Tequila 101

Imbibe the Spirit of the Southwest

by David M. Johnson

In the 1983 Country Hit, "Jose Cuervo,” Shelly West proclaims her adoration of the largest selling Tequila brand in the globe. In these witty song lyrics, tequila transforms the singer into a wild child prone to all sorts of unruly and wanton behavior, including getting into a fight and destroying the bar. Sounds like girls’ night out in North Scottsdale!

And in the 2002 Biopic, Frida, in which Salma Hayek portrays the surrealist Mexican painter Frida Kahlo, the film’s most popular scene takes place in a gritty Coyoacán cantina where Hayek and Ashley Judd exchange a forbidden kiss brought on by passion, music … and mescal.

Such is the popular media myth surrounding tequila and women—that somehow, the spirit of the agave turns women into sex-crazed creatures hell-bent on mischief and destruction. If the walls of Dos Gringos in Tempe could talk, we might find evidence supporting that myth … but the truth is, tequila is much more than a party fuel.

A Centuries-Old Tradition
Tequila is a fermented beverage from the agave plant, a succulent that grows in Mexico, the southwestern U.S. and regions in South America. The world of tequila has changed considerably since the early Spanish colonists created “Vino de Agave.” The indigenous Mesoamerican civilizations—the Maya, Zapotec, Mixtec and Aztec peoples—harvested the agave as food. The roasted piñas or hearts of the agaves have a wonderful sweet flavor that is relished like watermelon at a picnic.

They Mesoamericans also made a fantastic intoxicating beverage from the nectar of the agave, which was called Aguamiel (honey water). By allowing the sweet sap to ferment, they created potent and rustic Pulque. With the arrival of the Europeans in 17th century came the science of distillation, however, the Spanish utilized the agave as a substitute for the grapes or grains of Spain to make a spirituous liqueur. The birth of Tequila and other “mezcals” were born from this blending of two cultures.

The first tequila factory was established in 1600 when Don Pedro Sanchez de Tagle started to cultivate mezcal and distill tequila. Many other farmers followed suit and the tequila business was born. The early estates that exported tequila as brands such as Sauza and Jose Cuervo created an initial craze for Tequila Sunrises in the 1970s, and after Jimmy Buffet’s 1977 pop hit, “Margaritaville,” became an instant classic, it was off to the races for this liquid spirit unique to the Americas.

Rising Prestige
Although countless hangovers were brought on by course and rough “mixto” tequila brands (not 100 percent agave), an American love affair was born. Just as a fine appreciation and connoisseurship of wine and other spirits developed in the U.S. over the last two decades, demand for pure and authentic tequila has also increased. The amazing proliferation of prestige brands has exploded in the last few years with over 900 brands produced by over 100 producers.

Once considered the tipple of prankster frat boys and cowboys, tequila is finding favor with many women, and again, Arizona is leading the nation. Although most women probably enjoy tequila mainly as the primary ingredient in a margarita cocktail, some producers are targeting women as the primary consumer of their products.

For example, Scottsdale-based True Blue Imports offers a gorgeous, un-aged tequila, Corrido “Cristalino” Blanco. The delicate and floral notes are elegant and exceptionally smooth. This brand may become a hit with the Valley’s Tequila elite. I sipped the Corrido Blanco out of a Riedel Tequila Glass at the Tequilaaz 2009 Festival in March, and I sipped it like a fine Chardonnay. It was definitely the top blanco tequila I tasted at the show.

As popular as tequila is in Arizona, it’s still surrounded by myth and misinformation. These tequila facts should clear up some of the confusion:

• Tequila is not derived from cactus, and the native agaves that grow in Arizona are of a different variety than what is cultivated to make tequila.
• Another source of confusion is the term, “mezcal.” All agave-based spirits are mezcals. Tequila is one of many mezcals, but obviously not all mezcals are tequila. Tequila is both a region and a product, similar to Champagne, which is also a region and a product.
• To be classified as a Tequila, the mezcal must be produced in the Mexican state of Jalisco or limited regions within Guanajuato, Michoacán, Nayarit and Tamaulipas.

Now that you know a little more about the singular spirit that embodies the essence of the Southwest, pour yourself a fine tequila … and let the good times roll!

David M. Johnson is the Valley’s leading tequila expert and enthusiast. He is the Sommelier at Sol y Sombra and Autostrada in DC Ranch and is a wine and spirits broker.

David’s Perfect Summer Margarita Recipe

1 ½ oz Blanco Tequila (Ask for Corrido Blanco)
1 oz fresh-squeezed Mexican Key Limes (Food City or Ranch Market Valleywide)
¾ oz Agave Nectar (100% organic from Whole Foods)
¾ oz Water

Shake all ingredients with ice in a shaker. Strain over fresh ice into a Margarita glass or Old-Fashioned glass.

No Salt!

Salud!