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Raw materials/Variety/Race
Tequila DO stands for a designation of origin and it is a agave-based spirit elaborated near the city of Tequila. To have the name of Tequila DO, it has to be produced in Mexico and contain at least 51% of the agave distillate. The purity level of the Tequila DO is measured by the percentage of agave distillate contained.
Method of working/Cultivation/Breeding
The production of Tequila DO starts when the agave blue plant is mature, normally 8-12 years after it was planted. The leaves are harvested by a jimador that evaluates the maturation of the plant. Once the worker has decided that the plant can be harvested, with a long knife called coa he will eliminate the centre of the plant called piñas. The average weight of the heart of the plant varies form 40 to 70 pounds but can be up to 200 pounds. The piñas are transported to the distillery where, after being cut in two or cut into small pieces, will be put to roast, in special furnaces called Horos. During the cooking, the heart of the blue agave releases the sugar and it is at this point that the fermentation can begin. Some distilleries use the traditional method to produce Tequila DO. This method allows the roasted agaves to be roasted and crushed with a giant grinding stone wheel, called tahona, and the fibers are separated from the juices in wooden vats. Some of the crushed fibers are added back to the fermentation tank to give the product more agave flavour. Once the juices are in the vats, the yeast is added, which converts the sugars into alcohol. This juice ferments for 30-48 hours, afterwards it is distilled two times in the traditional copper alembic still or in those more modern in stainless steel or column stills. The first distillation produces alcohol of poor quality, and the second a colourless liquid which afterwards is mixed. It has an alcohol content of between 70°C and 110°C. All types of Tequila DO start with this distilled colourless spirit.
Aspect and Taste
The Tequila DO has a clear appearance but its golden colour and taste can vary depending on the aging.
Production Zone
The production of Tequila DO is located in the area of the blue agave cultivation, including the state of Jalisco and some regions of the states of Guanajuato, Nayarit, Michoacán and Tamaulipas, which have the same climatic characteristics and red volcanic soil.
History
The diffusion of Tequila started when the Spaniards arrived in Mexico in the 16th century. The conquistadors diffused the distillation process and when they arrived to the west of Mexico City, the custom of drinking Tequila was embraced by the inhabitants of the place. They discovered that the agave plant contained sugars that could ferment and most probably this fermented drink was much appreciated by the native populations. Through the fermentation, the distillation and the sweet sap of the blue agave plant, they produced a liquor with a distinctive flavour.
Gastronomy
Tequila DO is a fine and complex liquor, and this is why it has to be drunk slowly. It should be served at room temperature, even though many prefer it served with ice or after having conserved the bottle inside the freezer. The quality of Tequila DO Blanco and Reposado can be accompanied by sangrita made with tomatoes and orange juice.
Marketing
The product is sold as Tequila DO Blanco, Tequila DO Plata, Tequila DO Oro, Tequila DO Reposado; Tequila DO Añejo, Tequila DO Extra Añejo. It is sold depending on the purity level of the Tequila DO in the varieties: Tequila DO 100% agaves (containing 100% of agaves distillate) and Tequila DO (containing 51% of agaves distillate mixed with corn syrup or sugar cane).
Distinctive features
For the production of the Tequila DO, every distillery keeps the yeast used a closely guarded secret.