cl. tequila
Tequila contains no carbohydrates or sugar in its standard form and is relatively low in calories (approximately 97-110 per 1.5 oz serving). As an alcohol-based spirit, it provides minimal nutritional value beyond calories.
About
Tequila is a distilled spirit produced in Mexico, specifically regulated to be made in the state of Jalisco and surrounding designated regions. It is distilled from the fermented juice of the blue agave plant (Agave tequilana), a succulent native to Mexico with large, fleshy leaves that form a rosette. Blanco (or silver) tequila is unaged and bottled immediately after distillation, presenting a clear appearance and vibrant agave flavor with citrus and herbal notes. Reposado tequila is aged in oak barrels for 2-12 months, developing a pale golden color and more complex, subtle flavors. Añejo tequila is aged for 1-3 years, producing a darker amber color and deeper, woody characteristics. The production process involves harvesting the piña (heart) of the agave, cooking it to convert starches to sugars, extracting the juice, fermenting with yeast, and distilling to achieve the characteristic 38-40% alcohol by volume.
Culinary Uses
Tequila functions primarily as a spirit for cocktails, with the Margarita being the most iconic preparation—combining tequila, lime juice, and Cointreau or triple sec. Blanco tequila's bright flavor makes it ideal for mixing drinks, while reposado and añejo expressions are often sipped neat or with minimal dilution to appreciate their complexity. In culinary applications, tequila appears in marinades, sauces, and reductions for meat and seafood dishes, particularly in contemporary Mexican and Southwestern American cuisine. The spirit's agave sweetness and citrus undertones complement ceviche, grilled preparations, and desserts. Tequila-infused cooking liquids are used in preparations ranging from pan sauces to cocktail-inspired dishes.