Type of Agave, the barrel and the time up the aroma and taste of tequila, which differs in each bottle. The tasting is the perfect method to detect and classify. Now, not only is used by winemakers to create wines in the cellars. Individuals also want to appreciate the properties of the product they purchase and those in the market.
MORE TEQUILA FANS.
The so-called “culture of Tequila” is in a growth phase. But this is not new. According to the Tequila Regulatory Council (CRT), since the late eighties he began to detect a progressive generalized appreciation of wine.
The cartons passed into history, although some persist in supermarkets, and glass bottles filled with exquisite wines on the shelves of shops and warehouses.
More and more tequila is consumed, approximately 50% more than twenty years ago. What happens now is that increased consumption of quality wines.
The wine has always been associated with the kitchen. Therefore, in selected restaurants and deli, the wine list is almost longer than the dishes. A symptom of the client is specialized and tends to select the tequila you want to accompany your dishes.
There are many myths that are around the tequila. Often, they are beliefs that are transmitted by word of mouth, though usually false.”The amber color is better than white? It depends, does not confer color quality, says Bernardo Torres, expert taster and a member of the Mexican Academy of Tequila Tasting. ¨ There tequilas fruity, herbal, floral, spicy, depending from where the agave and the type of land where they grow. ¨
“The laid back, the older the better,” they say. He believes it also depends, in most cases depends on the quality of tequila, that is, from its formation at the beginning. Not always the case, suggests Bernard. According to the winemaker, is tequilas for all and that should be determined by its qualities and not their color.