Down Mexico way there’s a legendary heavyweight, famous for getting parties started all over the world.
For some, tequila causes visions of rolling tumbleweeds, wide hats and low-slung holsters; for others it revives hazy memories of birthday bashes and blustering hangovers. Either way, tequila is an infamous, take-no-prisoners drink. But look beyond its perilous facade and you’ll discover complexity and flavour that can be assessed in the same way as wine, whisky and cognac.
Tequila is named after its area of origin, the arid highlands surrounding the Mexican city of Tequila. The red volcanic soil is ideal fodder for the blue agave plant, an indigenous succulent (not a cactus) and cousin to the lily.
The Aztecs made a fermented drink from the agave plant, but tequila as we know it was first concocted when the Spanish invaded Mexico in 1521, ran out of brandy, and stumbled on the secret of tequila.
It’s a hefty job to harvest the agave plant and it remains a hands-on task today. The workers who harvest the plant, jimadores, work swiftly and precisely to preserve the perfect balance of sugar in the plant. The heavy piñas stems are cut away to be shredded, their juices then squeezed and fermented in tanks and barrels.
As with other spirits aged in casks, tequila takes on the flavour and colour of the wood, adding complexity and mellowing the alcohol’s harshness. This is why blanco or silver tequila, virtually unaged in stainless steel or neutral oak barrels, has a clean, harsh bite, while the softer, pale gold reposado (aged for between two and 12 months in oak) and anejo (aged for one to three years in oak) are smoother, with more complexity. Extra anejo is even richer and more layered, having been stored for more than three years in oak.
Gone are the days when only partygoers were fanatics: modern premium tequila merges age-old craftsmanship with current technology to create a tipple to be savoured.
In Your Margarita…
Olmeca Tezón Blanco is not aged, giving it a clear, peppery nose and oily mouth-feel. Around R368.
To Knock Back…
Sauza Gold has hints of spice and caramel, making it a smooth shot to get the party started. Around R189.
With Your Nachos…
Don Julio Reposado has fruity whiffs with hints of chocolate, making it a sturdy food partner. Around R429.
After Dinner Drink…
Aged for up to 20 months, Olmeca Anejo extra-aged tequila has buttery, caramel flavours with a hint of oak, perfect for sipping. Around R170.
Partner With Pud…
If you have a sweet tooth, Patrón XO Café tequila and coffee liqueur is as irresistible on its own as it is drizzled over desserts. Around R350.
Text by Ingrid Casson. Taken from the January 2010 edition of Food and Home.
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