Tequila is a Mexican liquor made from the fermented sap (inulin) of the blue agave species, Agave tequilana. Blue agave is also known as agave azul or tequila agave, and the cultivar used to make tequila is known as ‘Weber Azul‘. The sap is extracted from the heart (piña) of the plant.
A liquor is an alcoholic drink produced by distilling fermented grains (corn, wheat, rye), sap, fruit or vegetables (potatoes), for example, gin, vodka. (wiki)
Tequila is made in the Mexican Province of Jalisco and only Agave tequilana (blue agave) species can be used to produce authentic tequila. The alcohol content varies between 35-40%.
Another agave-based liquor made outside the province of Jalisco is known as Mezcal and it can be made from other Agave species, not necessarily, blue agave.
There are basically two types of Tequila.
- The silver tequila (blanco) is fermented, double distilled and bottled. The colour is clear like water or vodka.
- The gold tequila is fermented, double distilled and then aged in oak barrels. The aging process results in a gold or amber colour. The deepness of the gold colour depends on the length of aging, that can vary from 2 months to 3 years.
Tequila is served neat at room temperature in Mexico and as a shot with salt and lime across the rest of the world.