Dear Coyote Patrons,

Today I will teach you about the 5 types of tequila and two tequila categories. There are only two categories of tequila, tequila 100 percent agave consisting entirely from agave based sugars and Tequila that consists of 51% agave and 49 % other sugars. The last category is generally known as “mixto”. Both of these categories need to be distilled twice by law.

There are 5 types of tequilas:

Blanco Tequila: White or silver tequilas are clear and not influenced by the aging process, although some producers “rest” their tequilas in wood or stainless steels holding tanks for up to 45 days before bottling. 100 percent agave silver (tequilas) retains the natural agave aromas and flavors. They are earthy and bold but can also be sweet and smooth. This tequila is considered and aperitif and is the purest of all.

Gold Tequilas: Because of its color, many assume that it is an aged spirit. Technically this tequila does not have to be aged. Most gold tequilas acquire their color from artificial flavoring and coloring, primarily with caramel coloring and glycerin.

Tequila Reposado: Reposed (rested) tequilas are aged for at least a minimum of two months to almost a year in oak tanks or barrels. Coloring and flavoring agents are permissible. Reposado tequilas range in hues from a very pale straw color to a deep gold and are excellent for sipping.

Añejo Tequilas: Añejo (aged) tequilas are aged for at least one year in government sealed oak barrels that are not to exceed 600 liters. Aging tequila transforms the spirit that once came out clear into a mature and mellow one. Its aromatic profile is oakier and less earthy. Añejo tequilas are great digestives are a great alternative for dessert.

Extra Añejo: These tequilas are the most costly because of the time they spend aging in a barrel. To be called extra añejo white tequila must age in a barrel for a minimum of three years. In general these tequilas are a dark amber color and tend to be sweet in flavor. Many people compare them to a fine Cognac or a single malt Scotch.

I hope that you have learned something new about the art of tequila production. Visit us every Thursday for our weekly “Tequila Thursday” to taste great tequila and explore the tequila world.

Salud!

Mario Marquez

Tequila Ambassador

Café Coyote , Old Town San Diego

March 18, 2010

Dear Coyote patrons,

During the last few weeks we explored some of the steps to tequila production. If you are just joining us and want to get a better understanding of this process please read the last 3 previous blogs to make your learning experience complete.

This week I will teach you about distillation. Last week we explored the fermentation process. We learned that fermentation is the process in which the agave sugars are converted into alcohol by yeast. We also learned that the fermentation process creates alcohols that our body cannot digest. How can we eliminate these harmful alcohols and create the refined spirit called tequila? We can do this through a process called distillation.

Distillation is the process of purifying a liquid by boiling it and condensing its vaporsTwo forms of distillation are practiced in Mexico’s tequila distilleries. Tandem pot still distillation in copper or stainless steel alembics are the most traditional and commonly used. Column distillation towers are also used but can me expensive due to their cost and maintenance.

To eliminate unwelcome substances tequila must be distilled at least twice to meet quality and government regulations. During the first distillation the dead must is heated with vapor and is distilled to have an ethyl alcohol content that reaches about 20-30 percent of its volume. The liquid obtained in the first distillation is called “ordinary” and cannot yet be called tequila because it contains waste products that need refinement. These aldehyde, ester and minor alcohols are called the “heads” of the distillation. Other heavier elements are also discarded. These are called “tails”.

The second distillation is known as rectification. The ordinary liquid in the first distillation is distilled for a second time to get the purest part of the juices called the heart. This principal part comes out at about 55 percent alcohol and can know be called tequila blanco (silver). Before bottling the tequila is diluted with water to bring its alcohol content down. Tequila that is exported to the United States comes at a minimum of 40 percent alcohol by volume.

Next week we will learn about the 5 tequila types: gold or young, blanco, reposado, añejo, and extra añejo. I hope you are having a good learning experience and hope to see you at Café Coyote soon.

Salud!

Mario Marquez

Tequila Ambassador

Café Coyote y Cantina