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The three interpretations of tequila
White or silver tequila is called "Plata". Distilled in steel tanks, it is bottled without any ageing process. "Reposados" is aged between three months and a year. "Añejos" has a hue which varies from golden yellow to ambergris. It darkens and its flavor mellows as it ages in oak casks. Majestic "Añejos" age in different casks and mixed with various "Resparados" to be transformed into brilliant tequilas. Jose Cuervo's incredible "1800" is aged 2 - 3 years. Sauza produces "Commemorative Añejo" which is aged for 4 years. "Tres Generationes" is a rare 8-year tequila. Of course, Cuervo and Sauza are not the only producers; there is Patron ("Silver", "Añejo"), El Tesero and Don Felipe's "Plata" and "Muy Añejo" as well as El Viejito's "Reposado" and "Añejo".
Honey water or "aquamiel"
The secret does not just lie with the distillation, but with the its botanic source called "Agave tequiala", a plant unique to Mexico. The core of this blue agave is cut, boiled and crushed. The juice called 'honey water' or 'aquamiel' is fermented and distilled. A good quality tequila must be made from 51% blue agave to receive NOM.This Mexican has its own peculiar customs. One of these involves licking salt, sucking a slice of lemon, downing the shot and banging the glass on the table. The other is drinking a series of "sunrise" cocktails like Margarita.
And "gusanos", the agave worm that comes with the shot is just a commercial gimmick and has nothing to do with the taste or the tradition!
