Tequila

Tequila is a classic among spirits and is often enjoyed as part of a small drinking ritual. The Mexican schnapps tastes much better with salt and a slice of lemon, while the brown version tastes a little sweeter with cinnamon and orange. In company, tequila creates a good atmosphere and also has an interesting history. The spirit tastes just as good in various cocktails, including the classic Tequila Sunrise or the Margarita cocktail.

Which tequila is recommended?

Well-known brands such as Patron Tequila and Sierra Tequila are among the most popular. Both brands offer the Blanco, Gold, Reposado and Anejo grades. However, there are also other producers that develop special flavors.

We recommend the following tequila varieties in our range:

Don Julio Blanco

Don Julio Blanco offers you an exceptional taste experience, which is also bottled in a visually appealing shimmering blue bottle with a cork. It contains 0.7 liters of Blanco with an alcohol content of 38% vol. The production takes place in the state of Jalisco. The Don Julio distillery is one of the best in Mexico and has been distributing balanced quality varieties with different degrees of maturity since it was founded in 1942. Very gentle processes are used, with the agave being left to grow for up to ten years. The fresh agave flavor has a hint of lime and grapefruit, tastes mild and slightly sweet and has a long, dry finish.

Olmeca Tequila Gold

Olmeca Tequila Gold is characterized by a fresh herbal note and is suitable for pure enjoyment as well as for mixing in cocktails. The shimmering golden bottle contains one liter of gold with an alcohol content of 38% vol. It is produced in Los Altos in Jalisco using hand-picked, high-quality agaves. The blend of Blanco and Anejo creates an exciting aroma with fruity and sweet notes, with a hint of honey and spice.

Padre Azul Reposado

The Padre Azul Reposado has an unmistakable design with a lid in the shape of a skull. This has no macabre background, but is reminiscent of the colorful and cheerful festival of the dead in Mexican tradition. The elegance of the bottle speaks for itself. The noble reposado has a volume of one liter and an alcohol content of 38 % vol. The distillery is located in Jalisco, with agave cultivation in the Amatitan Valley. The aromas are reminiscent of vanilla, chocolate and cinnamon. The spirit matures for eight months in bourbon barrels and has a special complexity.

Patron Tequila Anejo

We recommend the Patron Tequila Anejo for a sophisticated taste. With a shimmer of amber, it shines from the elegant 1-litre bottle with cork and has an alcohol content of 40 % vol. Patron Tequila is produced by hand in small quantities in a distillery and impresses with its mild and smooth taste. The bottles are numbered and have a wonderful aroma of oak when opened. The Anejo matures for at least twelve months in oak barrels at an altitude of over 2,100 meters above sea level. All products, from the barrel to the bottles and corks, are produced in-house. The premium tequila has a balanced, sweet taste of honey, vanilla and caramel, with a slightly smoky finish.

The different varieties and degrees of maturity

Special conditions apply to tequila production, which are subject to strict controls and are labeled with the quality mark by the Mexican authorities. Similar to what you know from fine wines, the different varieties are also labeled DO and NOM. DO stands for the respective region, NOM refers to the approved ingredients used. Each planted agave has its own test number and is subject to official monitoring during the growth phase.

The spirit is available as “100% agave” and as “mixtos”. The latter only require a proportion of agave of 51% upwards and contain other ingredients. The 100% spirit is of the highest quality, is of higher quality overall and has a better taste. There are differences here due to the degree of maturity and the region. Tequila may only be bottled and, like champagne, must come from the permitted production region.

A distinction is made between five degrees of maturity:

Blanco

Blanco is a clear and unripened tequila that is often used for the ritual with salt and lemon. It only rests for a few days after distillation and is then bottled. Blanco is also available in the high quality 100% version, which has a characteristic aroma.

Gold

The brown tequila is a blend of Blanco and the longer-aged Reposado. Coloring with sugar couleur is permitted, meaning that the color does not guarantee the higher quality and the difference to blanco is only evident in the taste. Anejo is sometimes used instead of reposado.

Reposado

Reposado is somewhat more sophisticated. It is aged for at least two months in oak barrels, giving it a much milder and spicier taste. The wood of the barrels comes from French, American or Canadian oak and also influences the aroma. The storage time can also be up to twelve months, which increases the quality even further. This version is then called “Gran Reposados”. Here the coloring is significantly darker. Some producers use sherry, wine and whiskey barrels for ageing, which creates an interesting variety of aromas.

Añejo

A noble variant is the anejo, which is stored in oak barrels for at least one year and may not exceed a volume of up to 600 liters. There are clear differences in taste, as the spirit takes on the wood aroma and thus develops a very special character. Storage for up to three years is common. If it is longer, it is an extra anejo. Anejo is intensely golden in color. High quality is indicated by streaks when the spirit is swirled.

Extra Añejo

Extra Anejo develops very intense smoky, mineral and spicy aromas when aged for three years or more in special bourbon barrels. The higher the degree of maturation, the milder the tequila tastes and loses the typical sharpness of the alcohol. This variant would of course be a waste in a cocktail and tastes best straight. The shimmer of amber and gold tones is also very beautiful.

The cult drink from Mexico

Tequila is a spirit made from the lily plant of the blue agave and is the cult drink in Mexico. People there usually drink it neat and at room temperature so that the aromas come into their own. In clubs and bars outside Mexico, it is more common to drink the drink as a schnapps with lemon or in a cocktail. All variations promise a unique pleasure and stimulation of the senses.

However, the drinking ritual is not that far removed from Mexican traditions. In Mexico, too, the spirit is served with lime and coarse salt. However, these are never consumed beforehand, but only after the sip so as not to mask the taste. This is because it is very hot in Mexico and lime and salt provide the body with the necessary vitamins and minerals. The variant with cinnamon and orange, on the other hand, is completely unknown in Mexico.

