Naturally, you should start with the fact that tequila is not "cactus vodka". It is not cactus and not vodka. This strong alcoholic beverage is made from the juice of blue agaves. Externally, perhaps agave is associated with the uninitiated with a cactus, but it is a real desert lily and looks like a domestic scarlet. However, the ripening period of these lilies ranges from seven to twelve. By this age, the weight of the plant reaches almost a centner.
The history of tequila is not as old as the history of cognac, but with this French drink it has a number of similarities. Like the name "cognac", the name of this alcohol was given in honor of the city in which it was produced - Tequila. Like a Frenchman, tequila is produced only in a relatively small region of Mexico - in five states. And only a little over a hundred companies from this region have a license to produce this alcohol.
Classification
"Tequila" is a trademark of Mexican alcoholic beverage of internationally recognized mezcal. Again, a comparison with French alcohol begs. Like all drinks based on grape alcohol (with the exception of cognac) are called "brandy", and any alcohol based on agave (except for tequila) is called "mescal". But here stand tequila, unlike the same cognac, not in the example of short terms.
Terms of aging "silver" (Silver) - no more than two months. During this time, alcohol does not have time to gain color, because it remains absolutely transparent.
If in silver tequila add color, it becomes like a seasoned one and goes to the classification of "gold" (Gold).
The next subspecies - for drinks ripening in barrels from oak for less than a year, is called simply "rested" (Reposado).
If the exposure of tequila from one, but no more than three years, this kind of tequila gets a "mature" discharge (Anejo). Aged tequila is already getting a natural golden hue.
Quite recently - just a decade ago - a new subspecies-Extra-Extra (Extra Anejo) for strong alcoholic beverages of the Mexican spill appeared, with a shelf life of more than three years.
The world's second largest producer
The second largest manufacturer of tequila in Mexico or in the world is identical concepts. After all, the national pride of Mexico is produced only in this country, and its export is an important article of Mexican exports. So, the world's second largest producer of this type of alcohol is hidden under the name of tequila Sauza. Reviews of fans of Mexican drink all over the world give this brand the second place and popularity. The company is named for its founder, Senobio Sauz, who moved to Tequila in the mid-nineteenth century and later bought a distillation plant. Due to the long maturation of the blue agave, the full production of the alcoholic beverage of tequila Sauza began only in 1888. In honor of this, the plant received a new name - La Preservancia, under which it is known even now, more than a century after the start of production.
The world's first exporter of tequila
With the name of Senobio Souza is connected not only the history of production. The world's first export batch of alcohol from Mexico was just the Tequila Sauza Silver, although it consisted of only three barrels. Naturally, at present the main direction of production is export, while for domestic consumption there remains a minimum.
Tequila production
The amount of alcohol for each type of tequila can differ, ranging from thirty-five to fifty-five shares of volume. The usual fortress is about the standard forty degrees - common among other strong alcoholic beverages. A distinctive feature of tequila is the presence in the composition of its alcoholic component of not less than fifty-one percent of alcohol blue agave. The remaining parts are mainly grains (corn) or reed spirits. Perhaps one hundred percent in the alcohol fermented agave. Blue agave alcohol gives the tequila a sweetish taste.
Real or fake
According to the forms or volumes of bottles, only an expert can identify a fake. And on what to pay attention to the uninitiated buyer? How to determine whether the real tequila Sauza in a bottle or not? First, pay attention to the price. The real tequila produced in Mexico can not cost less than thirty or forty dollars. Even the minimum exposure. If the price has passed the test, then the label should be examined. It is worth paying attention to whether the label contains 100% agave, which means that the tequila is made exclusively of blue agave. But about all the other inscriptions, including "100%", but where instead of agave written otherwise - "natural", "natural product" or "Mexican" - we can say with confidence that this container is not a tequila Sauza - a fake. The absence of such an inscription does not matter, because the compound of agave alcohol should be at least 51%. If the inscription "100%" on the label is not, but it is written - "Sauza. Tequila." How to distinguish a fake in this case? On the label must be a print quality NOM, which in fact is the registration number of the manufacturer (and they are known to be about a hundred). The state of production should be indicated, and there are only five. In the end, the authenticity of the bottle of tequila Sauza can be checked by a simple mathematical calculation of the bar code or by scanning a bar code by an ordinary application for mobile phones.
Inimitable taste
Short terms of exposure of tequila should not be embarrassed. The blue agave gives Mexican alcohol an easily recognizable taste - surprisingly mild with a sweet aftertaste. In this case, tequila does not need to be cooled at all - given the climatic features of Mexico, it is consumed at room temperature. If you do not abuse large doses, the consequences for the next day will not be at all. And let no one be embarrassed by the second place of the trade brand tequila Sauza in the world. If the drink is authentic, it will love its taste qualities and take its place in the taste range.