Chapter 8: Tequila Production

Question 1

Seven factors that influence the flavor of tequila

Answer 1

(1) Agave (amount, quality) (2) Other base materials (3) Water (4) Fermentation (5) Distillation (6) Maturation (7) Additives

Question 2

Eight steps in the production of tequila

Answer 2

(1) Harvest (2) Cooking/Hydrolysis (3) Extraction (4) Fermentation (5) Distillation (6) Dilution (7) Maturation (8) Bottling

Question 3

Jimador

Answer 3

A farmworker skilled in the harvesting of agave

Question 4

Coa

Answer 4

A sharp cutting utensil used in the harvesting of agave

Question 5

Pencas

Answer 5

Sharp, pointed leaves of the agave plant

Question 6

Type of raw carbohydrate found in raw agave sap

Answer 6

Inulin

Question 7

Traditional steam ovens used to heat (cook) agave at a low temperature

Answer 7

Hornos

Question 8

Average cooking time/temperature used to prepare agave for extraction

Answer 8

36 to 48 hours at 140 to 185F/60 to 85C (Alternate combinations of higher temp/shorter time or lower temp/longer time may also be used)

Question 9

High pressure, steel ovens sometimes used to cook agave

Answer 9

Autoclaves (typically use 6 hours of direct heat followed by 6 hours of steam)

Question 10

Modern process that crushes and extracts sap from raw agave

Answer 10

The diffuser process (diffusion)

Question 11

Stone wheel (drawn by horses) traditionally used to crush cooked agave

Answer 11

Tahona

Question 12

Fibers left over after agave is crushed/juiced

Answer 12

Bagazo

Question 13

Variations in fermentation practices (as used in the production of tequila)

Answer 13

(1) sap may be diluted with water to between 8% to 16% (sugar by weight) (2) wooden vats or stainless steel (3) non-agave sugars may be added (mixto) (4) natural or cultured yeast (5) bagazo may be added (6) typically lasts 3 to 10 days

Question 14

The fermented agave sap/liquid is known as:

Answer 14

Mosto Muerto

Question 15

Typical abv % of mosto muerto

Answer 15

4% to 8%

Question 16

Number of distillations required for tequila

Answer 16

Two; two pot still distillations are typical (but other types of stills are allowed as well)

Question 17

Product of the first distillation run in the production of tequila

Answer 17

Ordinario (or Tequila Primero) approx. 25% abv

Question 18

Product of the second distillation run in the production of tequila

Answer 18

• Tequila Refino (or Vino Refino) * Typically 55% abv (some styles closer to 40% abv)

Question 19

Aging requirement for Blanco Tequila

Answer 19

Unaged (no required aging)

Question 20

Aging requirement for Reposado Tequila

Answer 20

Aged for a minimum of 2 months in oak

Question 21

Aging requirement for Añejo Tequila

Answer 21

Aged for a minimum of 12 months in oak barrels

Question 22

Aging requirement for Extra Añejo Tequila

Answer 22

Aged for a minimum of 3 years in oak barrels

Question 23

Terms (3) used for a tequila produced via blending an unaged tequila with an aged tequila

Answer 23

Oro, gold, joven

Question 24

Bottling requirements: 100% Agave Tequila

Answer 24

Must be bottled in Mexico at an approved bottler; must have the distillery NOM number on the label

Question 25

Regulations regarding bottling for Mixto Tequila

Answer 25

May be shipped in bulk from Mexico and bottled by the importer (may not be sold in bulk outside of Mexico)