Distilling Knowledge Tequila and Mezcal

Question 1

What is agave?

Answer 1

It is a succulent NOT a cactus

Question 2

Why is blue agave the only agave (out of 200 species) allowed for tequila production?

Answer 2

High concentrations of inulin, low fibre conent and its chemical compounds that contribute to the taste and aroma.

Question 3

What are the two zones of agave cultivation?

Answer 3

Highlands and Lowlands

Question 4

Describe Highland agave

Answer 4

Larger slower maturing and higher in sugar

Tapatio - green mango aroma

Question 5

Describe Lowland agave

Answer 5

Earthier and more robust - i.e. Herradura

Chinoco - vegetal

Question 6

What happens to the agave when it is cooked?

Answer 6

The inulin in the core hydrolises turning into fermentable sugars which caramelize creating extra congeners. No need to use enzymes.

Question 7

What are Hornas?

Answer 7

Masonry oven, where chopped pinas are cooked for 36-48 hours at 100C

Question 8

What are the 5 grades of tequila?

Answer 8

Blanco - No aging
Joven or Oro - This is a blanco softened abocado or with an aged tequila
Reposado - minimum 2 months in oak
Anejo - Minimum of 1 year in oak
Muy Anejo - minimum of 3 years in oak

Question 9

What is the max size oak barrel for aging tequila?

Answer 9

600L

Question 10

What is an autoclave?

Answer 10

Pressured cooker. Works at 121C speeding up the cooking process to 6 hours.

Question 11

How is milling performed?

Answer 11

Stone Grinding - cooked agave crushed in a stone pit
Cutters/Shredders - combination of water and milling to extract the juice. Cooked agave is cut up by a rotating steel blade to release the juice.

Question 12

What is formulation?

Answer 12

Prior to distillation a distiller will make up a final sugar solution
‘Tequila 100% agave’ - juice created from milling is mixed with the aguamiel
‘Tequila’ - add other fermentable sugars i.e. molasses or corn-based syrups

Question 13

How is tequila typically distilled?

Answer 13

Double distilled in pot stills

Question 14

How do distillers in tequila approach the pot still?

Answer 14

During first distillation some distillers make cuts for heads and tails and some discard the tails

Question 15

What is abocado?

Answer 15

Softening out the taste of tequila by adding caramel, oak extract, glycerin and sugar syrup

Question 16

Where is most mezcal produced?

Answer 16

Oaxaca

Question 17

How are pinas cooked for mezcal?

Answer 17

They are roasted for 2-5 days in deep conical rock lined pits in the ground.

Question 18

How are the hearts of the agave shredded?

Answer 18

Either using a tahona pulled by a horse or by hand held-mallets

Question 19

How much non agave sugar can be added to mezcal pre fermentation?

Answer 19

20% can be added

Question 20

How long does fermentation of mezcal typically take?

Answer 20

14-30 days

Question 21

How is fermentation of mezcal carried out?

Answer 21

Generally using wild yeasts in open wooden vats or tanks

Question 22

Why is moth larvae added to matured mezcal?

Answer 22

This is found in the plant itself. Some believe it contains a part of the magic of the plant. Some use it for marketing. Some interpret it as proof that the Mezcal is made from agave

Question 23

State the steps to process agave

Answer 23

Blue agave
Harvesting (jima)
Agave piña 
Agave piña halved
Steam — cooking (hornas or autoclave)
Softened piña — aguamiel 
Milling/crushing
Agave fibers and juice

Question 24

Tequila is protected as an Appelation of Origin limited to which 5 states?

Answer 24

Jalisco
Nayarit
Guanajuato
Michoacan
Tamaulipas