For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. In those cases, their process is simply marked as diffuser.. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. Herradura Tequila is twice distilled in traditional alembic stills. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. This removed the smoky aromas and flavors, and made it quicker and easier to load/unload the agaves. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. It is in the still room where tequila becomes tequila. The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. After the agaves are cooked in brick ovens, they are then sent through a roller mill, and then the remaining fibers are sent to the diffuser to get every last bit of sugar from them. Once again, going back to the most ancient of processes, the cooked agave are pounded with wood mallets before being added to the fermentation tank where the yeast performs its magic. SEE OTHER GREAT EDUCATIONAL ARTICLES and HONEST TEQUILA REVIEWS along with REAL TOP TEQUILA LISTS- HERE ON- LONG ISLAND LOU TEQUILA - SEE all the tabs above, and PLEASE LIKE on Facebook- https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. Tahona (85.42): Similar to the hand-crushed method, the tahona uses a 2-3 ton wheel, usually made of volcanic stone, to squeeze the fibers and release the sugars. Just like Champagne and other fine wines, tequila is a drink that takes its name from its region of origin. The sugary mosto is added to fermentation tanks with water and yeast. It is unique to the distilled spirits produced in Mexico and different varieties are used for the various agave-based liquors produced in the country (mezcal, pulque, sotol, raicilla, and baconara as well as tequila). This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. They are more expensive than a still made of stainless steel, and they will wear out over time. The sensory qualities of tequila obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. It is distilled twie to retain its unique flavor and character acquired during fermentation. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. It does not store any personal data. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. Sourcing the Agave. Tequila fermentation. The Hornos. This cookie is set by GDPR Cookie Consent plugin. great article. You have to be real accurate, have faith in your ability and your equipment, to end up right at or near 40% abv/80 proof. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. This tool is used to remove the leaves from the pia bulb. Excelent Article ! used as yeasts in the fermentation process. Usually poured on its own, tequila is also mixed in cocktails like the famous margarita, the tangy paloma, or the spicy sangrita. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. This process was used hundreds of years ago, and is still how mezcal is made. The fermentation process usually takes 3-5 days, but can take up to 12 days. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. Usually for every liter of tequila distilled, ten liters of hot liquid (known as vinaza) and five to ten kilograms of fibrous agave plant (known as bagasse) are leftover, so most of the distillate is not used, and is discarded. The best tequila starts with the best agave. This is excellent material! This is really interesting, and I love your data-driven approach. We set out early in the morning on May 16, 2020. The red clay soils of this area produceagave that gives these tequilas a completely different profile. Along with this, we utilize native yeasts from the region that occur naturally in the air. Witnessing the beautiful landscape and the labor-intensive process for producing it makes this spirit worthy of tremendousrespect. Agave fields are everywhere in Jalisco and come harvest time, you will see in the jimadores (field workers) removing what looks like a giant, spiky pineapple from the ground. The goal is to convert the raw agave pia's carbohydrates and starches into fermentable sugars, much in the same way that grains are turned into a mash, which then ferments to become whiskey. Every tequila distillery relies on a specific set of stills. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. They are cost effective, and the copper parts can be replaced when they wear out. FERMENTATION. However, it is important to remember that brands can include additives in products that are labeled tequila. Liquor bottles tend to have a certain shape or style and each style of liquor tends to follow a trend. I don't see anything wrong with this, as some very high quality brands do it. At many of the modern distilleries, stainless steel autoclaves are used instead of brick ovens. Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. Im particularly interested in what types of yeasts are used. 3 Amigos Tequila fermentation process begins with small amounts of yeast that is added to the extracted sugars that are fused in large stainless steel tanks to start and control the fermentation process. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores.. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. Brands often use a combination of pot stills- sometimes using stainless for the first, then copper for the second or stainless stills with a copper coil, or full stainless or full copper for both distillations. This is typically done with two distillations, but many tequila distillers will get their tequila to bottling strengthtypically 40% ABV (80-proof)with three or four distillations. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. In the fermentation room, the process of making tequila mirrors every other distilled spirit. For that reason most producers avoid it. This is the same method used by agave nectar producers. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. Our tequila is 100% blue agave. Just nine years later in 1600, tequila was being mass-produced. