Tequila making process
- Harvest agave (for Pina)
- Cooking phase: steam oven
- Mashing: traditional/ modern mill
- Sugar Extractions: agave honey/ juice
- Fermentation: yeast (2 - 5 days)
- Filtering: beer (4 - 7%)
- Distillation: Pot still, DOUBLE distillation
- Ageing (optional): new/ used vats
- Filtering
- Bottling
Definition
Mexican distilled beverage made in the area surrounding the city of Tequila, Jalisco.
Minimum percentage of sugar from sweet sap to make tequila
51%
ABV %
35%
Jimador
Worker in tequila fields
5 regions of Denomination of origin
Nayarit Tamaulipas Jalisco Guanajuato Michoacán
Types of tequilas
- Blanco white/ Silver: unaged
- Gold/ Oro: added caramel/ essence of oak, not aging in barrels
- Reposado/ aged tequila: 3 - 12 months aging, light sweet flavour
- Anejo/ Extra aged Tequilla: 1 - 4 years aging, Bourbon, cognac barrels, golden color
- Extra Anejo: 3 - 4 years aging, RESERVA
Brands of Tequilas
Don Julio Avion Herradura Casamigos Partida Gran Centenario El silencio
2 qualities of tequila
- 100% blue agave
2. Mixto
100% blue agave regulations
- Always indicated on the label
- Must be bottled in Mexico
Tequila mixto regulations
- min 51% agave + 49% other sugars
- Caramel can be used for coloring
- Can be bottled outside Mexico
Mezcal making process
1) Palenque (oven) covered with agave leaves and stones
2) 3-5 cooking days: smoky and earthy aromas -> fermentation
3) Mashing: addition of water to start fermentation
Mezcal
Distilled mexican beverage that can be made from any variety of agave
Difference between mezcal and Tequila
- Mezcal:
- 9 regions
- Any varieties of agave
- Roasted with charcoal and wood
- Earthy and smokey - Tequila
- 5 regions
- blue agave only
steamed before distilling
- aromas refer to classification of tequilas
Service
- COUPE glass, shot
ice
fruits
salt
Cocktails from Tequila
Margarita, Tequila sunrise
