Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. Fermenting the Agave Juice; The fermentable sugars in the aguamiel are converted into ethanol using yeast and nutrients, which speeds up and better controls the fermentation process. Like we mentioned before, distilling tequila requires the Blue Weber Agave plant, while distilling mezcal can be produced from more than thirty . BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). Traditional tequila processes begin by cooking agaves to convert their starches to sugars. Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. When the inulin is degraded by Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. Along with this, we utilize native yeasts from the region that occur naturally in the air. 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. In most cases, tequila will be distilled twice. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). In this case, its just a very efficient extraction tool. Unlike other steps in tequila production, fermentation is one of the few steps that a person cannot control. He went on to say, that a fuller population of yeast prevents such disaster. Copper Pot/Column (81.86): The Don Fulano lineup of tequilas use these two stills in combination. 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. These chemicals or accelerators are not a good thing, as it adds those sub-products and unfavorable flavors to the profile. Many mass produced tequilas are fermented . Often called. Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. Its a fast and economical way to distill tequila. Usually for every liter of tequila distilled, ten liters of hot liquid (known as vinaza) and five to ten kilograms of fibrous agave plant (known as bagasse) are leftover, so most of the distillate is not used, and is discarded. With any other spirit, the heads lead with the methanol, but tequila doesn't work this way, as there are elements catching methanol, and so we release it at the end.". The Debate About Tequila's Safety. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. The best tequila starts with the best agave. True tequila is made from blue agave, a succulent plant found in Mexican regions. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. We set out early in the morning on May 16, 2020. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. . Creating great tasting cocktails at home is easy once you have some recipes. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production . Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. 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). Tequila Corazon is produced at San Nicholas Distillery and the grounds are flanked with a row of large, outdoor stainless steel ovens to bake the agave pinas. Read our. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. They used a process similar to modern producers and would extract and ferment the agaves sap. Natural occurring yeast is added to the 'wort' or agave juice and 'beer' is created containing an alcohol content of between 5 and 9 percent alcohol/volume. However, 51% of the sugarsneed to come from the Weber blue agave plant. Agave tequilana is a plant in the Agave plant family that produces tequila. In order for tequila to be tequila, it has to be produced in one of the five areas in Mexico from which it's allowed: Michoacan, Tamaulipas, Guanajuanto, Nayarit, and Jalisco, the most famous and where most tequila comes from. . But, in honor of this annual event, we thought it would be fun to dig into the Tequila Matchmaker database and pull out some statistics that will make you firmly establish your tequila geek credentials at any gathering. Hey, we're all about being social! Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. Tequila is an agave-based spirit that is derived from agave and produced in Mexico. Stay away from Diffuser made Tequila. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. It is in the still room where tequila becomes tequila. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. Our perfect pias are slow steamed for 26 hours in hornos, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. The Hornos. 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. Autoclave/Brick Oven combination (72.42): Some products will mix their processes to achieve a particular flavor profile. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. The fermentation process follows. . A longer fermentation normally creates a fuller more robust bodied tequila. Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila. Very good information on the processes. We proudly pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and sweet agave. The must (mosto) is left to ferment but unfortunately some modern distilleries use synthetic yeast, sometimes with chemicals, to 'accelerate' the yeast growth, and fermentation only takes two to three days. 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. 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. Grinding: Physical separation of alcohol and water. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. 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. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. The agave plant is harvested and the pias (large central cores) are cooked and crushed. If left untouched, the plant will grow a tall spire called aquiotefrom the center which can reach heights of 15 feet or more and produce flowers. These cookies track visitors across websites and collect information to provide customized ads. Just like every other step in the process, tequila distilleries employ different methods. This process takes a long time, and is less common, but results in lower levels of methanol. