Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.
At the end of the day, the spirits we know as “tequila” can only be produced in Mexico. The legal definition just doesn’t allow for an entirely local, Virginia tequila. Dating back to 1974, the Mexican government declared tequila an intellectual property and established the Tequila Regulatory Council to oversee production and ensure quality and culture.
In order to keep it authentic, the highly regulated spirit is confined to the following parameters:
- Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
- Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
- Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
- Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
- And more!
If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.
Tequila is a specific type in the broader category of agave spirits. And fortunately for us, there are Virginia producers who are serving up their very own, unique renditions that fit the bill, deserve consideration on their own merits and land in some of the very same classic cocktails like margaritas or palomas.
How to Make
- 1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
- 2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
- 3. Shred or crush the piña and extract the juice, called mosto.
- 4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
- 5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
- 6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.
*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.
The Virginia Way
One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.
Mt. Defiance Distillery uses two sources of agave syrup: the traditional blue Weber agave and a blend of wild agaves sourced from all over Mexico. This wild agave syrup uses excess agave plants from small producers and is a very sustainable product – plus blending with the blue Weber agave yields distinct flavors and offers room for experimentation.
The distillery also ages both the blue and wild agave spirits in different types of barrels for different lengths of time. Aging length ranges from several months to over three years, using the typical terminology used for tequila. Types of barrels include new barrels, used bourbon barrels and used rum barrels.
