Roja Mexican Grill + Margarita Bar

Tequila Basics

We have lots of tequila. More than 80 kinds! Before you reach for the usual, let us tell you a little about the Mexican spirit.

Ages

The most common types of tequila are Blanco, Joven, Reposado and Añejo.
The difference is age, which is the amount of time (if any) spent in oak tanks or barrels.

What’s your flavor?

Several factors contribute to the flavor of tequila. A good starting point is to reference its age. Other factors that contribute to the flavor of tequila include the origin of the oak barrelsOak BarrelsUsually purchased used from bourbon and sherry makers, which effects the tequila’s flavor profile., the water source, and the farm where the agave was harvested.

Not sure what kind of tequila you should try?

• If you like Vodka or Gin, you should try BlancoBlancoUnaged or aged up to 60 days. Also called “white”, “plata”, and “silver” or JovenJovenMeaning “young”. Also called “oro”. Blanco tequila with allowable additions of coloring and flavorings.
• If you like White Rum, Amber Rum, or Mezcal, you should try ReposadoReposadoMeaning “rested”. Aged in oak tanks or barrels from 60 days up to one year.
• If you like Whiskey, Bourbon, Scotch, Dark Rum, Brandy, or Cognac, you should try AñejoAñejoMeaning “aged” or “vintage”. Must be aged in government sealed barrels a minimum of one year, but less than 3 years. or Extra AñejoExtra AñejoMeaning “extra aged”. Aged a minimum of 3 years in sealed oak barrels. This category was established in 2006.

Weber Blue Agave

Tequila is produced from the Weber blue agaveWeber Blue AgaveAlthough the blue agave looks like a cactus, this plant is actually part of the lily family.. If the tequila label doesn’t say 100% blue agave (or agave azul), it is a considered a mixto tequilaMixto TequilaNot a pure tequila. By law, a mixto tequila must contain a minimum of 51% blue agave. Tequila made from 100% blue agave is considered a pure tequila..

Hecho en Mexico

Tequila can only be produced in one of five Mexican states: Jalisco, Nayarit, “Michoacán”, Guanajuato and Tamaulipas. Most tequila comes from Jalisco.

No worms!

Leave the worm to Mezcal, another Mexican spirit made from the maguey, a subspecies of the agave family.

Tequila Life

The tequila-making process is lengthy. Here’s the short version.

Harvesting

The Weber blue agave reaches maturity and is ready for harvest at 8-12 years. Blue agave piñas are harvested at the root and weigh between 25-100 pounds.

Cooking

The piñas are cooked to convert the starch into sugar. Traditional cooking in “hornos” takes 2-3 days. Modern autoclaves takes only 8-18 hours, but some say this method leaves a bitter taste.

Grinding

Tahona, a large stone wheel, is used to crush the piñas. Agave juice is extracted and ready for fermentation.

Fermentation

Fiber residue is removed. The liquid is fermented in wood or stainless steel tanks where the yeast is added to convert sugars to alcohol. This process takes 7-12 days. The longer the fermentation, the more flavorful the tequila.

Filtration

The result of fermentation is a liquid of 5-7% alcohol. All solids and impurities are removed.

Distillation

The liquid is double-distilled in copper pot-stills called alambiques and then cut with water. This process takes 4-8 hours and results in 40% alcohol, or 80 proof.

El Corozón

Like cognac, the distillation results in 3 layers. The middle and best layer, called the heart, or corozón, is extracted and ready to undergo the aging process.