Tequila is what the Mexican people like to call the 'water of life'. They also deem the beverage to be a gift from the Gods for the Hispanic people. Legend tells us the Aztec people living in Mexico saw a lightning bolt strike a Blue Agave plant, causing the liquid inside to boil. After it cooled down the elders tasted the nectar and loved the sweetness of it. They soon developed their own way of duplicating the process, and added a fermentation stage. The drink was called octli, and later pulque.
It wasn't until 1521 that tequila, as the beverage we know now, was produced near the village of Tequila. It is likely a more watered down, less syrupy beverage than what the Aztecs made. But just as fun. When the Spanish decided to take over the region, they distilled tequila when the brandy ran dry. In 1600 Don Pedro Sanchez de Tagle began mass-producing tequila.
The village of Tequila is located about 342 kilometers inland from Puerto Vallarta, in the province of Jalisco. If you are looking at Puerto Vallarta vacation packages, consider one that includes a day trip to Tequila. The drive takes just over four hours, but with an organized tour, scheduled stops will take place to explore Aztec ruins and Agave plantations. The village of Tequila is now recognized as part of the World Heritage List for its preservation of ancient distilleries and Agave plantations.
Current Mexican law states that tequila can only be produced in the province of Jalisco, and is even limited to a few states with in the province. The word tequila is even copywritten. Therefore any tequila served in Puerto Vallarta hotels will always be genuine tequila made within the immediate region.
There are two kinds of tequila: Mixtos and pure Blue Agave. Mixtos contains 51% Blue Agave and 49% glucose and fructose sugars. It has a sweeter, less abrasive alcohol taste than the 100% Agave tequila. As with any aged spirit, the beverage takes on the flavors of the wood casket it is aged in, allowing the harshness of the alcohol to mellow while the vegetal flavor of the Agave becomes more prevalent.
Reposada is tequila that has 'rested' for a minimum of two months, but less than a year, in barrels made of oak. The barrels can be just small gallon size or as large as 20,000 liters. The larger the barrel, the more complex the flavors. As with Rum or Brandy barrels, some distilleries char their barrels before filling. The charred barrel adds a smokiness to the flavor.
Most people of heard of the 'worm' in the bottle of tequila. Actually it is not a worm, it is the larvae of a moth species that has infested the Blue Agave plant. When an infestation occurs, it means the tequila is of a lower quality and likely will not have the full-bodied flavor of premium tequila. The marketing gimmick of putting larvae in the tequila bottle began in the 1940's, but people still seem to believe it means the tequila is good quality. Considering the source of the drink, its ancient history and the advanced aging process, tequila should be in the same category as Cognac or Port.
A vacation in Puerto Vallarta is not complete without a good education on all the different cocktails made with tequila. Hotels in Puerto Vallarta can help out with beverages like the Bloody Aztec, made of tequila, cream, creme de cacao and red food coloring. A Brave Bull is tequila and Kahlua. Charro Negro is tequila and cola. A standard beverage in Mexico is Paloma, which is a Margarita made with white grapefruit juice. Ask the bartender in your hotel or resort for his recommendation on a brand of tequila. There are many to choose from, and you will always want the cultivated advice of a local.
It wasn't until 1521 that tequila, as the beverage we know now, was produced near the village of Tequila. It is likely a more watered down, less syrupy beverage than what the Aztecs made. But just as fun. When the Spanish decided to take over the region, they distilled tequila when the brandy ran dry. In 1600 Don Pedro Sanchez de Tagle began mass-producing tequila.
The village of Tequila is located about 342 kilometers inland from Puerto Vallarta, in the province of Jalisco. If you are looking at Puerto Vallarta vacation packages, consider one that includes a day trip to Tequila. The drive takes just over four hours, but with an organized tour, scheduled stops will take place to explore Aztec ruins and Agave plantations. The village of Tequila is now recognized as part of the World Heritage List for its preservation of ancient distilleries and Agave plantations.
Current Mexican law states that tequila can only be produced in the province of Jalisco, and is even limited to a few states with in the province. The word tequila is even copywritten. Therefore any tequila served in Puerto Vallarta hotels will always be genuine tequila made within the immediate region.
There are two kinds of tequila: Mixtos and pure Blue Agave. Mixtos contains 51% Blue Agave and 49% glucose and fructose sugars. It has a sweeter, less abrasive alcohol taste than the 100% Agave tequila. As with any aged spirit, the beverage takes on the flavors of the wood casket it is aged in, allowing the harshness of the alcohol to mellow while the vegetal flavor of the Agave becomes more prevalent.
Reposada is tequila that has 'rested' for a minimum of two months, but less than a year, in barrels made of oak. The barrels can be just small gallon size or as large as 20,000 liters. The larger the barrel, the more complex the flavors. As with Rum or Brandy barrels, some distilleries char their barrels before filling. The charred barrel adds a smokiness to the flavor.
Most people of heard of the 'worm' in the bottle of tequila. Actually it is not a worm, it is the larvae of a moth species that has infested the Blue Agave plant. When an infestation occurs, it means the tequila is of a lower quality and likely will not have the full-bodied flavor of premium tequila. The marketing gimmick of putting larvae in the tequila bottle began in the 1940's, but people still seem to believe it means the tequila is good quality. Considering the source of the drink, its ancient history and the advanced aging process, tequila should be in the same category as Cognac or Port.
A vacation in Puerto Vallarta is not complete without a good education on all the different cocktails made with tequila. Hotels in Puerto Vallarta can help out with beverages like the Bloody Aztec, made of tequila, cream, creme de cacao and red food coloring. A Brave Bull is tequila and Kahlua. Charro Negro is tequila and cola. A standard beverage in Mexico is Paloma, which is a Margarita made with white grapefruit juice. Ask the bartender in your hotel or resort for his recommendation on a brand of tequila. There are many to choose from, and you will always want the cultivated advice of a local.
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