My First Tequila Shot

The year was 1976, the location, Camp Zukeran, a Marine Corp Base near Koza City Okinawa. One Saturday afternoon, my friend Jose (whose nicknamed was Dog), and I trek of to Camp Zukeran post exchange liquor store. We were in search of some libations for the day. Dog picked up a bottle of Jose Cuervo, limes, salt and a six pack of Pabst Blue Ribbon (PBR). Being a country boy from a dry county in Georgia, I had never heard of nor drank any Tequila. I asked Dog what do we chase this Tequila with? Dog held up the six pack of PBR, the lime and salt.


Dog and I decided to drink the Tequila on a hill directly across from our barracks. We climbed the hill and Dog showed me the way Tequila should be drank. Dog took sliced lime, rubbed it on the space between his thumb and forefinger, sprinkle some salt salt on the space, took a shot of tequila, lick the salt then bite on the lime, followed by a sip of PBR. Okay this was easy, we did shots until the tequila and PBR was all done. Now we had to get down of the hill. We both were inebreated and there was know way we would be able to navigate ourselves down the hill without falling. So we did the next best thing, we slid down the hill, making our way to the bottom with a few bumps and bruises. My thanks to the Levi Jeans Company for making a strong durable product.


Tequila is a spirit made from the blue agave plant, primarily in the area surrounding the city of Tequila Mexico, northwest of Guadalajara Mexico, and in the highlands (Los Altos) of the western Mexican state of Jalisco. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.


There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.


With 100% agave tequila, blanco (white) or plata (silver) is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).

Tequila is usually bottled in one of five categories:

* Blanco (white) or plata (silver): white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
* Joven (young) or oro (gold): a mixture of blanco tequila and reposado tequila.
* Reposado (rested): aged a minimum of two months, but less than a year in oak barrels of any size;
* Añejo (aged or vintage): aged a minimum of one year, but less than three years in small oak barrels;
* Extra Añejo (extra aged): aged a minimum of three years in oak barrels.

At The Liquor Cabinet, we have many Tequilas to choose from. We also carry Mezcal, the tequila with the worm. Stop by and pick up a bottle today.