Gifts of the Agave

As champagne must originate in Champagne, and cognac in Cognac, real tequila comes only from the Tequila region in Jalisco state, near the historic heart of central Mexico, where vast fields of massive blue agave plants grow in the plains and up the flanks of the mountains. When the plant is mature, which takes several years, the heart, or piña, is plump and full of sugars. It is then harvested and trimmed by hand, slow-roasted in a pit, or horno (sometimes with wood), then ground, fermented, rested, and distilled. Newly minted tequila is called blanco (silver) or plata tequila. Reposado has spent some time aging in oak barrels, resulting in a smoother palate and light amber color. Añejo may have a year or more of barrel aging, and a stiff price tag to go with its deeper color, lighter flavor, and pronounced nose. So-called super-premium tequilas may be any of these three types. They are the crème de la crème and are priced accordingly, up to hundreds of dollars a bottle. These liquid works of art should be served straight up, never mixed.