Highlands vs. Lowlands Tequila: The Variations

The Blue Weber species of agave is on the coronary heart of each bottle of tequila. The plant takes years to mature earlier than it may be made into tequila. Like wine, the surroundings through which the agave is grown impacts a tequila’s taste. 

The overwhelming majority of tequila is produced within the Mexican state of Jalisco, which is split into two main producing areas: the highlands (Los Altos) and the Tequila Valley (El Valle), typically referred to in English because the lowlands.

“The space between the 2 areas is [about 120 miles], or roughly a three-hour drive by automotive,” says Alberto Navarro, CEO and maestro tequilero of Loco Tequila. “Whereas comparatively shut in proximity, the 2 areas differ notably in elevation, soil composition, and local weather, all of which considerably affect the traits of the tequilas produced there.”

“Understanding the variations between highland and lowland tequilas may also help you determine what you want, primarily based in your preferences,” says Prairie Rose, senior drinks editor at Meals & Wine. “Tasting the 2 aspect by aspect is a good way to broaden one’s palate, deepen your appreciation for the various flavors of tequila, and to actually perceive these variations.” 

At this weekend’s Meals & Wine Basic in Aspen, Rose will host a seminar that highlights a number of the greatest out there tequilas.

Soil sort

One of the vital pronounced variations between the 2 main agave-producing areas is the soil. The distinction in mineral content material is so stark that every area’s soils are visibly completely different. 

Even between agave fields throughout the similar area, there are noticeable variations within the rockiness and coarseness of the soil. Similar to with vineyards that develop the identical varietal grape, the soil impacts how the agaves develop and the flavors of the completed tequila.

“The soil in Los Altos de Jalisco varies, however the most common Jaliscan highland soil is mineral-rich and incorporates excessive contents of iron and clay,” says Jesse Estes, international model ambassador for the terroir-focused Tequila Ocho. “The result’s a fantastic darkish pink, orange, rust-colored earth.”

There are main geological variations between the areas regardless of their relative proximity. “The Valley options grey-ochre, volcanic soil with greater pH, a results of a volcano that erupted 200,000 years in the past,” says David Alan, director of commerce training and mixology at Patrón.

Local weather and elevation

Each the Tequila Valley and Los Altos expertise a semi-dry, temperate local weather. Nonetheless, variations in temperature and precipitation patterns between the areas create distinctive microclimates.

Most agave fields in Jalisco aren’t irrigated, so precipitation has a serious influence on how the crops develop. Throughout the wet season, the agaves soak up extra water, which decreases the quantity of fermentable sugars within the crops. 

“The wet season usually begins in late Could and continues via early October, with July and August marking the wettest months of the yr,” says Navarro. “Annual rainfall averages between 36 and 37 inches, with El Valle usually receiving barely extra precipitation than Los Altos.”

The distinction in elevation between the 2 areas additionally results in modifications in temperature.

“These chilly nights and massive variations in temperature each 24 hours are inclined to stress the crops, which in flip creates a better focus of sugar on common, in comparison with agaves grown within the Tequila Valley,” says Estes. “As compared, temperatures within the Valley stay pretty heat at evening, with minimal fluctuations in temperature between day to nighttime.”

Variations in taste

How do these environmental variations have an effect on the style of tequilas from El Valle and Los Altos? Sufficient for every area to have its personal, extensively accepted normal taste and fragrant profile.

Tequilas created from agaves grown in Los Altos are recognized for his or her sweeter, extra inviting taste notes. 

“Expressions from this space usually supply floral, citrus-driven, and fruity aromas, with notes of cooked agave, tropical fruit, and shiny citrus on the nostril,” says Navarro. “On the palate, they’re often clean and barely candy, with flavors of stone fruits, delicate floral notes, and a touch of light spice.” 

In distinction, tequilas from the valley are usually mineral-driven and possess a savory taste profile. “Most specialists agree that Valley-grown agaves have a tendency to provide a tequila that’s extra strong, vegetal, peppery, spicy, and earthy,” says Estes.

These generalizations can function a very good rule of thumb, however keep in mind that tequila guidelines are typically meant to be damaged.  

“Simply because a distillery is bodily situated within the highlands or valleys doesn’t essentially imply their tequila will symbolize these conventional regional types,” says Alan. “Many producers supply agaves from throughout tequila’s Denomination of Origin, and it’s not unusual for a tequila produced in a single area to exhibit traits of one other, or perhaps a mixture of each.”