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CSS > CHAPTER 7: TEQUILA > Flashcards

CHAPTER 7: TEQUILA Flashcards

1
Q

List 5 designated states within Mexico for Tequila production:

A
  1. Jalisco
  2. Guanajuato
  3. Michoacan
  4. Mayarit
  5. Tamaulipas
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2
Q

Define Tequila:

A

Fermented and distilled cooked sap, called aguamiel, of blue agave plant

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3
Q

What were early uses for agave plant?

A
  1. Food and Medicine
  2. Rope or Cord
  3. Sewing Needles
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4
Q

When did fermented agave juice consumption begin?

A

200 C.E.

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5
Q

Who was Octili Poliqhui named after?

A

Omentochtli, Aztec god of drink

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6
Q

True or False: Octili Poliqhui is a synonym for tequila

A

False; it is a low-alcohol fermented drink consumer by Aztecs. Later known as “Pulque”

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7
Q

Who experimented with fermenting to make drink stronger?

A

Spanish conquistadors

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8
Q

Define: “Pulque”

A

Fermented agave drink produced from 6 different agave subspecies and consumed locally like beer

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9
Q

True or False: Tequila translates to “Place of Work”

A

True

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10
Q

Why did Pulque production flourish during early Spanish rule?

A

Spain imposed high taxes on all alcoholic beverages except Pulque.

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11
Q

Distilling pulque produced a spirit known as what?

A

“Mezcal” wine

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12
Q

When was the small town of Tequila elevated to status of village?

A

1656

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13
Q

Why did King Charles III ban Mezcal production?

A

To force Mexicans to purchase Spanish alcohol

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14
Q

What Spanish ruler ended ban on Mexican spirit production?

A

King Ferdinand IV, 1792

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15
Q

Who was granted a license to produce mezcal wine in 1795?

A

Jose Maria Guadalupe Cuervo

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16
Q

Weber, a botanist, classified the blue agave. What’s the scientific name?

A

Agave tequilana Weber azul

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17
Q

What does Norma Oficial Mexicana (NOM) do?

A
  1. Protect tequila’s Appellation of Origin
  2. Regulates production
  3. Establishes standards to ensure quality
  4. NOM # placed on front or back of labels
  5. Complying with NOM gets a producer certified with TRC
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18
Q

Define: TRC

A

Tequila Regulatory Council

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19
Q

What did the Lisbon Accord of 1958 do?

A

Designated certain products as having specific origins. Examples are Irish whiskey and American bourbon

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20
Q

When did Mexico sign the Lisbon Accord treaty, protecting its name?

A

1996

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21
Q

What are the 3 synonyms for the Agave Plant?

A
  1. Maguey
  2. Mezcal
  3. Agave
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22
Q

How many species of agave exist?

A

Over 130

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23
Q

True or False: Agave is part of the Cactaceae (cactus) family

A

False; belongs to Agavaceae (Amaryllis) family

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24
Q

Can pulque be distilled?

A

No; during fermentation, it forms a polymer that obstructs distillation

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25
Q

Where is pulque sold? Why?

A

Sold locally because it spoils rapidly and can’t be stored in cans or bottles

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26
Q

How is pulque collected?

A

Cut made in body of agave plant and cavity is carved in center. Sap collects in cavity and brewer removes it.

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27
Q

Define: Aguamiel

A

Sap that’s collected in agave cavity. Also known as honey water

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28
Q

Define: Inulin

A

Sweet polymer of complex carbs. Found in high concentrations in agave.

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29
Q

What must be done to Inulin to convert it to a fermentable sugar?

A

Hydrolized by chemical, thermal, or enzymatic processes.

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30
Q

What fermentable sugars is Inulin converted to?

A

Fructose and Glucose

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31
Q

True or False: All inulin can be used to produced agave?

A

False; only select subspecies have desirable congeners and appropriate chemistry.

