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WSET L2 Spirits (GJR) > Tequilla & Mezcal > Flashcards

Tequilla & Mezcal Flashcards

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1
Q

name of carbohydrate at core of Agave plant?

A

inulin - consumed by the flower unless harvested (at peak maturity/flavour/level of inulin).

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2
Q

aromas associated with agave?

A 
herbacious
bell peppar
vegetables 
pepper
earth
(common to all agave species)
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3
Q

Duration of maturation of Agave plant?

A

15-20 yrs to mature

Blue Agave/Agave tequilana Weber 7-10 years

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4
Q

name of core of Agave plant

A

pina

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5
Q

how convert for sugar

A

cooking

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6
Q

2 cooking methods?

which for Mezcal?

A

slow steaming in brick ovens

roasting in stone-lined pits (Mezcal)

then crushed to release sweet juices - some using traditional large stone wheel.

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7
Q

name given to process of creating sweet juice?

A

formulation,

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8
Q

addition of non-agave sugars?

A

Up to 49% for Tequila. - from non-agave sugar.
This dilutes agave character.
Mezcal 100% agave sugars

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9
Q

Distillation equipment

A

Pot or Column
Best double distilled in pots for max flavour
some collected at below 60% for extra character

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10
Q

maturation?

A

Steel or oak
Most in steel, or large old oak… to retain primary aromas.
short oak maturation can soften out a tequila.
A few age long term - but rare as oak easily dominates.

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11
Q

Colour correction method?

A

caramel colouring.

‘Gold’ all from colouring.

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12
Q

Tequila vs Mezcal?

A

Tequila

  • Blue Agave ONLY- aka, Agave tequilana Weber / aka azul (Mezcal - various)
  • can use up to 49% non agave sugars (mixto)
  • more modern methods/pots
  • large scale (Mezcal small producers)
  • grown in 5 Mexican states
  • no smokey character (see Mezcal)
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13
Q

ingredient for smoothness and mimic effect of maturation?

A

Using ‘abicado’

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14
Q

Collective name for agave spirits?

A

Mezcal

also appears as a regional delineated spirit

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15
Q

Most famous Mexican region for Tequila?

A

Jalisco “ha-LIS-co”

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16
Q

Diversity from Agave tequilana Weber/Tequila? x4

A

climate sensitive: at altitude = fuller flavour

cooked more slowly in brick ovens

fermentation with agave fibres

double distillation at low strengths = warming and more pronounced agave character

17
Q

Key Mezcal region?

A

Oaxaca “wa-HA-ka”

18
Q

Mezcal - most commonly used agave species?

A

Agave angustifolia Haw/ aka espadin

19
Q

extra aroma associated Mezcal’s stone roasting process/formulation?

A

smokey - a signatory aroma of Mezcal

20
Q

3 key factors for best Mezcal?

A

roasting process,
use of agave fibres in fermentation,
distillation in simple pot stills to low strength

-= smokey, earthy, vegetal character

21
Q

2016 legislation on Mezcal?

A

Mezcal - can inc steam cooking, and can use any crushing method, any still type.

Artisanal Mezcal - only roasting pits and brick ovens allowed, fibres in fermentation, directly heated metal or clay pot still.

Ancestral Mezcal - similar to Artisanal: only roasting pits, no mechanised mills/crushing, use of fibres in fermentation AND distillation. Direct heat source - must be Clay only pots.

22
Q

2016 legilsation: ‘Mezcal’

A

can inc steam cooking, and can use any crushing method, any still type.

23
Q

2016 legilsation: Artisanal Mezcal -

A

only roasting pits and brick ovens allowed, fibres in fermentation, directly heated metal or clay pot still.

24
Q

2016 legilsation: Ancestral Mezcal -

A

similar to Artisanal: only roasting pits, no mechanised mills/crushing, use of fibres in fermentation AND distillation. Direct heat source - must be Clay only pots.

25
Q

Tequila Reposssado ageing requirements?

A

2 months

normally matured in very large oak casks/ same as Mezcal.

26
Q

Tequila Blanco (silver) ageing requirements?

A

no ageing requirements

27
Q

Tequila Joven, Oro (Gold) ageing requirements?

A

no ageing requirements

28
Q

Tequila Anejo (extra aged) ageing requirements?

A

one year in oak barrel/ same as Mezcal

29
Q

Tequila extra anejo (ultra aged) ageing requirements?

A

matured in oak barrels 3 years

30
Q

Mezcal Joven/Blanco from 2016 ageing requirements?

A

unaged

31
Q

Mezcal Reposssado ageing requirements?

A

2 months

normally matured in very large oak casks/ same as Tequila

32
Q

Mezcal Anejo (extra aged) ageing requirements?

A

one year in oak barrel/ same as Tequila

WSET L2 Spirits (GJR) (15 decks)

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