When all the available oxygen is used up, yeast will convert sugar into . Keeping the yeast "happy" is key. Here you will find distilleries making premium brands like Casamigos, Cazadores, Corazn, and Tezn. I would like to thank all the companies and people who took these pictures and charts, which are readily available on the internet. It is a great debate; some people will compare the modern autoclave to a microwave and the brick oven to using a traditional oven in your kitchen. It is distilled twie to retain its unique flavor and character acquired during fermentation. 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 . This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. Tequila Matchmaker users prefer tequilas distilled with copper pots. It also allows the Tequila Regulatory Council (CRT) to hold tight regulations over its production. During the tequila production process for blanco tequila, it is distilled from blue Weber agave grown in Jalisco, one of five different western states in Mexico. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. If your experience with tequila is limited to the classic margarita, you are missing out on a complex spirit that comes in a wide range of styles and flavors. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. The ratings clearly show that the slower the pace of conversion of agave inulin to fermentable sugar, the higher the scores. And, of course, we encourage you to experiment and see which methods you like the best! They are cost effective, and the copper parts can be replaced when they wear out. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). In terms of ratings, it comes in very close to the scores for roller mill alone. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. 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. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. After the first distillation, the alcohol level rises from the 4-7% range to 25%. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. I say we owe the yeast a big 'Thank You'. After the agaves are cooked, they are then juiced mechanically. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. Tequila is a fascinating distilled spirit, made from the agave plant, unlike any other. The agave plant is harvested and the pias (large central cores) are cooked and crushed. 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. Necessary cookies are absolutely essential for the website to function properly. Some products made by Herradura are said to use this process. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. This is really interesting, and I love your data-driven approach. Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. 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. 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. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores.. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. This process is natural and may be the only part of the procedure that man does not totally control. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. 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. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. Many mass produced tequilas are fermented . These cookies will be stored in your browser only with your consent. Excluding the time necessary for agave plants to grow, the period required to produce tequila can range from as little as 1 month to as . The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. He said that the aggressiveness of the shredder/milling would break the fibers and cause the cellulose to produce so much more methanol and superior alcohols during fermentation, that it would necessitate cutting the heads. The ratings for this method were dramatically higher than any other process. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. The sugary mosto is added to fermentation tanks with water and yeast. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. Some fibers are broken in the process, but not as much as the roller. Stainless Steel (78.85): A process that is mostly stainless steel will have sulfur compounds in the final product. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. Tequila fermentation. Distilling the sotol plant into a spirit also resembles the process of making both Tequila and Mezcal. However, 51% of the sugarsneed to come from the Weber blue agave plant. Typically, the lower the level of methanol in a tequila, the better. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. Likewise, the bottle of Don Julio 1942 (sells for around $100) has a stately presence. This gives it more body and a silky texture. Horno is the traditional, old world 'time tested' cooking method. Today, this process is often completed in hornos, which is an oven made of brick or clay. 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 flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. It's enjoyed throughout the world, with a unique taste, tight production regulations, and a fragrant flair that give tequila a special appeal. Every tequila distillery relies on a specific set of stills. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . Great article. I know Camarena does this with his El Tesoro line. Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. I am totally independent & honest. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. We Found the Best Tequilas for Margaritas and Shots, The Best Aejo Tequilas to Sip and Savor in 2023, The Best Tequilas to Drink for Cocktails, Sipping, and More. Official Mexican Standard for Tequila NOM-006-SCFI-2005. 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. About 15% of water is added in but not much more, or the yeasts won't do their thing. 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. Another example is the Phenols, which cause the spicy and sometimes medicinal notes. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. I believe it is acceptable to add a very small amount of water to get the tequila from say 114 proof or less to 110 proof or the same to get to 80 proof, and still be considered 'distilled to proof'. Made from 100% blue agave, Tequila Cazadores undergoes a seven-step sustainable, zero-waste production process that includes double distillation, double fermentation and careful maturation. Going through the second round will create a clear silver liquid. This bottle is tall and skinny, giving off a very regal flair that dwarfs every other bottle on the shelf. There is also a potential but under-utilized market for paper and textiles using these agave fibres. There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. 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. Essentially, there are five different types of tequila. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. The first step in this process is to bake the agave. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. 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