voodoo tequila.pdf

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Course Syllabus

101 Tequila History

201 Gusano Worm

301 Classifications of Tequila

401Drink What You Like, The Way YouLike

501Tequila was not invented in Mexico

Do you have what it takes to graduate from Tequila University?Read on and become a true scholar of the history, creation, and little known facts of thiswonderful and exotic drink. Then, when you have studied well, take the VoodooTiki

Final exam. You are awarded 10 points for each correct answer, and 15 points for each ofthe Bonus Questions. When you are done, enter your personal information in the spacesprovided below and press the Get Score' button. Students who score at least 70 points onthe VoodooTiki Final Exam will graduate and be emailed a personalized electronicDiploma', in PDF form, that they can print out and proudly display.

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Tequila is the fermented and distilled sap of the agave. The agave is a plant indigenous toboth Africa and Mexico. Some archaeologists claim the agave was first cultivated in

Mexico nearly 9,000 years ago in the form of "Tequila wine". Others claim nativeAfricans created a tequila drink even earlier. Mexican history states that the drink wasfirst made by the Conquistadors, who distilled a native drink called pulque into a strongerspirit. The first tequila factory was not established until 1600 when Don Pedro Sanchezstarted to cultivate mescal and distill tequila. Tequila gets it's name from the Nahuatlword for "volcano." The town of Tequila, Mexico, which shares this origin became aMunicipality in 1824, and eventually a city in 1974. Today, tequila is made exclusively inthe Mexican regions of Jalisco and Tequila. Much like champagne coming from theChampagne region of France, all tequila must come from this region.

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Contrary to popular belief, the agave is from the familysucculent. It is not a cactus, Although cacti play a popularrole in the landscape of Mexico, and are also used in manydelicious Mexican delicacies, there is no "Cactus Juice" inTequila.

Mescal is a related drink and is the older form of the name for tequila as well. The namefor mescal products made in Jalisco state was adopted in the late 19th century.Technically, all tequilas are mescals, which were also known as mescal wines and mescalbrandies before the name tequila became common. However, not all mescals are tequilas.To qualify as a tequila the mescal must have been born and brewed in Jalisco andTequila.

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There is no worm in Mexican-bottled tequila. However, a few brands of mescal put gusanoworms in their bottle as a marketing gimmick. The best known being "Mescal".

The gusano, properly a butterfly caterpillar (Hipopta Agavis) is included in the bottle as amarketing gimmick because Mescal sounds remarkably like a shortened version of a verywell known recreational drug called mescaline. Mescaline is a drug known forhallucinigenic effects. So the rumor goes that eating the worm is like taking a hit ofmescaline.

Tequila is not made from Cactus. Tequila is made from distilled sap from hearts (pias) of theagave plant. This plant is known as a succulent and, although it shares a common habitat andoverall appearance with the cactus, it is not. A mature agave has leaves 5-10 feet tall, and is6-12 feet in diameter. It has a life span of 6-15 years, depending on species, growingconditions and climate. Although there are 136 species of agave in Mexico, only the blue

agave - agave tequilana weber azul - is allowed for use in tequila production.

No Mexican alcoholic drink is made from cactus. However, cactus is used in some fruitdrinks, salads, garnishes and other food items.

Tequila and Mescal Are Not the Same Thing. Technically, tequila is a type of mescal, butmescals are not tequilas. They both derive from varieties of the agave plant. Although theyhave many similarities, tequila and mescal are as different today as scotch and rye. Tequilais double distilled. Mescal is often only distilled once (although premium blends may be

In fact, the gusano worm actually has no interestin the blue agave (used to make tequila). Thegusano feast on other agaves.




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distilled twice). Mescal is made by 'palenqueros,' tequila by 'tequileros'. Maguey growers ingeneral are known as 'magueros.'

Mescal pias - the sugar-rich heart of the agave - are baked in a conical, rock-lined pit oven(palenque) over charcoal, and covered with layers of palm-fiber mats and earth, givingmescal a strong, smoky flavor. Tequila pias are baked or steamed in above-ground ovens or

autoclaves.

Most mescal is produced around the city of Oaxaca (and can officially be produced in thestates of Guerrero, Durango, San Luis Potosi and Zacatecas). Tequila comes from thenorthwestern state of Jalisco (and a few nearby areas). The differences between the two canbe likened to the differences between scotch and rye whiskeys. or between cognac andbrandy. Tequila and mescal are similar, however in the amount of alcohol in the bottle(around 38-40%), although mescals tend to be a little stronger.

Tequila is a highly regulated industry. Tequila manufacturing is tightlycontrolled by the Mexican government and the Tequila RegulatoryCouncil (CRT). Statements made on the bottle about age, style andcontent have legal requirements. The CRT has stopped the illegalgrowing, marketing and selling of tequila in both Mexico and abroadand continues to heavily police the industry. Most recently they havetargeted illegal growing regions and tequila products such as tequilacreams and liqueurs.

