Agave Spirits Flashcards
The complex nuances of agave-based spirits is the focus of this deck, which covers the history and production styles of Tequila and Mezcal, as well as lesser-known agave spirits from Mexico. (107 cards)
1
Q
A small amount of sweet liquid released by the agave during cooking in an autoclave?
A
Aguamiel
2
Q
What is Abocado?
A
- Tequila - any combination of caramel color, oak extract, glycerol, and sugar syrup - which can be used to affect the color, flavor, sweetness, and texture of a spirit.
- Mezcal - abocado is not described in Mezcal law and should not be confused with “abocado con”, which is a type of flavored Mezcal.
3
Q
Additives in tequila are used to change…
A
- Flavor
- Color
- Sweetness
4
Q
Agave harvester?
A
Jimador
5
Q
What is Agave Silvestres?
A
Wild Agave, sometimes used for Mezcal production.
6
Q
Agrarian practices or small-scale production have persisted in Mexico for the production of agave spirits - why?
A
They are complex and important parts for the culture and heritage of many people.
Culture rather than economics tends to be the focus of many smaller produces.
7
Q
What is Aguamiel?
A
- A small amount of sweet liquid released by the agave during cooking
- Not possible to collect when using a fire pit
8
Q
What is an Autoclave?
A
- A pressurized steam oven used to cook piñas
- Commonly used for tequila production (no smoke)
9
Q
Describe Bacanora:
A
Agave spirit made from espadín in the state of Sonora.
- Must be 100% agave
- Often cooked in fire pits
- Same labeling terms as Mezcal
- Similar flavor to Mezcal.
10
Q
Besides flowering, how else can an Agave plant reproduce?
A
Vegetatively
Growing side shoots.
Blue agave and espadin are two species that developed a number of side shoots making them more commercially viable plants.
11
Q
Translate brick or masonry steam oven:
A
Horno de mamposteria
12
Q
What is a Cuchara?
A
- A device used to capture condensate in an Asian-style clay pot still in Mezcal production.
- Flows to the Culebra (pipe)
13
Q
What is a Cogollo?
A
A part of the agave pina, that in some cases is removed, but not by all distillers.
Some argue it gives a waxy flavor, while others like the complexity it brings.
14
Q
What is a Culebra?
A
A pipe that carries condensate from the Cuchara to a collection vessel in an Asian-style clay pot still used in mezcal production.
15
Q
Do agave flavors get more or less pronounced with age, especially age in oak?
A
Less pronounced with age.
16
Q
Firepit used for cooking piñas in a traditional manner?
A
Hornos de pozo
17
Q
For a distiller aspiring to make high-quality agave spirit, where should they aim for a distillation proof on their product?
A
Relatively low alcohol strength.
18
Q
For Mezcal production, what are the four major areas that can impact syle:
A
- Controlling heat
- Agave fibers - how much will impact the addition of flavor
- Collecting Spirit - and making the cuts - distiller’s choice
- Blending - blending the cuts, and which % of the fractions are used
19
Q
What is Formulation?
A
- The process of bringing together the various elements of the materials needed for fermentation.
- These include: agaumiel, water, and where allowed non-agave sugar sources.
20
Q
What is a Horno de Mamposteria?
A
- Brick/masonry steam ovens used to roast agave piña.
- First used in tequila production over 100 years ago.
21
Q
What is/are a Hornos de pozo?
A
Fire pits traditionally used to cook the piña, still widely used for Mezcal and some other types of agave spirits.
22
Q
How do diffusers differ from a traditional fructan extraction process?
A
They crush the piñas first and then cook them.
23
Q
How efficient are milling systems for extracting sugar from agave?
A
They can extract up to 85% of the sugars.
24
Q
How long are piña cooked in fire pits?
A
3 days to a month, depending on the species of agave.
25
How long do **traditional** agave fermentations take to complete?
Upwards of **four days.**
26
How long does a Weber blue agave take to reach **maturity**?
**7 to 10 years**
27
How many **distillations** are used in Mezcal?
**Two**:
1. Is used to separate the water and non-volatile fractions
2. Is used to divide the distillate into cuts
28
How **many times** do Agave plants flower?
