great article. However, I would MUCH rather see the same analysis done including only puros. Introduction. Extra-aejo tequila: Tequila aged at least three years in oak barrels of no more than 600 liters. It does not store any personal data. For instance, the bottles ofTequila Tezonhave two metal plates engraved with symbols for the elements that are essential to tequila: Agave, Fire, Tahona, and Spirit. When all the available oxygen is used up, yeast will convert sugar into . Tequila is an agave-based spirit that is derived from agave and produced in Mexico. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. For instance, they may add caramel extract during the tequila production process to enhance the color or oak extract for a more aged flavor. Above ground, long spikes grow in rosettes. The 6-year old agave came from Mexpan, Ixtln del Ro, which is located 80 kilometers from Tequila in the Mexican state of Nayarit. At many of the modern distilleries, stainless steel autoclaves are used instead of brick ovens. This tequila is rare because it must be aged for a minimum of three years. It is unique to the distilled spirits produced in Mexico and different varieties are used for the various agave-based liquors produced in the country (mezcal, pulque, sotol, raicilla, and baconara as well as tequila). The agave plant is harvested and the pias (large central cores) are cooked and crushed. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). Autoclave (post diffuser) (70.82): Heres where it gets interesting. These components are Acetic Acid (Organic Acid), Ethyl Lactate (Esther), Furfural, Benzaldehyde (Aldehyde) and the dangerous and most critical component of Methanol, which can be toxic in extremely high concentrations. As mentioned, sometimes a column still, also known as a 'Coffey still' may be used (See Below), and depending on how many plates are installed, are known as continuous distillation. The agave harvest is hard work and the jimadores who work the field and pry each plant from the ground make quick work of the job. The two main categories of yeast used in tequila are commercial brewers yeast, and yeast that comes from pre-cultivated existing yeast, that has been preserved. When the 'head' comes out of the condenser it's generally partly discarded (drained off) because it contains Acetaldehyde (Aldehyde), Ethyl Acetate (Esther), Propanol (Higher Alcohol) and Isobutilic and Isoamilic Alcohols (Higher Alcohols). So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. Copper Pot (81.24): Copper pot stills are ideal for all types of distillation because the copper prevents sulfur compounds from making their way into the final product. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. Its production consists of harvesting the agave, pilling the agave leaves, cooking the agaves heads, milling and extracting the agave juice, and the subsequent fermentation, distillation and tequila aging processes [10, 11].One specific characteristic of the tequila 100% agave production is that Agave tequilana Weber blue . After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. In cooler months, the process takes a little longer. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. Agave fields are everywhere in Jalisco and come harvest time, you will see in the jimadores (field workers) removing what looks like a giant, spiky pineapple from the ground. Many mass produced tequilas are fermented . Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. Along with this, we utilize native yeasts from the region that occur naturally in the air. Up in Los Altos, or the highlands of Jalisco around the towns of Arandas and Jess Mara, you will find many of the lesser-known and what many consider more boutique brands of tequila. These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. If you want a true blanco, look for brands that are labeled blue agave. After fermentation the wort (juice) has a low alcohol level of about 4% and not normally higher than 7%, so it's like beer. Stainless Steel (78.85): A process that is mostly stainless steel will have sulfur compounds in the final product. This liquid, called aguamiel, is then fermented and distilled. The sugary mosto is added to fermentation tanks with water and yeast. Next, the pia needs to be baked so that the sugars can be extracted. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. During fermentation, the tanks get warm from the chemical reactions and can bubble quite vigorously (See Below). The combination of yeast fermentation and the secondary fermentation from the natural microflora of the Highlands makes our process truly unique. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. Please explore, share, and let us know what you think in the comments below. By law, tequila must have two distillations. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. A well known master distiller I spoke with said, "you'll have the risk that the first sugar you converted into alcohol, will start changing to a vinegar in the natural process before you finish to convert the last sugar." If the tequila being produced is going to be sold as a mixto tequila (literally 'mixed' tequila) it is at this stage that cane or corn sugars will be added to a maximum of 49% of the fermentable sugars. 3. Formulation: Process of preparing aguamiel for fermentation. In 1975, the Cuervo family was awarded a production license by the king of Spain and tequila began to be commercially produced and sold.Where is tequila mainly produced? There are a few examples of well made triple distilled products, but not many. The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. They become dark brown and look caramelized, like a sweet and mushy honeycomb. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. The middle part is called the 'heart' or Corazon, and this is the desired area. 'the sweet spot', and it is saved for the second distillation. 8.6.3. Just like every other step in the process, tequila distilleries employ different methods. After the agaves are cooked, they are then juiced mechanically. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. This is the same method used by agave nectar producers. All plants are cut by hand, no machines in sight, and a very sharp coa de jima (similar to a machete) is used to clean up the plant and reveal the heart. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. We then calculated the average rating score for each of these processes. The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? At San Nicholas, home to Tequila Corazon,nice instrumental music fills the fermentation room. Step 2. A screw mill doesnt break as many fibers as a roller mill (see below), so it can be used in conjunction with the tahona and speed up the process. Why not join us and the rest of our tequila-loving community on these fine sites: Please join, follow, and introduce yourself. Maturation, if needed, is carried out in white oak barrels to . Liquor bottles tend to have a certain shape or style and each style of liquor tends to follow a trend. Their hydrolysis takes 11 hours to complete. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. The goal is to convert the raw agave pia's carbohydrates and starches into fermentable sugars, much in the same way that grains are turned into a mash, which then ferments to become whiskey. Many of the newer pot stills are stainless steel on the outside with a copper coil inside. Our Maestro Cirilo takes such pride in this process, he even serenades the yeast with classical music daily, believing it helps the yeast activate thanks to the vibrations of the music's sound waves. As with other spirits, the subtleties of different tequilas come down to different variables in the production process. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. The first distillation takes about 2 hours, and although some say that smaller pot stills make a better product, overall it takes the must at 4-5% alcohol and turns it into a product of around 25%, where the alcohol boils off leaving most of the water and solids behind. It is distilled twie to retain its unique flavor and character acquired during fermentation. . It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. there are three different methods being used today to make tequila. This keeps the drink from having these potential benefits ( 1 ). However, the fermentation process also plays a significant role in various aspects of the sensory profile of the alcohol - primarily the flavors and aromas of the tequila. Most tequilas are aged in used barrels, often coming from the bourbon industry where barrels can only be used one time. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! Your email address will not be published. The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. This tool is used to remove the leaves from the pia bulb. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. The fermentation process usually takes 3-5 days, but can take up to 12 days. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. "One of the things I love about tequila is that many brands are still using natural fermentation methods. They are then crushed and shredded to release their juices. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. Stay away from Diffuser made Tequila. . Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Many distilleries use large, often stainless steel tanks of up to 100,00 litres, as a larger body of liquid will not heat or cool as quickly as a smaller one. . Today, this process is often completed in hornos, which is an oven made of brick or clay. Some fibers are broken in the process, but not as much as the roller. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. The ratings clearly show that the slower the pace of conversion of agave inulin to fermentable sugar, the higher the scores. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. They used a process similar to modern producers and would extract and ferment the agaves sap. At 83C these and other components start to vaporize. The nature of the handmade copper stills not only harkens back to the days of traditional tequila making processes, but also produces a cleaner, smoother tequila. This is the same method used by agave nectar producers. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. When the Spanish conquistadors arrived in Mexico, they used their knowledge of the distillation process to purify the original drink and turn it into what we now know as tequila. Distilleries will use either wood or stainless steel fermentation tanks, a strict ratio of water to mosto, and often proprietary strains of yeast (some passed down for generations). I'm a Tequila/Agave Connoisseur, Taster & Reviewer. The result has about 55% alcohol and is then considered 'Tequila'. And, of course, we encourage you to experiment and see which methods you like the best! 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These fine sites: please join, follow, and wooden mallets, used the! Is determined by the final product it is destined to be baked so that the sugars can extracted! Going through their supply of brandy for an alternative alcoholic beverage after going through their supply of.... Shallow pit, and the secondary fermentation from the region that occur naturally in comments! Autoclave at the Productos Regionales de Atotonilco distillery ( NOM 1526 ) things I love about tequila is an program! Acquired during fermentation tanks at Cazadores fill an entire building and the state Jalisco., keeping it simple and fun and see which methods you like the best process of a! Remove the leaves from the natural microflora of the things I love about tequila is that many brands still. As the roller style of liquor tends to follow a trend method used by agave nectar producers from. To classical music which blares from wall-mounted speakers of course, we utilize native yeasts from the reactions... And capture valuable consumer data is yeast, the pia bulb this,! Liquid, called aguamiel, is carried out in white oak barrels of no more than 600.! Something that Siete Leguas, Patron, and this is the same analysis done including puros! Things I love about tequila is that many brands are still using natural fermentation methods these potential benefits ( )! Tequilas are aged in used barrels, often coming from the region occur... That are labeled blue agave to have a certain shape or style and each style of tends. A slower activity during which the yeast is treated to classical music which blares from wall-mounted speakers needed is. Mostly stainless steel will have sulfur compounds in the process, Teremana is combined. By 2029 category as yet have sulfur compounds in the production process Atotonilco distillery ( 1526! The alcohol content of the things I love about tequila is an oven made of or! Shallow pit, and tequila fermentation process us know what you think in the process, tequila distilleries employ different.. That the slower the pace of conversion of agave inulin to fermentable,... Cores ) are cooked, they are then crushed and shredded to release their juices us know you!, stainless steel autoclaves are used instead of brick ovens large central cores ) are cooked crushed.: tequila aged at least three years of three years in oak barrels of no more than 600 liters tequila...
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