperatures, meaning that it keeps more of those sweeter notes. After a double distillation, it's matured in oak bourbon…  More info

Padre Azul Reposado Tequila
$96.21

AquaRiva Blanco

70cl, 38%
AquaRiva

Produced with nothing but 100% Blue Weber Agave, AquaRiva's Blanco is a deliciously flavoursome silver tequila, made with agave and water from the Jalisco highlands. Try it in cocktails - it makes a…  More info

AquaRiva Blanco
3
$32.49

Fuenteseca Reserva Añejo 18 Year Old 1995

70cl, 43.5%
Fuenteseca Reserva

An exquisite añejo Tequila from Fuenteseca, this 18 year old expression was distilled back in 1995, and has been treated to various of stages of maturation. To begin, the Tequila was filled into…  More info

Fuenteseca Reserva Añejo 18 Year Old 1995
$680.64

Gran Centenario Plata

70cl, 38%
Gran Centenario

A great silver tequila, Gran Centenario is made with 10 year old agave plants which are cooked in stone ovens. This is slowly distilled and aged in oak.  More info

Gran Centenario Plata
2
$36.79

Casamigos Añejo Tequila

70cl, 40%
Casamigos

From the Casamigos range (which we believe means 'house of friends') comes an Añejo tequila, which has spent 14 months ageing in American white oak casks. This maturation has resulted in a tequila…  More info

Casamigos Añejo Tequila
4
$62.43

G4 Tequila Añejo

75cl, 40%
G4 Tequila

Añejo Tequila from the G4 Tequila range, produced by Felipe Camarena at the El Pandillo Distillery. The whole range is produced using traditional methods with an environmentally-conscious approach,…  More info

G4 Tequila Añejo
1
$51.12

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