July 24 is National Tequila Day, so cut those limes, salt those rims, and get ready to celebrate.
Want to keep it local? Uncap a bottle of American Woman’s new Mujer Americana tequila, or Dangerous Dan’s, both of whose agave roots are right here in the Yampa Valley.
Didja Know? In Mexico, the law protects the production of Tequila. The rule states that tequila is only tequila if it is made within Jalisco and distilled from agave plants grown there. Additionally, the law limits production to regions in the states of Guanajuato, Michoacan, Nayarit, and Tamaulipas. However, the same ingredients distilled anywhere else cannot be labeled tequila.
Tequila Certification:
Look for four digits (a “NOM” code, Norma Oficial Mexicana) representing each distillery and assigned by the government certifying it. No NOM means not authentic.
Types of Tequila:
Different types of tequila have different flavors and potency. Behold a cheat sheet to impress your friends!
Silver Tequila:
Clear and the most popular, silver tequila is only aged for a few months, with the time to develop the color and characteristics of a longer aging process. It tastes sweeter, with a refreshing, smooth finish, and is great for mixing into margs and other apres cocktails.
Anejo Tequila:
Rich,- full-bodied and caramel colored, Anejo is aged one to three years and is recommended for sipping (though it makes a great Moscow Mule or Negroni). A great choice to toast the day’s sweet turns.
Reposado Tequila:
Aged anywhere from two to 11 months, Reposado has a smooth, even finish. It’s less harsh on the tongue and won’t give you as strong as a hangover for still hitting that powder day.
