Tequila 101

By Millie Acebal Rousseau and Josef Kandoll W.

A tequila by any other name just isn't tequila. That's thanks to tequila's Denomination of Origin, a law that sets the guidelines for how the drink is produced, bottled and distributed. Tequila can be made only in Mexico, in certain regions, and is government-regulated. Five states — a total of 180 municipalities — may grow blue agave and produce tequila. Most of it is grown in Jalisco, but the areas of Michoacán, Guanajuato, Nayarit and Tamaulipas all produce it also. Tequila grown anywhere outside the designated regions, or outside of Mexico, cannot carry the name "tequila." Instead, the drink would have to be referred to as an "agave spirit." The process is closely scrutinized by the government to make sure 100 percent blue agave is being used and that all procedures, including fermenting, distilling and processing follow strict guidelines. Mixtos do not receive Denomination of Origin qualification because they are not made from 100 percent blue agave. There are only five drinks, including tequila, recognized with this qualification. The others are sherry, cognac, champagne and mezcal, also made from an agave plant, but not the blue agave that gives birth to tequila.

A Matter of Taste
So, how do you taste tequila? Do you sip it? Do you quaff it? Or do you just hold your breath and toss it back? Here's what experts say. First, tequila, like all fine liquors, should be sipped slowly to enjoy the flavor, fuller at room temperature. While a caballito, or tall shot glass, was traditionally used, Reidel Glass Company of Austria introduced a 6 3/4 oz. tequila glass with a slender stem, encouraging taking proper time to appreciate your good tequila. Aged, or añejo, should be sipped from a snifter — but frequently blanco or reposado are still served in a shot glass with salt and lime. However, a shot of tequila should be poured at the table just like that good glass of wine.

If it all seems a little too confusing, remember that life is just a matter of taste.

Tequila Lime Shrimp
(Courtesy of Mexico Tourism Board)

2 tbsp. olive oil
4 cloves garlic, minced
1 pound medium shrimp, peeled and de-veined
2 tbsp. tequila
Juice of one lime
1/2 tsp. crushed red pepper flakes

Heat the oil in a large skillet over medium heat. Once the oil is hot, add garlic and sauté for about one minute. Add shrimp and cook, stirring frequently, for two minutes. Stir in tequila, lime juice and pepper flakes. Cook two minutes or until about half the liquid evaporates and shrimp are pink and glazed.

Click here for a quick list of bars and restaurants in Los Cabos to help you plan where to eat, dine, party and drink.