According to Alton Brown from the show Good Eats...I added my own opinions as well.
1. Tequila is made from the blue agave plant.
2. Tequila can only legally be called tequila if it's produced in specific areas such as Jalisco, Guanajuato, Michoacan, Nayarit, Tamaulipas. Any agave made spirits made outside those areas is called "miscal".
3. There are two categories of tequila. 100% agave made tequila and mixto tequilas which by law only has to contain 51% agave. The rest is just...jiz and spit. I'm assuming!? Maybe some bleach as well to kill the jiz and spit bacteria?!
Within the 100% proof "agave territory", there are several types of classifications.
Blanco/White. Straight from the still.
Resposado"rested". Tequila aged in oak barrels 2months to 11months and 30days.
Añejo"aged". Tequila aged from 1year to 2years 11months and 30days.
Extra Añejo. Tequila aged for 3years or more in wood....That's what she said! Ok, so maybe "that's what she said," didn't work this time.
Good quality tequila is the longer the tequila is suppose to be sipped and savoured.
If you just want to take shots and get F'ed up, go with the cheap plastic bottles!
Just like good sake, it's suppose to be sipped. Unless it's crappy sake, then just tilt your head back and swallow as fast as possible! "THAT'S WHAT SHE SAID!!!!"
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