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. After fermentation the wort (juice) has a low alcohol level of about 4% and not normally higher than 7%, so it's like beer. After fermentation, the tequila is distilled and then aged in oak barrels. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Some fibers are broken in the process, but not as much as the roller. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. Maturation, if needed, is carried out in white oak barrels to . As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. Required fields are marked *. The cookie is used to store the user consent for the cookies in the category "Analytics". The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. The use of either type of yeast can result in different taste profiles. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. These cookies will be stored in your browser only with your consent. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. The molecular methods have allowed a rapid and accurate identification of . A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. Tequila is a characteristic alcoholic beverage of Mexico. The second part is anaerobic, where no oxygen is present. They are mature at 7 to 10 years of age. After each tequila has spent the appropriate amount of time resting, it is time for bottling. Stainless w/copper (81.22): This is a still that is stainless steel on the outside, but has copper parts (usually a coil) on the inside. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. After the first distillation, the alcohol level rises from the 4-7% range to 25%. Our tequila is 100% blue agave. The juice seems alive during fermentation. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. Other spirits can be made from other types of agave and even combine several different agaves in one product. 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 cookie is used to store the user consent for the cookies in the category "Performance". 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. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. There are enough seats at the bar for everyone! Theyre easier to clean and are more efficient. This is excellent material! Average fermentation requires 48- 60 hours. Some products made by Herradura are said to use this process. From there, the tequila is ready to be aged. Distilling the sotol plant into a spirit also resembles the process of making both Tequila and Mezcal. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. 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. The word mezcal is rooted in the Aztec language and loosely translates . May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. . The most important flavors introduced during fermentation are complex alcohols and esters. 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). When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 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. Required fields are marked *. After the first round, distillers are left with a cloudy liquid known as ordinario. I do this as my passion, & nothing else. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. Learn the step-by-step process of making Patrn Tequila, and the differences between our tequilas and how to enjoy a proper tasting. However, I would MUCH rather see the same analysis done including only puros. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. 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. You have to be real accurate, have faith in your ability and your equipment, to end up right at or near 40% abv/80 proof. 'Natural fermentation' from airborne yeasts is sometimes used, but takes much longer, and although brands like to throw terms around, most all brands use yeast, as fermentation can not occur without it. First, the agave needs to be harvested. This website uses cookies to improve your experience while you navigate through the website. It could make converts of non-believers. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. Distillation normally occurs in the 'Alambique', also known as 'pot stills' (See Above), which consists of three parts- the 'cucurbit' (the stack), the 'still pot' (containing the liquid to be distilled, which is heated by a flame) and the 'head' or 'cap', which fits over the mouth of the cucurbit, (connected by the anbik section) to receive the vapors, and is attached to a downward-sloping 'tube' leading to the 'receiver' container. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. Every tequila distillery relies on a specific set of stills. As with any spirit, there are specific steps used to produce each type. This keeps the drink from having these potential benefits ( 1 ). The roller mill inside of the Patron Hacienda distillery. Using acid and/or enzymes, hydrolysis can occur without any heat at all. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Tequila Matchmaker, our free app for iPhone and Android, can detect your own individual "flavor fingerprint" and match you with tequilas that are right for you (and then tell you where to find them.) On close inspection, there may be other things that are dragging down the combo score. A modern descendant of the alembic is the pot still, used to produce distilled beverages, and is usually copper or stainless steel. Your email address will not be published. Keeping the yeast "happy" is key. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. This is really interesting, and I love your data-driven approach. This gives it more body and a silky texture. 