There is a mystique and romance surrounding tequila that few other products enjoy. The import has captivated the imagination of the American drinking public, making it one of the fastest growing categories of spirits in the country. Fueling the phenomenon is a small cadre of upscale, 100% agave tequilas.

Unlike their blended counterparts, 100% agave tequilas are distilled from nothing but the Weber blue agave, a majestic green succulent native to Mexico and related to the aloe. While there are nearly 360 varieties of the agave, tequila can only be made from the Weber blue agave.

The first sip of a 100% agave tequila will quickly reveal why it is so tremendously popular. The extraordinary character and aroma of the agave is remarkably appealing. These tequilas are so rich and vibrant that you're left with the unmistakable conclusion that this is how tequila is meant to taste.

From the planting of the agave to unbarreling the añejo, the production cycle can exceed a decade to complete. Once the agave is deemed ready for harvesting, its large, spiny leaves are lopped off, and the remaining plant—referred to as a piña—is taken directly to the distillery. There they are steamed in large ovens, crushed, and placed in vats to ferment. The fermented wash is then double-distilled. Some 100% agave tequilas are distilled in alembic stills, similar to those used to distill cognac, others in stainless steel continuous stills. The result is an exquisite spirit of incomparable quality. By law, a 100% agave tequila must state that fact on its front label.

Because the blue agave is so expensive to cultivate for the 8 to 10 years it takes the plant to reach maturity, the Mexican government permits rank and file tequila—called mixto—to contain up to 49% sugar (caña or glucosa) as an adjunct during fermentation.

On every label of tequila is a four-digit NOM number. NOM is an acronym for "Norma Oficial Mexicana," a set of laws that establish standards of quality for the production of tequila. An NOM number is assigned to an individual distillery, signifying that the tequila was made by that distiller alone, and that the tequila passes all standards of quality. If you find two brands of tequila that have the same NOM number, the same distiller produced them. Some distillers produce as many as 25 different brands of tequila.

• Conduct horizontal-tastings for your staff and clientele so they can better experience first-hand the intriguing differences between the various brands. Ensure your staff is well informed about tequila, on what makes 100% blue agave tequilas so exceptional and why they're worth their higher price.
  
  
• Encourage the guests to conduct their own horizontal tastings, comparing the character and personality of three, ideally paired tequilas. Provide them with tasting portions (1/2 ounce) of several different brands of tequila, so they can compare the attributes of each and determine their favorite styles. After the guests have had an opportunity to compare the three, talk with them about their observations. Afterwards, people often purchase the tequila they preferred.
  
  
• To enhance customer appreciation, serve añejo tequilas in snifters or wineglasses.

• FEATURED PERFORMERS — Silver tequila is most frequently in a margarita, not because of its lower cost, but for its robust and vibrant character. It adds a vitality to the margarita that aged tequilas don't quite manage.
  
  
• QUALITY MATTERS — Don't hesitate, however, to use premium tequilas in your margaritas. Committing expensive tequila to a margarita is not sacrilege, it's creative genius. When looking to use a top-shelf tequila choose a recipe that adequately showcases the tequila.
  
  
• CREATIVE MODIFIERS — If you're looking to modify your margaritas with something a little more interesting than triple sec, consider adding a healthy splash of Chambord, Midori, or Disaronno Amaretto. Another often relied upon cordial is blue Curaçao, an orange-flavored liqueur slightly sweeter than triple sec and beloved for its luminous blue color.
  
  
• SPIN DOCTORS — For those aching to try out their blender, consider the Midnight Madness Margarita, a novel swirled-drink made in two parts, one requiring blue Curaçao and the other Chambord. The resulting drink is both delicious and visually striking. The Raspberry Torte Margarita is a blended specialty separated in the middle by a layer of luscious raspberry puree.
  
  
• PUTTING ON A GAME FACE — After spending countless hours devising a fabulous signature margarita, do not undermine your efforts by sending it out in public underdressed with an ordinary rim of coarse salt. Embellish your specialties in the style they deserve with designer salts. High fashion has indeed hit the world of margarita salt. Franco's of Pompano Beach, Florida, has introduced a number of brightly colored margarita salts, including blue, green, orange, gold, pink, purple, red, turquoise and yellow.

• AGAVE TEQUILANA WEBER — The variety of agave from which tequila is distilled.
  
  
• AÑEJO — A tequila that has been aged in barrels for a minimum of one year with most aged in 180-liter, oak barrels.
  
  
• BLANCO — The name given to clear, unaged tequila. Also know as plata or silver.
  
  
• FÁBRICA — The word for a tequila distillery.
  
  
• JIMADOR — The person who harvests the agaves in the fields.
  
  
• JOVEN ABOCADO — Also known as 'gold tequila,' joven abocado tequilas are unaged and contain caramel coloring and flavor additives, giving them an amber/golden hue and a touch of sweetness or wood/oak flavor.
  
  
• MIXTO — A type of tequila made by blending up to 40% non-agave sugars with the agave aguamiel in the fermentation tank.
  
  
• REPOSADO — Meaning "rested," a reposado tequila must legally be aged in oak for a minimum of two months, but less than a year.
  
  
• TEQUILA — A distilled spirit produced within a restricted geographic zone of Mexico double distilled from the fermented juice of the Weber blue agave.
  
  
• TEQUILERO — A master distiller of tequila.

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¡Toma! Margaritas! The Original Guide to Margaritas and Tequila

The margarita's been the most frequently requested cocktail in America for the last five years! So if you haven't heard, you're really out of touch. And to make the best Margaritas, this is all you need. From the traditional to the most creative Margaritas ever concocted, you'll find them all here. Try a chilled libation made with fresh lime juice, or a slushy frozen fruit version, every recipe will make your mouth water until you have a chance to taste it.

~ by Robert Plotkin ~ 108 pages ~ 6" x 9" Item# TMG501 ~ $15.95 ~

Shipped in the US only

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