Theo Nash
Tequila is a distilled spirit made from the blue agave plant, which gives it a unique flavour and cultural significance. It has a reputation for making people feel more energetic and lively compared to other types of alcohol, leading to the common belief that it is a stimulant. However, this is a myth, as all alcoholic beverages contain the same intoxicating ingredient, ethanol, which is a central nervous system depressant with calming and sleep-inducing effects. So, why does tequila feel different?
| Characteristics | Values |
|---|---|
| Alcohol type | Ethanol |
| Alcohol concentration | 40% ABV |
| Production process | Harvesting, baking, juicing, fermenting, distilling, and aging |
| Production time | 7-10 years |
| Production plant | Weber blue agave plant |
| Additives | Congeners, sugars, artificial flavorings, caramel |
| Consumption method | Shots, cocktails, sipped |
| Consumption occasion | Start of the night |
| Social expectations | "Tequila makes me wild", "Tequila makes me crazy" |
| Self-fulfilling prophecy | People act based on expectations |
| Mindset | Affects how alcohol impacts you |
| Hangover | Depends on quality and consumption |
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What You'll Learn
Tequila's distillation process
The distillation process is a critical moment in the production of tequila. According to regulations, tequila must undergo at least two distillations to be considered authentic. The first distillation, known as "shredding" or "deztrozamiento", removes water and concentrates the alcohol in the fermented agave juice or "mosto". This process takes around two hours at 90 degrees Celsius, resulting in a liquid called "ordinario" with an alcohol content of about 40%. The second distillation, called "rectification", aims to separate the product into three categories: heads, hearts, and tails. This process takes approximately four hours at 98 degrees Celsius, yielding a liquid with an alcohol level near 55%heat is applied to the still containing the fermented musto, causing the alcohol to evaporate and condense to a higher proof. The stills used can vary in size and shape, influencing the end product. Small copper pot stills, for example, are integral to developing certain tequila flavours. The distillation process also separates undesirable types of alcohol, such as acetaldehyde, acetone, and methanol, which can be dangerous if consumed.
After the second distillation, the head and tail of the distillate are drained off, leaving the heart, which will become tequila. The distillate is then concentrated to achieve the desired alcohol content, which can vary depending on the brand and variety of tequila. The tequila can then be bottled as silver tequila or aged in wooden barrels, developing a mellower flavour and amber colour.
While most tequilas are distilled twice, some producers experiment with a third distillation. However, this is not a common practice as it is believed to remove too much of the agave flavour from the tequila.
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How tequila is consumed
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila in Mexico. There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. On the other hand, 100% agave tequila is made with pure agave sugars that your body processes more efficiently, resulting in a lighter feeling both in the moment and the morning after.
There are several ways to consume tequila, and every tequila lover has their preferred method. In Mexico, tequila is often consumed straight, sometimes with a side of sangrita. Outside of Mexico, tequila is commonly served as a shot, along with salt and a slice of lime or lemon. These additions help to compensate for the harshness of lower-quality tequila and are typically consumed in a specific order. The salt is believed to lessen the "burn" of the tequila, while the sour fruit enhances the flavour. This practice is sometimes called tequila cruda or "lick-sip-suck", referring to the combination of licking salt off the hand, drinking tequila, and quickly biting into a fruit slice.
Another way to enjoy tequila is over 1-2 clear ice cubes or some crushed ice in a lowball or double rocks glass. The water from the ice helps to mellow out the spirit's aromas, allowing you to appreciate its nuances. A few drops of water can be added instead of ice to achieve a similar effect. Some people also enjoy tequila with other citrus fruits such as pineapple, orange, or grapefruit, which can bring out sweeter or crisper notes.
For a fun and authentic experience, a classic margarita with a salted rim is a popular choice, allowing the agave notes to come through. Tequila can also be used in various cocktails, such as substituting gin with blanco or silver tequila in a Negroni for a smoother, less bitter taste.
It is important to note that the way tequila is consumed can vary based on personal preference and cultural context. While some may enjoy it neat or with ice, others may prefer the ritual of shots or the enhancement of additional ingredients.
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The psychology of drinking tequila
While tequila has a reputation for making people feel more energised and wild, the reality is that ethanol is ethanol, and the amount consumed and the mindset of the drinker are the most significant factors in how alcohol affects a person.
The Expectancy Theory
Psychologists have a term called the "expectancy theory", which refers to how people act based on their expectations, not necessarily the reality. If someone believes that tequila turns a night upside down, they're more likely to act accordingly, even before the alcohol kicks in. The moment someone believes that tequila has a special, wild effect, they're more likely to behave that way. This becomes a self-fulfilling prophecy.
