.01
methodology
To find out, start with the 3 ways that agave is commonly cooked and processed:
oven roasted
This is most authentic and artisanal method. True to tequila's history, it begins with a stone oven. Agave piñas are steam cooked for up to two days. Then, they have to cool for up to a day. The sugars in the piñas become caramelized, making for a complex and flavorful tequila. The process is long and done solely in the name of superior taste and history.
autoclave
This method employs large, stainless steel machinery to cook the agave through intense steam pressure, in about an eighth of the time as an oven. This shortened cook time can come at a real cost: burning the sugars and producing a bitter and acrid finish.
diffuser
This method uses giant machinery — some almost a hundred feet wide — that separates the sugars from the fiber before cooking the agave. Often, no cooking occurs at all and acid (sulfuric or hydrochloric) is used to chemically caramelize the sugars without heat. The end product of this methodology can yield a more neutral end product — like an agave vodka. Additives may be added later to reintroduce flavor into the spirit.
.02
that’s not all
The vast majority of both high end and low end tequilas are produced vis-a-vis autoclaves and diffusers. The modern methods make fiscal sense — yielding more product in less time. However, they make a more neutral tasting tequila, requiring additives to produce flavor and depth. This poses a larger question for tequila brands, act in the interest of the bottom line or taste?
Single-estate
Much like wine, tequila has the ability to take on the characteristics of its environment, growing conditions, and the agave from which it was made.
Unfortunately, producers source agave from all over, sometimes mixing different types together. This strips away authenticity and richness away from the spirit. Next time you're at the store, seek out single estate tequila made from highland agave.
aging
How long was your tequila aged? Reposados must rest over 2 months and less than a year. Añejos must age 1 year and less than 3 years. Extra añejos are aged more than 3 years.
Similarly, what kind of barrel was it aged in? French and American oak, bourbon, cognac, and wine barrels all yield a very specific taste.
color
Liquor color comes from the aging process. For example, extra añejo tequilas tend to be darkest, as they have spent the most time in a barrel. In contrast. blanco tequilas are clear because they are completely unaged.
While you can’t judge a spirit by its color, you can avoid brands that label their varietals as “gold” or “silver” — this denotes the usage of shortcuts like oak extract and caramel coloring.
watch out
Cheaper tequilas are often “mixtos” — literally a mixture of products. By law, they must contain at least 51% (a majority) of 100% agave liquor, however, the rest can be grain alcohols, sugar, and other additives.
.03
what now?
Don't rely on brand names.
Do your own research and ask the
following questions as you shop:
➤ Is this tequila 100% de agave?
➤ Was the agave oven-roasted?
➤ Was an autoclave or diffuser used?
➤ Is this product authentic and artisanal?
Feeling overwhelmed?
Check out one of our favorite authentic tequilas here: