Tequila and Mezcal

Question 1

Blue Agave

Answer 1

high concentration of inulin, low fibre content

Question 2

Highlands

Answer 2

Highland agave is normally larger, slower maturing, and higher in sugar. Highland Tequilas such as ultra-traditional Tapatio tend to have a fruity aroma of green mango and Poire William

Question 3

Lowlands

Answer 3

Lowland Tequila such as Herradura are generally earthy and more robust. Chinaco from Tamaulipas is more vegetal.

Question 4

Coa

Answer 4

flat circular blade on a long pole used for cutting outer leaves off the pina

Question 5

Jima

Answer 5

Agave Harvest

Question 6

Pina Size

Answer 6

between 20 to 90kg

Question 7

Pinas

Answer 7

transported to the distillery where they are halved and cooked. When heated the inulin in the core hydrolises turning into fermentable sugar (no need for enzymes). Pinas are cooked with steam.

Question 8

Hornos

Answer 8

masonry ovens used for cooking pina. cooked for 36-48 hours at 100C. Inulin converts to fermentable sugar and some sugars are caramelized

Question 9

Tequila areas of production

Answer 9

Jalisco, Nayarit, Guanajuato, Michoacan, and Tamaulipas

Question 10

Tequila Bottling strength

Answer 10

35-55%

Question 11

Blanco Tequila

Answer 11

no minimum aging requirements

Question 12

Joven or Oro

Answer 12

a blanco that has been softened by abocado

Question 13

Abocado

Answer 13

addition of caramel, oak extract, glycerin, sugar syrup

Question 14

Reposado

Answer 14

tequila is aged for min. 2 months in oak. Can be softened by abocado. Blend of Reposado and Anejo or Muy Anejo is considered a Reposado

Question 15

Anejo

Answer 15

min one year in oak max capacity 600l. can be softened by abocado

Question 16

Muy Anejo

Answer 16

min 3 years in oak with max capacity 600l. can be softened by abocado

Question 17

Aguamiel

Answer 17

after cooking in hornos, pinas are allowed to reset for 2 days. liquefied sugars or aguamiel flow from the pulp. this is collected and added back to the juice for fermentation

Question 18

Autoclave

Answer 18

many producers have replaced hornos with autoclave. Pressure cooker at higher temp (121C) than hornos. Takes 6 hours rather than 2 days with the same 2 day resting period. care must be taken not to overcook or burn the pina which would give burnt smoky aromas and reduce yield of fermentable sugar

Question 19

Tahona

Answer 19

circular stone in a pit used to mill the soft pina

Question 20

Cutter/Shredder

Answer 20

cooked agave us cut by rotating steel blades to release the juice. any remaining sugars are washed out with water

Question 21

100% Tequila

Answer 21

juice created by milling is mixed with Aguamiel

Question 22

Tequila

Answer 22

other fermentable sugars e.g. molasses or corn-based sugar syrup can be added (no more than 49%)

Question 23

Fermentation

Answer 23

takes place in wooden or stainless steel vats, can last several days, some add agave fibers generated in the milling process claiming this generate more flavor

Question 24

yeast

Answer 24

commercial yeast commonly used for mixto. most producers or 100% Agave will use yeast strains isolated by the distiller. Some traditionalists like Tapatio rely on wild, spontaneous ferment.

Question 25

Ordinario

Answer 25

1st distillation in Tequila production. around 30%. During this first distillation some producers make cuts for heads and tails adding them with the next batch from the fermenter but some discard the tails.

Question 26

Second Distillation Tequila

Answer 26

no min or max specified in legislation but 55-60% is typical though some producers or premium Tequila as low as 40% to achieve greater agave character. Cuts are made for heads and tails again some discard the tails

Question 27

Column stills in Tequila production

Answer 27

also used but give less Agave character

Question 28

Tequila Maturation

Answer 28

old american is generally used. Agave character can be overwhelmed easily so Tequila generally aged less than 5 years

Question 29

Espadin

Answer 29

most common agave used for Mezcal production

Question 30

Cooking and milling for Agave

Answer 30

cooked in conical, rock lined pits in the ground and cooked covered with earth giving smoky character. cooked pinas are shredded using either a Tahona (pulled by horse) or by hand held mallets

Question 31

Mezcal

Answer 31

up to 20% non-agave sugar can be added

Question 32

Mezcal 100% Agave

Answer 32

100% Agave

Question 33

Mezcal Ferment

Answer 33

in open wooden vats or tanks generally with wild yeast and addition of agave fibers. can last 14-30 days

Question 34

Mezcal Distillation

Answer 34

mainly copper but wood-fired clay also used

Question 35

Mezcal Maturation and Finishing

Answer 35

abocado and oak aging are used though oak not as common as in Tequila production