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Certified Specialist of Spirits > Tequila > Flashcards

Tequila Flashcards

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1
Q

When was the Reposado classification introduced?

A

1962 by Herradura

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2
Q

Tepoztecal is awesome. Who is he?

A

God of alcoholic merriment.

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3
Q

Whare are Mexican terms for Head and Heart?

A

Cabeza and Corazon

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4
Q

What is Mezcal?

A

Distilled spirit made primarily in Oaxaca from a variety of agaves.

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5
Q

What is the term for “Honey Water?”

A

Aguamiel

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6
Q

What is a Barrica?

A

Barrel

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7
Q

Why is demand and popularity of Tequila stressful to Tequila producers?

A

It takes 6 to 8 years for a blue agave plant to reach maturity.

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8
Q

What the the 6 areas of Tequila flavor?

A
  1. Agave
  2. Spice
  3. Wood
  4. Fruit/Floral
  5. Earthy
  6. Sweet Aromatics
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9
Q

What is Raicilla?

A

Bootleg liquor made in Central Jalisco and some other areas from agave variety Lechuguilla.

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10
Q

How many times was Mexcal traditionally distilled?

A

Once

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11
Q

Describe the process of Hydrolysis.

A

Using water to split a compound into other compounds. Converts inulin inside the agave into fermentable sugars.

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12
Q

What is Inulin?

A

Polymers which agave tequilana keeps in its structure as a nutritive reserve.

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13
Q

What is the soil composition in the Highlands region?

A

Higher percentage of clay.

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14
Q

What are the 2 basic types of Tequila?

A

100% Blue Agave Tequila and Tequila.

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15
Q

What is Tahona?

A

Great stone whell used to separate fibrous pulp of the agave from the juice.

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16
Q

In what year was Jose Maria Cuervo granted a license to produce Mezcal?

A

1795

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17
Q

What are the 5 classes of post distillation for Tequila?

A
  1. Blanco/Plata
  2. Reposado
  3. Anejo
  4. Extra Anejo
  5. Joven Abocado
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18
Q

What is Pulque?

A

First agave drink from 3 different types of agave (not blue) first made in 200 BC.

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19
Q

What is the soil composition in the Valley region?

A

Volcanic ash

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20
Q

Describe the variations of Agave terroir and its effect on Tequila flavor and quality.

A

Highlands soil has more clay so creates more floral and sweet profiles.
Valley soil has more volcanic ash so creates more herbacious and spicy notes.

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21
Q

What is Ordinario?

A

Product of 1st distillation.

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22
Q

Approximately how many different species of Agave are there?

A

136

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23
Q

What is NOM?

A

Norma Oficial Mexicana - Government assigned number to every tequila distillery.

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24
Q

What are the 5 sources for Tequila flavor?

A
  1. Agave
  2. Water
  3. Fermentation
  4. Distillation
  5. Maturation
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25
Q

How long are Pinas generally cooked?

A

36 to 48 hours.

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26
Q

What is Abocado?

A

Gold, unaged tequila to which caramel coloring has been added.

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27
Q

BLANK is a form of BLANK but BLANK is not a form of BLANK.

A

Tequila is a form of Mexcal but Mexcal is not a form of tequila.

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28
Q

What is the minimum aging requirement for an Anejo Tequila?

A

1 year

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29
Q

What is a Horno?

A

Traditional oven used to cook agave pina.

30
Q

What should be considered in the service and storage of Tequila?

A

Extremely long shelf life opened or unopened and reacts quite well in direct sunlight.

31
Q

What are the 3 Flavor Presentation Styles of Tequila?

A
  1. Light & Fresh
  2. Macho & Spicy
  3. Muy Macho
32
Q

What is Bargasse?

A

Fiber from cooked agave added to aguamiel during Mexcal fermentation.

33
Q

What is another name for the Los Altos region?

A

Highlands

34
Q

What is a Coa?

A

Specialized tool used for harvesting agave.

35
Q

What is the size and weight of Agave when mature?

A

5 to 8 feet wide in diameter. 8 to 12 feed high and 35 to 90 kilos.

36
Q

What is Maguey?

A

Spanish term for agave.

37
Q

Agave belongs to what family?

A

Amaryllis

38
Q

How long is Reposado Tequila aged?

A

Minimum of 2 months

39
Q

What is Mixto?

A

Tequila made from mixture of agave and other sugars. Minimum 51% Blue Agave.

40
Q

Describe Extra Anejo Tequila.

A

Newest classification. Must be aged for 3 or more years.

41
Q

What are the production zones for Tequila?

A

Nayarit, Tamalupas, Jalisco, Michacan, Guanajuato

42
Q

What is Sotol?

A

Regional variation of agave distillates.

43
Q

When was the Blue Agave classified and who classified it?

A

Botanist Weber in 1902

44
Q

What are some other plants that have significant amounts of inulin?

A

Wheat, Garlic, Onion, Chicory

45
Q

What are Gusanos?

A

Larvae from overripe agave.

46
Q

What is the general definition of Tequila?

A

Spirit made by distilling the aguamiel of blue agave plant.

47
Q

Which regions of Tequila production produce a more herbacious and spicy aroma?

A

Amatitan and Nayarit.

48
Q

What is Mexcal de Olla?

A

Variant of Mexcal which has 1st distillation carried out in a clay pot that has a fitted cover.

49
Q

When did the Spanish arrive in Mexico?

A

159

50
Q

Agave from the Highland region displays what profile?

A

Floral and sweet

51
Q

What is an Autoclave?

A

Large pressure cooker

52
Q

What beverages are derived from Agave?

A

Tequila, Pulque, Mezcal, Bacanora, Comiteca, Raicilla, Sotol and Mezcal do Olla

53
Q

What has a great influence on the Organoleptic Profile of Tequila?

A

Natural fermentation

54
Q

What is the maximum barrel size for Anejo Tequila?

A

600 liters

55
Q

What’s the definition of Tequila?

A

Tequila is a spirit made by fermenting and distilling the aguamiel (cooked sap) of the blue agave plant.

56
Q

What are the 3 words commonly used as names for the same plant?

A
  1. Maguey
  2. Mezcal
  3. Agave
57
Q

Of all the agave-derived drinks, which are the only 2 distributed outside of Mexico?

A

Tequila and Mezcal

58
Q

The final aroma and flavor profile for tequila comes mainly from what 3 items?

A
  1. Agave

2. Distillation process and Aging

59
Q

What is the only alcholic drink available in Mexico prior to the Spanish arrival in 1519?

A

Pulque

60
Q

What is Bacanora?

A

An agave distillate made in Sonora State in the North from small variety of agave about 18 inches high at maturity.

61
Q

What are Pencas?

A

Leaves

62
Q

What’s another name for the fermented must?

A

Musto

63
Q

In what year was the legal minimum ratio for tequila re-established to 51%?

A

2005

64
Q

Where are the other sugars generally obtained?

A

Cane, molasses or corn based sources.

65
Q

When was Mixto production began?

A

1930’s

66
Q

In what year was the Extra Anejo classification adopted?

A

1990

67
Q

If a tequila is joven abacado, where must the addition of caramel take place?

A

Mexico

68
Q

What is the predominant additive?

A

Caramel (burnt sugar)

69
Q

When did the Spanish introduce distillation?

A

Probably 1520’s

70
Q

What does Tequila mean?

A

Nahuatl world which means “place of work.”

Certified Specialist of Spirits (9 decks)

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