The Hornos. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. After each tequila has spent the appropriate amount of time resting, it is time for bottling. The best tequila starts with the best agave. Experts expect the tequila market to expand to over $15 billion by 2029. Save my name, email, and website in this browser for the next time I comment. Extraction. But despite being neighbors, their processes and final products differ quite a lot. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation. Noise and especially music (some say beethoven works best) make the yeast react, and some producers play music in the fermentation area, as it seems music has a positive effect during this process. Going through the second round will create a clear silver liquid. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. A second distillation is what brings the alcohol . Our tequila is 100% blue agave. Each method produces a distinct tequila with its own flavor characteristics the roller mill produces tequila with fruity citrus notes, and from the tahona we get . Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. The main differences between mezcal and tequila are the types of agave used, the fermentation and distillation process, the regulation (tequila) or lack thereof, and most importantly the history, tradition and point of origin of the two spirits. Once the agave is cooked it goes through mills to extract the juices from their fibers to obtain the agave juice for fermentation. This tool is used to remove the leaves from the pia bulb. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. Analytical cookies are used to understand how visitors interact with the website. There are a few examples of well made triple distilled products, but not many. This website uses cookies to improve your experience while you navigate through the website. 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." Usually the liquid is filtered into small tanks to remove any excess solids and remaining fibers, before starting distillation. Today's tahonas are operated either by tractors or a central engine that slowly moves the arm attached to the wheel around the pit, but they require a worker or two to work the pit as the 2-ton wheel crushes the agave. prevent and help treat . F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. Copper Pot/Filipino (86.71): Once again, Siembra Valles Ancestrals ancient method of distillation score the highest of all distillation methods in our database. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. All of these components are very important to the smell and taste of the tequila. This gives it more body and a silky texture. Just like every other step in the process, tequila distilleries employ different methods. Keeping the yeast "happy" is key. 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). These stills were made by a local artisan on the premises of the distillery. Giving the yeast full access to as much sugar as possible is the goal. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. In 2022, tequila is the second most popular spirit, behind vodka. Harvest the agave. Acetaldehyde at low levels of concentration provides a pleasant fruity aroma but, in high levels, it offers a pungent irritating aroma similar to a rotten apple. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. Olmeca Tequila, for example, uses both types of cooking processes, and it gets lower scores among our users because its a mixto (not 100% agave) tequila. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. On Facebook, many know me by the name Lou Agave. Excellent article Grover, I am passing this to my employees, thank you. But opting out of some of these cookies may affect your browsing experience. This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . The tequila is then infused with natural flavors and reduced to 70 proof for an easy drinking . FERMENTATION- When adding natural airborne or proprietary yeast into the vats containing aquamiel during fermentation, the yeast fungus will eat the sugars, and the discarded "waste" YES- IT'S WHAT YOU THINK, will become alcohol, in the form of ethanol, carbon dioxide and other aromatic compounds. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. SEE OTHER GREAT EDUCATIONAL ARTICLES and HONEST TEQUILA REVIEWS along with REAL TOP TEQUILA LISTS- HERE ON- LONG ISLAND LOU TEQUILA - SEE all the tabs above, and PLEASE LIKE on Facebook- https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. 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. 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. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. help control blood sugar levels and prevent type 2 diabetes. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). one to keep and study again ! Great article. Harvest the agave, bake the pia bulb, shred the pia in order to extract juice, ferment the juice for 3-12 days, distill the liquid, and age the tequila for at least 14-21 days. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. 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. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. It could make converts of non-believers. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, meaning there is no oxygen in the process. The most important flavors introduced during fermentation are complex alcohols and esters. At 95C other components start to vaporize. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 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. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. Each plate is affixed by hand and its cork is crowned with a volcanic stone-like material, reminiscent of the tahona wheel because that is a key in their process. This takes a long time, and isnt the most efficient process, so its costly. gracias por la informacion. You can do your own research on the brands youre interested in by using the new advanced tequila search tool available on our website, which uncovers the processes behind each bottle of tequila. This single step does not consign one to a bad tequila. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. After the agaves are cooked, they are then juiced mechanically. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. Water and yeast are also used during the fermentation process. I'm a Tequila/Agave Connoisseur, Taster & Reviewer from Long Island, NY. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Its production takes place during the first stages of the fermentation process and in many cases, parallel to the formation of ethanol. The horno, or clay brick oven, retains some of that old-world charm and is used by a number of tequila distilleries like Cuervo Mundo (the home of Jose Cuervo). The sensory qualities of tequila obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar. Autoclaves can cook a batch of agave in 7-12 hours. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . Average fermentation requires 48- 60 hours. Diffuser (67.1): A fully-diffuser product tends to score lower across the board, and we suspect that this is more about the speed of hydrolysis (as explained above) than the actual form of extraction. The length of the aging process will vary based on the type of tequila being created, however, all tequilas must age for a minimum of 2-3 weeks. 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? This is important to keep in mind, with the heat in central Mexico. Tequila is a fascinating distilled spirit, made from the agave plant, unlike any other. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. It is distributed in the United States by Diageo, under licensing . The juice seems alive during fermentation. . And like fine wines, the un. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. This liquid, called aguamiel, is then fermented and distilled. Here is more information about each one of these steps: 1. Their hydrolysis takes 11 hours to complete. By law, tequila must have two distillations. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. They used a process similar to modern producers and would extract and ferment the agaves sap. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. 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). As with any spirit, there are specific steps used to produce each type. According to the Bio Topics Website- "Yeast is a living organism and consists of single cells, which are smaller than animal and plant cells, but slightly larger than bacteria, which is why they are put into a category of their own." excellent, thanks for the information. , white bulb will be baked and juiced at the Las Americas tequila distillery in Amatitan Jalisco. Pressure, the idea is to improve the speed and efficiency of the fermentation process and Jalisco. Sugars, but not many to modern producers and would extract and ferment the agaves sap of tequila writer! 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