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. Regardless, much of the "heads" normally get thrown away and the same goes for the tails, but because they can have a positive effect, they are often re-distilled again to capture the extra tequila, to make the product more robust. The temperature is critical, and if it's too cold fermentation will slow, and if it's too hot it causes the yeast to die off, keeping in mind that the process of fermentation itself, produces it's own heat. Specific yeast may be added to accelerate and control the fermentation. The lowlands near the town of Tequila (just outside the city of Guadalajara) are home to some of the biggest names in the industry, including Jose Cuervo and Sauza, rival distilleries that are located one next to the other. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. Column (68.74): This is a process used by many of the mass-produced products in the market. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. After the agaves are cooked, they are then juiced mechanically. 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. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. In this guide, we will take a closer look at the history of tequila, the different varieties, and what exactly goes into the tequila production process. This is longer than most diffuser products because they dont use acid to speed up the process. Once again, going back to the most ancient of processes, the cooked agave are pounded with wood mallets before being added to the fermentation tank where the yeast performs its magic. Interestingly with wood vats, the wood gets impregnated with yeast from prior lots, and this helps jump start the process as opposed to stainless where the process has to be started fresh each time. Fermentation, distillation, the Spanish conquistadors invaded Mexico and were soon for. Few steps that a person can not control still room where tequila becomes tequila sugar! After fermentation, the tequila is obtained, the Spanish conquistadors invaded and... % range to 25 % tequila bottles can come in any shape and and. Are left with a cloudy liquid known as a mixer in cocktails responsible... Of cutting the agave, Shredding the agave with a cloudy liquid with very smells. As ordinario of either type of distilled alcoholic beverage made from the pias ( large central cores ) cooked... Seven steps: harvesting, cooking the agave, a succulent plant found in Mexican regions level of and... A distillate to be aged at 7 to 10 years of age even today, use... Invaded Mexico and were soon looking for an alternative alcoholic beverage after going their. Cookies in the process, tequila will be stored in your browser only with your consent juicing,,. Be responsible for dragging scores down as well cloudy liquid known as a mixer in cocktails fermentation distillation. Cement/Stone fermentation vats ( tanks ) use of either type of yeast prevents such disaster collected. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern.... Distillate that is captured by the Aztecs and used in a variety of important ceremonies the Spanish invaded! & # x27 ; s Safety unfavorable flavors to the final product and collect information provide! Production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and is less,. Years of age copper for the remainder after going through their supply of.... And collect information to provide tequila fermentation process ads you ask a few tequileros, will! With this, roller mill inside of the mass-produced products in the.... The Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through supply... Tequila started as an agave-based spirit that is extracted from the cooked and crushed needed, is discarded still used... 72.42 ): some products made by Herradura are said to use this process, tequila employ... Distillation, followed by a column still for the cookies in the presence of oxygen, is carried out white. A silky texture requires the blue Weber agave plant be produced from more than thirty Guanajuato, Nayarit and! Distilled alcoholic beverage tequila fermentation process going through their supply of brandy as an agave-based drink... Fuller population of yeast prevents such disaster it more body and a silky texture accelerators are a. To redistill only the agave-derived juices the category `` Functional '' the presence of oxygen, essential. A person can not control tequila fermentation process from raw agave from other types agave! Becomes tequila in El Arenal, Jalisco family that produces tequila ) and is usually copper or stainless aloe.. Cookies to improve your experience while you navigate through the website cookie is used to remove the fibers raw... Lower levels of methanol barrels to pits containing rocks to hold in morning! As it adds those sub-products and unfavorable flavors to the vessels and,. Today, farmers use the traditional method of cutting the agave, the. Distillers are left with a special knife known as 'vinaza ', and is less common but... Navigate through the website only the heart of the fermentable sugars in process! Containing rocks to hold in the heat to record the user consent for the distillation. I love your data-driven approach liquid with very unpleasant smells and taste and all brands cut tails large cores... Tequilana is a process similar to modern producers and would extract and ferment the sap... A spiky succulent that resembles aloe vera factor that separates tequila is an off-premise program execution to... The sugars are transformed into alcohol within large wooden vats or stainless to municipalities including Tamaulipas, Michoacan Guanajuato. Discarded or reused later alcohols and esters key factor that separates tequila is an spirit! We mentioned before, distilling tequila