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WSET Level 3 in Spirits > Week 8: Agave Spirits > Flashcards

Week 8: Agave Spirits Flashcards

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1
Q

How is agave also called?

A

Maguey

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2
Q

How do you call wild agave in Spanish?

A

Agaves silvestres

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3
Q

How long does it takes an agave to reach maturity?

A

Between 5 and 30 years

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4
Q

What is the purpose of cooking pinas?

A
  • Convert fructans into fermentable sugars

- break open the cells where fructans are stored

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5
Q

What is the Spanish name for the brick/masonry steam oven used to cooked pinas?

A

Hornos de mamposteria

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6
Q

How do you call a pressurised steam oven in Spanish?

A

Autoclaves

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7
Q

How do you call the large crushing wheel in Spanish?

A

Tahona

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8
Q

How do you call the large oak vessels used for Tequila?

A

Pipones

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9
Q

What variety of agave must be used for tequila?

A

Agave tequilana weber (var azul) or blue agave

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10
Q

What variety of agave is commonly used for mezcal?

A

Agave Angustifolia Haw (var espadin)

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11
Q

What is cogollo?

A

A section at the top of the pina that can give unwanted waxy flavours

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12
Q

What is the Spanish term for fire pits?

A

Hornos de pozo

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13
Q

What is abocado?

A

A combination of caramel colour, oak extract. glycerol and sugar.

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14
Q

What are the GI allowed to produce the Agave for Tequila?

A

State of Jalisco

Municipalities in states of Guanajuato, Michoacan, Nayarit, Tamaulipas

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15
Q

Which Mexican state accounts for the vast majority of Tequila production?

A

Jalisco

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16
Q

What is the name of the solid body of plant material that remains after an agave has been harvested?

A

Piña

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17
Q

What is the Spanish term for agave harvesters?

A

Jimador

18
Q

When cooking piñas, what is the Spanish term for the sweet liquid that is collected from the base of the oven?

A

Aguamiel

19
Q

What two approaches to processing cooked piñas can be used by producers of Ancestral Mezcal?

A

Tahona and Mallets.

20
Q

What two types of steam ovens are used in the production of agave spirits (Spanish terms)?

A

Horno de mampostería and autoclave.

21
Q

In agave spirits production, what is the step before fermentation in which the distiller creates a final sugary liquid?

A

Formulation

22
Q

What does the term abocado con… indicate for Mezcal ?

A

Abocado con… indicates that a Mezcal has been flavoured by maceration.

23
Q

What is he maximum percentage of non-agave sugars that can be used in the production of Tequila?

A

49%

24
Q

What substances can be used for sweetening, colouring and flavouring Tequilas since 2005?

A

Any substance so long as it is safe for human consumption.

25
Q

What is a diffuser?

A

A machine that be used to either extract extract all of the sugars from cooked piñas or process and uncooked piñas to produce an inulin rich liquid.

26
Q

What are the different classes of Tequila?

A
  • Blanco or Plata
  • Joven or Oro
  • Reposado
  • Añejo
  • Extra Añejo
27
Q

In Tequila production, what does the labelling term Blanco or Plata indicate?

A

Any period of storage in an oak vessel must be less than two months. The spirit may have a slight colour and the use of abocado is not permitted.

28
Q

In Tequila production what does the labelling term Joven or Oro indicate?

A

A blanco Tequila that has been softened by abocado.

A blend of Blanco Tequila with reposado and/or anejo and/or extra anejo is also considered to be joven or Oro

29
Q

In Tequila production what does the labelling term Reposado indicate?

A
  • A Tequila aged for a minimum of two months in oak vessels. The use of abocado is permitted.
  • A blend of Reposado Tequila with Añejo and/or Extra Añejo.
30
Q

In Tequila production what does the labelling term Añejo indicate?

A
  • A Tequila aged for a minimum of one year in oak vessels with a capacity of 600L or less. The use of abocado is permitted.
  • A blend of Tequila Añejo and Extra Añejo.
31
Q

In Tequila production what does the term Extra Añejo indicate?

A

A Tequila aged for a minimum of three years on oak vessels with a capacity of 600L or less. The use of abocado is permitted.

32
Q

What categories of Tequila indicate that all the fermentable sugars come from the blue agave?

A

Tequila 100% de agave, 100% agave, 100% puro de agave, 100% puro agave.

33
Q

What category of Tequila indicates that 51% or more of the fermentable sugars come from agave?

A

Tequila

34
Q

From which Mexican state does the majority of Mezcal come from?

A

Oaxaca

35
Q

What are the different classes of Mezcal?

A
  • Blanco or Joven
  • Madurado en vidrio
  • Reposado
  • Añejo
  • Abocado con
  • Destilado con
36
Q

What five pieces of information must be stated on Mezcal labels?

A
  • The state where the Mezcal was made
  • The category and class of Mezcal
  • 100% maguey or 100% agave
  • If more than one agave was used, a list of the names starting with the species that made up the greatest percentage of the total agave.
37
Q

What are the three categories of Mezcal?

A

Mezcal, Artisanal Mezcal and Ancestral Mezcal.

38
Q

What types of vessels are used in the fermentation of Artisanal Mezcal and Ancestral Mezcal?

A

Stone or soil pits, hollowed tree trunks, masonry vessels, animal skins, wood or clay vessels.

39
Q

What two categories of Mezcal must use directly heated pot stills?

A

Artisanal Mezcal and Ancestral Mezcal.

40
Q

What category of Mezcal must use pot stills made of clay with the still head made from clay or wood?

A

Ancestral Mezcal.

41
Q

In the distillation of Tequila, what is the abv of the intermediate product from the first distillation?

A

20-25%, the product is called ordinario.

WSET Level 3 in Spirits (10 decks)

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