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The Myths About Tequila
There are many myths about tequila. This article will help dispell the myths and bring out the truth about tequila.
Tequila cocktails
Tequila - a fine, complex liquor that is best when sipped slowly. Traditionally it is served warm in order to appreciate its wonderful flavor. Most tequilas are served in a "caballito", a 2oz glass made exclusively for this purpose. Blanco and Reposado can be served with "sangrita", a tomato and orange juice mix with salt and chile. Añejo is served in a snifter so that its aroma is fully appreciated. The tequila shot with lime and salt is made from Hollywood and few people drink it that way. Some people do put lime juice in the tequila or bite the lime before sipping it. It is a matter of taste. You should choose the right tequila for your cocktail and enjoy it.
Tequila: The Proper Way to Drink It.
Ah, the art of you can go back to the traditional method of drinking with salt, tequila,and lime, via the lick, sip consumption of a premium liquor. Who says that I have the right to tell you how you should drink your tequila. I must admit, I have tried the many different brands of Tequila. Whether you sip it, serve it with lime and salt add it to margarita mix, drink it room temperature or serve it chilled, Tequila is meant to be savored and enjoyed. If you want to really appreciate the full bouquet and body, try it at room temperature. Tequila is meant to be enjoyed neat. Taste it like a fine wine. It would be a shame to miss out on its full body, its aroma and its wonderful taste. Once you have appreciated its character and flavor, you can return to the salt, tequila, and lime – the lick, sip and bite- method
TEQUILA: The many types of magic in the bottle
Real Tequila can only be produced in the Tequila Region of Mexico. As the brand ‘tequila’ is controlled by the Mexican government, it must comply with the strict Mexican government regulations. To make sure that tequila is genuine it has to be produced according to the strict standards. It also must bear the official standard, NOM (Norma Oficial Mexicana) and the Tequila Regulatory Council’s monogram (CRT) on the label. All Premium Tequila must be adorned with the ‘100% Agave’ marking on the label as well. Each approved tequila distiller gets its own NOM that ensures that the product complies with the official Denomination of Origin. Not all tequila is created equal and if your label does not contain this information, it is likely that you are not drinking tequila.
The History of Tequila.
The history of tequila began with the Aztec people making a fermented beverage from the agave plant which they called octli (later and more popularly called pulque). This occurred long before the Spanish arrived in 1521. Then, in the 16th century when the Spaniards arrived in Mexico, the Conquistadors brought the process of distillation with them and the people of Tequila were quick to put it to good use. They knew that the blue agave plant contained sugars that could be fermented. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit . By fermenting and distilling the sweet sap of the blue agave plant, they produced liquor with a distinctive taste.
The Magic Inside The Bottle – How Tequila is Made
The process of finding the magic takes a long time. It all starts with a ripened blue agave plant. This ripening usually occurs 8 to 12 years after the seeds are planted. The leaves are then chopped away from the core of the plant by a tequila farmer, a ‘jimador’ who looks to see if the plant is ripe. This is a tedious process because if the plant is harvested too soon, there will not be enough sugars, too late and the sugars will have been used to form a once-in-a-lifetime stem called a ‘quiote’ which produces the seeds.
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