Tequila: strength, composition, raw materials and cocktail recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most people have heard of a drink like tequila, the strength of which is comparable to that of high-quality domestic vodka. A product originally from Central America, has long become popular on almost all continents of the world. Let's try to figure out how and from what this drink is prepared.

Historical facts

Tequila, the strength of which we will consider further, is considered to be the alcoholic beverage of true Mexicans. The inhabitants of this country revealed the peculiarity of ripe agave juice for fermentation with an original taste. Contrary to the opinion that the ancient Aztec and Mayan tribes created cactus vodka, the facts point to its origin from the conquistadors of the 17th century. They brought distillation units to America, focused on making their favorite brandy. As the harvested raw materials disappeared, juicy agave shoots were used.

From that moment on, the creation of a unique drink called tequila began, the strength of which in degrees exceeded 40%. The official date of creation of this product is 1521. Initially, the product was called "Mescal", andthe term familiar to everyone was born only in the middle of the 19th century, by association with the settlement of the same name. Already in the middle of the 20th century, the Mexican government decided to make a drink from blue agave only in a few states, while in other regions the product was delivered in bottling tanks.

The strength of the tequila drink in degrees

It is customary to talk about forty degrees of tequila (in some cases, the figure may be a little more or less). According to the composition, two configurations of the product in question are distinguished, namely, pure and mixed substances. The pure product is a 100% agave distiller. In this conformity, the product is manufactured only in the five Mexican states. Other types of alcohol under the name "tequila" are classified as replicas. The naturalness of the composition and the absence of harmful impurities is confirmed by the inscriptions on the label.

The mixed version has a reduced quality composition, includes no more than 50% natural agave distillate, diluted with dyes and flavors. Such products are also in demand and do not leave lovers of cactus vodka indifferent, as well as cocktails based on them.

Production technology

To understand the taste and strength of tequila, you need to pay attention to the manufacturing technology of the original Mexican drink. The original product is made from a large agave succulent, which is common in Mexico. Outwardly, the plant culture resembles large aloe seedlings. Raw materials are collected by specially trained people, known as himadors. They extract the core part of the plant, cutting off the foliage with a special spade-shaped billhook. The age of sowing should not be less than ten years, since for real tequila, the strength of which will be in the required standards, only a fully mature plant is used.

The core of the raw material is called piña. In a full-fledged escape, it exceeds the diameter of a basketball. Two of these elements are required to produce one standard bottle. The core is first softened in thermal ovens, where it becomes soft with an easy juice extraction process. The initial strength of tequila in degrees is 5% (pulque). This liquid contains agave juice, fruit yeast. Further processing involves several stages of distillation.

Features

The strength of Olmeca tequila depends not only on the consistency and distillation of agave syrup. This figure often depends on the addition of corn mixture, cane sugar and natural inclusions. The taste of the product remains practically unchanged.

Tequila strength aging time:

• aged beyond measure;
• steadily aged;
• rested;
• platinum white;
• golden young;
• silver.

To aged varieties include must, which is in special barrels from one to three years. The volume of tanks usually does not exceed 600 liters. The ideal material for creating wooden containers is American orfrench oak. There are many such connoisseurs who claim that the product acquires a unique taste if it is aged in barrels that previously contained cognac or fine wine.

Excerpt

The strength of the Tequila drink largely depends on the storage conditions of the prepared raw materials and the aging of the finished vodka. The final indicators also determine the color, consistency and harmony of products. The highest category includes aged and over-aged varieties. This drink has a 100% agave distiller, has a pronounced amber-golden color and a mild taste.

Rested and white tequila is aged for about 30-90 days, its taste is not so bright, but only natural ingredients are also present in the recipe. The color of the drink is white or slightly golden, there is practically no smell. The silver variety is considered a product of low quality. The strength of the tequila drink in this version does not differ from other varieties, however, about half of the synthetic additives are included in the composition.