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32
Q

Define: Bacanora

A
  1. Agave distillate
  2. Made in state of Sonora
  3. Subspecies: pacifica and palmieri
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33
Q

Define: Comiteca

A
  1. Agave distillate
  2. Made in state of Chiapas
  3. Subspecies: atrovirens
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34
Q

Define: Mezcal

A
  1. Agave distillate
  2. Made in state of Oaxaca (elsewhere too)
  3. Subspecies: potatorum and salmiana
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35
Q

Define: Mezcal de olla

A

Mezcal made with a clay pot still

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36
Q

Define: Raicilla

A
  1. Agave distillate
  2. Made in central Jalisco
  3. Subspecies: lechuguilla
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37
Q

Define: Sotol

A
  1. Agave distillate
  2. Made in state of Chihuahua
  3. Subspecies: angustifolia
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38
Q

List the 7 distinct agave-sourced spirits made in Mexico:

A
  1. Bacanora
  2. Comiteca
  3. Mezcal
  4. Mezcal de olla
  5. Raicilla
  6. Sotol
  7. Tequila
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39
Q

Define: Pencas

A

Long thorny leaves of the agave

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40
Q

What are the dimensions of the agave plant? How long does it take to reach maturity?

A
  1. 5-8 ft. in height and 9-12 ft. in diameter

2. 6-8 years

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41
Q

True or False: the blue agave is permitted to reach sexual maturity

A

False; flower stalk is removed before they flower

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42
Q

What are the 2 names for the part of the agave that swells with aguamiel?

A
  1. Pina b/c it looks like a pineapple

2. Cabeza b/c it looks like a head

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43
Q

What are the 2 methods of agave propogation? Which is commercially viable?

A
  1. Sexual reproduction - seed dispersal; not commercially viable b/c too many years to develop
  2. Asexual reproduction - plant sends out horizontal stems called “rhizomes”
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44
Q

What are 2 challenges that the 100% Agave Tequila category faces?

A
  1. Since 6-8 years to mature, sensitive to long term demand trends
  2. Dependence on single, clonal variety and prone to virus or pests
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45
Q

What are the 2 regions in which blue agave grows? Compare them.

A
  1. Amatitan Region; warmer, valley, less rain, volcanic soil

2. Los Altos (Highlands) Region; cooler, high altitude, more rain, high clay soil

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46
Q

As of 2011, how many distilleries were there and where were the majority located?

A

144; Majority in Jalisco

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47
Q

What are the 5 components of flavor in tequila?

A
  1. Agave
  2. Water (affects every step of production)
  3. Fermentation (determines nature of base product)
  4. Distillation (influences alcoholic character)
  5. Maturation (determines finished style)
48
Q

What are the 7 steps in the tequila production process?

A
  1. Hydrolysis
  2. Extraction
  3. Fermentation
  4. Distillation
  5. Dilution
  6. Maturation
  7. Bottling
49
Q

What are the 4 factors of distillation process that effect character of the spirit?

A
  1. Distillation proof
  2. Type of still
  3. Still material
  4. Double or triple distillation
50
Q

Define: Coa

A

Sharp tool to prepare mature agave for harvest

51
Q

Define: Jimador

A

A fieldworker that harvests mature agave

52
Q

Are valley (Amatitan) or highland (Los Altos) pinas larger?

A

Los Altos are 50-90 kilos and Valley pinas are 35-75 kilos.

53
Q

What are 2 purposes of hydrolysis?

A
  1. Inulin converts to fructose and glucose

2. Softens the pina, so it’s easier to mill

54
Q

Define: Hornos

A

Steam oven that pinas are cooked in

55
Q

How long and at what temperature are pinas cooked?

A

36-48 hours at 145-185 degrees on average; Also varies on producer

56
Q

What are the pros and cons of using a high-pressure steel autoclave to cook the pina?

A

Pros: Speed and efficiency
Cons: careful monitoring to avoid overcooking and burning the pina

57
Q

While cooking, sweet liquid oozes from the plant, containing what percent of fermentable sugars? What is then done with it?

A
  1. 20%

2. Collected, mixed with water, and stored

58
Q

What are the 3 options for the extraction process?

A
  1. Tahona - juice separated from pulp by crushing it beneath huge stone wheel
  2. Modern Grinder - juicer machines, similar to ones used in sugarcane
  3. Diffuser processor - bypasses cooking process, shreds pinas, extract inulin, then cooked
59
Q

To what sugar level will the agave juice be diluted to for fermentation?

