USA — Saturday, July 24th is National Tequila Day, and to celebrate, Luis Lopez, Milagro Tequila’s Brand Ambassador shares a bit of the history and a recipe made from the spirit.
The History of Tequila
- The first versions of tequila date back to 1000 B.C.
- Tequila was first commercially produced in the 1700s.
- Today, tequila is the 3rd largest spirits category in the US.
What Makes Some Tequilas Better Than Others?
The best tequilas use 100% blue agave that is harvested in the Jalisco Highlands which is where the finest, sweetest blue agave in the world is grown and cultivated.
After that, making tequila is a 5-part process – roasting, fermenting, distilling, aging and bottling.
Roasting: To extract all the nuances of this precious agave flavor, Milagro employs a centuries-old cooking method — using traditional, hand-built, brick ovens to slow roast his agave piñas for a full 36 hours. This process is analogous to slow cooking in your own kitchen – it’s the way to get the most flavor from the ingredients.
Fermenting: After the piñas have been slow-roasted, they are then shredded and pressed to extract the sweet agave juice. This agave juice is then placed in stainless steel tanks where the sugar is converted into alcohol. Half science, half art, the fermentation process is closely monitored.
Distilling: Most tequilas are distilled using one kind of still – Milagro uses two completely different types of stills.
First, a pot still to retain the vibrant, mouthwatering flavors of agave. Then, a column still to impart an absolutely exquisite smoothness that compares to the finest white spirits in the world.
Aging: Like wine, tequila only gets better with time. Milagro Tequila ages all of their reposados and añejos. And unlike most tequila producers, who don’t age silver tequilas, they age their Select Barrel Reserve Silver as well.
And finally, it gets bottled up and sent to your favorite store or restaurant.
Source: Milagro Tequila