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Selected Jose Cuervo Recipes.

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HMS HOST CODE OF ETHICS

A clear tequila can be made from 100 percent pure blue agave, but few are. Most contain sugars obtained from cane or other sources (piloncillo, a brown sugar, is commonly used). The clear tequilas are most often used for mixing, especially in margaritas.

Oro, Gold:
Tequilas that are identified only as "gold" or "oro" are essentially the same product as a clear tequila, with the addition of artificial coloring. Some people swear that they can taste a difference between blanco and oro tequilas from the same distillery, but I think the taste differences is really in their own mind. Ask a distiller if there is really a difference between gold and silver tequilas, and most will tell you honestly that they are one and the same product.

Like their silver or white brothers, gold tequilas are usually used for mixed drinks.

Reposado:
When you see the word "reposado" on a label, it means the tequila has been "rested". This usually means it is stored in oak or other wood barrels for a period of up to one year (about 6 months seems pretty common). A "reposado" tequila is a step up from gold or silver tequilas. They are more expensive to make because of the resting process, and they are almost always more expensive to buy.

A reposado is usually a light to deep golden color, but the coloring is somewhat natural whereas a "gold" tequila is not naturally gold (a reposado may be adjusted with caramel colorings at the end of the resting stage to meet consistency standards).

Reposados are the tequilas that connoisseurs start to recognize as tequilas worth savoring, although they are often reasonable choices for mixing as a top-shelf brand.

Añejo
The kings of the tequila world are the añejo brands. The word means "aged," which pretty much sums up why these tequilas are revered. They are aged for a minimum of one year, often for two, and sometimes for as much as three years before bottling.

Aging the tequilas in wood does the same kind of thing that aging wines, bourbon, scotch, or even beer do to those drinks. It mellows the sharp edges of young products and introduces soft complex flavors, especially hints of vanilla or spices like nutmeg or ginger. Past three years of aging, the tequila begins to decline, losing the sharp agave flavors that make it a tequila in the first place.

Almost all of the highest rated tequilas, either here or anywhere else, will be labeled "añejo" -- they will also be among the most expensive tequilas in your local liquor store.

100 Percent Agave:
Look for tequilas that are labeled as "100 Percent Agave" or "Pure Blue Agave".

By law, all tequilas must be made with over 50 percent juice of the blue agave. The most expensive and sought after tequilas are usually made using only agave, but it is very common -- especially among the cheaper brands -- to use cane syrups or sugars for the remaining 50 percent. Because agave crops also vary from year to year, and it takes longer for new fields to be planted than it takes for brands to increase market demand, there are often reasons why distillers feel a need to cut back on the amount of agave they use.

As a general rule, you'll probably get the best quality drink by buying the brand with the highest percentage agave that you can afford.
 

Tequila vs. Mezcal :
The last point I'll mention about tequila is that it is not Mezcal. Tequila is made only in Jalisco Mexico (and locations grandfathered in by law); Mezcal can be made anywhere, but most often in Oaxaca. Tequilas don't have worms in the bottle -- that's Mezcal! Tequilas are made only with blue agave; Mezcals may use other plants.

The name on a label can often be more important than knowing about the qualities of a specific product. Brands represent some measure of the level of quality you should expect in a product, although it is certainly the case that tequila distillers that produce outstanding aged brands can also produce mediocre mainstream products (or vice versa). Nonetheless, here are my impressions of what some of the major tequila brands stand for:

Jose Cuervo is one of the biggest names in the tequila business, and one of the oldest and most venerable brands in Mexico. The company is based in the town of Tequila and its old La Rojeña distillery is a sure stop on any tequila lovers visit to Jalisco. Cuervo was established in 1795 and is widely credited as being the first distiller to cultivate their own agave fields instead of relying on whatever nature chose to provide and the local population chose to harvest, which was how things were done prior to 1795. Most connoisseurs sneer at Cuervo's silver tequila, but grudgingly admit that the 1800 Añejo is a smooth drink.

Sauza is probably Mexico's second biggest name in tequila, and is also among its more venerable brands. Sauza's La Preservencia distillery was established in the town of Tequila by Don Cenobio Sauza in 1873. Whereas Cuervo was the agricultural innovator, Sauza was the technical innovator. Sauza is credited with being the first distillery to use steam to indirectly fire the stills.

Herradura is one of the most interesting of the big distillers. They maintain their own hacienda and the old distillery is preserved as a monument and museum to the industry's time-honored traditions. Besides the Herradura label, look for El Jimador.

Some of the other well-known distillers include Tres Magueys with their Don Julio brand, Patron, Porfidio, Gran Centanario, El Conquistador, Centinela, and many others.

Jose Cuervo Especial sometimes gets a bad rap from connoisseurs, as well as from those who tend to, shall we say, over indulge. The fact is, that Cuervo is a reputable distiller with a very long tradition, but being by far the largest distiller, they are also an easy target for pot shots. I can't say that I spend a lot of time sampling this tequila, but it's a staple in my bar and I use it often for making margaritas, tequila sunrises, and any other rail drink. Cuervo Especial is a Reposado and is aged 6 months. That aging gives it a smooth soft character with just a little bit of a vanilla edge to it, but at the same time, it retains the distinctively sharp bitter agave flavor that you find in the silver tequilas. It's a good tradeoff, an inexpensive name brand, and a solid, serviceable tequila for casual drinking. This brand is a basic default bar tequila. Ask for a margarita in most establishment without specifying a type of tequila, and you'll most probably will get one made with Jose Cuervo Especial.

The Qualities of Quality...
Mexican law requires that any tequila must be made from at least 51% agave (many of the better brands are 100% agave). Other sugars can be used in the fermentation, but only up to 49%. Some distillers use molasses or piloncillo, while others use corn or other sugars. If the label does not say 100% agave, it probably is not.

There are four classifications of tequila: plata or blanca (silver or white), which is fresh, unaged tequila; reposado (rested), which is aged for a few weeks in oak barrels and which may have a light golden color; añejo (aged), which is aged in the barrel for a minimum of 1 year and as many as four; and muy añejo, which is fairly rare, and which is aged several years (often 5). (There are also tequilas of gold color that do not say "reposado" or "añejo" on the label -- these are almost always plata tequilas with artificial coloring. They may still be good tequilas, You may be fooled into thinking they're better than white tequilas, they may not be! You need to see what your particular taste is and try two or three to taste the difference and what is to your pallets liking.

More on tequilas will be added soon, check back often!

NOTE: Some information was sent to me from various sources.

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