Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. Most tequilas are aged in used barrels, often coming from the bourbon industry where barrels can only be used one time. Sourcing the Agave. Im particularly interested in what types of yeasts are used. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. The sensory qualities of tequila obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar. 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. 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 fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". 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). This unrushed process and attention to detail results in a superior quality tequila. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. For that reason most producers avoid it. These stills were made by a local artisan on the premises of the distillery. Esters - such as ethyl hexanoate; Alcohols - like such as 2-phenyl ethanol and isoamyl alcohol This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. 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. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. We live in Tlaquepaque, Jalisco. During fermentation, the tanks get warm from the chemical reactions and can bubble quite vigorously (See Below). 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. Today, a mechanical shredder can be used to expedite this process, but some producers prefer to use a stone wheel, known as a tahona, to crush and juice the pia. 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. Some well-known brands using brick ovens include Fortaleza, Siete Leguas, Patron, Tequila Ocho, Olmeca Altos, and G4. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. 3. Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. 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. The red clay soils of this area produceagave that gives these tequilas a completely different profile. 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. Want to know more? This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the pia of the blue . 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 . Excellent article Grover, I am passing this to my employees, thank you. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. As a result of their secrecy, we have very little data to go on. Once they are loaded in, the pit is covered by dirt and left to do its thing. 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. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. Most distillers throw away the heads and tails because these hold the majorityof the impurities. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. Just for fun, lets take a look at the various types of stills used in the production of tequila. I know Camarena does this with his El Tesoro line. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. The liquid in the cucurbit is heated or boiled, and the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. At 83C these and other components start to vaporize. After the mosoto has fermented, it needs to be distilled, which is a process that not only purifies the liquid, but also creates a higher alcohol concentration. Other spirits can be made from other types of agave and even combine several different agaves in one product. The tequila is then infused with natural flavors and reduced to 70 proof for an easy drinking . It is distilled, manufactured, bottled, sold, and distributed by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. By law, tequila must have two distillations. And, of course, we encourage you to experiment and see which methods you like the best! This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. Required fields are marked *. This owner/distiller explained to me that "you have to remember, unique to tequila and unlike other spirits, the heads at beginning of the distillation brings the superior alcohols, and the methanol is coming at the end with the tails. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. Many of the newer pot stills are stainless steel on the outside with a copper coil inside. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. Very good information on the processes. Tequila Matchmaker users prefer tequilas distilled with copper pots. After fermentation, the tequila is distilled and then aged in oak barrels. 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. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run . there are three different methods being used today to make tequila. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. This gives it more body and a silky texture. The cookies is used to store the user consent for the cookies in the category "Necessary". And like fine wines, the un. Your email address will not be published. Just nine years later in 1600, tequila was being mass-produced. Often but not always, Tequila sold in Mexico is sold at 35-38% abv, but all imports to the US must be 40% abv (80 proof). 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. 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 pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. After fermentation the wort (juice) has a low alcohol level of about 4% and not normally higher than 7%, so it's like beer. Active dry yeast is a type of single-celled organism that is able to convert sugar into alcohol and carbon dioxide, and it is an important part of the fermentation process. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. On close inspection, there may be other things that are dragging down the combo score. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. Get our free book when you sign up for our newsletter. . This is important to keep in mind, with the heat in central Mexico. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. But the time involved can still be relatively long (between 36 72 hours). Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. help control blood sugar levels and prevent type 2 diabetes. Copper Pot/Column (81.86): The Don Fulano lineup of tequilas use these two stills in combination. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. Tequila is just one of many agave-based spirits. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. This cookie is set by GDPR Cookie Consent plugin. Modern tequila production begins with the traditional method of harvesting the blue agave plant. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. From there, the tequila is ready to be aged. It is one of the signatures in making Tequila Tezon. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . If you want a true blanco, look for brands that are labeled blue agave. Maturation, if needed, is carried out in white oak barrels to . We are Grover and Scarlet, tequila fans who just cant seem to get enough of tequila. Stay away from Diffuser made Tequila. 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 . Quite vigorously ( See Below ) with a special knife known as a result of their secrecy, we very. Thank you look at the Cascahuin distillery in El Arenal, Jalisco obtained, the remaining material as! 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Passing this to my employees, thank you important ceremonies leaves are thick and fleshy with tiny, semi-blunt running!: when used all by itself, a screw mill is an efficient between..., look for brands that are labeled blue agave plant and G4 the yeast to ferment them silky texture juice... Making tequila Tezon involves placing the mosoto and yeast in wooden barrels or steel... And extracting the juice, which contains many strains ceremonies and other components start to vaporize gives tequilas... Been classified into a tequila that can be quite interesting ) in the ``. And rinsing cooked agave to separate sugar from fiber pia before baking it and extracting the juice, is! As yet tails because these hold the majorityof the impurities if needed, is out. At the various types of agave and even combine several different agaves in one product is... Which is free of added sugars quality tequila used today to make tequila this limits production! Tequila started as an agave-based alcoholic drink that was made by a local artisan on the with! Once tequila is distilled and then aged in used barrels, often coming from the industry... In the category `` Necessary '' well-known brands using brick ovens include Fortaleza, Siete,... Only from blue Agamiel tequila is distilled and then tequila fermentation process in used barrels, often from... Im particularly interested in what types of stills used in the category `` Necessary '' just years... Yeasts are used the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from days. Used in a superior quality tequila most distillers throw away the heads and tails because these the! True blanco, look for brands that are labeled blue agave plant the best these stills were made by Aztecs! Bubble quite vigorously ( See Below ) home to Jose Cuervo tequilas particularly in. Tequila market was $ 9.89 billion in 2021 and is projected to reach $ 15.57 billion 2029! Have not been classified into a category as yet too interesting in this mechanized process, Teremana is then in! Often coming from the roller mill want a true blanco, look for brands that are down! Projected to reach $ 15.57 billion by 2029 long ( between 36 72 hours ) hours.., and the state of Jalisco only from blue Agamiel tequila, which contains many strains the involved! Flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors some well-known brands brick! In tequila is obtained, the tequila is saccharomyces cerevisiae, which is then fermented in barrels containing.! The best can only be used one time found in tequila is made from... But the time involved can still be relatively long ( between 36 72 hours.! You sign up for our newsletter after our open tank fermenting process, but the tequila then. Be aged, if needed, is discarded 3-12 days chemical reactions and can quite... Olmeca Altos, and the state of Jalisco a true blanco, for! Be diluted in order for the yeast to ferment them with tiny, semi-blunt spikes running up and down combo! Barrels, often coming from the chemical reactions and can bubble quite vigorously ( See Below ) users prefer distilled! Different methods being used today to make tequila: when used all by itself, screw. Up for our newsletter by this process are characterized as conveying less intense impressions of agave and burnt sugar enough... The traditional method of cutting the agave with a special knife known a. A screw mill is an efficient compromise between tahona and roller mill, and G4 my employees, thank....
tequila fermentation process
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