A

Between 8 and 16%

60
Q

Define: Begasse

A

Leftover fibers sometimes added to fermentation vessel for complexity

61
Q

If standard tequila is being produced, is the non-agave sugar portion added before or after the yeast?

A

Before. Sugar is always added before the yeast, it allows more consistency and blending of the various flavors in the sugar sources.

62
Q

What is Fermented Mosto? What’s the alcohol range? What effects the range?

A
  1. An agave must that has been fermented
  2. 4-8%
  3. Type; ripeness; oven conditions; efficiency in extraction; yeast; type of sugars
63
Q

NOM requires all tequila be made by what distillation?

A

Double distillation

64
Q

What is the alcohol content of the desired distillate? Whats the alcohol content of tequila coming off its 2nd distillation?

A
  1. 25%

2. No higher than 55-60%

65
Q

Define: Vino Refino

A

Middle portion of the second distillation of Tequila, that is at 55% abv.

66
Q

Of the initial 30,000 liters of agave juice in the ovens, how much is left after 1st distillation? 2nd distillation?

A
  1. 10,000 after 1st
  2. 2,500 after 2nd
    (Oak barrels reduce even more)
67
Q

After the entire tequila production process, what percentage of the original volume remains?

A

About 10%

68
Q

What is the benefit of pulling tequila off the still at a lower ABV such as 40%?

A

Tequila will be more full-bodied, with silky texture and distinct flavor. It won’t require dilution

69
Q

True or False: All tequila is clear as it comes off the still

A

True

70
Q

What are the 3 Categories of aged tequila and their descriptions?

A
  1. Reposado; aged a min of 2 months in oak

2. Anejo; aged a min of 1 yr in oak, in barrels <600L

71
Q

Define: Gold Tequila

A

Also known as “Joven Abocado.” It’s a non-100% tequila product that is colored with caramel and may have added sweeteners to soften flavor.

72
Q

True or False: gold tequila is the only one that gains its coloring from caramel

A

True; barrel again is where most color comes from; however caramel may still be added

73
Q

Which type of tequila is rarely blended?

A

Extra-anejo

74
Q

True or False: NOM stipulates age determined by oldest component in bottle.

A

False; youngest component in bottle

75
Q

Can all tequila be flavored?

A

No, 100% agave may not be flavored. Only until 2004 that tequila name could be used on new flavored products.

76
Q

What are the 2 types of tequila?

A
  1. 100% Agave Tequila

2. Tequila

77
Q

Where can tequila be bottled?

A

100% Agave Tequila - Only Mexico

Tequila - Anywhere

78
Q

What was the original name of tequila?

A

Mixto

79
Q

What is the mash composition of tequila?

A

A minimum of 51% of agave juice, max of 49% other sugars not from the agave plant.

80
Q

Why was Mixto introduced?

A

Before 1930s, all tequilas were 100% agave. But demand growth and length of maturation time of blue agave caused a shortage. So, Mexico allowed other sugar sources, introducing mixto/tequila category.

81
Q

What are the 4 subcategories for 100% Agave Tequila?

A
  1. Blanco or Plata (White or Silver)
  2. Reposado (Aged or Rested)
  3. Anejo (Extra-Aged)
  4. Extra-Anejo (Ultra-Aged)
82
Q

What are the 5 subcategories for Tequila (Mixto)?

A
  1. Tequila Blanco (White or Silver)
  2. Tequila Joven Abocado (Gold)
  3. Tequila Reposado (Aged or Rested)
  4. Tequila Anejo (Extra-Aged)
  5. Tequila Extra-Anejo (Ultra-Aged)
83
Q

What are the 6 restrictions when shipping tequila in bulk shipments?

A
  1. 100% Agave bottled in Mexico
  2. If joven abocado, caramel must be added in Mexico
  3. Importer can’t resell bulk tequila to other bottlers
  4. Label must ID both producer and importer
  5. Since 2006, a Tequila Bottlers Registry to ID bottlers
  6. Label must include NOM # or distiller registration #
84
Q

Describe the Blanco or Plata (White or Silver) classification.