Tequila prices vary widely. There's a large market of excellent tequilas available in Mexicoat $20-$40 US, and a very good choice in the range from $40-$100 US. Under $30, most ofthe tequilas are mass produced and usually are a mix too (not 100% agave usually 51%).

Collector bottles and recently introduced individually numbered bottles may add to the costbut often can add to the mystique and overall enjoyment of the product. People that considertequila more of a lifestyle than a beverage will usually enjoy this class of product.Additionally, often the better tequilas are chosen for inclusion in the better packaging. It isunlikely that a manufacturer would spend thousands on bottle designs and molds only to

Although most manufacturers take considerable pride in theirproduction, some are shut down or even arrested for adulteration of thesacred Tequila name. Tequila has a "Proof" of 76-80, which is verysimilar to traditional vodkas, rums and whiskeys. The "Proof" representstwice the alcohol content. Thus, traditional tequilas will be 38-40%Alcohol by volume. However, the CRT allows tequila to be sold at 55%alcohol by volume for mix, to blending.




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deliver a lousy tequila.

Of course your personal taste remains the deciding factor. Some people prefer the rougheredge of the young "Raw" Blanco tequilas with their more distinct natural agave flavor.Others like the sharper, almost fuller flavor of a Reposado. And some may prefer thesmooth, relaxed aroma of an Aejo. The choice is yours.

All Tequilas Are Not Created Equal.Production techniques affect the taste of tequila . Generally traditional methods produceherbal more natural agave flavor than modern, mass production methods that are soprevalent these days. Some manufacturers add wood essence or caramel color to darken thetequila so it looks more aged and is perceived as more valuable.

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1. Gold Tequila This is generally a value priced product used for mixing drinks. It getsits golden color from mixing with caramel color. This is what is referred to as a Mix toTequila because it is only 51% Blue Agave. The remaining 49% comes from other lessvaluable and tasty plants.

2. Blanco Tequila - A 51% blue agave mixed with the fermented and distilled juices ofother agave plants. Clear in color. Also used for mixing drinks.

3. Silver Tequila A 100% Blue Agave clear tequila. This is the tequila that emergesfrom the steel drums after fermentation and distillation. This is "Raw Tequila" in itsmost basic and flavorful form. Mixing it will take it to a Mix to as in class 1 or 2.Aging will lead to a Reposado or an Aejo.

Aging and "Double Barreling" (A processwhere the tequila is moved into freshbrandy barrels twice for aging) can addsignificantly to the cost. Aging is an art,

and as you may know art is an expensivehobby. The idea to capture the perfectmoment between tequila's herbal raw flavorand that of the sweet brandy wood.Although many argue that tequila may onlybe aged 2-4 years, some are aged as muchas six. During these years volumes are lost,storage is paid and maintenance is costly.All these taste features add to the price. Soalthough some hidden gems remain, my

motto is "when in doubt pay out".




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4. Reposado 100% Blue Agave White Tequila is aged in oak barrels for 2-6 months.During that resting period the tequila's bite relaxes and flavors breathe. WE ALS0BELIEVE THERE MAY BE M0RE. READ ON.

5. Aejo A very fine, Cognac type tequila. Aejo means "Aged". Voodoo Tiki Aejo is

aged a minimum of one year (According to legend, in honor of Don Pedro). Thetequila is aged in barrels made from powerful Tiki idols.

Anjou ("aged" from ao, or "year") tequilas are the apex of the product category. This, thefifth classification, is finest "sipping" liquor. Aejo tequila lives in oak barrels for at least ayear, but sometimes as many as six years, maturing into a balance of the sweetness younaturally find in agave sugar with the stronger, tannic qualities of oak. The natural amber ofaejo tequila comes from the old whiskey or brandy barrels. Premium aejo tequila can costyou $50-$3000 per bottle. A basic Premium brand can run about $100 per bottle. Expect to

pay $500 or more for tequilas aged three or more years. Voodoo TiKi Witch Doctor (limitedto 10,000 signed and numbered bottles) is aged three years in fine whiskey barrels and isoffered at $299 for a very limited time. Contact your local retailer. In January of 2004 theprice will go to the more commensurate $1,100.

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Tequila is a mythical, magical drink, believed by many to contain incredible mysticalproperties.

In fact, no other drink in the world has been surrounded by such mystery. Thousands ofpeople tell stories of their own personal strange experiences with the elixir, and thousandsmore experience the profound and unusuall affects of tequila each day.

Many people form uneducated opinions of the tequila category after

tasting cheap ugly gold tequilas and waking up nauseous andhungover. The best tequila is 100% agave. From there it is a matterof taste. Gold tequila's are famous for their value price and formixing drinks. Because of attempts to "Hide" the taste of poortequilas through mixing, a vocal minority has sprouted claiming thatto utilize a reposado, Aejo or 100% silver tequila in a mixed drink issome form of sacrereligious act. We assure you it is not. Use thefinest tequilas proudly with your finest cocktails, martinis or simplyon the rocks. Drink them as you like them.Tequila consumed is notwasted,in any glass.




