Given the fact that this is one of the hottest summers in recorded history (at least it feels that way); I have decided to switch gears and talk about Tequila, one of my favorite hot weather drinks.  I would guess most people think that all tequila is made about the same and they believe that marketing gimmicks cause one to be more expensive than another.  I want to set the record straight… All Tequilas are not made equally.

Tequila comes from the blue Agave plant, grown predominantly in the city of Tequila back to the 16th century produced by the Aztecs before the Spanish arrived in 1521. Agave plants must grow at least 6 years before they can produce a ripe enough fruit to make tequila. Tequila became the first distilled spirit to be produced in North America. The Tequila that we know today was first mass-produced in the early 1800s in Guadalajara, Mexico and was first exported to the United States by Don Cenobio Suaza, founder of Sauza Tequila, which still exists today!    

Today, the harvesting of the agave plant is still done by hand by men called “Jimadores.” The “pinas” (Spanish for pineapples) weighing 40 to 70 pounds, are cut away with a special knife called a coa and are then shredded,  the juices are pressed out of the fruit and then fermented in either wood or stainless steel vats for a couple of days allowing the sugar to convert to alcohol. This fermented product called “ordinario,” which appears cloudy, is then distilled a second time to produce a clear, silver Tequila.

Here is where the distinction begins. There are two basic categories of tequila: mixtos and 100 percent agave.  Mixtos (example, Jose Cuervo Especial Silver) consist of no less than 51 perecent agave, with other sugars making up the remainder. You will notice that on the label of these tequilas it will not say 100 percent agave.  Tequila is bottled under five distinct categories:  

• Blanco or plata:  white spirit that is un-aged and bottled once distillation is complete or aged in stainless steel or neutral oak barrels for less than two months

• Joven or oro: silver tequila with caramel or food coloring added (example are Jose Cuervo Gold)

• Reposado:  aged between two months and one year in oak barrels

• Anejo:  the spirit is aged in oak for a minimum of one year and up to three years in oak barrels

• Extra Anejo:  The newest category established in 2006, the spirit must be aged a minimum of three years.

As with wine, the aging process can really change the flavor of the end product.  The longer it is aged the oakier and complex the flavor.  Some producers use old whiskey, scotch or wine barrels; others use new oak to impart a particular flavor more quickly, while others will char the insides of the barrels to produce a certain taste profile.  This aged Tequila is best enjoyed straight up in a Brandy snifter.

The most popular way Americans consume Tequila is in a Margarita.  It seems everyone has their favorite way of making this great cocktail.  Ingredients range from fresh lime juice, beer, lime aid, triple sec, Grand Marnier, Cointreau, orange juice, etc.  You can serve it over ice or blended, with or without salt on the rim of the glass, or even pre-mixed in a can.  Some consumers like to squeeze their own fresh limes while others take the easy way and purchase a pre-made margarita mix (there are even lo carbohydrate mixes made with little to no sugar for people watching their calories).     

No matter what your favorite way of drinking Tequila may be, understand that there are major differences on how tequila is produced and not all Tequilas are created equal.

Recommended Tequilas:

El Jimador – These are 100 percent Agave Tequila’s that are priced the same as or less than popular mixtos tequilas.  Perfect for someone who wants to experiment with the spirit in its purest form.  $ 18.99 750 ml.

Sauza Hornitos- A 100 percent Agave Reposado tequila that is very popular in Mexico.  It can be used in Margaritas or as shooter.  $ 28.99.

Herradura Anejo- A 100 percent agave tequila that is aged two years in oak, which is twice as long as the standard.  It has wonderful flavors of toasted oak and nutty notes and should be slowly sipped and savored.  $ 47.99.

Jose Cuervo Reserva de La Familia- This extra anejo Tequila only uses 10 year or older agave plants grown in the richest soils.  Only the flavorful inner portion of the pina is used.  Each bottle is handcrafted, numbered, dated and sealed in wax, and every year the Cuervo family commissions a different Mexican artist to design the new collectible box for Reserva de la Familia. $ 149.99.

— Matt Garofalo is the owner of The Oconee Cellar Wine & Spirits located next to Publix on Hwy 44.