TYPES OF TEQUILA

There are two types of tequila, that bottled in the U.S. and that bottled in Mexico. Generally, tequila bottled in the U.S. is not of the highest quality. Shipped across the border in tanker trucks this inferior tequila contains a mixture of cane, maguey or other alcohols and is sold for a cheaper price and is thus not fine tequila. This type of tequila is called "mixto" tequila or “tequila flavored spirit”. There are many Mixto tequilas on the market today, they are generally the lower priced brands. Those who drink it straight may experience a burning and harsh taste. Those who think it is tequila as it should be are missing out on the true flavor of fine tequila. One can easily tell the difference by smell and certainly by taste between this and the finer 100% blue agave tequila. AT MAYA, WE DO NOT AND WILL NOT EVER SERVE MIXTO TEQUILAS.

FINE 100% BLUE AGAVE TEQUILA

Fine sipping tequila is made exclusively from the Blue Agave Plant found naturally in the plains of the state of Jalisco, Mexico. The process of making fine tequila begins with the maturation of the blue agave plant after about 8-12 years. The Jimador is generally a peasant worker who cares for and harvests the plant. The plant is then cooked for up to 30 hours in ovens to extract the sugary juices. These juices are then fermented using centuries old and very traditional processes. The only sugars used in the distillation process of fine tequila is the agave sugars and thus the category is marked "100% Agave Tequila". People have begun to recognize the difference on a large scale and more tequila consumers are willing to pay more per bottle for the 100% agave brands. There is an exodus happening from drinking what people thought was tequila to drinking the smoother 100% Agave tequilas. There is no worm in Tequila.  Sometimes there is a worm in mezcal, another distilled beverage made in Mexico, but never in Tequila.

CATEGORIES OF TEQUILA AND AGEING

The longer tequila is aged in wood the more smooth its flavor becomes due to the oxidation of the alcohol. Aged tequila becomes sweeter and the more secondary flavors they develop apart from the flavor of agave. Ageing also changes the color of tequila from its initial clear color like vodka to a honey color like fine whisky. 100% agave tequila is typically bottled in one of four categories:

BLANCO OR PLATA [SILVER] un-aged and bottled or stored immediately after distillation, aged less than two months in oak barrels. This category has the purest agave taste and driest flavor;

REPOSADO [RESTED] minimum of two months, but less than a year in oak barrels. This tequila is aged long enough to develop some sweetness and smoothness but not long enough to lose the primary agave flavor;

AÑEJO [AGED] minimum of one year but less than 3 years in oak barrels. In this category of tequila the sweet and secondary wood flavors are generally stronger than the agave, which becomes background flavor;

EXTRA AÑEJO [EXTRA AGED] minimum of three years in oak barrels. This category was established in March 2006, and the flavor of this type of tequila is the furthest removed from the original flavor of the agave. The beauty of Extra Añejo is the subtle “congac-like” character they develop.

HOW TEQUILA IS APPRECIATED

In Mexico, tequila is consumed straight without salt and lime. It is popular in some regions to drink fine tequila with a side of SANGRITA. Born in the state of Jalisco, sangrita was created to quench the fire of homemade tequila and quickly became a Mexican tradition. Typically used as a tequila chaser, sangrita allows you to appreciate the premium tequila while sipping alternately from each of the glasses. At Maya, we make our own sangrita by blending; organic tomatoes, orange juice, fresh kalamansi juice, onions, salt and hot chili peppers. This is the preferred method when drinking our 100% pure agave tequilas. When served neat, tequila is most often served in a narrow shot glass called a caballito or "Little Horse" in Spanish, but can often be found in anything from a sherry glass to a tumbler.