CHAPTER 7: TEQUILA Flashcards
1
Q
List 5 designated states within Mexico for Tequila production:
A
- Jalisco
- Guanajuato
- Michoacan
- Mayarit
- Tamaulipas
2
Q
Define Tequila:
A
Fermented and distilled cooked sap, called aguamiel, of blue agave plant
3
Q
What were early uses for agave plant?
A
- Food and Medicine
- Rope or Cord
- Sewing Needles
4
Q
When did fermented agave juice consumption begin?
A
200 C.E.
5
Q
Who was Octili Poliqhui named after?
A
Omentochtli, Aztec god of drink
6
Q
True or False: Octili Poliqhui is a synonym for tequila
A
False; it is a low-alcohol fermented drink consumer by Aztecs. Later known as “Pulque”
7
Q
Who experimented with fermenting to make drink stronger?
A
Spanish conquistadors
8
Q
Define: “Pulque”
A
Fermented agave drink produced from 6 different agave subspecies and consumed locally like beer
9
Q
True or False: Tequila translates to “Place of Work”
A
True
10
Q
Why did Pulque production flourish during early Spanish rule?
A
Spain imposed high taxes on all alcoholic beverages except Pulque.
11
Q
Distilling pulque produced a spirit known as what?
A
“Mezcal” wine
12
Q
When was the small town of Tequila elevated to status of village?
A
1656
13
Q
Why did King Charles III ban Mezcal production?
A
To force Mexicans to purchase Spanish alcohol
14
Q
What Spanish ruler ended ban on Mexican spirit production?
A
King Ferdinand IV, 1792
15
Q
Who was granted a license to produce mezcal wine in 1795?
A
Jose Maria Guadalupe Cuervo
16
Q
Weber, a botanist, classified the blue agave. What’s the scientific name?
A
Agave tequilana Weber azul
17
Q
What does Norma Oficial Mexicana (NOM) do?
A
- Protect tequila’s Appellation of Origin
- Regulates production
- Establishes standards to ensure quality
- NOM # placed on front or back of labels
- Complying with NOM gets a producer certified with TRC
18
Q
Define: TRC
A
Tequila Regulatory Council
19
Q
What did the Lisbon Accord of 1958 do?
A
Designated certain products as having specific origins. Examples are Irish whiskey and American bourbon
20
Q
When did Mexico sign the Lisbon Accord treaty, protecting its name?
A
1996
21
Q
What are the 3 synonyms for the Agave Plant?
A
- Maguey
- Mezcal
- Agave
22
Q
How many species of agave exist?
A
Over 130
23
Q
True or False: Agave is part of the Cactaceae (cactus) family
A
False; belongs to Agavaceae (Amaryllis) family
24
Q
Can pulque be distilled?
A
No; during fermentation, it forms a polymer that obstructs distillation
25
Where is pulque sold? Why?
Sold locally because it spoils rapidly and can't be stored in cans or bottles
26
How is pulque collected?
Cut made in body of agave plant and cavity is carved in center. Sap collects in cavity and brewer removes it.
27
Define: Aguamiel
Sap that's collected in agave cavity. Also known as honey water
28
Define: Inulin
Sweet polymer of complex carbs. Found in high concentrations in agave.
29
What must be done to Inulin to convert it to a fermentable sugar?
Hydrolized by chemical, thermal, or enzymatic processes.
30
What fermentable sugars is Inulin converted to?
Fructose and Glucose
31
True or False: All inulin can be used to produced agave?
False; only select subspecies have desirable congeners and appropriate chemistry.
32
Define: Bacanora
1. Agave distillate
2. Made in state of Sonora
3. Subspecies: pacifica and palmieri
33
Define: Comiteca
1. Agave distillate
2. Made in state of Chiapas
3. Subspecies: atrovirens
34
Define: Mezcal
1. Agave distillate
2. Made in state of Oaxaca (elsewhere too)
3. Subspecies: potatorum and salmiana
35
Define: Mezcal de olla
Mezcal made with a clay pot still
36
Define: Raicilla
1. Agave distillate
2. Made in central Jalisco
3. Subspecies: lechuguilla
37
Define: Sotol
1. Agave distillate
2. Made in state of Chihuahua
3. Subspecies: angustifolia
38
List the 7 distinct agave-sourced spirits made in Mexico:
1. Bacanora
2. Comiteca
3. Mezcal
4. Mezcal de olla
5. Raicilla
6. Sotol
7. Tequila
39
Define: Pencas
Long thorny leaves of the agave
40
What are the dimensions of the agave plant? How long does it take to reach maturity?
1. 5-8 ft. in height and 9-12 ft. in diameter
| 2. 6-8 years
41
True or False: the blue agave is permitted to reach sexual maturity
False; flower stalk is removed before they flower
42
What are the 2 names for the part of the agave that swells with aguamiel?
1. Pina b/c it looks like a pineapple
| 2. Cabeza b/c it looks like a head
43
What are the 2 methods of agave propogation? Which is commercially viable?
