Chapter 8: Tequila Intro Flashcards
Specific variety of agave used for tequila
‘Agave tequilana Weber’ (“Blue Agave”)
Minimum required bottling abv for tequila distributed in the US
40%
NOM
Norma Oficial Mexicana (“Official Standard of Mexico”)
Approved bottling abv for tequila, according to ‘NOM’ standards
35% to 55% abv
Two distinct types of tequila
(1) 100% agave tequila (2) Tequila (sometimes referred to as “mixto tequila” or “non-100% agave tequila”)
Required base ingredients for “mixto” tequila
- Minimum 51% Blue Agave * The remaining 49% may be any non-agave sugar (typically molasses, corn syrup, and/or cane sugar)
Allowed “mellowing agents” for use with tequila
- Caramel coloring * Natural oak/Encino oak extract * Glycerin * up to 76 g/L Sugar Syrup (Total allowed maximum for all combined: 1% by volume)
Terms used to describe tequila that contains mellowing agents
Mellowed ‘Abocado’
The only type of tequila that is NOT allowed to contain mellowing agents
Blanco
Blue agave typically requires ____ years of maturation before it is ready to be harvested for use in tequila
6 to 8
Procedure that causes the central rosette stem of the agave plant to swell and fill with juice
The flower stalk is removed as the plant reaches sexual maturity
Term (Spanish language) for the fast-growing flower stalk of the agave plant
‘Quiote’
Term (Spanish language) for the shoots that may form around the base of an agave plant
‘Hijuelos’ (or ‘pups’)
Term for the juice that accumulates in the agave’s central stem after the flower stalk is removed
Aguamiel (“honey water”)
2 terms for the swollen portion of the agave
- Piña (“pineapple”) * Cabeza (“head”)
