What Alcohol Should I Choose? Part 4: Tequila

Tequila is made in a process unique from any other spirit. Yes, it’s still fermented and distilled, but there’s so much more to it! But before we get into that, tequila is made from the blue agave plant, which is basically a giant succulent that’s somewhat similar to the aloe vera plant.

First, the plants are harvested, and all of the spiny leaves are cut off, leaving a big pineapple-looking bulb that weighs between 60-70 pounds. This is the heart, or piña, of the plant.

To extract all the fermentable sugars, the piña is baked, usually in a clay or brick oven. After baking, the piña is crushed and shredded to extract all the sweet juices, called the mosto, or must.

The mosto is mixed with yeast and water and left to ferment. The agave juices are then distilled, which purifies the liquid and concentrates the alcohol in the mixture. Tequila is usually distilled at least twice, and sometimes several times more.

The tequila is then aged, and, depending on how long it’s aged and what it’s aged in (usually oak barrels) it will become either Blanco (aged 14-21 days), Reposado (2-12 months), Añejo (1-3 years), or Extra Añejo (3 years or more). Each of these will have its own distinct color and flavor characteristics based on the aging. And, because time is money, the longer it’s aged, the more pricey it’ll be.

So, for the newbies, now that you understand the process of distilling tequila, I strongly recommend against using anything more than Blanco or Reposado for extracts. Now, if money means nothing to you and you desperately want a really expensive extract that has only a handful of practical uses, go ahead and use an Añejo or Extra Añejo, but that’s on you.

For the experienced extractors, again, this is just my own opinion—you know what you’re doing and it’s your money. Go ahead and defile that Don Julio 1942.

Recommend for extract: 5/10

Much like gin, I don’t personally think there’s much use for a vanilla extract made with tequila, but that could be due to a “disagreement” I had many years ago with a certain chap named Josè Cuervo. Let’s just say that he and I haven’t exactly been on speaking terms for a few decades, and he made me wary of others like him. Twila has its place, and I have a few carefully selected bottles on my cabinet at home, but I’m generally suspicious of tequila until it proves itself to me.

Flavor profile: generally speaking, tequila has a fruity, sweet, and earthy taste, with notes of honey, citrus, vanilla, caramel, oak, and black pepper.

Time to extract:

Blanco: 12 months

Reposado: 18 months

Bottle Recommendations:

Blanco: Espolòn Blanco, 80 proof (40% ABV)

$28.99

This is a medium to full-bodied tequila, which means you’ll get a solid dose of tequila-ness without it punching you in the face as lesser brands like Josè Cuervo are apt to do. Espolòn is a lover, not a fighter. It’ll wrap you in a serape, sit you next to a roaring fire, and make you feel nurtured and cared for with every sip. It’s as close to a natural pairing for vanilla extract as you’re likely to find in a tequila.

Tasting notes: bright agave flavor, notes of pepper, vanilla bean, grilled pineapple, and warm spices.

Reposado: Cimarron Reposado, 80 proof (40% ABV)

$34.99

A testament to the artistry and craftsmanship that can be achieved in distilling tequila, this bottle is balanced and complex. It’s also affordable enough to justify using it for an extract, and with a broad palette of flavors that all pair well with a stronger vanilla bean with heavy tones.

Tasting notes: aromas of oak, vanilla, and spice tempered with forward flavors of pepper and cinnamon, and undertones of caramel, earth, and a whisper of citrus.