1. Sexual reproduction - seed dispersal; not commercially viable b/c too many years to develop
2. Asexual reproduction - plant sends out horizontal stems called "rhizomes"
44
What are 2 challenges that the 100% Agave Tequila category faces?
1. Since 6-8 years to mature, sensitive to long term demand trends
2. Dependence on single, clonal variety and prone to virus or pests
45
What are the 2 regions in which blue agave grows? Compare them.
1. Amatitan Region; warmer, valley, less rain, volcanic soil
| 2. Los Altos (Highlands) Region; cooler, high altitude, more rain, high clay soil
46
As of 2011, how many distilleries were there and where were the majority located?
144; Majority in Jalisco
47
What are the 5 components of flavor in tequila?
1. Agave
2. Water (affects every step of production)
3. Fermentation (determines nature of base product)
4. Distillation (influences alcoholic character)
5. Maturation (determines finished style)
48
What are the 7 steps in the tequila production process?
1. Hydrolysis
2. Extraction
3. Fermentation
4. Distillation
5. Dilution
6. Maturation
7. Bottling
49
What are the 4 factors of distillation process that effect character of the spirit?
1. Distillation proof
2. Type of still
3. Still material
4. Double or triple distillation
50
Define: Coa
Sharp tool to prepare mature agave for harvest
51
Define: Jimador
A fieldworker that harvests mature agave
52
Are valley (Amatitan) or highland (Los Altos) pinas larger?
Los Altos are 50-90 kilos and Valley pinas are 35-75 kilos.
53
What are 2 purposes of hydrolysis?
1. Inulin converts to fructose and glucose
| 2. Softens the pina, so it's easier to mill
54
Define: Hornos
Steam oven that pinas are cooked in
55
How long and at what temperature are pinas cooked?
36-48 hours at 145-185 degrees on average; Also varies on producer
56
What are the pros and cons of using a high-pressure steel autoclave to cook the pina?
Pros: Speed and efficiency
Cons: careful monitoring to avoid overcooking and burning the pina
57
While cooking, sweet liquid oozes from the plant, containing what percent of fermentable sugars? What is then done with it?
1. 20%
| 2. Collected, mixed with water, and stored
58
What are the 3 options for the extraction process?
1. Tahona - juice separated from pulp by crushing it beneath huge stone wheel
2. Modern Grinder - juicer machines, similar to ones used in sugarcane
3. Diffuser processor - bypasses cooking process, shreds pinas, extract inulin, then cooked
59
To what sugar level will the agave juice be diluted to for fermentation?
Between 8 and 16%
60
Define: Begasse
Leftover fibers sometimes added to fermentation vessel for complexity
61
If standard tequila is being produced, is the non-agave sugar portion added before or after the yeast?
Before. Sugar is always added before the yeast, it allows more consistency and blending of the various flavors in the sugar sources.
62
What is Fermented Mosto? What's the alcohol range? What effects the range?
1. An agave must that has been fermented
2. 4-8%
3. Type; ripeness; oven conditions; efficiency in extraction; yeast; type of sugars
63
NOM requires all tequila be made by what distillation?
Double distillation
64
What is the alcohol content of the desired distillate? Whats the alcohol content of tequila coming off its 2nd distillation?
1. 25%
| 2. No higher than 55-60%
65
Define: Vino Refino
Middle portion of the second distillation of Tequila, that is at 55% abv.
66
Of the initial 30,000 liters of agave juice in the ovens, how much is left after 1st distillation? 2nd distillation?
1. 10,000 after 1st
2. 2,500 after 2nd
(Oak barrels reduce even more)
67
After the entire tequila production process, what percentage of the original volume remains?
About 10%
68
What is the benefit of pulling tequila off the still at a lower ABV such as 40%?
Tequila will be more full-bodied, with silky texture and distinct flavor. It won't require dilution
69
True or False: All tequila is clear as it comes off the still
True
70
What are the 3 Categories of aged tequila and their descriptions?
1. Reposado; aged a min of 2 months in oak
| 2. Anejo; aged a min of 1 yr in oak, in barrels <600L
71
Define: Gold Tequila
Also known as "Joven Abocado." It's a non-100% tequila product that is colored with caramel and may have added sweeteners to soften flavor.
72
True or False: gold tequila is the only one that gains its coloring from caramel
True; barrel again is where most color comes from; however caramel may still be added
73
Which type of tequila is rarely blended?
Extra-anejo
74
True or False: NOM stipulates age determined by oldest component in bottle.
False; youngest component in bottle
75
Can all tequila be flavored?
No, 100% agave may not be flavored. Only until 2004 that tequila name could be used on new flavored products.
76
What are the 2 types of tequila?
1. 100% Agave Tequila
| 2. Tequila
77
Where can tequila be bottled?
100% Agave Tequila - Only Mexico
| Tequila - Anywhere
78
What was the original name of tequila?
Mixto
79
What is the mash composition of tequila?
A minimum of 51% of agave juice, max of 49% other sugars not from the agave plant.
80
Why was Mixto introduced?
