Facts and Information About Tequila

One thing that spices up your social lifestyle is the fun and entertainment it brings when you go to bars or attend parties where all sorts of beverages are available. A lot of ladies enjoy margarita because of its light taste of tequila, while others are enjoying the body shots and some guys would just like it pure. I guess you are just embracing such kinds of gatherings because you are still young and when you get older or busier, this will be minimized.

The only that some of the younger generations today often forget is to get to know what they are drinking. Of course, they can name brands very well and they are also aware of different alcoholic drinks but these individuals have limited understanding. Let’s say that what they only care to know about what they are drinking is that it is wine, beer, whisky, rum, or tequila, to name a few.

For example, if you will go to a tequila store San Diego area, then most shops will offer you different brands and since you are aware of this drink in general, you may purchase anything. This means that you can buy a bottle even when it has the least quality because you have fewer details in mind. This only shows that your interest should take you to a wider knowledge and understanding of alcoholic drinks or any beverages that you enjoy.

How is it made?

Jimadores or the farmers who grow and harvest blue agape plays an important part in making tequila because they need these plants before it is ready for processing. After harvesting, they need to cut off the roots as well as the leaves then cook the main body or agave heart slowly to reduce caramelization and maintain the flavor. In this way, its taste won’t get bitter.

After cooking, this will be crushed so that they can extract the sugary juice. Today, they are already using a mechanical crusher unlike before where tahona or wheel made of volcanic stone is used. This process must be done slowly, too, to create a complex and robust flavor.

When the nectar is ready, it will be fermented and will be distilled two times as directed. After distillation, the alcohol may be bottled immediately or it could be stored in wooden barrels for aging – check out https://talesofthecocktail.org/in-depth/art-aging-tequila/to continue reading.


The first category is 100% agave and of course, it should be a good one because it is purely blue agave. Drinking this won’t give you hangovers and it is also affordable that’s why a lot of enthusiasts prefer or look for it when they come and visit San Diego. From the label alone, it is already clear that it is a premium one so I guess the popularity of the brand makes it costly.

For the next category, we have mixto which is a combination of 51% blue agape and 49% cane sugar extracts which make it more affordable. Expect hangovers with this one due to additives, though it tastes and smells sweet. However, you might find the flavor harsh and you may feel a burning sensation on its way.

An example of a mixto is joven or oro which is golden in color and it comes with an oak flavor. The reason why these are produced is due to high demand since it is cheaper. Let’s say that these may not be recommended by some people but this could be a practical option for some when used as a mixture in beverages.


We have the silver, blanco,plata, white, and platinum which are only fermented for about 60 days. These young tequilas can be used in mixing your favorite margarita. While gold is always blamed for a bad experience since it is more of a mixto and leaves you a hangover.

A reposodo is fermented for 2 to 9 months in oak or bourbon barrels and usually gives intense flavor – find out more about this type. And then we have the anejo which is one of the most favorite types because of the smooth experience it leaves. But for a smoother and richer taste, others prefer the extra anejo which fermented longer than a year.