Tequila

Question 1

What is the difference between ‘Tequila’ and ‘100% Agave Tequila’ as recognized by the official standard fo Mexico

Answer 1

• ‘Tequila’ must be produced from a base of at least 51% blue agave, while the other 49% may come from other sugars
• With a certificate of approval from the Ministry of Economy, ‘Tequila’ may be transported in bulk and bottled outside of the designated area. ‘100% agave’ must be bottled within the tequila-proucing area

Question 2

What are some of the ‘mellowing agents’ that may be used to treat reposado and anejo tequila? At what level?

Answer 2

Caramel coloring, natural oak or Encino oak extract, glycerin, and sugar syrup.

Maximum 76g/L for sugar, or 1% total of all materials bt volume

Question 3

What were some other uses for the agave plant prior to being discovered it could be made into a beverage?

Answer 3

• Agave fiber was used as rope and binding cords
• The broad, durable leaves were used for roof thatching
• Thin, sharp thorns provided needles for sewing

Question 4

What 4 states (aside from Jalisco) allow for the production of tequila?

Answer 4

Tamaulipas, Guanajuato, Nayarit, Michoacan

Question 5

What are the two main regions of tequila production in Jalisco?

Answer 5

The Amatitan/Lowlands and Los Altos/Highlands

Question 6

What are some defining characteristics of Lowland tequilas?

Answer 6

Crisper, more vegetal, earthy, with black pepper and spice flavors

Question 7

What are some defining characteristics of Highland tequilas?

Answer 7

Softer, fruiter, highly floral

Question 8

List the steps of tequila production

Answer 8

1. Harvest
2. Cooking
3. Extraction
4. Fermentation
5. Distillation
6. Dilution
7. Maturation
8. Bottling

Question 9

How long does it take an agave plant to mature before it’s ready to be harvested?

Answer 9

6-8 years

Question 10

How do the jimadors prepare an agave for harvest?

Answer 10

They remove the central flower spike, which forces the plant to send its sap into the heart

Question 11

What are bagazo?

Answer 11

leftover fibers from the extraction process. Sometimes added during the fermentation process to impart complexity

Question 12

Term used for the fermented liquid ready to be distilled into tequila

Answer 12

Mosto

Question 13

Typical ABV of Mosto after fermentation is complete

Answer 13

4-8%

Question 14

Name and alcohol content of El Corazon from the first distillation

Answer 14

Ordinario or tequila primero. Alcohol content of 25%

Question 15

Name and ABV of the tequila coming off the second distillation

Answer 15

tequila refino or vino refino. 55-60%

Question 16

How does the definition of ‘oro’ differ from ‘tequila’ to ‘100% agave’?

Answer 16

When applied to 100% agave, ‘oro’ indicates the blending of young tequilas with aged tequilas

When applied to mixto tequila, ‘oro’ indicates a young tequila that has been mellowed.

Question 17

Define: Pulque

Answer 17

Pulque is to tequila as beer is to whiskey. It is a fermented beverage produced from the sap of the maguey

Question 18

What does NOM stand for?

Answer 18

Norma Oficial Mexicana

Offical standard of Mexico

Question 19

According to NOM, approved bottling ABV for Tequila

Answer 19

35-55%

Question 20

Term for the juice that accumulates in the agave’s central stem

Answer 20

Aquamiel (honey water)

Question 21

Two terms used for the swollen portion of the agave

Answer 21

Pina (Pineapple)

Cabeza (Head)

Question 22

How do the Lowlands and Highlands physically differ?

Answer 22

Lowlands: located in east/central Jalisco, and the warmer of the two regions. 1300m above sea level

Highlands: located in north/central Jalisco, 2000m above sea level

Question 23

What are six factors that influence the flavor of tequila?

Answer 23

1) Amount and quality of agave
2) Other base materials
3) Water
4) Fermentation
5) Distillation
6) Maturation