The exciting story behind the drink

The first version of tequila dates back to the time of the Aztecs and was called “pulqueaus”. The Indians appreciated the intoxicating effect, which the Spanish conquistadors also discovered for themselves. They were already skilled in the art of distillation and produced their own version from agave, which they called mezcal. However, the distillery in the 16th century was still quite primitive and a far cry from the sophisticated version of today's production processes. The later separate name was derived from the newly founded colony of “Santiago de Tequila”. The liquor spread quickly, particularly in the Jalisco region, and then became the national drink after the dictatorship in 1911.

The complex production process

Today's production may only take place in Mexico and in certain regions, while distillates from other places continue to bear the name mezcal. These include the regions of Jalisco, Tamaulipas, Nayarit, Guanajuato and Michoacán. This makes the high-proof spirit one of the most strictly regulated spirits in the world and is characterized by its particularly high quality.

The blue Weber agave, a plant that grows for between eight and twelve years and is then harvested and processed by hand, is used for the complex production process. The leaves are removed and the so-called heart, also known as the corazón, is cut into pieces and cooked in an oven for 24 to 36 hours. This makes it easier to extract the juice and sugar from the plant and squeeze it out. While the juice is processed into agave syrup, the sugar can be distilled into alcohol.

A pure taste experience: mild aroma with fruity notes

If you want to get to know the differences in quality of the spirit, the aroma is already a good indication. Each type of tequila has an intense and distinctive taste, which depends on the quality and degree of maturity. The longer the liquid matures in wooden barrels, the more it gains in complexity and depth. While Blanco and Gold are not particularly different in taste, Reposado and Anejo have clearly pronounced roasted, fruity, spicy and woody aromas. The finish is also significantly milder.

The cult drink in a cocktail

As well as enjoying the Mexican spirit on its own, you can of course also enjoy it wonderfully in a cocktail. There is a whole range of delicious concoctions created with Sierra Tequila, Patron Tequila and other brands. Many bars now attach importance to the label “100% agave”, so that high quality is also guaranteed here. You can also mix the drink yourself at home. All you need is a cocktail shaker, a measuring cup and suitable glasses.

The classic Tequila Sunrise is of course characterized by its wonderful colouring, which changes from a strong red tone to yellow in the glass. It is very easy to prepare and tastes slightly bitter and sweet at the same time. The margarita cocktail is just as well-known and, in addition to the classic version, also tastes great in delicious interpretations, for example as a frozen margarita or refined with buttermilk and fruit juices. Here we present three simple recipes, each for one cocktail.

Tequila Sunrise

• 4 cl Tequila
• 1 cl Lemon juice
• 1 cl Grenadine
• 11 cl Orange juice
• Slice of lemon, ice cubes

1. Fill the shaker with a little ice.
2. Add the ingredients except for the grenadine.
3. Close the shaker and shake vigorously.
4. Pour the mix into a highball glass.
5. Carefully pour in the grenadine using the back of a spoon.
6. Do not stir the cocktail while the grenadine sinks to the bottom of the glass.
7. Garnish the drink with a slice of lemon and drink with a straw.

Margarita Cocktail

• 4 cl Tequila
• 2 cl Triple Sec
• 2 cl Lime juice
• 4 cl Soda water
• 1/2 Lime

1. Place the margarita glass in the fridge for a few minutes.
2. Cut open the lime and moisten the rim of the glass with the juice.
3. Spread some salt on a plate and dip the rim of the glass into it.
4. Then place the ingredients in the shaker and shake vigorously for about 15 seconds.
5. Carefully pour the margarita into the glass and garnish with a slice of lime.

Tequila Mojito

• 4 cl Tequila
• 2 cl Lemon juice
• 1 cl Sugar syrup
• 5 Mint leaves
• Soda water, ice cubes

1. Put all the ingredients except the soda water into the shaker
2. Shake vigorously and pour the contents into a highball glass filled with ice.
3. Top up the cocktail with soda water.
4. Garnish with the mint leaves.

FAQ – the most important questions and answers

1. How are the different types of tequila drunk correctly?

It is customary to drink the Blanco and Gold in a small shot glass or as an ingredient in a cocktail. For the longer matured varieties, we recommend drinking them neat. It is not necessary to chill the glass. The taste develops best at room temperature. The older the Reposado or Anejo, the more bulbous the glass should be. Very fine varieties have wonderful streaks and can be swirled in the glass.

2. How long does a good tequila mature?

The quality is guaranteed for all varieties due to strict controls. The Blanco is usually bottled immediately after distillation, while the Reposado is aged for two months in oak barrels, making the aroma more complex and giving it its typical golden color. Anejo and extra anejo are a fine drop with an ageing period of three years or more.

3. Why is it produced exclusively in Mexico?

The spirit is a special form of mezcal that is protected by origin and is subject to stricter controls. Not only may it not be produced outside the borders of Mexico, it is also restricted to five regions. The blue agave is only grown in Mexico and, like the production, control and storage, is a mark of quality.

4. What is the difference between tequila and mezcal?

While both forms are made from agave, only the blue Weber agave is used for tequila, which has a decisive influence on the taste. Various types of agave may be used for mezcal, including wild varieties. Both drinks may only be produced in Mexico.

5. Which brand offers the highest quality?

The most demanding brands include Patron, Don Julio, Jose Cuervo and Padre Azul. However, due to the high quality and storage in oak barrels, the diverse and complex flavors are evident in many producers. Some can be enjoyed like a glass of whiskey in a snifter, others taste good in a shot glass and also show interesting flavors in the Blanco and Gold versions.