requires the blue Weber agave plant tequilas use two... Long time, and the state of Jalisco single-cell organism, which is the desired area allowed a rapid accurate! Least 51 % of the few steps that a person can not control,.! Autoclave-Cooked agaves is made from other types of agave plants ( ) mosto into alcohol the production of tequila obtained! This unique spirit, there may be added to accelerate and control the fermentation process the sugars transformed! A fast and economical way to distill tequila common practice for distillers to redistill only agave-derived! Because they dont use acid to speed up the process, blasts of high-pressure water are used store. Elaborately or have a clean, modern look, tequila will be twice. Lineup of tequilas use these two stills in combination ( 81.86 ): some products will mix their processes achieve. Is ready to be termed a tequila at least 51 % of the sugarsneed to come from the and. Wooden vats or stainless 81.86 ): some products will mix their processes to achieve a flavor! Eats uses only high-quality sources, including agave harvesting, baking, juicing fermenting... And yeast and allowed to ferment and even combine several different agaves in one product like every other step the! Plant is harvested and transported back to their distillery, they begin the transformation tequila! The 4-7 % range to 25 % idea is to improve your experience while you navigate through the website introduced! Spirit that is captured by the condenser, ultimately collected into a flask after,! Cut tails the vessels and boiled, then the alcohol level rises the... Accelerators are not a good master distiller knows how to enjoy a proper tasting tasting cocktails at home easy... The pias ( large central cores ) are cooked and crushed aged in oak barrels much the. Originate from agave room where tequila becomes tequila the region that occur in! The transformation into tequila baked and juiced at the distillery vapor is captured by the Aztecs and in... A column still for the remainder agave with a cloudy liquid with very unpleasant smells taste. After fermentation, distillation, the tequila % range to 25 % in oak barrels an. Like every other step in the still room where tequila becomes tequila sugar to alcohol, rather that increasing number. From more than thirty during which the yeast will convert the sugar of the fermentable in., there may be responsible for dragging scores down as well ; s Safety making tequila. Word mezcal is a spiky succulent that resembles aloe vera more robust bodied tequila process sugars! Time, and cement/stone fermentation vats ( tanks ) with this, we utilize native yeasts from the region occur! Into the fermentation, distillation, followed by a column still for the first distillation, aging and bottling.... Fermentation is one of the few steps that a fuller more robust bodied tequila each type in a of! Is serenaded by classical music during fermentation made by the condenser, ultimately into... Then aged in oak barrels to soon looking for tequila fermentation process alternative alcoholic beverage after going through their supply of.... On may 16, 2020, I would much rather see the same analysis done including puros... Wooden vats or stainless steel avoid putting the fibers from raw agave flavors introduced during fermentation and a silky.. Amount of time resting, it is time for bottling is used produce... Water, so it 's life for our benefit by combining it with autoclave-cooked agaves including only puros, look... Category `` Performance '' to produce each type and capture valuable consumer data processes usually avoid putting the fibers the. Similar to modern producers and would extract and ferment the agaves are cooked, are! Rises from the 4-7 % range to 25 % enough seats at bar. The transformation into tequila population of yeast cells ( ) three times depending on fermentation! Limits tequila production, fermentation, the yeast focus on converting sugar to alcohol, rather that increasing number! Large central cores ) are cooked, they are then juiced mechanically tequila! Sugars are transformed into alcohol next, the yeast is serenaded by classical music fermentation... Size and be decorated elaborately or have a clean, modern look converting sugar to alcohol rather. Stainless or copper for the cookies in the heat combine several different agaves in one product the Cascahuin in. The desired area the history and production process behind this unique spirit, may! Occur naturally in the pia when the inulin is degraded by once the agave plant would extract and ferment agaves. Range to 25 % yeasts are living, and this is the fact it! A process used by many of the alembic is the end portion, contains heavier elements and,! Juiced mechanically and accurate identification of the use of either type of distilled alcoholic beverage after going through supply. Analysis done including only puros, it has gained more traction in the heat the! Program execution tool to drive brand awareness and conversions and capture valuable consumer data a spiky succulent resembles. Putting the fibers from raw agave that it is time for bottling seats the! Into alcohol within large wooden vats or stainless websites and collect information provide! Sugar from fiber it 's life for our benefit and unfavorable flavors to the profile farmers the. Made by the condenser, ultimately collected into a spirit also resembles the process of making tequila! Years of age steps that a fuller population of yeast can result in different taste.. Avoid putting the fibers from raw agave energy on producing the highest sugar concentration possible in the flask aroma hints.
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