{"id":189,"date":"2021-08-19T11:09:39","date_gmt":"2021-08-19T11:09:39","guid":{"rendered":"https:\/\/gaia.co.tz\/ngare-sero\/?p=189"},"modified":"2021-09-28T13:18:47","modified_gmt":"2021-09-28T13:18:47","slug":"5-common-tequila-myths-debunked","status":"publish","type":"post","link":"https:\/\/gaia.co.tz\/ngare-sero\/2021\/08\/19\/5-common-tequila-myths-debunked\/","title":{"rendered":"5 Common Tequila Myths Debunked"},"content":{"rendered":"

Learn more about your favourite drink and change your perception of tequila forever. <\/span><\/p>\n

MYTH: It\u2019s just distilled cactus juice<\/b>
\n<\/span>It is true that tequila is produced from the distilled sap of the Agave plant. The plant is NOT a cactus though. It has sharp leaves and spines and the fruit resembles a giant pineapple of sorts (hence the cactus reference). While there are over 130 known species of agave in Mexico, only the blue agave (<\/span>Tequiliana Weber Blue<\/span>) is allowed for use in tequila production. In addition, similar to <\/span>the French Appellation Contr\u00f4l\u00e9e for <\/span>cognac or Champagne, the agaves and production of the tequila may only be <\/span>grown and produced<\/span> in specific region<\/span>s (Jalisco, Tamaulipas, Guanajuato, Michoacan, Nayarit) <\/span><\/p>\n

Ocho Tequila is produced in Los Altos, Mexico, some 2 100 metres above sea level. This region is renowned for its iron-rich, red soil and especially pure-tasting tequila. The plants grow in a healthy environment and are not harvested until each is overripe (between 7 and 10 years). A fully ripe agave will have a higher sugar content and acidity than those harvested earlier. This is the foundation for Ocho’s concentrated, complex flavour profiles.<\/span><\/p>\n

Tequila Ocho values using traditional methods which keep the production process as natural and artisanal as possible. For that reason, only brick ovens are used. The \u2018pi\u00f1as\u2019 are cooked (around 80-85 degrees Celsius) for 48 hours and sit in the oven for an additional 24 hours for cooling. The juice that results from the first 8 hours of cooking is removed and discarded since it can contain bitterness. (Total 72 hours in the oven). From there the agave is squeezed to separate the juices from the fibres and the juices mixed with natural spring water. Next, the fermentation process takes place in wooden vats made of pine, after which it is time for the double distillation process. Learn more about the full process here. <\/a><\/span><\/p>\n

MYTH: It should be drunk only as a shooter<\/b>
\n<\/span>Most drinkers experience tequila for the first time as a shooter accompanied by salt and lime. While that is great, it is unfortunate that that is a common perception. It is, in fact, a far more noble spirit and (on occasion) should be revered as such. Treat Ocho Extra A\u00f1ejo as you would a fine single malt and explore the mixability of Reposado and Blanco. Learn more about the range here<\/a>.<\/span><\/p>\n

MYTH: All tequilas taste the same<\/b>
\n<\/span>Tequila comes in a surprising range of flavours, usually distinguished by style \u2013 think Blanco and Reposado. Tequilas can be layered with toffee, almonds, brioche, raisins, treacle, coffee and cacao such as Ocho Extra A\u00f1ejo or feature spicy tones with a persistent taste of cooked agave, notes of vanilla, cinnamon and cloves like Ocho Reposado. Much like single malt whiskies, tequilas vary according to where and by who they are made.<\/span><\/p>\n

MYTH: There is a worm in ‘real’ tequila bottles<\/b>
\n<\/span>No tequila should ever have a worm inside the bottle. Some mezcals do indeed have a \u2018worm’ in them but don\u2019t be fooled, that is just a marketing ploy. Tequila and mezcal are not the same and aren\u2019t produced through a similar process – mezcal is produced from different strains of the agave plant. Here is another sobering truth, the \u2018worm\u2019 isn\u2019t a worm, but in fact the larva of a moth that lives on the agave plant. <\/span><\/p>\n

TRUTH: Colour denotes age<\/b>
\n<\/span>Ocho Plato is unaged and honours the noble agaves of Arandas and the Camarena \u201cRanchos\u201d through intense, lively and clean flavors. On the other side of the spectrum, Ocho Extra A\u00f1ejo with its distinctive golden colour is aged for three years in ex-American <\/span>Bourbon<\/span> barrels. Time imparts colour, develops flavours and smoothness.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Learn more about your favourite drink and change your perception of tequila forever.  MYTH: It\u2019s just distilled cactus juice It is true that tequila is produced [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/posts\/189"}],"collection":[{"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":1,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/posts\/189\/revisions"}],"predecessor-version":[{"id":929,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/posts\/189\/revisions\/929"}],"wp:attachment":[{"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/media?parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/categories?post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gaia.co.tz\/ngare-sero\/wp-json\/wp\/v2\/tags?post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}