Nadia George
July 18, 2024
Tequila, the spirited heart of Mexico, often finds itself entangled in myths and misconceptions. By separating fact from fiction, we can fully appreciate tequila for the complex and nuanced spirit it truly is.
The image of tequila as a shot-slamming party drink is perhaps one of the most pervasive myths. The truth is, premium tequilas are crafted for savouring, not slamming. Much like fine wine or whisky, tequila has a rich flavour profile that deserves to be enjoyed slowly.
This is a misconception that has led many people astray. The "worm," or gusano, actually has its home in bottles of mezcal, tequila's smoky cousin and even then, it's not a widespread practice.
Unlike other spirits, tequila is often mistakenly believed to be a depressant. In reality, all distilled spirits, including tequila are depressants, but tequila's lively association with celebrations and fiestas might make it feel like a stimulant.
While it's true that tequila must be made from the agave plant, it specifically requires the blue agave (Agave tequilana). To be labelled as tequila, the spirit must be made with at least 51% blue agave, though premium brands often use 100%.
Tequila offers a broad spectrum of flavours, influenced by factors like ageing, terroir, and production methods. From the unaged, clear blanco tequilas that showcase the pure taste of agave to the rich and complex aged expressions like reposado and añejo.
For a spirit to be called tequila, it must be produced in Mexico, specifically in the state of Jalisco and limited regions in Guanajuato, Michoacán, Nayarit, and Tamaulipas. This geographical specification, much like Champagne in France.