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Tequila is exclusively produced in the region surrounding the city of Tequila, Jalisco, Mexico. It’s made from the blue agave plant, specifically the Weber Blue Agave.
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The core of the blue agave plant, known as the piña, is used to make tequila. These can weigh up to 100 pounds and are baked in ovens to convert the plant's starches into fermentable sugars.
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While all tequila is mezcal, not all mezcal is tequila. Mezcal can be made from various types of agave, and it often has a smoky flavour.
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Tequila comes in several types based on ageing. Blanco (or silver) tequila is unaged and bottled immediately, while Reposado is aged between 2 and 12 months in oak barrels, and Añejo is aged for at least one year. Extra Añejo is aged for over three years.
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Genuine tequila must be made from at least 51% blue agave. If a product has less than 100% agave, it's labelled as “mixto” and can contain added sugars and other ingredients.
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In moderation, tequila has some potential health benefits. It contains agavins (natural sugars from the agave plant) that may help with blood sugar regulation and have prebiotic effects, promoting gut health.
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The blue agave plant takes around 7 to 10 years to mature, making it a long-term crop. Each plant only produces one harvest of agave hearts, after which it dies.
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Contrary to popular belief, tequila does not traditionally contain a worm. The worm is a gimmick found in some mezcal bottles, and it’s not a standard practice in tequila production.
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These intriguing details highlight tequila’s unique qualities.