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Tequila Flashcards

1
Q

How does the US define tequila?

A

An agave spirit distilled at less than 95% ABV and bottled at no less than 40% ABV, made in Mexico.

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2
Q

What status does tequila have in the EU?

A

GI status as a distinctive product of Mexico.

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3
Q

What is the NOM?

A

The Norma Oficial Mexicana, the official standards of Mexico regulating spirit production.

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4
Q

What are the two types of tequila?

A

Tequila
100% Agave Tequila

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5
Q

What must be on the label of 100% agave tequila?

A

One of the following:
100% de agave
100% puro de agave
100% agave
100% puro agave
Blue may be added.

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6
Q

What are the requirements for the production of both types of tequila?

A

Made from the Agave tequilana Weber plant.
Grown, harvested and produced in a designated tequila-producing area.
Bottled at between 35-55% ABV
Not “cold mixed” - no other added alcoholic beverage.

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7
Q

What are other requirements for 100% agave tequila?

A

Must be from 100% blue agave
Must be bottled in a bottling plant controlled by the authorized manufacturer and located in a tequila producing area.

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8
Q

What are the different requirements for non-100% agave tequila?

A

Must be produced with at least 51% blue agave. The remaining 49% may be from other sugars.
With approval, may be transported in bulk for bottling outside the designated tequila-producing areas.

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9
Q

Are additives allowed in tequila?

A

Yes, certain additives are allowed up to 1%, including caramel coloring, oak extract, glycerin and sugar syrup.

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10
Q

Are tequila producers required to list additives on their labels?

A

No.

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11
Q

What is octili poliqhui?

A

The Aztec name for a fermented juice made from agave. Named after the Aztec god of drink.

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12
Q

What is pulque?

A

Fermented juice made from agave.

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13
Q

What is mezcal wine?

A

A distilled spirit made from pulque, and early distillation of agave.

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14
Q

Who received the first license to produce mezcal wine in the Tequila region in 1795?

A

Jose Maria Guadalupe Cuervo

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15
Q

What is the botanical name of blue agave?

A

Agave tequilana Weber azul.

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16
Q

When was the term “tequila” first used to describe Mezcal wine from the Jalisco region?

A

1873

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17
Q

What botanical family does agave belong to?

A

Asparagaceae

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18
Q

What sub-family of Asparagaceae is agaeve a part of?

A

Agavoideae

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19
Q

What are pencas?

A

The long leave of an agave plant.

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20
Q

How high can a blue agave grow?

A

5-8 feet

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21
Q

How wide can a blue agave grow?

A

8-12 feet.

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22
Q

What is a quiote?

A

A fast growing stalk on an agave plant, the if left to mature will produce flowers and eventually seeds.

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23
Q

What is aguamiel?

A

The juice that builds up in the central rosette stem after the quiote is removed.

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24
Q

What are two names of the swollen portion of the agave?

A

Piña - resembles a pineapple
Cabeza - looks like the shape of a head.

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25
Q

How are most agave plants reproduced?

A

Via shoots (hijuelos or pups) that form along the bottom of the plant. During the 3rd to 6th year of a parent plant’s cycle, strong enough to be replanted.

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26
Q

What are Hijuelos?

A

Shoots at the bottom of an agave plant, also called pups.

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27
Q

What are the size designations for shoots severed from a parent agave plant?

A

Lemon-size
Onion-size
Grapefruit-size

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28
Q

What happens to agave shoots at the nursery?

A

They are dried for 1-3 weeks, then planted in nursery area. After around 2 years moved to their final growing site where they’ll mature.

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29
Q

What Mexican state is the largest tequila producer?

A

Jalisco.

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30
Q

Besides Jalisco, what other Mexican states are allowed to produce tequila?

A

Tamaulipas
Guanajuato
Nayarit
Michoacan

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31
Q

What are the two main agave producing regions of Jalisco?

A

The Amatitán/Lowlands Region
Los Altos/Highlands Region

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32
Q

In which part of Jalisco is the town of Tequila located?

A

The Amatitán

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33
Q

Which of the two agave producing regions of Jalisco is the overall warmest?

A

The Amatitán

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34
Q

What is the Altitude of the Amatitán?

A

About 4200 ft. (1300 m)

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35
Q

What agave producing area of Jalisco includes the town of Arandas?

A

Los Altos

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36
Q

What administrative regions are included in Los Altos?

A

Altos Norte
Altos Sur
Portion of Cienéga.

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37
Q

What is the altitude of Los Altos?