**Once**, and then they die.
29
How much blue agave sugars **must** make up the **total** to be called **tequila?**
**51%** for **Tequila.**
30
How much sugar are **diffusers** able to extract from piñas?
**Nearly all of the sugar.**
## Footnote
*Sometimes this is done with cooked piñas, and sometimes it is done with uncooked piñas.*
31
How much sugar is typically **extracted** using the tahona method?
About **70%.**
32
In the case of **tequila**, what kind of sugars can be added to form the sugary liquid?
**Non-agave** based sugars, usually from corn or sugar cane.
33
What is a **Jimador**?
Agave **harvester**
34
Kind of flavors found among agave grown in the Jalisco **highland** regions?
**Fruitier**
## Footnote
*As opposed to agave grown in the lower altitude Tequila Valley, which tend to be more earthy in nature.*
35
Mezcal term used for Mezcal aged in **glass vessels of 5L** or more for **12 months** or more.
**Madurado en Vidrio**
## Footnote
*These are rare.*
36
**Maguey** means what?
Is another name for the **Agave** plant.
37
Mezcal Classes: **Madurado en vidrio**
A spirit that has been **aged in glass vessels** larger than 5 L, for more than **12 months.**
38
Mezcal Classes: **Abocado con**
* Mezcal **flavored by maceration**
* IE: Agave worm, damiana, lemon, honey, orange, and mango, but anything really can be used that is safe for human consumption.
39
Mezcal Classes: **Añejo**
Mezcal aged in wooden containers that are **less than 1000L** in capacity, for **more than 12 months**.
40
Mezcal Classes: **Blanco or Joven**
Mezcal that has **not been altered** in any way post-distillation.
41
Mezcal Classes: **Destilado con**
* A mezcal that has been **re-distilled with a flavoring ingredient**
* IE: Turkey or chicken breast, rabbit, mole, plums, but anything fit for human consumption can be used
42
Mezcal Classes: **Reposado**
Mezcal aged in wooden containers of any size or shape between **2 and 12 months**.
43
Mezcal: **Categories**
* **Mezcal**
* **Artisanal Mezcal**
* **Ancestral Mezcal**
44
Mezcal: **Geographical Area**
* Most Mezcal comes from **Oaxaca**
* But, Mezcal can be made in areas over 9 Mexican states
* Puebla, San Luis Potosi, Tamaulipas, Zacatecas, Durango, Guerrero, Guanajuato, Michoacan
45
Mezcal: **Labeling requirements**
* State of production
* Category and class of the Mezcal
* For **madurado** and **añejo**, must state the length of maturation
* Must clearly state 100% *maguey* or 100% *agave*, and list the agave(s) used
* If more than one agave is used, then must list all in descending order of percentages
46
Mezcal: **Regulated Processes**
The regulations are dependant on the category being produced, but there are 3 points **common to all categories**:
1. Any variety of cultivated or wild agave can be used
2. No non-agave sugars can be used to make Mezcal
3. Government-approved sweeteners, colorings, and flavorings can be added to Mezcal
47
**Modern** steam oven used for cooking piñas?
**Autoclave**
48
Name for the **heart of the agave** after it is harvested?
**Piña** - as it looks like a pineapple.
49
Name three spirits **other** than Tequila and Mezcal that are made from or are similar to agave spirits, in Mexico:
* **Bacanora** (agave-based)
* **Raicilla** (agave-based)
* **Sotol** (not agave)
50
What is **Oro Joven Tequila**?
Typically a blend of an **unaged spirit** with **abocado**, which provides the color and oak flavor.
## Footnote
*Possible to produce by blending an aged Tequila with a Blanco.*
51
What is **Pechuga**?
A Mezcal distilled **with** a chicken or turkey breast, or possibly other meats, in the still.
## Footnote
*This is not a legally defined labeling term.*
52
What is/are **Pipones**?
**Traditional**, **large**, older **wooden vessels** used for maturing agave distillate; often used for Reposado.
53
What is **Racilla**?
**Agave spirit made in Jalisco**.
* Can be made from a number of agaves
* Not in the Mezcal DO, as such cannot be called Mezcal
* No real regulations
54
Regarding **additives**, what is the difference between Mezcal and Tequila?
