4 question answer

Agave Spirits FAB 367: Spirits and Liqueurs of the

World

Learning Outcomes

• History of Tequila

• Identify base materials used in Tequila production

• Distillation process, maturation and post distillation

• Identify and discuss varies styles of Tequila

• Identify other Agave based beverages

History of Tequila • Agave plant was first used for many practical purpose.

• Many species of agave found throughout Mexico

• A few were recognized by the native inhabitants for food and medicine

• Fiber used for ropes and bindings

• Durable leaves for roofing thatch

• Sharp thorns for sewing needled and arrow heads

• Approx 200 AD (CE) the juice of the agave fermented

• Aztec culture: • Fermented juice was called, Octili poliqhui (Ometochtli Aztec God of drink)

History of Tequila • 1520s Spanish Conquistadors introduced distillation

• Octili poliqhui shortened to “Pulque”

• Pulque was distilled to make Mezcal Wine

• Primitive process, but essential are in use today • Agave cooked

• Pounded and crushed to extract the sweet juices

• Juice was fermented to low alcohol Pulque

• Fermented juice distilled in clay pots

• Spirit consumed unaged

• Mescal wine was produced all over central Mexico • From the many varieties

History of Tequila • Town of Tequila production limited in the 16th -17th century

• Distillation main enterprise 18th century

• 1785-89 King Charles III (Spinach ruler) • Mezcal wine production temporarily forbidden

• Wanted to increase the imports of Spanish wine and spirits (Tax revenue)

• 1792 King Ferdinand IV allowed legal resumption of distilled spirits

• First license to produce Mezcal wine in Tequila region 1795

• Many small distilleries opened taverns, served local people mescal wine

• Mazcel wine was being produced from many different agave species

• Produces, isolated the best source being “Blue Agave”

• Botanical: Agave tequilana Weber azul

History of Tequila • 1873, the Blue Agave based “Mezcal Wine” from the Jalisco

was officially renamed “Tequila”

• Distinguished “Mezcal” from “Tequila”

• Early 20th century almost 90 Tequila distilleries in Jalisco district

• 1949 Norma Oficial Mexicana (NOM) established • Appellation of origin

• Regulates production

• Establishes standards of quality

• NOM Certified by Consejo Regulador del Tequila (CRT)

• Approved producers assigned 4 digit NOM number on the label

Definition of Tequila • The US standards recognize:

• Tequila is a distinctive product of Mexico

• Manufactured in Mexico

• In compliance with the laws of Mexico

• The EU • Awarded Protected Geographical Indication (PGI)

• The Mexican standards for Tequila as described by: • Norma Official Mexicana (NOM) are considered to be the international

standards fro Tequila

Definition of Tequila • Norma Oficial Mexicana (NOM) recognizes two distinct types of

Tequila 1. Simply known by the term “Tequila”

2. Higher standard of production, bottling. Known as “100% Agave Tequila”

• Tequila 100% agave must be labeled with one of the following: • 100% de Agave

• 100% pur de Agave

• 100% puro Agave

• To which the word “Blue” may be added

Definition of Tequila • USA:

• An alcoholic distillate from a fermented mash derived principally from the Agave tequilana Weber (Blue variety)

• Produced with or without additional fermentable substances

• Distilled in such a manner to possess the taste, aroma and characteristics attributed to tequila

• Bottled at minimum of 80 proof (40%abv)

Definition of Tequila • NOM Tequila is defined as:

• A regional beverage obtained by distilling the fermented must of material derived from the cooked or hydrolyzed hearts of the:

• Agave tequilana Weber plant, which is grown and harvested within the designated tequila-producing area

• Produced at an authorized manufacturer located within the designated tequila-producing area

• Bottled at 70 to 100 proof (35-55% abv) NOTE: US, Bottled at minimum of 80 proof (40%abv)

• Not “Cold Mixed” which is defined as the adding or mixing of any alcoholic beverage different from tequila at any point during the manufacturing process, including the finished product

Definition of Tequila • In addition NOM for 100% agave tequila requires:

• Must be produced from a fermented must 100% blue agave

• Must be bottled in a bottling plant controlled by authorized manufacturer and located within the designated tequila-producing area

Definition of Tequila • NOM for Tequila allows the following:

• It must be produced using a fermented product that is created with a minimum of 51% blue agave.