A

6500 ft. (2000 m)

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38
Q

What type of tequilas are produced in Los Altos?

A

Softer, fruitier and highly floral tequilas.

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39
Q

What type of tequilas are produced in the Amatitán?

A

Crisper, more vegetal, and earthy tequilas with black pepper spice flavors.

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40
Q

What are the main factors that effect the character of a specific brand of tequila?

A

Agave quality
Other base material (Mixto)
Water used
Fermentation
Distillation type
Maturation
Additives

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41
Q

What is mosto?

A

Agave juice that has been extracted.

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42
Q

What is a jimador?

A

A agave fieldworker

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43
Q

What is a coa?

A

The sharp tool used for preparing the agave plant to be harvested.

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44
Q

How is an agave plant prepared for harvest?

A

The central flower spike is removed, which forces the plant to send its growth and sap into the heart.

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45
Q

How are agave plants harvested?

A

The plant is cut from its roots and rolled onto its side. From the position, the leaves (pencase) are sliced off. The piña (cabeza) is sent to the distillery.

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46
Q

How much do Amatitán piñas weigh?

A

75-165 lbs. (35-75 kilos)

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47
Q

How much do Los Altos piñas weigh?

A

110-200 lbs. (50-90 kilos)

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48
Q

What is the first thing that happens to piñas when they reach the distillery?

A

Workers with axes cut them into halves and quarters.

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49
Q

What are fructans?

A

Polysaccharides/complex carbohydrates found in the aguamiel sap inside the piña of agave.

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50
Q

What fructans are found in the sap of an agave?

A

Inulin and agavin.

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51
Q

What must be done to aguamiel sap from an agave prior to fermentation?

A

The fructans must be converted to fermentable sugars. Often done by hydrolysis and/or heat.

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52
Q

What is hydrolysis?

A

The chemical breakdown of a compound due to reaction with water.

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53
Q

How does the heat while cooking the piñas during the tequila making process help with the extraction of the juice?

A

It softens the piña, which makes it easier to crush.

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54
Q

What are hornos?

A

Steam ovens used to cook cut up agave piñas during the tequila making process.

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55
Q

How long and at what temperature are piñas generally cooked in hornos?

A

36-48 hours at 140-185º F
or
Shorter time - 200º F

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56
Q

What happens after the piñas are cooked?

A

The steam is turned off, ad they are left in the oven for 2 more days.

57
Q

What are the two main methods of cooking agave?

A

Brick steam ovens
Stainless autoclaves

58
Q

What is different about cooking agave in an autoclave?

A

They use higher temperatures, and shorter cooking times, usually 6 hours heating followed by 6 hours steam. Must be carefully controlled to avoid overcooking or burning.

59
Q

What is a tahona?

A

A huge stone wheel drawn by oxen or horses, the historic method of extracting pulp from cooked agave.

60
Q

What are bagazo?

A

Leftover fibers from the extraction of juice from agave.

61
Q

What has replaced the historic agave crushing method for tequila production?

A

Modern grinder/juicer machines

62
Q

What is the diffuser process in tequila production?

A

A process that bypasses the initial cooking stage and mechanically shreds the piñas, allowing the raw extraction of sap, which then goes through a heating and cooking process.

63
Q

How is the agave juice fermented in the tequila making process?

A

Mostly in stainless, diluted with water to a sugar level of between 8-16%. Nearly all distillers use cultured east. Some artisanal producers add bagazo to their fermentation vessels.

64
Q

How long does fermentation take in making tequila?

A

3-10 days.

65
Q

What is mosto muerto?

A

Fermented agave juice ready for distillation.

66
Q

What is the normal ABV for mosto muerto (the fermented agave juice used to make tequila)?

A

4-8%

67
Q

If a basic tequila (non-100% agave) is made, when is the non-agave sugar portion added?

A

It is added to the fermentable must of the agave juice just before the yeast is added.

68
Q

What are the distillation requirements for tequila?

A

It must be distilled a minimum of 2 times. No limitation on type of still used.

69
Q

What ABV does “el corazon” (the heart of the run) have after the first distillation in tequila production?

A

Around 25%

70
Q

What is Ordinario in tequila production?

A

The heart of the first distillation run. Sometimes called tequila primero.

71
Q

What is the ABV for tequila coming off the second distillation?

A

Usually no higher than 55-60% ABV.

72
Q

What is tequila primero?

A

The heart of the first distillation run. Sometimes called Ordinario.

73
Q

What is mixto?

A

The original name for non-100% agave tequila.