Before 1930s, all tequilas were 100% agave. But demand growth and length of maturation time of blue agave caused a shortage. So, Mexico allowed other sugar sources, introducing mixto/tequila category.
81
What are the 4 subcategories for 100% Agave Tequila?
1. Blanco or Plata (White or Silver)
2. Reposado (Aged or Rested)
3. Anejo (Extra-Aged)
4. Extra-Anejo (Ultra-Aged)
82
What are the 5 subcategories for Tequila (Mixto)?
1. Tequila Blanco (White or Silver)
2. Tequila Joven Abocado (Gold)
3. Tequila Reposado (Aged or Rested)
4. Tequila Anejo (Extra-Aged)
5. Tequila Extra-Anejo (Ultra-Aged)
83
What are the 6 restrictions when shipping tequila in bulk shipments?
1. 100% Agave bottled in Mexico
2. If joven abocado, caramel must be added in Mexico
3. Importer can't resell bulk tequila to other bottlers
4. Label must ID both producer and importer
5. Since 2006, a Tequila Bottlers Registry to ID bottlers
6. Label must include NOM # or distiller registration #
84
Describe the Blanco or Plata (White or Silver) classification.
1. Water-white in bottle
2. Bottled right after distillation, possibly diluted
3. Rests in stainless steel tanks for <=60 days before bottling
4. Can be made from 100% agave or tequila
85
Describe Reposado classification
1. Rested for >= 2 months in oak vats or barrels
2. Vats range from 10k-30k liters in size
3. Made from 100% agave or tequila
86
Describe Anejo classification
1. Aged in oak barrels for <1 yr
| 2. Made from 100% agave or tequila
87
Describe Extra-Anejo classification
1. Newest classification, 2006
2. Aged in oak barrels =3 yrs
3. Made from 100% agave or tequila
88
Describe Joven Abocado classification
1. Labeled as Gold Tequila b/c of addition of caramel
2. Made from only tequila category, NOT 100% agave
3. Only diff b/w white and gold mixto is addition of caramel (burnt sugar)
89
In what beverage is the worm added to the agave spirit?
Only Mezcal from Oaxaca. NOT in top quality mezcal
90
What is Gusano rojo and Gusano de oro?
Two types of moth larvae that live on the agave plant. Red larvae found in the root and White/Gold larvae found on the leaves
91
True or False: if proof strength wasn't high enough, the worm will decay.
True
92
Mezcal vs. Tequila: Which tends to have a lower alcohol level?
Tequila
93
Mezcal vs. Tequila: Which is often associated with smokier and earthier notes?
Mezcal
94
How does Mezcal differ from Tequila?
1. Diversity of agave subspecies
2. Pina may be cooked in earth-covered pits
3. Different grinding process
4. Increased use of bagasse
5. More single batch distillation
95
What plant is tequila produced from?
Blue agave plant
96
True or False: Tequila is only made in Mexico
True
97
True or False: Octili poliqhui was used as a narcotic for human sacrifice
True
98
What was the primitive process of producing "mezcal" wine?
1. Cook agave
2. Pounded w/ mallets to squeeze sweet juice from agave fibers
3. Fermented juice distilled in clay pots
4. Usually consumed unaged
99
By the beginning of the 20th century, how many distilleries were operating in Jalisco?
90 distilleries
100
What does NOM stand for?
"Norma Oficial Mexicana"
101
What does a tequila producer receive from TRC?
If approved, they receive a 4-digit NOM number that must be put on the bottle
102
During pulque production, how many liters of sap/day is removed?
2 liters of sap/day
103
What is the natural state of high concentration inulin?
Natural state is a non-fermentable chemical
104
If agave is being propagated asexually, what happens at age 2?
Moved to final growing site where it becomes a new parent plant
105
What 2 types of yeast must a producer choose between when fermenting the plant and which is most used?
Natural yeast and cultured yeast; cultured yeast is more commonly used
106
During distillation, what are 4 things that can influence the alcoholic character?
1. Distillation proof
2. Type of still
3. Still material
4. Double or triple distillation
107
What are 5 different maturation stages that a producer must choose between?
1. Joven Abocado
2. Silver/white
3. Reposado
4. Anejo
5. Extra-Anejo
108
How long does fermentation usually take?
3-10 days
109
What will producers do with begasse or leftover fibers?
Add them to fermentation vessels for complexity
110
Why is caramel sometimes added to the finished product?
Ensure consistency and stability
111
What will producers do to achieve consistency of color and flavor?
Blend short-term aged spirits, such as reposado and anejo categories
112
True or False: NOM regulates what type of still producers use
False; no regulation on still type
113
What are the 4 types of stills used?
1. Copper
2. Stainless steel
3. Single column
4. Continuous distillation tower stills
114
During distillation, what is the variation due to?
1. Type and ripeness of agave
2. Oven's thermal conditions
3. Efficiency in extraction phase
4. Dilution in fermentation vats
5. Efficacy of yeast
6. Type of sugars added (if non-100% tequila)
115
True of False: Tequila exports were up 34% in 2011
False; Exports were up 54% in 2011