• The remaining 49% of the total volume must be other sugars of a non agave source. These are typically molasses, cane sugar or corn syrup

• The sugars and liquids must be blended together prior to fermentation

• With a Certificate of Approval from the Ministry of the Economy, it may be transported in bulk an bottled outside of the designated tequila-producing area

• Notable exception: Blanco Tequilas

• Allowed to be treated with “Mellowing agents”

• These are defined as: Caramel coloring, natural oak or Encino oak extract, glycerin and sugar syrup

• Permitted maximum or 76g/L of sugar or a total of all such materials of 1% by volume

• Tequila treated with mellowing agents may be referred to as “Mellowed” or “Abocado”

The Agave Plant • Over 200 varieties of Agave

• Many are used for industrial and agricultural purposes

• Few are suitable for alcohol beverage

• Classified as a succulent (Asparagaceae family) flowering plant

• Agave plant: • Leaves (Pencas) Thorn on the tip and edges • Height: 5-8 ft (1.5 -2.4m) • Diameter: 8-12 ft (2.4 -3.7m) • 6-8 years for maturation ready for harvest • Flower produced is removed, diverts plants energy to the stem • Central stem swells with juice (Aguamiel: Honey water) • Piñas (Pineapple), Cabeza (head)

Tequila Production Regions • State of Jalisco, largest grower of the agave plant and producer

• 80% Blue Agave grown in this state

• Centre of Tequila production, small town of Tequila

Two main regions in Jalisco for the cultivation of Blue Agave: • The Amatitan/Lowlands region • Los Altos/Highlands regions

• The Amatitan/Lowlands region • Located in the east central Jalisco • The warmer of the two regions • 4,200 ft (1,300m) above sea level • Crisper, more vegetal, earthy with

clear black pepper spice flavors

• Los Altos/Highlands regions • Located in northeastern Jalisco • The cooler of the two regions • 6,500 ft (2000m) above sea level • Softer fruitier higher floral • Bigger and sweeter Agave

Tequila Production • Every distillery uses a combination of factors.

• By varying any of these factors the character can change expressing different brands

Agave: • The quality of the Agave plant

• Finest Tequila from 100% Blue Agave

• Terroir effects the plant

Other Base Material: • Some produced 51% Blue Agave aguamiel (Sap from agave)

• Secondary sugar source (Sugarcane, molasses, corn syrup)

Water: • Portable used in production and dilution. Natural or processed.

Tequila Production • Every distillery uses a combination of factors.

• By varying any of these factors the character can change expressing different brands

Agave: • The quality of the Agave plant

• Finest Tequila from 100% Blue Agave

• Terroir effects the plant

The Harvest: • Months prior Jimador (Farmer) uses a Coa (sharp cutting tool) to remove the

central flower spike

• Forces the plant to send its growth and sap to the heart swelling the Piñas

• Plant is cut from its roots and leaves (pencas) removed leaving the Piñas

• Piñas weigh 50-90 kg ( 75- 165lb)

• Moved to the distillery and cut into quarters

Tequila Production Cooking:

• Sap inside the Piñas composed of inulin (complex carbohydrate) • This is converted into fermentable sugars • Process called Hydrolysis • Chemical breakdown of a compound due to a reaction with water, combined

with prolonged exposure to moderate heat. • During cooking inulin converted into fructose and glucose and other

compounds • Heat also softens the Piñas which allows milling • Placed in steam ovens (Hornos) cooked for 36-48 hours (60-85C / 140-185F) • After cooking the steam is turned off Piñas remain for 2 days.

