7. Tequila and other Agave-based Beverages Flashcards
Style of tequila made by blending an unaged tequila with an older tequila
Joven or Oro (Gold)
The variety of Agave specifically used for tequila production
Blue Agave (Agave tequiliana weber)
Two main categories of tequila
100% Agave Tequila
- Tequila (Non-100% Agave or “Mixto”)
Minimum amount of agave sugar used in the production of “mixto” tequila
51%
Term used for the long, pointed leaves of the agave plant
Pencas
Term used for the sweet “juice” that builds up in the “cabeza” of the agave plant
Aguamiel (honey water)
Mexican state that is the main center of tequila production
Jalisco
4 Mexican states (besides Jalisco) that have tequila-producing regions
Tamaulipas
- Guanajuato
- Nayarit
- Michoacán
Term used for the ovens traditionally used to cook the agave
Hornos
Large stone wheel traditionally used to crush cooked agave
Tahona
Fibers leftover after agave is crushed and pressed; sometimes used in the tequila production process
Bagazo
Type of raw carbohydrate in agave
Inulin
Top-selling tequila brand in the world
Jose Cuervo
Aging requirement for “plata” tequila
No aging required
Aging requirement of “reposado” tequila
Minimum of 2 months in oak
