tequilaTequila is one of the fastest-growing spirits category in the U.S., with margaritas one of the most-ordered cocktails. The key to choosing a good tequila is picking one with 100% agave. Like wine, each tequila company has its own recipe, so you’ll discover different tastes that pair with different foods. Pascale’s Liquor Square offers numerous tequila brands of varying classifications at our Syracuse, New York, location.

The Process

Tequila is a regional-specific name for a distilled beverage made exclusively from the Weber blue agave plant. By law, this spirit can be produced only in specific geological regions of Mexico, primarily the state of Jalisco (mostly in the town of Tequila), under the supervision of the Tequila Regulatory Council.

When blue agaves reach maturity, they’re harvested with specialized tools and pared down to the piña. These are roasted at the distillery to convert the starches into sugars. Once cooled, they’re milled to remove the juice, which is fermented in stainless steel or wood vats, then distilled at least twice.

Tequila Classes

Tequila is broken into classes based on age/how long it’s stored in wooden barrels.

  • Blanco/White/Silver: unaged tequila, bottled immediately after distillation or after settling/resting in oak or stainless steel tanks for up to 60 days. These are generally clear and the purest form of tequila with a strong agave flavor.
  • Resposado/Rested: aged in oak containers for two to 12 months. Golden hue in color with additional flavor notes, often making it more mellow.
  • Añejo: aged in oak barrels for one to three years. Amber in color, the agave flavor has an oak essence, for a smoother, more complex flavor.
  • Extra-añejo: ultra-aged in oak barrels for three to five years. Almost mahogany in color, extremely mellow with wood and/or fruit flavors, and often mistaken for whiskies or brandies.
  • Gold/Joven/Young: usually a mixto or adulterated tequila that contains caramel coloring and other additives (but 100% agave golds exist). Adulterated tequilas are less expensive and often used for mixed drinks.

The Worm Myth

It’s a common belief that some tequilas contain a “worm” in the bottle. True tequila NEVER contains a worm. Bottles containing a worm are likely a mezcal, which is not tequila. Only certain mezcals, usually from Oaxaca, contain a worm, which began as a marketing gimmick.

Pascale’s Liquor Square is your source for tequila of all classes. Find your new favorite at 3150 Erie Boulevard East, or contact us at 315-445-0445 with your tequila or other wine and spirit questions today!