• Some distilleries use modern high pressure steel autoclaves and not traditional brick ovens • Modern ovens have higher temp and shorter cooking time (6 hours direct

heat)

• 20% sweet fermentable sugars collected, used in later fermentation

Tequila Production Extraction:

• Traditional the juice is extracted by crushing the pulp with a Tahona • The juice is scooped up and placed into fermentation tanks

• Remiaming fibers (Bagazo) sometimes used later in the production

• Modern grinders seminal to those used for sugarcane now used

• Difusor (Diffuser) Hot water and Sulfuric Acid extract 99% sugars then heating and cooking

Tequila Production Fermentation:

• Some traditional producers use wooden vats for fermenting

• Most use temperature controlled stainless steel fermenters

• Juice is typically diluted with water, sugar level between 8%-16% by weight

• Basic Tequila (non 100% agave) non agave sugar added to must before yeast

• Few regulation

• Each distillery uses its choice of natural or cultured yeast

• During fermentation some artisanal produces add some Bagazo

• Between 3-10 days fermentation

• Alcohol fermented liquid (Mosto) varies from 4-8%

• Due to ripeness at harvest , thermal conditions in the ovens, efficiency in extraction, dilution during fermentation, yeast strain efficacy, if non 100% agave tequila the amount and type of sugars added to must

Tequila Production Distillation:

• Minimum twice distilled by law

• No regulation on type of still used for either run

• Copper, stainless steel pot stills, single column and continuous distillation

• Distillate (Heart/el Corazon) first run 25% abv (ordinario/tequila primero)

• Head and tails are either discarded of redistilled with the mosto in the next batch

• Second distillation no higher than 55-60% abv (110-120 proof)

• The heart (tequila refine or vino refine)

Dilution: • Some unaged are distilled to 40% abv and bottled undiluted

• Most distilled to a higher level and diluted with water

Tequila Production Maturation:

• First stage Blanco or Plata (White of Silver)

• From Blanco all styles are made

• Some are “mellowed” with caramel and additives , natural coloring from the barrel

• Longer the aging the darker the Tequila

• If barrels have been used for many years their color, congeners slowly depleted

• No regulation on barrel aging or preparation of internal surface

• New trend (borrowed from Scotch Whisky industry)

• Aged in used barrels for the requisite time

• Rack off into finishing barrels (e.g port, sherry) before bottling

Tequila Production Bottling:

• Some unaged are distilled to 40% abv and bottled undiluted

• Most distilled to a higher level and diluted with water

• Some are aged for years and often blended for the house style

• Some are conditioned with “mellowing” agents refer NOM

• Older Tequilas not typically blended, bottled straight from the barrel, additional dilution if necessary to bring to bottling proof

Making Of Tequila

• Patron

https://www.youtube.com/watch?v=dmAZ0aH0P9o

https://www.youtube.com/watch?v=kxbAbUNiN3I

Styles of Tequila Depends upon aging, blending and finishing products

• 100% Blue Agave and Mixto Tequila 51% Blue Agave (Tequila)

• Before 1930s all Tequila was 100% Agave • Limited supply of Agave and increase demand

100% Blue Agave Tequila: • 100% fermented from Blue Agave plant

• Must be bottled in Mexico

Tequila:

• Min 51% agave juice, up to 495 non agave sugars

• May be bulk exported and bottled outside Mexico

• Originally called Mixto makes the vast majority consumed outside Mexico

Aging Classifications of Tequila This includes 100% Agave Tequila and Mixto Tequila

Blanco:

• Plata, White, Silver. Water white in the bottle

• Can be bottled immediately after distillation, can be diluted

• May be rested in stainless steel tanks prior to bottling

• No aging restrictions

Joven/Oro:

• Blending of young (Blanco) with older

• Tequila Gold has been “Mellowed” also called “Joven Abocado” (Young and Smooth) or Young and Mellowed)

Aging Classifications of Tequila Reposado:

• Rested for min two months in oak vats or barrels

• Can be softened by abocado

• Vats 10,000-30,000 litres (264-790 Gal)

• Used barrels from US Whiskey and Bourbon

Añejo:

• Can be softened by abocado

• Matured in oak barrels no larger than 600L (160 Gal)

• Min period not less than 1 year

Extra Añejo/Muy Añejo/Untra Aged:

• Introduced in 2006

• Can be softened by abocado

• Must be aged in oak barrels no larger than 600L (160 Gal)