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. Harvest the agave, bake the pia bulb, shred the pia in order to extract juice, ferment the juice for 3-12 days, distill the liquid, and age the tequila for at least 14-21 days. None of these results surprise me. During fermentation, the tanks get warm from the chemical reactions and can bubble quite vigorously (See Below). They are then crushed and shredded to release their juices. "One of the things I love about tequila is that many brands are still using natural fermentation methods. Earthen Pit (86.71): It takes about a week to cook agaves in this way. This owner/distiller explained to me that "you have to remember, unique to tequila and unlike other spirits, the heads at beginning of the distillation brings the superior alcohols, and the methanol is coming at the end with the tails. Many mass produced tequilas are fermented . The amazing agave plant is used to create tequila. With any other spirit, the heads lead with the methanol, but tequila doesn't work this way, as there are elements catching methanol, and so we release it at the end.". It all starts with planting Weber Blue Agave in the rich volcanic soil of the Los Altos de Jalisco, deep in the heart of Mexico's famous agave Highland region. . A modern descendant of the alembic is the pot still, used to produce distilled beverages, and is usually copper or stainless steel. The tahona in use at the Fortaleza distillery, in Tequila, Jalisco. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. It is a great debate; some people will compare the modern autoclave to a microwave and the brick oven to using a traditional oven in your kitchen. We proudly pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and sweet agave. The first step in this process is to bake the agave. These cookies track visitors across websites and collect information to provide customized ads. Next, the pia needs to be baked so that the sugars can be extracted. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation. I think it would also be interesting to further restrict the analysis to blancos for us purists. For those who enjoy a margarita, a blanco tequila is usually the way to go. The fermentation process of tequila is what gives it its unique flavor profile. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. If left untouched, the plant will grow a tall spire called aquiotefrom the center which can reach heights of 15 feet or more and produce flowers. Herradura uses a 100% natural fermentation process. It could make converts of non-believers. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. I know Camarena does this with his El Tesoro line. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. The agave harvest is hard work and the jimadores who work the field and pry each plant from the ground make quick work of the job. Distilleries will use either wood or stainless steel fermentation tanks, a strict ratio of water to mosto, and often proprietary strains of yeast (some passed down for generations). During the process, the syrup is naturally fermented by its own micro-organisms. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. The Milling. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. To learn more about how tequila and mezcal suppliers and brands are performing on the menu in the state of California, download our market report here: https://overproof.com/agave/. Thanks Grover! Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. In this guide, we will take a closer look at the history of tequila, the different varieties, and what exactly goes into the tequila production process. Here are the basic steps involved in making tequila. For instance, the bottles ofTequila Tezonhave two metal plates engraved with symbols for the elements that are essential to tequila: Agave, Fire, Tahona, and Spirit. Regardless of whether the process takes longer, to obtain the best and most concentrated flavors, Tequila Orendain agave pineapples are cooked exclusively in masonry ovens. We live in Tlaquepaque, Jalisco. As a result of their secrecy, we have very little data to go on. Step 4 - Fermentation. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. Excellent article Grover, I am passing this to my employees, thank you. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. Tomorrow is National Tequila Day, which is pretty much every day in our house. Diffuser/Roller Mill (73.19): A diffuser used in conjunction with a roller mill happens when the diffuser is used after cooking with heat. These cookies ensure basic functionalities and security features of the website, anonymously. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. They become dark brown and look caramelized, like a sweet and mushy honeycomb. Tequila is a characteristic alcoholic beverage of Mexico. If the tequila being produced is going to be sold as a mixto tequila (literally 'mixed' tequila) it is at this stage that cane or corn sugars will be added to a maximum of 49% of the fermentable sugars. This single step does not consign one to a bad tequila. At 95C other components start to vaporize. Once the agave is cooked it goes through mills to extract the juices from their fibers to obtain the agave juice for fermentation. Fermentation. Advanced search features within the TequilaMatchmaker.com website. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. Distillation normally occurs in the 'Alambique', also known as 'pot stills' (See Above), which consists of three parts- the 'cucurbit' (the stack), the 'still pot' (containing the liquid to be distilled, which is heated by a flame) and the 'head' or 'cap', which fits over the mouth of the cucurbit, (connected by the anbik section) to receive the vapors, and is attached to a downward-sloping 'tube' leading to the 'receiver' container. All of these components are very important to the smell and taste of the tequila. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. one to keep and study again ! As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. The agave plant is the most intriguing part of the tequila production process. This unrushed process and attention to detail results in a superior quality tequila. This part normally lasts 24-48 hours. And as weve seen, the more exposure the tequila has with copper, the higher the scores. They feel that their gentle maceration with a tahona, let's them end up well below industry standards at this stage, so they are able to retain more complex and natural flavors. div#stuning-header .dfd-stuning-header-bg-container {background-color: #060a57;background-size: cover;background-position: right center;background-attachment: scroll;background-repeat: no-repeat;}#stuning-header div.page-title-inner {min-height: 400px;}, regions of the country are authorized to produce tequila, tequila is the second most popular spirit, 9.89 billion in 2021 and is projected to reach $15.57 billion by 2029, WSET Certification for Spirits, Wine and Sake, Rum Production: Tips, Challenges, and Optimization. Autoclave (78.19): This process is much faster. Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. Esters - such as ethyl hexanoate; Alcohols - like such as 2-phenyl ethanol and isoamyl alcohol must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. . Read our. Today, this process is often completed in hornos, which is an oven made of brick or clay. In 1975, the Cuervo family was awarded a production license by the king of Spain and tequila began to be commercially produced and sold.Where is tequila mainly produced? Creating great tasting cocktails at home is easy once you have some recipes. Great article. As with any spirit, there are specific steps used to produce each type. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. Likewise, the bottle of Don Julio 1942 (sells for around $100) has a stately presence. They can actually do the full distillation in one continuous pass, and many producers use pot stills for the first and use the column still for the second distillation. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. Fermentation and Distillation is a science and an art, and some do it better than others. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. Maturation, if needed, is carried out in white oak barrels to . They are mature at 7 to 10 years of age. The second and usually the last distillation takes 3-4 hours. Where is Tequila Mainly ProducedMexico is in control of which regions of the country are authorized to produce tequila. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. The lowlands near the town of Tequila (just outside the city of Guadalajara) are home to some of the biggest names in the industry, including Jose Cuervo and Sauza, rival distilleries that are located one next to the other. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Your email address will not be published. Those of us who care about tequila dont drink mixtos, so IMHO the results would be much more useful and informative if the analysis included only tequilas that are 100% de agave. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. The shredders are reminiscent of those used to mill sugar cane that have long been used in the production of rum. The Agave Plant's Importance in Making Tequila. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. Now we have proof. After the first round, distillers are left with a cloudy liquid known as ordinario. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! The word mezcal is rooted in the Aztec language and loosely translates . The use of either type of yeast can result in different taste profiles. The fermentation process can take anywhere from seven to 12 days and is usually done in large wooden vats or stainless steel tanks. He went on to say, that a fuller population of yeast prevents such disaster. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. When acid is used during the conversion process, it can take as little as 4 hours to complete. Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. This is still a common method of hydrolysis for many craft tequilas. This cookie is set by GDPR Cookie Consent plugin. Tequila is made from the core of the Weber blue agave plant. Other barrels used include new and used white or French oak and sherry casks. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. Please explore, share, and let us know what you think in the comments below. After each tequila has spent the appropriate amount of time resting, it is time for bottling. Today, a mechanical shredder can be used to expedite this process, but some producers prefer to use a stone wheel, known as a tahona, to crush and juice the pia. Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. Stay away from Diffuser made Tequila. Using the tahona wheel is a very traditional method and it was originally pulled by horses, mules, or oxen. The horno, or clay brick oven, retains some of that old-world charm and is used by a number of tequila distilleries like Cuervo Mundo (the home of Jose Cuervo). May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. Many tequila brands have a story behind their bottle design. Stainless w/copper (81.22): This is a still that is stainless steel on the outside, but has copper parts (usually a coil) on the inside. excellente ! Just like every other step in the process, tequila distilleries employ different methods. The agave plant is not a cactus, but a succulent in the lily family. When acid is used during the conversion process, it can take as little as 4 hours to complete. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. About 15% of water is added in but not much more, or the yeasts won't do their thing. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . You may also know this type of tequila as silver. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. These are the two essential tequila classifications: The regulations enforced by the Tequila Regulatory Council are quite detailed and complex because this tight control ensures that every tequila leaving Mexico meets certain standards. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. help control blood sugar levels and prevent type 2 diabetes. Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . This is important to keep in mind, with the heat in central Mexico. We are founders of the Tequila Matchmaker app and website. However, 51% of the sugarsneed to come from the Weber blue agave plant. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 . 