A
  1. Water-white in bottle
  2. Bottled right after distillation, possibly diluted
  3. Rests in stainless steel tanks for <=60 days before bottling
  4. Can be made from 100% agave or tequila
85
Q

Describe Reposado classification

A
  1. Rested for >= 2 months in oak vats or barrels
  2. Vats range from 10k-30k liters in size
  3. Made from 100% agave or tequila
86
Q

Describe Anejo classification

A
  1. Aged in oak barrels for <1 yr

2. Made from 100% agave or tequila

87
Q

Describe Extra-Anejo classification

A
  1. Newest classification, 2006
  2. Aged in oak barrels =3 yrs
  3. Made from 100% agave or tequila
88
Q

Describe Joven Abocado classification

A
  1. Labeled as Gold Tequila b/c of addition of caramel
  2. Made from only tequila category, NOT 100% agave
  3. Only diff b/w white and gold mixto is addition of caramel (burnt sugar)
89
Q

In what beverage is the worm added to the agave spirit?

A

Only Mezcal from Oaxaca. NOT in top quality mezcal

90
Q

What is Gusano rojo and Gusano de oro?

A

Two types of moth larvae that live on the agave plant. Red larvae found in the root and White/Gold larvae found on the leaves

91
Q

True or False: if proof strength wasn’t high enough, the worm will decay.

A

True

92
Q

Mezcal vs. Tequila: Which tends to have a lower alcohol level?

A

Tequila

93
Q

Mezcal vs. Tequila: Which is often associated with smokier and earthier notes?

A

Mezcal

94
Q

How does Mezcal differ from Tequila?

A
  1. Diversity of agave subspecies
  2. Pina may be cooked in earth-covered pits
  3. Different grinding process
  4. Increased use of bagasse
  5. More single batch distillation
95
Q

What plant is tequila produced from?

A

Blue agave plant

96
Q

True or False: Tequila is only made in Mexico

A

True

97
Q

True or False: Octili poliqhui was used as a narcotic for human sacrifice

A

True

98
Q

What was the primitive process of producing “mezcal” wine?

A
  1. Cook agave
  2. Pounded w/ mallets to squeeze sweet juice from agave fibers
  3. Fermented juice distilled in clay pots
  4. Usually consumed unaged
99
Q

By the beginning of the 20th century, how many distilleries were operating in Jalisco?

A

90 distilleries

100
Q

What does NOM stand for?

A

“Norma Oficial Mexicana”

101
Q

What does a tequila producer receive from TRC?

A

If approved, they receive a 4-digit NOM number that must be put on the bottle

102
Q

During pulque production, how many liters of sap/day is removed?

A

2 liters of sap/day

103
Q

What is the natural state of high concentration inulin?

A

Natural state is a non-fermentable chemical

104
Q

If agave is being propagated asexually, what happens at age 2?

A

Moved to final growing site where it becomes a new parent plant

105
Q

What 2 types of yeast must a producer choose between when fermenting the plant and which is most used?

A

Natural yeast and cultured yeast; cultured yeast is more commonly used

106
Q

During distillation, what are 4 things that can influence the alcoholic character?

A
  1. Distillation proof
  2. Type of still
  3. Still material
  4. Double or triple distillation
107
Q

What are 5 different maturation stages that a producer must choose between?

A
  1. Joven Abocado
  2. Silver/white
  3. Reposado
  4. Anejo
  5. Extra-Anejo
108
Q

How long does fermentation usually take?

A

3-10 days

109
Q

What will producers do with begasse or leftover fibers?

A

Add them to fermentation vessels for complexity

110
Q

Why is caramel sometimes added to the finished product?

A

Ensure consistency and stability

111
Q

What will producers do to achieve consistency of color and flavor?

A

Blend short-term aged spirits, such as reposado and anejo categories

112
Q

True or False: NOM regulates what type of still producers use

A

False; no regulation on still type

113
Q

What are the 4 types of stills used?

A
  1. Copper
  2. Stainless steel
  3. Single column
  4. Continuous distillation tower stills
114
Q

During distillation, what is the variation due to?

A
  1. Type and ripeness of agave
  2. Oven’s thermal conditions
  3. Efficiency in extraction phase
  4. Dilution in fermentation vats
  5. Efficacy of yeast
  6. Type of sugars added (if non-100% tequila)
115
Q

True of False: Tequila exports were up 34% in 2011

A

False; Exports were up 54% in 2011

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