Agave Spirits

Question 1

What is abocante and why is it used?

Answer 1

Abocante is an additive consisting of caramel colour, oak extract, glycerol and sugar syrup. It is used to give colour, character and texture to Gold Tequilla.

Question 2

What is Agaves Silvestres?

Answer 2

Wild or semi wild agave plants.

Question 3

What does the cooking of the Pina achieve?

Answer 3

By cooking the pina, the cells of the hard fibrous plant material are broken open releasing the fructans which are then also converted by the heat into a fructose that the yeast can ferment.

Question 4

Name the three methods of cooking Pinas.

Answer 4

Hornos de Pozo (Firepit)
Horno de mamposteria (Masonary steam oven)
Autoclave (pressurived steam oven)
Note: Diffusers work on the uncooked pina.

Question 5

What is aguamiel?

Answer 5

When cooked in an oven, a small amount of sweet liquid is released from the Pinas and accumulates in the base of the oven where it is collected for use in fermentation.

Question 6

How do Diffusers work?

Answer 6

The uncooked Pina’s are shredded and then flushed with hot water. Sometimes an acid is added. The liquid is then cooked to convert the fructans.

Question 7

Is the use of abocante permitted in Mezcal?

Answer 7

No, additives or additional flavours are prohibited in Mezcal. (the exception is MEzcal con abocado)

Question 8

What are some descriptors often used to described the aroma character of Agave spirits?

Answer 8

Herbaceous, vegetal roots, olive, capsicum, pepercorn and smoke (Mezcal).

Question 9

What is the most common variety of agave used in Mezcal

Answer 9

Agave Espadin

Question 10

What is the purpose of a Tahona?

Answer 10

A tahona is a large crushing wheel designed to break up the cooked Pinas and release the sugars prior to fermentation.

Question 11

What is the typical length of time Pinas are cooked for in a Hornos de Mamposteria?

Answer 11

24-36hrs

Question 12

Ancestral Mezcal requires the use of which cooking technique?

Answer 12

Hornos de Pozo. Steam ovens and autoclaves are not permitted in this class of Mezcal.

Question 13

In tequilla, what is the minimum percentage of sugars in the formulation that must be derived from Agave Tequilla?

Answer 13

51%. The rest may be non-agave derived sugar.

Question 14

Artisinal and Ancestral must be distilled using what heating method?

Answer 14

Direct heating.

Question 15

Which one of these regions is NOT pemitted to label their agave spirit as Tequilla? Jalisco, Michoacan, Nayarit, Guanajuato, Oaxaca

Answer 15

Oaxaca

Question 16

State the minimum age for the classes of tequilla below:
Blanco or Plata
Joven or Oro
Reposado
Anejo
Extra Anejo

Answer 16

Blanco or Plata - Less than 2 months in oak
Joven or Oro - Blanco with abocado or older class
Reposado - Minimum of 2 months in oak
Anejo - Minimum of 1 year in oak (600l or less)
Extra Anejo - Minimum of 3 years (600l or less)

Question 17

Can copper stills be used in the production of a Mezcal Ancestral?

Answer 17

No, the pot must be made from clay and the head from either clay or wood.

Question 18

What are the definitions for the classes of Mezcal below:
Blanco or Joven
Madurado en vidrio
Reposado
Anejo

Answer 18

Blanco or Joven - Mezcal that has not been altered in any way post distillation
Madurado en vidrio - Aged in glass vessels of 5l or more for more than 12 months
Reposado - Aged in wood containers (1000l or less) for between 2 and 12 months
Anejo - Aged in wood containers (1000l or less) for more than 12 months

Question 19

Is enzymatic hydrolisis part of the preparation of agave for fermentation?

Answer 19

No. Gelatinisation is all that is required to break down fructans into usable sugars.