Social Conditioning
The way tequila is consumed also plays a huge part in how people behave. Tequila is often consumed in shots, taken in fairly short succession, which leads to faster intoxication. In contrast, wine is often sipped over time as a means to relax. The social setting in which tequila is consumed also amplifies its effects. It is usually the drink of choice when the night is just getting started, not when things are winding down.
Additives
The type of tequila consumed also makes a difference. Cheap tequila often comes loaded with additives, sugars, and artificial flavourings to mask poor quality. These extras make the body work harder to break everything down, leading to negative side effects. Premium tequila, on the other hand, is made with pure agave sugars that the body processes more efficiently, leaving drinkers feeling lighter the morning after.
Congeners
Some studies suggest that congeners, which are more prevalent in darker liquors, may affect mood and behaviour. Blanco or joven tequila tends to have lower congener levels compared to many other spirits, which could be why it leaves drinkers feeling lighter.
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Tequila's production process
Tequila is a distilled spirit made from the Weber blue agave plant, a succulent with long, spiked leaves similar to aloe vera. The agave plant is native to Mexico and has grown in the country for over 10,000 years. The process of making tequila can be broken down into six stages: harvesting, cooking, extraction, fermentation, distillation, and aging.
Harvesting involves collecting the blue agave plants, which take around 6-10 years to mature. The piña, or heart of the agave plant, is the part used for tequila production. The piña is then baked in ovens called
After baking, the softened piñas are shredded to extract their sweet juice, known as aguamiel. This can be done using mechanical shredders or traditional methods like the Tahona wheel, a large stone wheel pulled by a mule. The extracted juice is then transferred to fermentation tanks, where yeast is added to convert the sugars into a low-alcohol liquid called mosto. Fermentation is a spontaneous process influenced by microorganisms from the environment, such as yeasts and bacteria, which contribute to the flavour and aroma of the tequila.
Following fermentation, the mosto is distilled to purify the liquid and concentrate the alcohol. Tequila is typically distilled twice, with the first distillation producing a cloudy liquid called ordinario, and the second distillation resulting in clear silver tequila.
The final step is aging the tequila. All tequila must be aged for a minimum of 2-3 weeks, with silver or blanco tequila aged for the shortest time. Aged tequila is classified into three types: reposado (aged for two months to one year), añejo (aged for one to three years), and extra añejo (aged for over three years). The length of aging and the type of wood used for storage impact the colour and flavour of the tequila.
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Tequila's purity
Tequila is distilled from the sugars of the blue agave plant. It is one of the most popular spirits worldwide, commonly consumed in the United States and Mexico. The drink is produced in six phases: harvesting, baking, juicing, fermenting, distilling, and aging.
Tequila is often consumed in shots, and it is this method of consumption that contributes to its reputation as a stimulant. However, ethanol, the intoxicating ingredient in all alcoholic beverages, is a central nervous system depressant, meaning it has a calming and sleep-inducing effect. The amount consumed and the situation in which the alcohol is consumed also play a role in how it affects an individual.
The purity of tequila depends on the quality of the drink. Cheap tequila is often loaded with additives, sugars, and artificial flavorings to mask its poor quality. These additives cause the body to work harder to break them down, leading to negative side effects. Premium tequila, on the other hand, is made with pure agave sugars that the body processes more efficiently, resulting in a smoother drinking experience and fewer negative side effects. Blanco tequila, for example, is considered the purest type of tequila as it is unaged and can be enjoyed straight from the distillation process.
The perception that tequila has a unique effect on individuals may be due to the social expectations surrounding the drink. Psychologists refer to this as "expectancy theory," where individuals act based on their expectations rather than reality. The belief that tequila has a special, wild effect becomes a self-fulfilling prophecy, influencing behaviour and shaping the overall drinking experience.
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Frequently asked questions
There is no conclusive evidence that tequila has a different effect on people compared to other types of alcohol. The ethanol in alcoholic beverages affects the brain in the same way, regardless of the drink. However, the way people drink tequila, the mindset and expectations associated with it, and the presence of congeners and additives may contribute to the perception of a distinct experience.
Tequila is often consumed in shots, which leads to faster intoxication compared to slowly sipping other drinks. The quick intake of multiple shots can result in a more intense and sudden effect, contributing to the perception of tequila as a stimulant.
Psychologists refer to the expectancy theory, where people act based on their expectations. The belief that tequila makes people "wild" or "crazy" can become a self-fulfilling prophecy, influencing behaviour even before the alcohol takes effect.
Tequila, especially blanco or joven, tends to have lower congener levels than other spirits. However, cheap tequila often contains additives, sugars, and artificial flavourings, which the body needs to work harder to process, leading to more intense hangover effects. Premium tequila, labelled "100% agave," has fewer additives and is processed more efficiently by the body.
