Chapter 8: Tequila Intro

Question 1

Specific variety of agave used for tequila

Answer 1

‘Agave tequilana Weber’ (“Blue Agave”)

Question 2

Minimum required bottling abv for tequila distributed in the US

Answer 2

40%

Question 3

NOM

Answer 3

Norma Oficial Mexicana (“Official Standard of Mexico”)

Question 4

Approved bottling abv for tequila, according to ‘NOM’ standards

Answer 4

35% to 55% abv

Question 5

Two distinct types of tequila

Answer 5

(1) 100% agave tequila (2) Tequila (sometimes referred to as “mixto tequila” or “non-100% agave tequila”)

Question 6

Required base ingredients for “mixto” tequila

Answer 6

• Minimum 51% Blue Agave * The remaining 49% may be any non-agave sugar (typically molasses, corn syrup, and/or cane sugar)

Question 7

Allowed “mellowing agents” for use with tequila

Answer 7

• Caramel coloring * Natural oak/Encino oak extract * Glycerin * up to 76 g/L Sugar Syrup (Total allowed maximum for all combined: 1% by volume)

Question 8

Terms used to describe tequila that contains mellowing agents

Answer 8

Mellowed ‘Abocado’

Question 9

The only type of tequila that is NOT allowed to contain mellowing agents

Answer 9

Blanco

Question 10

Blue agave typically requires ____ years of maturation before it is ready to be harvested for use in tequila

Answer 10

6 to 8

Question 11

Procedure that causes the central rosette stem of the agave plant to swell and fill with juice

Answer 11

The flower stalk is removed as the plant reaches sexual maturity

Question 12

Term (Spanish language) for the fast-growing flower stalk of the agave plant

Answer 12

‘Quiote’

Question 13

Term (Spanish language) for the shoots that may form around the base of an agave plant

Answer 13

‘Hijuelos’ (or ‘pups’)

Question 14

Term for the juice that accumulates in the agave’s central stem after the flower stalk is removed

Answer 14

Aguamiel (“honey water”)

Question 15

2 terms for the swollen portion of the agave

Answer 15

• Piña (“pineapple”) * Cabeza (“head”)

Question 16

Main area (Mexican State) of the Tequila-production region

Answer 16

Jalisco

Question 17

Four other Mexican states (portions of which are) approved for the production of tequila

Answer 17

• Tamaulipas * Guanajuato * Nayarit * Michoacán

Question 18

Two tequila-producing regions in Jalisco

Answer 18

• The Amatitán/Lowlands * Los Altos/the Highlands

Question 19

Characteristics of the Amatitán/Lowlands region (location, climate, altitude)

Answer 19

• Located in the ‘Valles’ Region of north/central Jalisco * Includes the town of Tequila * Includes the Volcán de Tequila * Climate: the warmer of the two regions * Altitude: 1,300 m (4,200 feet) asl

Question 20

Characteristics of Los Altos/ the Highlands Region (location, climate, altitude)

Answer 20

• Location: northeastern Jalisco * Regions: Altos Norte, Altos Sur, (portions of) Ciénega * Includes the town of Arandas * Climate: the cooler of the two regions * Altitude: 2,000 m (6,500 feet) asl

Question 21

Characteristics of agave grown in the Amatitán/Lowlands Region

Answer 21

• 35 to 75 kilos (75 to 165 pounds) in weight * Produce tequilas that are crisper, more vegetal, earthy, and with flavors of black pepper

Question 22

Characteristics of agave grown in the Los Altos/Highlands Region

Answer 22

• 50 to 90 kilos (110 to 200 pounds) in weight * Produce tequilas that are softer, fruitier, and highly floral