Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. Keep in mind that this is NOT normally the case, and a vast majority of brands cut the heads, which are generally trimmed away and removed. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Advanced search features within the TequilaMatchmaker.com website. Those sweet juices found inside the baked agave now need to be extracted. (Tequila sales grew from 20.1 million to 23 million 9-liter cases between 2019 to 2020, . Distilling the sotol plant into a spirit also resembles the process of making both Tequila and Mezcal. Get our free book when you sign up for our newsletter. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. 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. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. Official Mexican Standard for Tequila NOM-006-SCFI-2005. Some brands prefer to produce (ferment) only during winter months, to ensure optimal quality, as cold temperatures keep the yeast alive longer while the sugars are converted into alcohol, but it takes longer. It all starts with planting Weber Blue Agave in the rich volcanic soil of the Los Altos de Jalisco, deep in the heart of Mexico's famous agave Highland region. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. . 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. We live in Tlaquepaque, Jalisco. Your email address will not be published. Brands who use diffusers typically dont like to talk about it. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. Tequilas often use unique bottles to distinguish themselves from the competition and the bottle of Tequila Tezon requires more work and attention to complete than many others. Keeping the yeast "happy" is key. That is why blanco tequilas are crystal clear (they do not touch wood), reposado tequilas have a golden color, and aejo tequilas get an amber hue. 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. And like fine wines, the un. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. This liquid, called aguamiel, is then fermented and distilled. 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. In . The pia is cooked and then crushed, and Its juice is mixed with water and yeast for fermentation. At 95C other components start to vaporize. Autoclave (post diffuser) (70.82): Heres where it gets interesting. This is still a common method of hydrolysis for many craft tequilas. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. The tahona in use at the Fortaleza distillery, in Tequila, Jalisco. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. It is one of the signatures in making Tequila Tezon. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. 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. If you want a true blanco, look for brands that are labeled blue agave. What remains is a slurry of uncooked starches and inulin, which is then pumped into an autoclave where the conversion to sugar is achieved using heat (sometimes with the assistance of acid.). 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. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). 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. 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. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. . Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. 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. This keeps the drink from having these potential benefits ( 1 ). These stills were made by a local artisan on the premises of the distillery. Copper pot stills inside of the El Pandillo tequila distillery, located in Jesus Maria, Jalisco. 3. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. It is distributed in the United States by Diageo, under licensing . Grover selected a 50.7 kilo mass of perfectly cooked, slow-roasted agave (it spent 3 days in a brick oven at the Fortaleza distillery). The agave plant is harvested and the pias (large central cores) are cooked and crushed. Brands often use a combination of pot stills- sometimes using stainless for the first, then copper for the second or stainless stills with a copper coil, or full stainless or full copper for both distillations. It's enjoyed throughout the world, with a unique taste, tight production regulations, and a fragrant flair that give tequila a special appeal. . Autoclaves can cook a batch of agave in 7-12 hours. Horno is the traditional, old world 'time tested' cooking method. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. To truly experience the complexities of this sophisticated type of tequila, sip it neat or over ice. 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 . Donate Bitcoin here: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, Fermentation to Distillation Steps to make Tequila, https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. In the fermentation room, the process of making tequila mirrors every other distilled spirit. Essentially, there are five different types of tequila. This part normally lasts 24-48 hours. Want to know more? This gives it more body and a silky texture. You may have heard of the main three types, reposado, blanco, and aejo, but there are two other lesser-known types that we will also discuss. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. Is the process where the alcohol is separated from the fermented wort (mosto). Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. In most cases, tequila will be distilled twice. The cookie is used to store the user consent for the cookies in the category "Analytics". Theyre easier to clean and are more efficient. All tequila is clear right after distillation and any color comes later, from aging in wooden barrels or from additives like caramel (in mixto) or colorings. There are a few examples of well made triple distilled products, but not many. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. I know Camarena does this with his El Tesoro line. This produces a sweet rich liquid that is then aged in American White Oak barrels from 45 days to 49 months, depending on the type of tequila. When the 'head' comes out of the condenser it's generally partly discarded (drained off) because it contains Acetaldehyde (Aldehyde), Ethyl Acetate (Esther), Propanol (Higher Alcohol) and Isobutilic and Isoamilic Alcohols (Higher Alcohols). Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. Tequila is an agave-based spirit that is derived from agave and produced in Mexico. This tequila is rare because it must be aged for a minimum of three years. Many mass produced tequilas are fermented . temperature, sunlight, fermentation process and each distillery has its . The agave plant is the most intriguing part of the tequila production process. In 2022, tequila is the second most popular spirit, behind vodka. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . This single step does not consign one to a bad tequila. Fermentation and Distillation is a science and an art, and some do it better than others. Restaurants and bars can use this as training material. help control blood sugar levels and prevent type 2 diabetes. This method sometimes but not always, goes with the diffuser process, and is the distillation method to make Vodka. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral 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 . And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . 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. 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." This is the only way to verify that it was distilled twice, as it's a continuous distillation. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. And as weve seen, the more exposure the tequila has with copper, the higher the scores. 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. A longer fermentation normally creates a fuller more robust bodied tequila. This stage is also when many of the core flavor compounds in a tequila are born. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. For those who enjoy a margarita, a blanco tequila is usually the way to go. gracias por la informacion. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Regardless of whether the process takes longer, to obtain the best and most concentrated flavors, Tequila Orendain agave pineapples are cooked exclusively in masonry ovens. These cookies will be stored in your browser only with your consent. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. We use cookies to give you the best experience. The first step in this process is to bake the agave. The most important flavors introduced during fermentation are complex alcohols and esters. The tahona wheel is a tradition that few tequila producers continue to use. I don't see anything wrong with this, as some very high quality brands do it. 