How to drink properly?

Cactus alcohol is drunk in many ways. Mexicans usually drink a drink in one gulp from small glasses, washed down with tomato juice with spices or citrus components. True connoisseurs of alcohol recommend drinking tequila without snacks or drinks, enjoying the original aroma and taste.

Americans and Europeans are more likely to use a different method. Small portions of alcohol are seized with s alt and lemon or lime. These ingredients emphasize the pronounced taste of the product. ATsome establishments pour the drink directly into unique cups made from whole citrus fruits. In the compositions of cocktails, the specified product is also a frequent "guest".

Selection criteria

Cactus vodka has become popular all over the world. The quality of the drink is evaluated according to two main criteria: Mexican production and fermentation of agave juice. It is allowed to add some purified water and herbal ingredients to the composition.

How strong is tequila? The output is vodka 50-55 degrees. According to Mexican law, dilution of the product is allowed up to 38%, which is what many manufacturers do. Most often, blue agave is used to make cactus vodka. Such popular varieties are made from this component:

• "Cartridge".
• Messicano.
• Olmeca.
• Sauza Blanco.

These species have a tart sweet rich taste.

The most expensive brands include: Jose Cuervo, Asombroso del Porto. The high cost is due to long exposure, which gives the drink a unique flavor and aroma, their quality is time-tested and consumer reviews.

Cocktail recipes

Next, let's look at some popular cactus vodka-based cocktail compositions. The most common of these is "Sunrise Tequila", the strength of which is compatible with that of light beer. Fifty grams of silver tequila mixed with orange juice (150 ml), red grenadine syrup (10 ml) and cubesice (200 g). The contents of the glass are mixed with a spoon, decorated with an orange slice. It is believed that such a drink gives a person a boost of energy for the whole day.

Another cocktail - "Rapido" or "Tequila Boom". This product is prepared in a couple of minutes, contains cactus vodka and sprite in its composition in a ratio of 50:100 ml. The process of preparing the drink is interesting. Ingredients are poured into a thin-walled glass, after which they cover it with a napkin, clamp it with a hand on top, knock three times on the table, loudly saying “Boom, boom”. The foamy cocktail is drunk in one gulp.

The next recipe is Margarita. Cactus vodka (50 ml), orange liqueur (25 ml), sugar syrup (10 ml), juice from half a lemon or lime, ice (200 g) are mixed in a shaker. After mixing the ingredients, the drink is poured into a glass without ice, a rim of s alt is made on top, and a lime wedge is garnished.

Other tequila drinks

Next, consider a few more popular recipes that include cactus vodka. "Sangrita" is a kind of sauce, which is washed down directly with tequila. Especially this product will appeal to lovers of "Bloody Mary". Chopped cucumbers (170 g), half a celery, Tobasco sauce (20 ml), orange and tomato juice (300 and 600 ml) are placed in a decanter or jug with a capacity of 1 liter. At the next stage, juice from a couple of squeezed limes, pepper and s alt (one gram each) are added. In one glass they collect cactus vodka in another - "Sangrita". The specified volume is enough for 20 standard stackstequila.

The next cocktail is Wrestler. To prepare it, you will need 50 milliliters of golden tequila, a slice of cucumber, which is generously sprinkled with s alt. Vodka is simply eaten with the indicated dish. It is worth noting that the name of the drink is associated with the Mexican national hero José Morelos.

The Dream of Acapulco cocktail contains tequila and rum, in a ratio of 30:10 ml. In addition, the recipe includes grapefruit juice (40 ml), whiskey (10 ml), pineapple juice (100 ml), ice cubes. All components are mixed in a shaker, the glass is decorated with pineapple pieces.

The product under the name "Clouds" refers to strong drinks, has a unique iridescent color. The composition includes sambuca (20 ml), absinthe (10 ml), silver tequila (2-0 ml), three milliliters of Baileys and Blue Curacao liqueur.