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I know it's hard to believe, but tequila was invented nearly 1000 years earlier in Africa. Thiswill be a point hotly debated by archeologists and scholars alike. However history has

shown us that we have been horribly mistaken before. Examples include: The Sphinx notbuilt by the Egyptians. To the contrary, it was built nearly 8,000 years prior to theEgyptians. Don't believe so? Look at the "weathering". It wasn't wind that created thosegrooves. It was water! When was there water in the Sahara? 8,000 years prior to the greatpyramid. However they may have re-invented it. The face is much smaller than the body. Itis believed the Egyptians re-carved the face. Thus making it in the image of their leader.

Not Italian! The chinese had noodles hundreds of years prior to the Italians. Pizza wasactually invented by the Israelis who poured oil and placed cheese on matzo bread hundredsof years before Christ. However the Italians may have re-invented them. Chinese noodlesare fairly basic, while Italian spaghetti and macaroni have different tastes, textures andnames. When you order a pizza you don't mean a matzo.

Not the orientals. Not the Buddhist Monks or Shaolin Temples like Saturday AfternoonTheater. Martial arts actually started in East Indian cultures and was spread by Atilla TheHun who trained his men in a weaponless fighting art because they could not affordweapons for every man. The orientals then called it Karate which means "Empty Hand".However they may have re-invented it, as the orientals broke Atilla's simple and basicsystem into thousands of splinter styles. Many of such now have thousands of skilledpractitioners. No one can ever dismiss the oriental influence in martial arts.

Tequila was in fact invented by Voodoo Practitioners deep in the heart of Africa. 0urresearch shows that native African tribes distilled and fermented the agave in the cradle ofcivilization nearly 10,000 years ago. However the Mexicans certainly re-invented it. The

rich and beautiful Mexican culture gave tequila its famous name and popularity, so there isno question who is credited with the true discovery of this mythical drink.

Ready to take the Voodoo Tiki Tequila Test?

Tequila is the fermented and distilled sap of the:

Agave

Blue Agave. A succulent.

Prickly Pear Cactus




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Cactus, specifically Thornicus Stickitus.

The Agave is a plant indigenous to both Africa and Mexico.

True

False

Don Pedro started to cultivate mescal and distill tequila.True

False

Tequila gets it's name from :

The Nahuatl word for "volcano."

The town of Tequila, Mexico,

Both of the Above

None of the Above

In Tequila you may find:

One of 136 varieties of worm.

A Gusano Worm.

THERE IS NO WORM IN TEQUILA!

The same Agave juices as Mezcal

Tequila and Mescal are the same thing.

True

False

A mature agave has leaves 5-10 feet tall, and is 6-12 feet in diameter. It has a life

span of 6-15 years, depending on species, growing conditions and climate. Althoughthere are 136 species of agave in Mexico, only the blue agave - agave tequilanaweber azul - is allowed for use in tequila production.

True

False

Tequila is a Highly Regulated Industry. Tequila manufacturing is tightly controlledby the Mexican government Agency called:

NASD

CRT

Tequila Intelligence Agency

Los Tequileras Policias Y Federales

Aging Tequila into an Anjeo is an art. The idea is to capture the perfect momentbetween tequila's herbal raw flavor and that of the sweet brandy wood. Tequila maybe aged:

One Year

Three Years

As Many as Six Years.

The longer the aging the better.




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BACK

Some manufacturers add wood essence or caramel color to darken the tequila so itlooks more aged and is perceived as more valuable.

True

False

Gold Tequila This is generally a value priced product used for mixing drinks. It getsits' golden color from mixing with caramel color. This is what is referred to as a Mixto Tequila because it is only 51% Blue Agave. The remaining 49% comes from otherless valuable and tasty plants.

True

False

Blanco Tequila is a 51% blue agave mixed with the fermented and distilled juices ofother agave plants. Clear in color. Also used for mixing drinks.

True

False

Silver is a 100% Blue Agave clear tequila. This is the tequila that emerges from thesteel drums after fermentation and distillation. This is "Raw Tequila" in its' mostbasic and flavorful form. Mixing it will take it to a Mix to as in class 1 or 2. Agingwill lead to a Reposado or an Anejo.

True

False

Reposado is a 100% Blue Agave White Tequila is aged in oak barrels for 2-6months. During that resting period the tequila's bite relaxes and flavors breathe.

True

False

Anejo is generally a very fine, Cognac type tequila. Anejo means "Aged". VoodooTiki Anejo is aged a minimum of one year (According to legend, in honor of DonPedro). The tequila is aged in barrels made from powerful Tiki idols.

True

False

The Voodoo Tiki magic words found on the back of each bottle of VOODOO TIKITEQUILA represent which barrels that particular bottled tequila was stored in.

True

False

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