It seems like every week there's a new celebrity brand popping up, doesn't it? Tequila's certainly having a moment, and frankly, it's easy to see why. This agave spirit is on a serious growth trajectory, with some predictions suggesting it might even overtake vodka in sales in the coming years. It’s a far cry from its humble beginnings, and the way it’s made has evolved quite a bit.
At its heart, tequila must come from the Blue Weber agave plant, primarily grown in Jalisco, Mexico. The traditional route involves a bit of a labor of love: harvesting the agave, cooking the piñas (that’s the core of the plant) in an oven, then crushing them with a giant stone wheel called a tahona. The resulting juice, or 'mosto,' is then fermented and distilled. It’s a process that imbues the spirit with a certain character.
But, as with many things, technology has stepped in. You’ll find distilleries using modern roller mills instead of tahonas, steam ovens (autoclaves) instead of traditional ones, and even diffusers. Now, diffusers are a bit of a talking point. They essentially use hot water, and sometimes a touch of acid, to extract sugars. Some folks affectionately, or perhaps not so affectionately, call the resulting spirit 'agavodka,' and it’s not uncommon for additives to be introduced to boost flavor. While many tequila aficionados lean towards the more traditional methods, arguing for a superior taste, others point out that these modern techniques can make tequila more efficient and, importantly, more affordable and accessible.
It’s worth noting that most brands using additives don’t exactly advertise it. Legally, up to one percent by volume can be added without disclosure, which can be a bit of a blind spot for consumers. While Mexico's governing body for tequila, the CRT, has made it tougher for brands to claim 'additive-free' status, some still proudly highlight their commitment on their websites. Still, a healthy dose of skepticism is always a good companion when exploring the tequila aisle.
So, with all these variations, how do you find the 'best'? Ultimately, it boils down to taste. Whether it’s made in a brick oven, an autoclave, or a diffuser, what matters is what you enjoy. We’ve seen brands like Patrón, which really helped put premium tequila on the map about 35 years ago. Their commitment to a high-end image, from the bottle to the price, paid off. Even now, owned by Bacardi, their core lineup, from the crisp Silver to their aged expressions and the clear Cristalino, remains a benchmark. They also claim to be additive-free across their range.
Then there’s Casa Noble, which underwent a stylish redesign a few years back, opting for more elegant decanters. They’ve shifted their focus to barrel selection and blending, creating complex and balanced aged tequilas. Their añejo, for instance, spends two years in French oak, and their reposado nearly a full year. They triple distill all their tequila and are committed to sustainable practices. Interestingly, they even collaborated with High West distillery on a rye whiskey finished in their tequila barrels.
And for those who appreciate a good sipping tequila with lovely vegetal notes dancing with sweet agave, El Tesoro is a standout. Their El Tesoro Paradiso, an extra añejo aged for five years in ex-cognac barrels, is a real treat, bursting with vanilla and fruit. It’s a testament to the depth and complexity that tequila can offer.
Exploring tequila is a journey, and while the landscape is vast and ever-changing, understanding a bit about how it's made and what to look for can make that journey incredibly rewarding. Cheers to finding your perfect pour!
