The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Historically, agave spirits were made primarily in Mexico, and partially in Venezuela. However, since the beginning of the 21st century, small amounts of agave spirits are now being made in a variety of countries such as the United States, Canada, Peru, France, Italy, South Africa, India and Australia.
As the name implies, agave spirits must be fermented and distilled from one of the hundreds of varieties of the agave plant. However, tequila and U.S. agave spirits may be made with 51% of the fermentable sugars coming from agave and 49% from other sources such as sugar or even corn syrup. Most styles of agave spirits do not require the use of particular still types, except for certain styles of mezcal like artisanal mezcal, which must use stills heated with direct fire and ancestral mezcal which must use clay stills.
In tequila, and some other styles of agave spirits, there are a couple additives that can be used without being disclosed. These include caramel coloring, oak extracts, and glycerin or sugar syrups. For tequila, these additives are allowed in small quantities to “mellow” the spirit. In response Tequila Matchmaker has created a rigorous certification process that brands can apply for to use the label, “Additive Free.”
A large succulent native to Mexico, agaves are monocarpic (only flower once in their life cycle) and grow in a rosette with spiny leaves. In addition to spirits, agaves have been used for making soap, fibers for rope, roof shingles, sewing needles, and cooked for food.
Generally, agave spirits do not use numerical age statements, but a system first adopted in tequila. Blanco or silver usually refers to unaged agave spirits. Reposado usually means that the youngest spirit in the bottle spent a minimum of three months in a wood barrel. Añejo means the youngest spirit in the bottle spent a minimum of one year in a wood barrel, and extra añejo, a minimum of three years in a barrel.
The astringent compounds in plants such as oak or grape skins that cause a puckering dry sensation in the mouth. Plants developed tannins as a defense mechanism to dissuade predators from eating them. Humans have developed an appreciation for small quantities of tannins in wine and spirits because they can provide balance and body to the drink.