74
Q

Since when have flavored tequilas been on the market?

A

2004

75
Q

What are some popular flavors of flavored tequila?

A

Chiles (Jalapeno, chipotle, ancho, etc.)
Tropical fruit (Coconut, mango pineapple)
Orange
Strawberry
Almond

76
Q

What are the aging classifications for tequila?

A

Blanco
Jove
Oro
Reposado
Añejo
Extra-Añejo

77
Q

What does Joven mean as a tequila labeling term?

A

No aging is required, but it is often and unaged tequila treated with caramel or other additives.

78
Q

What is Joven Abocado on a tequila label?

A

It means young and smooth or young and mellowed, an unaged tequila with caramel coloring or other additives.

79
Q

What is Oro tequila?

A

A blend of young/unaged tequila with older tequila.

80
Q

What is Reposado tequila?

A

A tequila aged for a minimum of 2 months in oak.

81
Q

What are some other possible labeling terms for Blanco tequila?

A

White, Silver, Plata

82
Q

What are some other names for Reposado tequila?

A

Aged, rested.

83
Q

What is Añejo tequila?

A

A tequila aged for at least 1 year in oak. May also be labeled Extra-Aged.

84
Q

What is Extra-Añejo tequila?

A

A tequila aged for at least 3 years in oak. May also be labeled Ultra-aged.

85
Q

What are the requirements for the size of the oak containers for aging Reposado tequila?

A

It is not regulated.

86
Q

What are the requirements for the size of the oak containers for aging Añejo tequila?

A

Must be no larger than 600 liters (160 gallons).

87
Q

What are the requirements for the size of the oak containers for aging Extra-Añejo tequila?

A

Must be no larger than 600 liters (160 gallons).

88
Q

When was Mezcal awarded its own set of standards?

A

1994

89
Q

What are the US standards for Mezcal?

A

An Agave spirit distilled at less than 95% ABV
Bottled at no less than 40% ABV
In compliance with NOM standards for Mezcal.

90
Q

What are the NOM standards for Mezcal?

A

Produced from 100% agave
Solely from approved varieties of agave in designated areas.
Produced and bottled within the designated mezcal-producing area
Bottled at 35-55% ABV

91
Q

What is Mezcal Tipo II?

A

A type of mezcal using a minimum 80% agave, disallowed as of 2020.

92
Q

Why does mezcal often have a smokier or earthier aroma than tequila?

A

Partly the varieties of agave, also the tradition of cooking the piñas in earth-covered pits.

93
Q

What is the tradition center of Mezcal production?

A

Oaxaca

94
Q

Where may Mezcal be produced?

A

Oaxaca (center of production)
Guerrero
Durango
San Luis Potosi
Zacatecas
Portions of Tamaulipas, Michoacan, Sinaloa, Puebla, and Guanajuato.

95
Q

What is the main type of agave used in the production of Mezcal?

A

Agave Espadin (Agave Angustifolia) - Close to 90%
Other varieties allowed.

96
Q

What are the three categories of Mezcal?

A

Mezcal
Mezcal Artesanal
Mezcal Ancestral

97
Q

What are the requirements for Mezcal Artesanal?

A

Must be cooked in pits or cement ovens May be milled using wooden bats, stone wheel, or mechanical shredders
Fermentation in a vessel made of stone, wood, clay, earth, or animal skins
Distilled in pot still or vessel made of clay/wood
Distillation fueled by direct fire.
May include bagazo.

98
Q

What are the requirements for Mezcal Ancestral?

A

Must be cooked in pits
Must be milled using wooden bats or a stone wheel
Fermentation in a vessel made of stone, wood, clay, earth, or animal skins
Distilled in vessel made of clay/wood
Distillation fueled by direct fire.
May include bagazo.

99
Q

What are the classifications for Mezcal relating to age?

A

White/Joven
Madurado en vidrio (matured in glass)
Reposado
Añejo
Abocado
Destilado con (Distilled with)

100
Q

What are the requirements for Madurado en vidrio Mezcal?

A

Aged in a glass container for 12 months, must be underground or in another cool, dark place, age (in years) must be stated on the label.

101
Q

What is White/Joven Mezcal?

A

Young mezcal, no aging required.

102
Q

What is Reposado Mezcal?

A

A Mezcal aged in wooden barrels (any size) for at least 2 months.

103
Q

What is Añejo Mezcal?

A

A Mezcal aged in oak barrels of no more than 200 liter capacity for at least one year, age on label.

104
Q

What is an Abocado con Mezcal?

