ONBOARD’s drinks guru Chloé Raynaud looks at the history and versatility of the legendary Tequila
The iconic golden-brown decanters of Don Julio 1947, the hand-painted white ceramic Clase Azul, and the stylish glass of Casa Dragones are all easily spotted on the backbars of our favourite vessels. Now regarded as a versatile and sophisticated drink, Tequila, born from the sun-drenched fields of Jalisco, Mexico, has captivated the world.
The explosion of Tequila’s popularity comes as no surprise. Turning away from the drinks’ old stereotype of just a shot in a bar, drinking Tequila has become an aspirational drink in the past twenty years. In the early 2000s, Patrón led the charge in the Tequila category, continuously being name-dropped in songs from Rihanna, Bruno Mars, and Drake. The growing interest in the beverage opened a market for a string of celebrity brands, including the by the likes of George Clooney (Casamigos) and Kendall Jenner (818). What is surprising is that Tequila’s category growth hasn’t stopped since: According to a report released by the Distilled Spirits Council of the United States (DISCUS) Tequila and mezcal grew by 11.5% in total volume in the United States, outpacing whiskey and vodka by a landslide in 2022.
How is it made?
Tequila is a spirit that is rich in culture. The first historical records of Tequila production date back to the Spanish colonisation of Mexico in the 16th century, which brought distillation techniques to the country for the first time. Prior to the Spanish conquest, indigenous peoples of what is now Mexico had been cultivating and fermenting agave for centuries. There more than 220 types of agaves, but only one is approved to produce Tequila: Blue Weber (otherwise known as Blue Agave).
Tequila production is a lengthy process. Blue Agave takes seven to ten years to mature before harvesting. The majority of production is on the sandy soils of the Jalisco region, but it can be produced in Tamaulipas, Michoacan, Guanajuato, and Nayarit. During harvest, the center of the plant, or piña, is cut out with a dedicated knife called a coa. The piña is then baked, crushed, shredded, fermented, and distilled.
Aging is not required for Tequila production past a few weeks, but many are. When Tequila is aged in barrel, it takes on attributes found in the barrels used, including color, taste, and texture. The most common barrels used in Mexico are American whiskey barrels. Blanco and Joven are not aged in barrel, Reposado is aged for a minimum of two months, Añejo Tequila is aged for at least a year, and Extra Añejo is aged for three years or more. Cristalino is an oak-aged Tequila, of any length of time, that’s been filtered with charcoal. Although not yet an official class recognized by the Tequila Regulatory Council (TRC), Cristalino is up and coming. The Cristalino category was first commercialized by Don Julio in 2012.
Tequila at the Dinner Table
Tequila consumption isn’t only for the onboard bar– it can shine just as bright on the dinner table. From the bright and zesty notes of a Blanco to the smooth complexity of an Añejo, Tequila pairs well with well-crafted dishes. Try Blanco with sea bass and mango ceviche or Reposado with baba ghanoush. Añejo can even stand up against robust dishes like filet mignon or a decadent chocolate dessert. Looking for inspiration? We recommend trying some of the below:
Fortaleza Reposado
Founded by the first person to import Tequila into the United States and later headed by a leader for Tequila’s Denomination of Origin application (accepted in 1996), Fortaleza has been in business since the beginning. Their Reposado is aged in small batches in American oak barrels after undergoing fermentation in open-air wood tanks. On the nose, citrus, butter, earth, cooked agave, and sage are forthcoming.
KOMOS Añejo Cristalino
KOMOS ceramic bottles are each uniquely hand glazed. This Añejo Cristalino is aged for a minimum of one year in French oak white wine barrels, often from wineries in Sonoma and Napa Valley, California, rather than the standard American whiskey barrel. After it is filtered through activated charcoal so that is crystal clear. The nose reveals citrus, vanilla, and miso.
Next time you’re provisioning for your next charter, we highly recommend bringing a selection of different Tequilas on board, including Blanco, Reposado, and Añejo, to explore the nuances of each. Keep bottles in a cool, dark place, away from direct sunlight, and serve in your favourite cocktail or straight. Enjoy!
