Tequila 101 Flashcards
Tequila is not a cactus it is a….
succulent
From what type of plant is Tequila made?
Weber blue agave
Tequila can only be made from this type of agave plant, it is very hearty and sugary = good alcohol
How long must the agave mature before it can be harvested?
7-10 years
What is the name of the person who harvests the pinas? and what is the name of the tool they use?
El jimador and a coa
How does the agave plant propagate itself?
by producing quiote and zygot
From where did the lime and salt tradition come?
The spanish influenza- tequila was prescribed by doctors to help the suffering- when you are sick your mouth is very dry so they would do salt to get the thirst for tequila and then chase it with lime because the tequila back then was pretty terrible
What are the Los Altos?
Highlands where tequila is produced, from this area you get tequila produced in a very rich in nutrient soil which makes for floral and citrus notes in the tequila
What are the Lowlands?
Lowlands where tequila is produced, this area has lots of volcanic soil which means the tequila will taste earthy, spicy, peppery,
Six basic steps of tequila production
Harvest Cook Extraction Formulation Fermentation Distillation
Explain harvesting
When the agave plant is 7-10 years old an El Jimador goes in and harvests the plant with the Coa- he cuts it out of the ground and then cuts off all the leaves.
Explain cooking
Cut up and then cooked in either Hornos- a process of hydrolysis (high steam sauna) slow roasted with steam heat for 48-72 hours, then cooled for 12-18 hours OR in an Autoclave (or pressure cooker) it’s like a microwave vs. a slow cooker Autoclave only takes about 18 hours
Explain extraction
Extracted with either a tahona wheel which is made of organic rock that rolls around and crushes out the juice from the pinas OR a roller mill shredder which shreds and crushes pina and the pinas are sprayed with distilled water in the process.
Explain fermentation
Juice and fibers that have been extracted from pina go into open air fermentation tank for 3-6 days, yeast is added, it feeds on and activates sugar, becoming alcohol or “musts” at this point abv is about 5%
Explain distillation
Ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. The first distillation, known as or “smashing,” takes a couple hours and yields a liquid with an alcohol level of about 20% known as “ordinario.” The second distillation, known as “rectification,” takes three to four hours and yields a liquid with an alcohol level near 55%. After the second distillation the tequila is considered silver, or “blanco,” tequila.
What is “Heads”
1st alcohol to come out of distillation process (very good stuff)
What is “Ordinario”
2nd alcohol to come out of distillation process (this is the tequila)
What is “Tails”
3rd alcohol to come out of distillation process- basically methanol (no bueno)
Name the 5 tequila categories
Blanco Reposado Anejo Extra Anejo Oro/gold/joven
What is Blanco tequila?
unaged colorless tequila
What is Reposado tequila?
rested in oak barrels for 2 months to just shy of a year (364 days) (can use large barrels in aging process)
What is Anejo tequila?
Aged for 1 year to 3 years in oak barrels, barrels cannot be larger than 600 liters
What is Extra Anejo tequila?
Aged for 3 years or more in oak barrels, barrels cannot be larger than 600 liters
What is Oro/gold/joven tequila?
Unaged silver tequila that may be flavored with 1% or less of caramel coloring, oak extract, glycerin, or sugar-based syrup. Could also be the result of blending silver tequila with aged or extra-aged tequila.
Worm Myth
It’s just that; a myth, a novelty item these days- actually a larva not a worm- a sign of infestation (not a good thing)
What is different about Mezcal from tequila?
Type of agave, origin, and cooking process. Made from a different species of agave (generally the espadin agave). Most comes out of Oaxaca. The process of cooking is different- roasted in earthen pits- this makes it smokey.
What is the CTR?
Tequila regulatory council (Consejo Regulador del Tequila). The CRT is a private non-profit organization made up of drivers, producers, and other tequila experts that renders impartial decisions as to whether or not a product complies with the Standards set by them.
What is a NOM?
Norma Oficial Mexicana. The number designates the owner of the distillery and each brand leaving that distillery. The NOM is a 4 digit number that graces all of Mexico’s agave bottles that decided to pay taxes or legally be recognized as tequila.
What are the two types of tequila?
100% de agave (made of 100% pure blue weber agave, also must have apalachian of origin which means it is bottled on site) and tequila (must be 51% blue weber agave, rest can be from sugar, fructose, molasses etc. and can be bottled anywhere)
Name the 5 places tequila must come from in order to be called tequila
Jalisco Michoacán Nayarit Tamaulipas Guanajuato
