From its beginnings in the blue agave fields of Jalisco, to its consumption in small cantinas and trendy restaurants, tequila is the quintessentially Mexican drink.
Tequila, like its cousin, mezcal, is made from the agave plant. Contrary to popular belief, the agave is not a member of the cactus family, but rather comprises its own distinct botanical family, agavaceae, related to the lily.
What makes good tequila? For some it is the earthy, vegetable taste and aroma of the agave. For others it is the sharp bite of the blanco or reposados. Still others prefer the smooth, body of the añejos. The best advice is to try several brands and several types to find the taste you like.
It is said that, Old Town San Diego serves more tequilla than anywhere else in the world so there is plenty to choose from.
Types of tequila
Blanco or plata (white or silver): the most common type. It's considered 'unaged' under 60 days
old, and may be bottled fresh from distillation. Sometimes this is a harsh, young (joven) drink, but it can also be tastier and more robust than highly refined varieties, if it's marked "100 per cent agave”.
Reposado means rested. This is aged from two months to up to a year in oak casks or barrels. This is where the better tequilas start and the tastes become richer and more complex. The longer the aging, the darker the color and the more the wood affects the flavor.
Añejo (aged, or vintage): aged in govern
ment-sealed barrels of no more than 350 liters, for a minimum of a year. Many of the añejos become quite dark and the influence of the wood is more pronounced than in the reposado variety.
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