Tequila Flashcards
Tequila - Standards
An alcoholic distillate from a fermented mash derived principally from the agave tequliana weber (“blue” variety)
Produced with or without additional fermentable substances
Distilled so that it possesses the taste, aroma, and characteristics attributed to tequila.
Bottled at no less than 80 proof (40% ABV)
Tequila - NOM (Norma Oficial Mexicana)
2 types of tequila:
- Tequila
- 100% Agave Tequila
The differences are that the Tequila type may be bottled outside of Mexico and the 100% Agave Tequila must be bottled in Mexico. Additionally, the 100% Agave Tequila needs to be produced from 100% blue agave and needs to be bottled by the authorized manufacturer an d located within the designated tequila-producing area in Mexico.
Tequila - History
Originally called mezcal wine and originated in the 1520’s.
In 1873 the spirit from Jalisco was renamed tequila in order to distinguish it from mezcal spirits produced in other parts of Mexico.
Tequila - Geography
The state of Jalisco is the largest grower of the agave plant and the largest producer of tequila.
The center of tequila production is in the small town of Tequila.
Tequila - Production
There are over 130 different varieties of agave but only a few are suitable as a source for alcoholic beverages.
The agave is not a cactus it’s classified as a succulent.
The agave can be grown to between 5 to 8 feet tall but the maturation rate is very slow.
The blue agave variety requires 6 to 8 years of maturation before it’s ready to be harvested.
Fermentation takes 3 to 10 days.
Tequila goes through two distillation processes.
Copper or stainless steel pot stills, single column stills and continuous distillation towers may be used.
Tequila - Mezcal
30 types of agave can be used.
Unique and smoky flavor sweeter taste than tequila.
Tequila - Bacanora
Made in Sonora.
Mild smoky flavor.
Tequila - Raicilla
Produced in Puerto Vallarta and Jalisco.
Rich earthy flavor.
Tequila - Sotol
Produced in Chihuahua Durango and Coahuila.
Grassy floral flavor.
Tequila bottling
Some styles of tequila are allowed to be shipped in bulk from Mexico and bottled in the United States.
All 100% agave tequila’s must be bottled in Mexico.
If the tequila is Joven abocado then the Caramel must be added in Mexico.
An importer is not permitted to resell both tequila to other bottlers.
Tequila - Mixto
Contains additives and non-agave sugars. May be bulk exported and bottled outside of Mexico.
Tequila - 100% Agave
Contains 100% blue agave sugars. Must be bottled in Mexico.
Tequila - Styles of Mixto - Blanco
Unaged or aged in stainless steel for no longer than 60 days.
Tequila - Styles of Mixto - Joven Abocado
On age or aged in stainless steel for no longer than 60 days. Has caramel coloring added. Commonly referred to as gold tequila.
Tequila - Styles of Mixto - Reposado
Aged for 2 to 12 months in oak vats or barrels.
