What is good tequila? A short expedition into the world of the Mexican national drink

When you think of Mexico, you probably immediately think of tacos, sombreros and of course tequila. But tequila is much more than just a party drink for Mexicans. It is deeply rooted in their culture - the liquid soul of Mexico, so to speak. While we here still throw schnapps and shots around, in Mexico tequila is celebrated like a good whiskey. No wonder, because
a really good tequila has about as much in common with the stuff you used to drink on Mallorca as a Michelin-starred meal has in common with a kebab at four in the morning.

 

But what is tequila anyway?

In short: Tequila is a spirit distilled from the blue Weber agave that can only be produced in certain regions of Mexico. It's basically the "champagne principle" in Mexican. But not everything that says tequila on the label is really good tequila. Production is strictly regulated and only permitted in five Mexican states, with Jalisco being the heart of tequila production.

 

The holy grail: 100% de agave

Here comes the game changer: A really good tequila has to be made from 100% agave. It is then written in bold on the bottle: "100% de Agave". Everything else is - sorry, but it is true - actually rubbish. These "mixtos" are diluted with up to 49% other sugars. It's like diluting your expensive Bordeaux with grape juice. It's not OK.

Real quality tequilas also usually come as "small batches". This means that they are produced in small batches, essentially by hand rather than mass-produced. And another thing: a good tequila needs no additives. No flavors, no colorings, no glycerin for artificial smoothness - nada. Pure agave, nothing more.

 

Crafts instead of Industry

Now it gets romantic: Before even a drop of tequila ends up in the bottle, the agaves have to grow for at least 6-7 years. Some producers even take 10 years. The jimadores (that's what the agave harvesters are called) then hack the heavy agave hearts out of the earth with their coa (a kind of special machete). Hard work at 30 degrees in the shade - respect, amigos!

After harvesting, the agave hearts are traditionally cooked in stone ovens for 24-36 hours at low temperatures. This is important for the development of the aromas. Industrial pressure cookers (autoclaves) are more efficient, but hey - good tequila takes time.

 

The Science of Good Taste

The perfect tequila is like a well-oiled machine – every detail has to be right:

Water and alcohol:

● Natural spring water from the mountains around Jalisco
● Alcohol content between 38% and 40% (the sweet spot for optimal taste)

 

Production:

● Double distillation in small copper stills
● At least 72 hours of fermentation with natural yeasts
● Traditional Tahona or modern Roller Mill for crushing
● No diffuser manufacturing (that would be like fast food)

 

Taste criteria: A premium tequila convinces with:

● Natural agave sweetener
● Complex aroma profile
● Clear minerality
● Creamy, oily mouthfeel
● Long, clean finish without unpleasant burning

 

Red Flags - Stay away if:

● Glycerin was added
● Artificial flavors are included
● Subsequently sweetened
● "Mixto" is written on it
● Made with diffuser

 

Conclusion: Good tequila is like a Mexican love story – passionate, complex and not for the impatient. It takes time, craftsmanship and absolute dedication to detail. The art is to combine all these factors in perfect balance. The next time you have a
bottle, pay attention to these details - your palate (and your head the next morning) will thank you.

By the way: The best tequilas are drunk neat, at room temperature and in small sips. Shot? No, that would be like shooting a 20-year-old whiskey. Philistine!

¡Salud! And remember: a good tequila is like a good friend - you know it by the fact that it won't let you down the next day.

 

Author: Tequiladealer - https://www.tequiladealer.de/