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Continuing Studies > Spirits: Everything Agave > Flashcards

Spirits: Everything Agave Flashcards

1
Q

5 original states of the Tequila DO

A

Jalisco
Nayarit
Tamaulipas
Guanajuato
Michoacan

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2
Q

4 additives are permitted by the tequila DO?

A
  1. Caramel coloring
  2. Natural oak or encino oak extract
  3. Sugar-based syrup
  4. Glycerin
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3
Q

Tequila agave variety

A

Agave tequila weber azul

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4
Q

Mexican states for tequila AND Mezcal

A

Tamaulipas
Michoacan
Guanajuato

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5
Q

Name 3 states for Mezcal production

A

Tamaulipas
Michoacan
Guanajuato
Durango
Zacatecas
San Luis Potosi
Guerrero
Oaxaca

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6
Q

4 digit code on Tequila bottle

A

NOM: Norma Oficial Mexicana
* Identifies the distillery
* All 100% agave Tequila must carry one

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7
Q

of distillations for Tequila

A

2 or 3x

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8
Q

% of fermented sugar in Tequila must come from blue agave?

A

51%

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9
Q

Max. size barrel for aging Tequila Anejo

A

600L

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10
Q

How long must a Tequila age to be labelled Extra Anejo?

A

3+ years

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11
Q

Bacanora

A

Sonora
* Agave Pacifica
* similar to Mezcal in production

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12
Q

Sotol
- plant name
- 3 regions of production
- alt name

A

Dasylirion Wheeleri
(desert spoon)
* Chihuahua, Coaihuila, Durango

If made elsewhere, known as Cucharilla

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13
Q

Tequila ABV

A

USA = min. 40%
Tequila DO = 35% - 55%

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14
Q

Raicilla

A

“little root”
Mezcal from Jalisco (and part of Nayarit). Strong link to Puerto Vallarta.
* 100% agave.

  • Raicilla de la Costa: Agaves Angustifolia Haw & Rhodacantha
  • Raicilla de la Sierra: Agaves Maximiliana Baker, Inaequidens Koch & Valenciana
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15
Q

Charanda

A

100% sugarcane juice, piloncillo or molasses
*this isn’t agave, obviously
Michoacan - DO since 2003
* Charanda = “red colored soil”
* sugar cane is crushed, wild yeast fermented, distilled 2x in copper pot still

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16
Q

ABV for Mezcal DO

A

36 - 55%

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17
Q

Aging for Mezcal Anejo

A

Min 12m in oak (max 220L)

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18
Q

Aging for Mezcal Repasado

A

min 2 months

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19
Q

Mezcal Madurado en Vidrio

A

Ages in glass 12m+
* little light/temp. Softens Mezcal without losing ABV

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20
Q

4 things required on a Mezcal label

A
  1. class
  2. category
  3. Agave species
  4. name of the production state
    *Anejo/Matured in glass must give age in years
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21
Q

permitted Mezcal additives

A

Up to 5% of volume:
Insects
Fruit
Herbs
Honey
Coloring agents
Meat

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22
Q

Mezcal categories

A
  1. Mezcal
  2. Mezcal Artesenal
  3. Mezcal Ancestral
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23
Q

Bagazo

A

Agave fiber left over after milling, fermentation, and distillation. It may be used to insulate the hot rocks of the pit oven, and to seal joints on clay-pot stills

24
Q

Distillation methods for basic Mezcal category

A
  1. alembic still
  2. continuous still
  3. copper still
  4. stainless steel tanks
    *can include bagazo
    (only ancestral is required to use bagazo)
25
Q

Mezcal Artesenal

A
  • agave cooks in pits or stone ovens
  • can be milled by mechanical shredders (vs tahona, mill)
  • ferments in wood, clay, hide, animal skins, tree trunks
  • distillation in clay pots OR copper stills

Can be made with or without the bagazo

26
Q

Mezcal Ancestral

A
  • agave is cooked in pits
  • milled by mallets, tahona, mills
  • fermented in rock pits, wood, clay, animal hide, or tree trunks
    with bagazo
  • distillation occurs in clay pots with bagazo

(artisanal can cook in stone overs, doesn’t need to include bagazo, and can use a copper still)

27
Q

Most common agave variety for Mezcal?

A

Espadín
~80 - 90% of production

28
Q

Mezcal agave varieties

A

Tobalá
Espadín
Cuishe
Tepeztate
Cenizo

29
Q

Pechuga

A

Mezcal
Pechuga = breast
Special occasion Mezcal flavored with fruits, nuts, spice and distilled with meat. Usually chicken, but could be rabbit iguana etc

30
Q

mezcal distillery

A

palenque

31
Q

Abocado con Raicilla

A

Raicilla with added ingredients to directly incorporate flavors

32
Q

Racilla Reposada, Anejada aging

A

Reposada: 2-12 months in oak
Anejada: min. 12 months in oak

33
Q

Blanco/Silver Tequila aging

A

MAX 2 months in encino or American oak

34
Q

Reposado Tequila aging

A

MIN. 2 months in American or Encino oak

35
Q

Añejo Tequila aging

A

MIN 12 months in American or Encino oak
* max barrel = 600L

36
Q

Extra Añeja Tequila aging

A

MIN 3 years in American or Encino oak barrels
* max 600L

37
Q

Mezcal Reposado

A

2 - 12 months

38
Q

Mezcal’s 1st distillation - 3 terms for it

A

ordinario, común, or shishe

39
Q

3 primary types of Oaxaca Mezcal still

A
  1. Copper Alembic
  2. Alembic with a refrescadera
  3. Fillipino clay-pot still
40
Q

Tahona

A

Mills cooked agave

41
Q

Bagazo

A

Leftover agave fiber from milling, fermentation, distillation
* required to be included in Ancestral; optional for Artesenal

42
Q

Quiote

A

Agave flower stalk (signifies ready to reproduce then die)
* Maguey capón: severed quiote = stronger flavor, more sugar

43
Q

stone wheel pulled by horse to crush agave

A

Molino

44
Q

Tepache

A

fermented maguey juice ready to be distilled

45
Q

tool to harvest agave

A

coa de jima - machete

46
Q

Capon

A

Cutting of the mature agave stalk, or quiote, early on to prevent the flow of sap, keeping it stored in the piña until harvest for mezcal production

47
Q

Cazo/Cazuela

A

traditional distillation vessels

48
Q

Mezcal from 2 or more agave species

A

Ensamble
(would be combined during fermentation, not after)

49
Q

Horno Cónico

A

stone oven for roasting agave

50
Q

Hoya de Barro

A

“clay pot” - distillation

51
Q

Agave harvester

A

Jimador

52
Q

Pulque

A

fermented drink made from fermented agave sap (aguamiel)

53
Q

Names for the 2 Mezcal distillations

A
  1. Ordinario/Comin/Shishe
  2. Refinada
54
Q

How is Tequila’s agave cooked? Pressed?

A

Autoclave or brick oven
then
diffuser OR Rollermill (modified sugar cane mill)

55
Q

Tequila term for sweet liquid from cooked agave? Name for it after distillation?

A

Aguamiel
Mosto

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