• Min period not less than 3 year

Bottling of Tequila Mexican Government restriction on bulk shipment

• All 100% Agave must be bottled in Mexico

• An importer is not permitted to resell bulk Tequila to other bottlers

• The label must identify both the producer and the importer

• The 2006 agreement created a Tequila Bottlers Registry to identify approved bottlers, as well as agency that monitors this registry

• The agreement encourages bottlers to include the NOM number or tequila distillery registration number on the label

• While this ins not mandatory for imported bottling, Tequila bottled in Mexico is either required to have this NOM number on either the front or back label

Other Agave Based Beverages

Other Agave Based Beverages Pulque:

• Fermented as opposed to distilled

• Fermented form the agave plant

• Produced from several different agave subspecies

• Consumed as a local beverage soon after fermentation

• Spoils with a few days

Other Agave Based Beverages Mezcal:

• 1994 Mezcal awarded its own set of standards

• 2016 updated by NOM to Denominacion de Origen (DO)

• Mexican State of Oaxaca traditional centre of production

• NOM now allows Mezcal to be made in 9 states

• A range of agave plants. 90% from Agave Espadin

• Often has a smoker, earthier aroma • Due to the traditional cooking of the Piñas in earth covered pits

• Grinding methods vary and some use agave fibers (Bagazo)

• Labeled as 100% Agave Mezcal only if using agave • Without this label 80% min agave, 20% non agave sugars

Other Agave Based Beverages Similar to Tequila there are two types of Mezcal

Mezcal 100% Agave:

• Made for 100% agave plant

Mezcal:

• Made from 20% of non agave fermented sugars

Abocado:

• Can be used when making Mezcal

https://www.youtube.com/watch?v=9jW-9zYpHFg

Other Agave Based Beverages Mezcal typically bottled unaged, but may be oaked.

• Regulations allow for the following designations on the label

Joven:

• No aging requirements

Reposado:

• Aged in oak barrels not less two months

Añejo:

• Aged in oak barrels not less than 1 year

• Maximum capacity of 200L

Pechuga:

• Distilled a third time for 24 hours with the addition of fruits, nuts cooked rice and washed chicken breast that is all suspended inside the still

Other Agave Based Beverages Two label categories may be used for products made with specific artisanal or traditional methods.

• Mezcal Artesanal: • Agave must be cooked in pits or cement ovens (no stainless steel allowed) • Fermentation in a vessel made of stone, cement, wood, clay, earthenware, animal

skin • Distillation fueled using direct fire

• Mezcal Artcestral: • Must be produced using traditional methods • Cooking agave in pit ovens • Milling with wooden bats or stone wheel • Fermentation in a vessel made of stone, cement, wood, clay, earthenware, animal

skin, agave fibers (bagazo) must be included • Distillation also include agave fibers (bagazo) using cement vessels • Distillation fueled using direct fire

How to make Mezcal

• https://www.youtube.com/watch?v=ilm3bk5jKJI

• https://www.youtube.com/watch?v=ZZxlJbwG_Jc

Other Agave Based Beverages Agave based products distilled outside of the geographical limits of the Mezcal NOM may not use the term Mezcal.

Must be named according to another destination or labeled as

“Aguardiente de Agave”

• Bacanora: • Distilled in the state of Sonora • 100% agave • Hints of smoke and earth

• Raicilla: • Distilled in Central Jalisco • Often bottled at 100 proof (50% abv) Can be 35%-55% abv • 100% agave

• Sotol: • Distilled in the sate of Chihuahua, Durango, Coahuila • Distilled using the Daisylirion wheeleri plant (Desert spoon/ Sotol plant)

Finishing

Madurado (Glass matured):

• Mature Ancestral Mezcal in a glass bottle before bottling for distrubution

Distilado Con (Distilled with):

• Redistilling the spirit with fruits, grans and raw meats (commonly chicken, turkey breast for pechuga styles) for additional flavor

Abocado Con (Flavored with):

• Mezcals that are macerated or flavored with essences

Finishing • After maturation some produces add a “worm” to the final

product during the bottling.

• This is the moth larvae that is found on the agave plant

• Leading people to think it contains some of the magical powers of the plant, passing this on to those who drink it

• Some use this as a marketing tool

• Other think it adds extra flavor

• Proof that the product in the bottle is from the agave plant

Thank you