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
Muy Anejo
min 3 years in oak with max capacity 600l. can be softened by abocado
Aguamiel
after cooking in hornos, pinas are allowed to reset for 2 days. liquefied sugars or aguamiel flow from the pulp. this is collected and added back to the juice for fermentation
Autoclave
many producers have replaced hornos with autoclave. Pressure cooker at higher temp (121C) than hornos. Takes 6 hours rather than 2 days with the same 2 day resting period. care must be taken not to overcook or burn the pina which would give burnt smoky aromas and reduce yield of fermentable sugar
Tahona
circular stone in a pit used to mill the soft pina
Cutter/Shredder
cooked agave us cut by rotating steel blades to release the juice. any remaining sugars are washed out with water
100% Tequila
juice created by milling is mixed with Aguamiel
Tequila
other fermentable sugars e.g. molasses or corn-based sugar syrup can be added (no more than 49%)
Fermentation
takes place in wooden or stainless steel vats, can last several days, some add agave fibers generated in the milling process claiming this generate more flavor
yeast
commercial yeast commonly used for mixto. most producers or 100% Agave will use yeast strains isolated by the distiller. Some traditionalists like Tapatio rely on wild, spontaneous ferment.
Ordinario
1st distillation in Tequila production. around 30%. During this first distillation some producers make cuts for heads and tails adding them with the next batch from the fermenter but some discard the tails.
Second Distillation Tequila
no min or max specified in legislation but 55-60% is typical though some producers or premium Tequila as low as 40% to achieve greater agave character. Cuts are made for heads and tails again some discard the tails
Column stills in Tequila production
also used but give less Agave character
Tequila Maturation
old american is generally used. Agave character can be overwhelmed easily so Tequila generally aged less than 5 years
Espadin
most common agave used for Mezcal production
Cooking and milling for Agave
cooked in conical, rock lined pits in the ground and cooked covered with earth giving smoky character. cooked pinas are shredded using either a Tahona (pulled by horse) or by hand held mallets
Mezcal
up to 20% non-agave sugar can be added
Mezcal 100% Agave
100% Agave
Mezcal Ferment
in open wooden vats or tanks generally with wild yeast and addition of agave fibers. can last 14-30 days
Mezcal Distillation
mainly copper but wood-fired clay also used
Mezcal Maturation and Finishing
abocado and oak aging are used though oak not as common as in Tequila production