A

A flavored mezcal that has been infused with an approved flavoring additive.

105
Q

What are some approved flavor additives for Abocado con Mezcal?

A

Maguey worms
Damiana (a flowering shrub)
Lime
Honey
Orange
Mango

106
Q

What is Destilado con Mezcal?

A

Mezcal that is distilled with other ingredients.

107
Q

What are some of the ingredients that Destilado con Mezcal may be distilled with?

A

Chicken/turkey breast
Rabbit
Mole
Plums
Cherries

108
Q

How is Destilado con Mezcal made?

A

The ingredient is placed above the still, allowing for the vapors to pass over them.

109
Q

What is Mezcal de Pechuga?

A

Destilado con Mezcal distilled with meat or poultry.

110
Q

What is required to be on a Mezcal label?

A

The product category, species of agave, one of the six classifications, and the name of the state in which it was produced. Must be bottled in bottles of 5 liter capacity or smaller.

111
Q

What is a jicara

A

A fruit of the Crescentia cujete tree (calabash), the dried peel of which is used to make a cup for serving mezcal.

112
Q

What is a Veladora?

A

A small glass loosely resembling a votive candle holder sometimes used for sipping Mezcal.

113
Q

What are some terms used to refer to agave spirits other than tequila and mezcal?

A

Destilado de agave
Aguardiente de agave
Destilado de maguey.

114
Q

What is Pulque?

A

A fermented agave beverage.

115
Q

What is the base material for Pulque?

A

The sap from the Agave Americana (maguey) plant is the base material.

116
Q

How is the sap harvested for the production of Pulque?

A

After the agave is mature (takes 10-12 years) the floral bud and central leaves are removed, and a small cavity is carved into the center of the base. After a few days, the sap start to flow in. It is harvested once or twice a day. Scraped at regular intervals, can produce sap for 3-6 months.

117
Q

How is the sap fermented in the production of Pulque?

A

It is brought to a production facility (a tinacal) and placed in a large vat. Fermentation (using Zymomonas mobilis bacteria) is induced by the addition of some freshly made and still fermenting pulque to the vat of fresh sap. Takes 7-14 days typically.

118
Q

Why is most pulque consumed locally?

A

It spoils rapidly.

119
Q

What is a pulqueria?

A

Neighborhood bars in Mexico that serve pulque.

120
Q

What is Bacanora?

A

An agave distillate made in the state of Sonora in the north of Mexico.

121
Q

What species is of agave is used for the production of Bacanora?

A

Augustfolia - AKA Agave Yaquiana

122
Q

How is Bacanora made?

A

The agave piñas are roasted in underground pits of volcanic rock and heated with mesquite charcoal.

123
Q

When did Bacanora become a denomination of origin?

A

2006

124
Q

For how many years has Bacanora been made n Sonora?

A

At least 300.

125
Q

Where does the name Bacanora come from?

A

The town in Sonora where it was first produced.

126
Q

Describe Bacanora.

A

Made from 100% agave, quality is high. Has hints of smoke and earth.

127
Q

What is Raicilla?

A

An agave based distillate made in central Jalisco for over 400 years.

128
Q

What is the history of Raicilla?

A

It was basically a type of moonshine - bottled at more than 100 proof and consumed locally.

129
Q

Where does the name of Raicilla come from?

A

It means “little root” - was adapted in the 1780s in an attempt to avoid a tax on Mezcal from Spain - the ploy was mostly successful.

130
Q

What are the standards for Raicilla?

A

100% Agave (Any variety except blue)
Produced in Jalisco or Nayarit
Bottled at 35-55% ABV

131
Q

What is Sotol?

A

A distilled spirit made from the Dasylirion plant group - known as the desert spoon plant or sotol. Formerly thought to be agave but recently reclassified. Produced similarly to Mezcal.

132
Q

When did Sotol receive it’s denomination of Origin?

A

2004

133
Q

What is the flavor profile of Sotol?

A

Typically less smoky and earthy than mezcal.

134
Q

What other countries produce agave based spirits?

A

Peru, Venezuela, Ecuador, and the US.

135
Q

What is Miske?

A

A traditional agave spirit from Ecuador. Has DO status.

136
Q

Describe the aroma of agave.

A

Delicate, earthy, and almost floral.

137
Q

How many brands of tequila are there in Mexico?

A

Over 350.

138
Q

What are some popular cocktails made with tequila?

A

Margarita
Tequila Sunrise
Paloma
Brave Bull
Bloody Maria

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