**No additives** are allowed in **Mezcal**, while additives and color are allowed in Tequila.
55
What types of agave are **self-seeding**?
**Wild agave** that grow to maturity in place.
56
What are **Semi-wild** agave?
Plants that **self-seed**, but then are **moved** to a farm when young.
57
What is **Sotol**?
Not an agave spirit, but made from a species of **Dasylirion (and often Dasylirion wheeleri)**, which is similar.
* Made and categorized similar to Agave spirits
* Must be grown in the states of Chihuahua, Coahuila, or Durango
* Similar regulation for labeling as Tequila
* *Sotol* - can have up to 49% non-Dasylirion sugars
* *Sotol Puro* - 100% Dasylirion sugars
58
Spanish for **pineapples:**
**Piñas**
59
What is a **Tahona**?
**Large stone wheel** used to crush the cooked piñas and extract the sugary liquid.
60
Tequila label translations:
* Blanco, Plata
* Joven, Oro
* Reposado
* Añejo
* Extra Añejo
* Blanco, Plata - **Silver**
* Joven, Oro - **Gold**
* Reposado - **Aged**
* Añejo - **Extra aged**
* Extra Añejo - **Ultra Aged**
61
Tequila minimum age: **Añejo**
Tequila aged for a minimum of **one year in oak vessels** with a **capacity of 600L or less**.
## Footnote
*Abocado is permitted.*
62
Tequila minimum age: **Joven or Oro**
Blanco Tequila that has been **softened by abocado**.
## Footnote
*A blend of Blanco Tequila with Reposado and/or Anejo, Extra Anejo, is also considered to be Joven or Oro.*
63
Tequila minimum age: **Plato or Blanco**
Period of storage in an oak vessel of **less than 2 months**.
## Footnote
*Abocado is not permitted.*
64
Tequila minimum age: **Reposado**
Aged for a minimum of **2 months in oak vessels**.
## Footnote
*A blend of Reposado with Anejo and/or Extra Anejo is considered Reposado.*
65
Tequila: **100%**
* 100% -**agave**, -**puro de agave**, -**puro agave**
* This will appear on a label if the producer has made their tequila from 100% blue agave fermentable sugars
66
Tequila: **Conversion and extraction**
* **Conversion** of fructans into sugars can be achieved using a number of options, such as heat and acids
* **Extraction** can be achieved with either physical, chemical, or enzymatic methods
67
Tequila: explain **Formulation**
49% or less of the fermentable sugars for *Tequila* can come from non-blue agave sources.
68
Tequila: **Limits** on the stills types for distillation?
There are **no limits or requirements** placed on still types.
69
Tequila: **Permitted agave**?
* Tequila must be made from *Agave tequilana Weber* (var. azul)
* Grown in the state of Jalisco, or selected areas of Guanajuato, Michoacan, Nayarit and Tamaulipas
70
Tequila: How many **possible label term combinations?**
Because the labeling terms can be used for either '**Tequila**' or '**Tequila 100% de agave'**, there are 10 possible combinations available.
71
Tequila: **Tequila** (label term)
* On the label, '**tequila**' means that at least 51% of the fermentable sugars came from agave and that 49% or less came from other sources
* These are sometimes referred to as 'mixto', but this is not an authorized label term
72
Tequila: **Post Distillation**
* Options determined by the class of tequila being made
* Can include the use of inert vessels, wood vessels, and additives, such as *abocado* (the process of adding) versus *abocante* (what is added)
73
The **commercial forces** that drive Tequila production?
* **Scale**
* **Efficiency**
* **Innovation**
## Footnote
These are not necessarily detrimental to quality but can change the style
74
The scientific name for the agave used to make most **Mezcal**?
*Agave angustifolia Haw (var. espadin)*
## Footnote
Commonly referred to as **agave espadin**.
75
The scientific name for the Tequila **a****gave**?
*Agave tequiliana Weber (var. azul)*
76
The **traditional** method used by distillers to **extract** fructans from the piña?
