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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.

Cenote Reposado Tequila

70cl, 40%
Cenote

Master distiller Arturo Fuentes and master blender Alejandro Garcia Páez create the Cenote Tequila range using blue agave which has matured for at least 6 years. Following distillation, the Reposado…  More info

Cenote Reposado Tequila
1
$45.98

Calle 23 Reposado

70cl, 40%
Calle 23

The Reposado expression from the Calle 23 range. A 100% agave tequila which spends up to 8 months maturing in ex-bourbon casks to take on a touch of those warming, vanilla-y, subtly oak-y notes that…  More info

Calle 23 Reposado
3
$46.03

Tapatio Añejo Tequila

50cl, 38%
La Altena

A quality 100% blue agave Mexican tequila that's double distilled to the desired strength and then bottled without the need for any water to be added!  More info

Tapatio Añejo Tequila
1
$35.34

Próspero Añejo

70cl, 40%
Próspero

It's the Añejo Tequila from the Próspero range, which was launched by singer Rita Ora, who teamed up with master distiller Stella Anguiano to create a selection of superb spirits. This particular…  More info

Próspero Añejo
$37.38

Volcan De Mi Tierra Blanco Tequila

70cl, 40%
Volcan

Volcan Tequila is produced with a blend of some of the finest Blue Weber agave that Mexico has to offer! Sourced from the highlands and lowlands of Jalisco, the agave grows in the shadow of the…  More info

Volcan De Mi Tierra Blanco Tequila
$47.05
Price Drop

Olmeca Reposado Tequila

70cl, 35%
Olmeca Tequila

Made using hand-harvested, hand-selected Agave, this reposado Tequila has rested in Oak barrels for over 1 year prior to release.  More info

Olmeca Reposado Tequila
1
$27.39
$24.57

Cabrito Tequila Reposado (40%)

70cl, 40%
Tequila Cabrito

The Reposado expression from Cabrito Tequila, bottled at 40% ABV. The goat on the label seems pretty chill, which is nice. Sweet beard, too.  More info

Cabrito Tequila Reposado (40%)
1
$32.83
Price Drop

Código 1530 Reposado

70cl, 38%
Código 1530

For the Código 1530 Reposado, only agave over seven years old is distilled to create the spirit, which is then allowed to mature for six months in Napa Cabernet barrels. Hugely flavoursome - keep the…  More info

Código 1530 Reposado
$52.55
$50.65

Olmeca Silver

70cl, 35%
Olmeca Tequila

Ideal for all your Tequila cocktail needs, this blanco expression from Olmeca will be perfect in citrus-forward serves. Produced in the hills of Jalisco in Mexico, it's brimming with peppery herbs…  More info

Olmeca Silver
$25.60

Clase Azul Añejo Tequila

70cl, 40%
Clase Azul

A super-premium añejo tequila from Clase Azul, presented in their instantly recognisable decanter. Made using traditional Mexican unfired clay methods, before European glazing techniques and hand…  More info

Clase Azul Añejo Tequila
1
$665.80

Fuenteseca Cosecha Blanco 2018

70cl, 44.8%
Fuenteseca Reserva

Top quality blano Tequila here, distilled in 2018 and made from single orchard grown agave. It was rested for three years in steel, to achieve a wonderfully smooth profile. This is rather exceptional!  More info

Fuenteseca Cosecha Blanco 2018
1
$123.52

Cenote Añejo Tequila

70cl, 40%
Cenote

Named after naturally-occurring swimming holes created by holes formed in limestone bedrock, Cenote Añejo Tequila spends a year maturing in American oak barrels before being bottled. It's created by…  More info

Cenote Añejo Tequila
1
$67.56

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
$96.28

Tapatio Reposado Tequila

50cl, 38%
La Altena

Kept in casks that previously held bourbon for four months, Tapatio Reposado Tequila works fantastically in cocktails and by itself.  More info

Tapatio Reposado Tequila
2
$26.89

Don Ramón Platinium Reposado Cristalino

70cl, 35%
Don Ramón

Double distilled from 100% agave, this reposado addition to the Don Ramón Platinium collection is rested in American oak before being filtered and bottled. With a soft, gently buttery texture, it…  More info

Don Ramón Platinium Reposado Cristalino
$54.24

Tiempo Tequila Reposado Cristalino

70cl, 40%
Tiempo Tequila

This tremendous reposado Tequila from Tiempo is made from 100% blue weber agave grown in Los Altos and the Tequila Valley in Mexico. Produced with natural yeast and volcanic spring water, the Tequila…  More info

Tiempo Tequila Reposado Cristalino
2
$55.78

Cazcabel Blanco

70cl, 38%
Cazcabel

Cazcabel Blanco is a classically-styled tequila from Jalisco, Mexico, evidently named after a legendary medicine man known as Don Cazcabel. Rich in earthy roasted agave with citrus notes shining…  More info

Cazcabel Blanco
8
$28.11

1800 Cristalino Tequila

70cl, 35%
1800

An interesting and stylish bottling from the 1800 Tequila range, 1800 Cristalino is an añejo expression which has been filtered, resulting in a clear spirit that still packs a rich, full-bodied…  More info

1800 Cristalino Tequila
8
$54.28

Reserva del Señor Añejo

70cl, 38%
Reserva del Señor

Añejo Tequila from the Reserva del Señor, which dates back to the 1940s. This well-matured expression spends 18 months maturing in oak before being bottled. Impressive stuff, well worth checking out.  More info

Reserva del Señor Añejo
1
$40.91
Price Drop

1800 Añejo Tequila

70cl, 38%
1800

An ultra premium tequila, 1800 Anejo is aged in small French oak barrels for over 12 months, with a small proportion of it aged in American oak for 3 years.  More info

1800 Añejo Tequila
10
$48.13
$46.08

Tequila 30-30 Añejo

70cl, 40%
30-30

This añejo tequila from 30-30 was crafted using 100% agave, harvested when they were seven to nine years old to ensure peak sweetness and flavour. It was double distilled and then rested in new…  More info

Tequila 30-30 Añejo
1
$42.44

Lunazul Blanco

75cl, 40%
Lunazul

Lunazul Blanco is a simple, great-quality Tequila. It is double distilled in stills once used in Cognac production.  More info

Lunazul Blanco
$33.22

Goya Single Estate Blanco

50cl, 40%
Goya

This Blanco Tequila was produced from blue agave harvested exclusively from one farm. Hence the name. The organically-grown piñas are harvested, roasted and double distilled all on the estate. Seeing…  More info

Goya Single Estate Blanco
2
$46.86

Corazón Blanco

70cl, 40%
Corazón

Corazón certainly knows how to make great tequila and this delicious, unaged Blanco is proof. A single estate tequila that shines in Margaritas or other cocktails, it won a Double Gold medal at the…  More info

Corazón Blanco
$34.05

Pueblo Viejo Blanco

70cl, 38%
San Matias

This blanco Tequila from Pueblo Viejo is made with 100% agave at San Matias, one of the oldest distilleries in Jalisco, Mexico, over 130 years old. Bottled straight from the still, the unaged Tequila…  More info

Pueblo Viejo Blanco
2
$27.61

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