Unit 2 - Lesson 5 - Agave Flashcards

1
Q

Where is Agave indigenous?

A

Mexico, American SW

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2
Q

What species of Agave can only be used in spirits production?

A

Blue Agave

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3
Q

What veggis is agave related?

A

Asparagus

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4
Q

Why was Agave important?

A

Source of food and water

Used fibres for cloths and other fabrics and alcohol

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5
Q

Home to tequila

A

Amititan and Jalisco, MX

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6
Q

Where must tequila be made

A

it must be made in the Mexican state of Jalisco and specific cities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

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7
Q

How many agave species and how many used for spirits?

A

250 total

40 used for ABV

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8
Q

Climate for agave

A

1,500-3,000m in sandy soils

17-25° C

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9
Q

What are pencas?

A

The blue spikey leaves on Agave up to 2 m

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10
Q

How long does Agave age?

A

up to 30 years

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11
Q

What is Quiote

A

It is when agave ages -the tall vertical stalks growing up to 15m high
Flowers emerge from these

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12
Q

How often do agave plants flower?

A

Once in a lifetime

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13
Q

How are agave commercially grown?

A

Usually through cloning

Planted 2m apart and 3m between rows

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14
Q

What is a piña

A

The heart of Agave

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15
Q

What are the sugar levels of Agave in the piña?

A

24° Brix

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16
Q

What are Fructans?

A

Inulin which are polysaccharide fructose molecules

17
Q

How many kgs of piña to make 1 L of tequila

A

6-8 kg

18
Q

Average harvest age of Agave

A

8-10 years

19
Q

Jimador / Coa / Pencas

A

Jimador - Labor that harvest agave
Coa - spade used to cut..
Pencas - the long spines

20
Q

How long is replanted after harvest for Agave?

A

at least 1 year

21
Q

What is unique about mezcal?

A

Made from dozens of Agave species

22
Q

Espadin (Agave Augustafolia)

A

Mose widely used in mezcal
Similar to Blue Agave
Maturity in 9 years

23
Q

Tepextate (Agave marmorata)

A
Agave used in mezal
Harvested wild
30 year to mature
Grow random spots
Difficult to harvest
24
Q

Madre-Cuishe (Agave karwinskii)

A

One of the more physically bizarre looking agaves, this species sits atop large woody stalks that push the body of the plant nearly two metres above the ground. Because of this, and the subsequent complications in harvesting, the distiller may include a small percentage of the base stalk with the piñas during the cooking process.