Tequila and Mezcal Flashcards
Blue Agave
high concentration of inulin, low fibre content
Highlands
Highland agave is normally larger, slower maturing, and higher in sugar. Highland Tequilas such as ultra-traditional Tapatio tend to have a fruity aroma of green mango and Poire William
Lowlands
Lowland Tequila such as Herradura are generally earthy and more robust. Chinaco from Tamaulipas is more vegetal.
Coa
flat circular blade on a long pole used for cutting outer leaves off the pina
Jima
Agave Harvest
Pina Size
between 20 to 90kg
Pinas
transported to the distillery where they are halved and cooked. When heated the inulin in the core hydrolises turning into fermentable sugar (no need for enzymes). Pinas are cooked with steam.
Hornos
masonry ovens used for cooking pina. cooked for 36-48 hours at 100C. Inulin converts to fermentable sugar and some sugars are caramelized
Tequila areas of production
Jalisco, Nayarit, Guanajuato, Michoacan, and Tamaulipas
Tequila Bottling strength
35-55%
Blanco Tequila
no minimum aging requirements
Joven or Oro
a blanco that has been softened by abocado
Abocado
addition of caramel, oak extract, glycerin, sugar syrup
Reposado
tequila is aged for min. 2 months in oak. Can be softened by abocado. Blend of Reposado and Anejo or Muy Anejo is considered a Reposado
Anejo
min one year in oak max capacity 600l. can be softened by abocado