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 . Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. 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. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. The ratings clearly show that the slower the pace of conversion of agave inulin to fermentable sugar, the higher the scores. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. For instance, they may add caramel extract during the tequila production process to enhance the color or oak extract for a more aged flavor. It could make converts of non-believers. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. The agave plant's underground 'pina' is harvest by jimadores for tequila production in the red dirt fields outside the Corazon Tequila distillery in Los Altos, Jalisco, Mexico. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. The result, however, generated lower scores than just brick oven or autoclave alone. Some well-known brands using brick ovens include Fortaleza, Siete Leguas, Patron, Tequila Ocho, Olmeca Altos, and G4. at patrn:two parallel processes. Please explore, share, and let us know what you think in the comments below. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. When the inulin is degraded by First, the agave needs to be harvested. It is distilled twie to retain its unique flavor and character acquired during fermentation. The second and usually the last distillation takes 3-4 hours. Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. Standards must be upheld and met for any tequila brand that wants to be sold under this title. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. Tequila Matchmaker users prefer tequilas distilled with copper pots. True tequila is made from blue agave, a succulent plant found in Mexican regions. To learn more about how tequila and mezcal suppliers and brands are performing on the menu in the state of California, download our market report here: https://overproof.com/agave/. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). 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 idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. 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. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . The nature of the handmade copper stills not only harkens back to the days of traditional tequila making processes, but also produces a cleaner, smoother tequila. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. In this case, the column still is used in a different way than normal, making use of its continuous process, and not the ability to create high-proof tequila in a single pass. Our tequila is 100% blue agave. the barrel gives tequila its final color and an oaky flavor, Official Mexican Standard for Tequila NOM-006-SCFI-2005, Tequila: Other sugars and enhancements can be blended with the Weber blue agave musto prior to fermentation. Column (68.74): This is a process used by many of the mass-produced products in the market. Step 2. Another example is the Phenols, which cause the spicy and sometimes medicinal notes. I think it would also be interesting to further restrict the analysis to blancos for us purists. As a result of their secrecy, we have very little data to go on. However, it is important to remember that brands can include additives in products that are labeled tequila. Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. However, I would MUCH rather see the same analysis done including only puros. The amazing agave plant is used to create tequila. 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. 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. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. A handful of tequila distilleries choose todo it the old-school way, with a tahona, a large wheel often made from volcanic rock that rolls around a stone pit, crushing the agave and extracting thejuiceas it goes. Fermentation. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. Give it a try! Using acid and/or enzymes, hydrolysis can occur without any heat at all. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. Water and yeast are also used during the fermentation process. 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. After the agaves are cooked, they are then juiced mechanically. Fermentation tanks. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. 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. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. Now we have proof. 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. The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. This cookie is set by GDPR Cookie Consent plugin. Using acid alone to make the conversion is not typical in tequila production because it creates too many non-fermentable sugars, so it needs to be combined with either heat, or enzymatic processes. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. Sourcing the Agave. This cookie is set by GDPR Cookie Consent plugin. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. 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. Every tequila distillery relies on a specific set of stills. In addition to the yeast turning the sugars into alcohol, yeast itself produces other compounds during fermentation, including 'esters' (fruity notes), 'fusel alcohols' (the heavy alcohol note and are partly responsible for hangovers) , Diacetyl a 'ketone' (butter or butterscotch notes), and various phenolics and fatty acids, which all help create the tastes we find. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. How is Tequila Made? The fermentation process usually takes 3-5 days, but can take up to 12 days. 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. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. great article. These cookies track visitors across websites and collect information to provide customized ads. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. Smoking underground imparts a smoky aroma and flavor because wood or charcoal is put at the base of a pit, covered by rocks (usually lava stones). 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. This plant contains a core bulb known as the pia. The origins of Tequila can be traced back to around 250-300 AD. Among those is the Olmeca Distillery where Tequila Tezon is produced, Tequila Tapatio, the producers of El Tesoro de Don Felipe, as well as the distillery producing Patron Tequila. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. The notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. one to keep and study again ! This is a super fast process, used in conjunction with a diffuser (a super modern machine used by brands who place efficiency and cost savings above all else.) In cooler months, the process takes a little longer. Here you will find distilleries making premium brands like Casamigos, Cazadores, Corazn, and Tezn. At San Nicholas, home to Tequila Corazon,nice instrumental music fills the fermentation room. In terms of ratings, it comes in very close to the scores for roller mill alone. The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. Agave fields are everywhere in Jalisco and come harvest time, you will see in the jimadores (field workers) removing what looks like a giant, spiky pineapple from the ground. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. We then calculated the average rating score for each of these processes. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. At Patrn it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? However, 51% of the sugarsneed to come from the Weber blue agave plant. A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. Your email address will not be published. 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? Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. This is excellent material! aid with weight loss. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. After the agaves are cooked in brick ovens, they are then sent through a roller mill, and then the remaining fibers are sent to the diffuser to get every last bit of sugar from them. 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. 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). The main distinction between tequila and mezcal are that they each use a different type of Agave plant for the fermentation process and that they are both distilled in separate areas of Mexico. The heart holds the bestliquor. Grinding: Physical separation of alcohol and water. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Some products made by Herradura are said to use this process. 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.
tequila fermentation process
tequila fermentation process
