Tequila,
the first distilled spirit on the North American continent, is known to most
people as a fiery beverage to be dutifully downed during
adolescent rites of passage. Today, tequila and its rustic cousin, mezcal, are
fast becoming the newest discovery by sophisticates of the
international dining and drinking scene. Not a newcomer, Tequila has existed
since the early 1700's, often fueling the fires of revolutions
when victories and food were scarce.
Tequila is
truly the "essence of Mexico", reflecting its people's warmth, strength,
and passion. Tequila is not for the faint hearted, but is
well-suited for men and women who are enraptured by the gusto of drinking, eating
and living. The varying flavors of tequila are interesting
without becoming complicated and do not require the myriad of adjectives that
wine or whisky drinkers seem compelled to use. This is a
beverage to be savored with
spicy foods or thoughtfully sipped while enjoying the company of friends.
Today, over
100,000 acres of blue agave (mainly agave "Weber") are under cultivation
in the tequila growing region of Mexico with
the greatest concentration near the town of Tequila. This small city, about
45 miles northwest of Guadalajara, was once the home
to over 90 distilleries. Today, although their numbers have shrunk to fewer
than 30, these and the region's other remaining "fabricas"
produce over 70 million liters of tequila each year.
Most top-of-the-line
tequilas are made from 100% blue agave, a fact that is always proudly pronounced
on the label. Those tequilas
which are not 100% blue agave usually make up the balance of the sugar needed
by the addition of some other type of sugar. These
cheap tequilas you will not find in my shop....!.