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WSET dip Spirits 2 > Tequila > Flashcards

Flashcards in Tequila Deck (20)
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1
Q

Where is Tequila?

A

It is a town in Jalisco State,Mexico

2
Q

What is the core of an agave called? What is in it?

A

A piña. Carbohydrate in the form of inulin.

3
Q

What is the carbohydrate in an agave called?

A

INULIN.

4
Q

Why is only Blue Agave allowed for Tequila?

A
  1. high concentration of inulin;
  2. low fibre content;
  3. right chemical compounds for taste and flavour.
5
Q

Where is blue agave grown?

A

Around Tequila and in highlands east of Guadalajara.

6
Q

How long does blue agave take to get to maturity. When is it harvested?

A

6 years to maturity; harvested at between 6 and 7 years.

7
Q

Describe a highland tequila.

A

Here blue agave larger and slower maturing. It is higher in sugar. Highland tequilas tend to have fruitier aroma of green mango and Poire William. Tapiato is an example.

8
Q

Describe a lowland tequila.

A

Tend to be earthier and more robust. Herradura is an example.

9
Q

What is Chinaco tequila like?

A

Vegetal with a lime zestiness.

10
Q

What is the name of William Grant’s tequila?

A

MILAGRO tequila.

11
Q

How is Blue Agave treated?

A

Cooked in ovens for 36 to 48 hours using steam. Left to rest in the oven for 2 days. NOT baked in the ground.

12
Q

What flows from tequila as it rests? And what happens to it?

A

‘Honey water’, AGUAMIEL drips out of it; it is collected and added to the juice before fermentation.

13
Q

What other way can blue agave be cooked?

A

In an AUTOCLAVE - a sort of pressure cooker. Allows them to cook at 121 degrees for 6 hours. Some say this is too rushed and does not allow development of flavours.

14
Q

How is juice extracted from the cooked blue agave?

A

By milling. Leaves behind a fibrous mass. some of this added to the ferment to add flavour.

15
Q

What are the yeast options?

A

Commercial; specially isolated and cultivated; wild. Supposedly the last two give best results.

16
Q

How long does fermentation take?

A

1 to 3 days. Wild ferments can take 10 days.

17
Q

How is tequila distilled?

A

Double fermentation in pot stills. Column stills also used. But at its best is a low-rectified, full-flavoured spirit.

1st distillation produces liquid of around 30% abv.

2nd distillation no max or min strength level specified; typically 55 to 60% abv. Some distillers cut heads and tails and send them back at both first and second distillation.

18
Q

What is tequila produced from continuous distillation in column stills like?

A

Spirits produced have less aroma and less flavour; sometimes blended with product of pot stills to create greater agave character.

19
Q

Maturation and finishing of tequila, list the categories.

A

Blanco - unaged and bottled within 2 months of distillation.

Joven and Oro - mellowed with ABOCADO process. Can give appearance of age but is not for use with premium quality tequila.

Reposado - aged a minimum of 2 months but under a year in oak barrels of any size. Some of 20,000 litres used.

Añejo - aged 1 to 3 years in small oak barrels.

Extra Añejo - aged a minimum of 3 years in oak barrels.

these last three subtler, smoother, more complex.

20
Q

What is abocado?

A

Process by which tequila or mezcal is mellowed using any of caramel, oak extract, glycerin, or sugar syrup. Non-agave sugar no longer allowed for mezcal.