**Cook** and then **crush** the piña.
77
**Three tiers** of the Tequila industry:
1. **Farmers**
2. **Distillers**
3. **Brand Owners**
78
What is the **time** agave plants need to come to **maturity?**
**5 to 30 years**, depending on the variety.
79
To what level do **cultural forces** play on the production of Tequila and Mezcal?
**Powerful** and deeply routed cultural forces based on historical practices have a **great deal of value** and are the driving force behind many production styles.
80
# **True / False:**
There is only one **agave species** that is used for making tequila and mezcal?
**False**
## Footnote
*There are many different species.*
81
# **True / False:**
Fructans are complex carbohydrates that can be fermented by yeast.
**False**
## Footnote
*They need to be **converted** into fermentable sugars and then **extracted** from the piña **before** yeast can convert them to alcohol.*
82
# **True / False:**
The majority of agave used by the spirit industry are grown wild.
**False**
## Footnote
*The majority are cultivated*
83
Two factors impacting the **size** and **weight** of the piña?
**Species** and the **location** the plant is grown.
84
What are crushed piñas **mixed** with to **release** the sugars from the plant material?
**Water**, which then creates a sugary liquid that yeast can act upon.
85
What are most Tequila aged in these days?
**ASBs** from the American Whiskey industry.
## Footnote
*American Standard Barrels*
86
What are now the most commonly used **maturation vessels** for tequila?
**American Standard Barrels** (ASB), formerly used in the production of whiskey, and often reused multiple times.
87
What are the **legal** maximum and minimum distillation strengths for Tequila and Mezcal?
There are **none**.
88
What can happen to piñas **cooked in a traditional** fire pit?
Can acquire a **smoky** aroma.
89
What can sometimes play a role in **traditional** agave fermentations?
**Bacteria**
90
What happens when an agave plant **finishes** flowering?
It **dies**, as all of the energy stores are used up.
91
What happens when an agave reaches **maturity?**
A **single flowering** occurs.
92
What happens with the **main central part** of the agave as the plant **matures?**
It **grows large** with complex carbohydrates called **fructans.**
93
What has **modern technology** helped to **improve** with the process of extracting **sugars** from agave fibers?
It has helped to **maximize** the conversion of fructans as well as the **amount** of sugars extracted from the piñas.
94
What is a **fundamental difference** between Mezcal and 'Tequila'?
* All Mezcal must be made from **100% agave sugars**,
* Tequila can be a combination of agave-derived sugars and other non-agave-derived sugars
95
What is left **after** the harvest of an agave?
Only the **body of the plant** - the leaves are discarded.
96
What is the **heart** of the piña made of?
**Hard fibrous** plant material.
97
What is the potential **disadvantage** to using a diffuser and only cooking the extracted sugars rather than the agave fibers and/or piñas?
**Less complexity** and a lack of expressiveness in the taste of the spirit.
98
What **production drive** can have a **negative** impact on the quality?
The relentless pursuit of **efficiency.**
99
What type of **ovens** can be used in **Ancestral Mezcal** production?
**No** ovens may be used, only **fire pits** are allowed.
100
What type of **ovens** can be used in **Artisanal Mezcal** production?
**Brick ovens** may be used, but Autoclaves may not.
101
What types of stills are **legally** required for tequila and mezcal production?
There are **no requirements** for the type of still that can be used for either, except for Artisanal and Ancestral Mezcal, which must be made in **directly heated pot stills**.
102
What **types of stills** do agave spirit distillers have available?
**A variety**
* small clay pot stills (only for mezcal)
* larger simple pot stills (only for mezcal)
* more conventional pot stills
* column stills
103
Where are **fructans** located in the piña?
In the **structure** of the plant, which is made from hard fibrous material.
104
What is the **non-agave sugar source** used to augment the agave sugar for Tequila production?
**Refined pure sugar** is used and is typically sourced from **sugar cane** or **corn**.
105
Which Mexican spirit has a **labeling system** that is **based on heritage** practices?
**Mezcal**
106
Why are some innovations in production not used or **frowned upon**, even in Tequila production?
They are either **too radical** or because they do not preserve the **basic identity** of Tequila.
107
Why do some producers continue to use **mallets** and **axes** to process the piña?
**Family tradition**, more than anything, really.
