|By The Wine Ladies|
April 20, 2011
On a recent tour of Mexico’s second oldest tequila distillery, Casa Herradura, in the city of Guadalajara, we discovered that wine exhibits common ground with Canada’s fastest growing spirit. From the significance of terroir, to the art of harvesting, the relevance of natural yeast and the use of oak barrels, the parallels were great. A similar ritual to wine appreciation including nosing, swirling and slurping exists with this often misunderstood spirit.
Just as many of our wineries follow the regulations of the VQA (Vintners Quality Alliance), so must tequila producers follow rules set out by the CRT (Tequila Regulatory Council). The CRT dictates the origin of the agave plant for tequila – predominantly produced in the state of Jalisco – the type of agave and the ripeness of the plant at harvest. As with wine, the relevance of tequila terroir is key, with a variety of soils producing fruity, citrusy notes at higher altitudes and peppery spicier ones in lowland and closer to the sea.