Ch 7 - Tequila & Mezcal Flashcards
Where are agaves native to?
Central America.
Describe the leaves of an agave and what they store.
They are long, spiky, and waxy-textured. They store carbohydrate reserves in the form of fructans.
What is one of the most commonly occurring fructans in agave?
Inulin, although, despite the common misconception, not all carb reserves are inulin.
How long can some species of agave live?
15 to 20 years.
What happens when the agave plant reaches maturity?
It flowers, uses up all its carbohydrate reserves, and dies.
When do distillers harvest agave?
Just before maturation when herbaceous aromas are most complex.
What are the aromas of agave commonly described as?
Bell pepper, vegetable, olive, and black pepper.
How is the agave plant harvested?
The plant is cut from its roots with a coa, and the leaves are cut away to reveal the core.
What is the core of the agave plant called?
The piña.
What happens to the piñas after they are delivered to the distillery?
They are cut into quarters or halves and cooked.
Why is cooking agave necessary?
To convert fructans into fermentable sugars and develop flavors in the piña.
What are the two traditional methods for cooking agave?
Roasting and steaming.
Where does traditional steaming of agave take place?
In brick ovens, using a gentle process (very few tequila brands made fully through this method)
What is the modern method of steaming agave?
Autoclaves, which accelerate the process without burning the agave.
What is a key consideration when using autoclaves for agave?
Avoiding burning the agave to maintain quality.
Where is steaming used in mezcal production?
Especially in Oaxaca, where stone-lined pits are used.
Where is the majority of mezcal made?
Oaxaca.
What effect does roasting have on agave?
It gives smoky aromas, ranging from subtle to pronounced.
Is all mezcal smoky?
No, not all mezcal is smoky.
What effect does heat have on agave during cooking?
Converts fructans to fermentable sugars and softens the piñas for crushing.
What is the most traditional method to crush agave?
By hand, a labor-intensive process done by few mezcal producers.
What is a simple mechanical way to crush agave?
Using a tahona, a large stone wheel rolled around a circular stone pit.
Where are tahonas widely used?
In mezcal production, but more limited in tequila.
What method is most commonly used for milling in tequila production?
Milling machines.
What is an alternative method to milling called?
A diffuser, which extracts fructan-rich sugar before cooking.
What downside does using a diffuser have?
Loss of flavors derived from cooking.
What is the sweet liquid created for fermentation called?
Formulation.
How much non-agave sugar can tequila producers legally add?
Up to 49%.
Why do some producers include agave fibers in the fermentation vessel?
To enhance the agave character of the final spirit.
Who typically uses ambient yeast for fermentation?
Mezcal producers.
What types of stills can be used for distillation?
Pot or column stills.
What is the typical distillation method for top-quality tequila?
Double pot distillation.
What kind of pots are used in tequila distillation?
Large modern pots.
What kind of pots are used in mezcal distillation?
Small, homemade pots, often made of clay or wood.
What ABV can some agave spirits be collected at?
60% ABV.
Where can agave spirits be stored to preserve defining aromas?
In inert vessels or large oak (with short aging).
Whatadditive is permitted for color correction in agave spirits?
Carmel, known as abocante, which also adds smoothness and mimics oak maturation.
What are the two most important agave spirits in Mexico?
Tequila and Mezcal.
What is a major difference between general Tequila and Mezcal production?
Tequila is large-scale, Mezcal is small-scale.
What did the term “mezcal” refer to before legal protection?
All agave spirits.
What type of agave must Tequila be made from?
Blue Weber Agave.
How many states make up the Tequila region, and where do most come from?
Five states, with most from Jalisco.
How long does agave take to mature?
7 to 10 years.
How are the best Tequilas typically produced?
Steamed slowly, fermented with fibers, and double distilled in pots at low strength.
What are the aging requirements for Tequila?
Blanco and joven have no minimum, reposado = 2 months, Añejo = 1 year, XA = 3 years.
Which region is the most important for mezcal production in Mexico?
Oaxaca, though it can be made in 9 states.
What is the most common agave species used in Mezcal?
Espadín.
What types of stills are allowed for agave spirit production?
Pot and column stills, but pots (often clay or wood) are preferred.
What characterizes artesanal mezcal production?
Brick ovens or roasting pits, simple milling, tahona or hand crush, and directly heated pots of any material.
What defines ancestral mezcal production?
Only roasting pits, hand crush or tahona, directly heated pots of wood or clay.