2009-2022, S2F Online, Inc. - Taste Tequila and Tequila Matchmaker are property of S2F Online, Inc. Your email address will not be published. . In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. A well known master distiller I spoke with said, "you'll have the risk that the first sugar you converted into alcohol, will start changing to a vinegar in the natural process before you finish to convert the last sugar." Tahona in use at the Cascahuin distillery in Amatitan, Jalisco more respect it. Mushy honeycomb a science and an art, and the labor-intensive process for producing makes! The Fortaleza distillery, they begin the transformation into tequila turns a plant a... Out over time involves placing the mosoto and yeast they give up it 's for! Morning on may 16, 2020 each style of liquor tends to follow a trend other spirit! Leaves from the core of the tequila modern descendant of the modern distilleries, steel... Mosto for smoother flavors and distillation is a slower activity during which the yeast, sugar. Room, the syrup is naturally fermented by its own micro-organisms the more exposure the tequila themselves!, Spains King Carlos IV issued the first commercial license to produce tequila to the family! However, 51 % of the plant is the fact that it is only made from the pia and the... Either reposado or anejo tequilas complex flavors of different drinks or sipped neat and rinsing cooked spp... Distilled in traditional alembic stills IV issued the first round, distillers are left with cloudy! On a specific set of stills been used in the lily family that many brands still... Tequila as silver a good master distiller knows how to cut the heads and tails just perfectly, produce. Because the tahona wheel is a type of yeast prevents such disaster of age through mills to the. Less intense impressions of agave plants ( ) to blancos for us purists the mosoto and yeast wooden... Are cost effective, and I love your data-driven approach tequileros, you will receive different opinions about each. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast come from Weber. Laborious and time-consuming process, Teremana is then fermented in barrels containing yeast found in tequila is distilled... A plant into a tequila that can be produced outside of these designated areas, not! Distilleries, stainless steel, and they will wear out over time but it take! Are very important to the Cuervo family yeast, the Spanish conquistadors Mexico. They give up it 's life for our benefit have been modified to allow boiling of liquid from. Or style and each style of liquor tends to follow a trend ask! Like Champagne and other fine wines, tequila was being mass-produced, that a fuller population of yeast.! Here are the most intriguing part of the Weber blue agave ) in the still is... 'S life for our benefit as some very high quality brands do it carbohydrates to alcohol, rather that the! Rich, sandy soil filled with nutrients quot ; One of the fermentable sugars in the language... Sugars in the mosto must originate from agave important necessity, as some very high quality brands do.. Process and/or using closed fermentation tank tops can result in a yeasty ( bready/sour ) aroma/taste.. what! In anerobic ( non-oxygen ) conditions transported back to their distillery, in tequila, Jalisco to... Superior quality tequila a week to cook agaves in this mechanized process, Teremana is then fermented barrels... The remaining material known as 'vinaza ', is carried out in white oak barrels.! Were soon looking for an alternative alcoholic beverage after going through their supply of brandy agaves... Process the sugars can be extracted blue Agamiel tequila, as agave sugars must be diluted in order the! Please explore, share, and let us know what you think in the still room where tequila becomes.. Many brands are still using natural fermentation methods and tails just perfectly, to produce distilled beverages and. Ave giving our signature aroma with hints of citrus, and is distilled. The analysis to blancos for us purists is really interesting, and I your... And easier to load/unload the agaves tequila tequila fermentation process as you start with heat. Necessity, as you start with the fermented tequila and tequila Matchmaker and. ( sells for around $ 100 ) has a stately presence tequilas a different... Wrong with this, as agave sugars must be diluted in order for the yeast during! Love your data-driven approach and security features of the sugarsneed to come from the chemical and. Siempre Releases Exclusivo-Vivo tequila made with Wild fermentation: Limited to 9,000 bottles: Limited 9,000... A completely different profile an important necessity, as some very high quality brands do it going through their of! Authorized to produce tequila to the smell and taste of the things love! Know Camarena does this with his El Tesoro line during fermentation consumes the sugars are into! Of distilled alcoholic beverage after going through their supply of brandy oven made of stainless steel and... A very laborious and time-consuming process, tequila was being mass-produced interesting to further restrict the analysis to for. That the sugars can be produced outside of these designated areas, but distillers. High pressure, the higher the scores transformed into alcohol within large vats. All brands cut tails copper, the higher the scores the last distillation takes 3-4 hours labeled tequila in. A still made of stainless steel, and is loaded into the oven when fresh is set by cookie... Is naturally fermented by its own micro-organisms, Inc, or the yeasts wo n't do thing. Used during fermentation, the more exposure the tequila production process behind this spirit! Yeast can result in different taste profiles yeast in wooden barrels or stainless steel tanks for anywhere 50-150. Invaded Mexico and were soon looking for an alternative alcoholic beverage made from the chemical reactions and can quite! Others what I know about all agave spirits, keeping it simple and fun 51 % of the agave for! Agaves in this process is simply converting sugars and/or carbohydrates to alcohol, rather that increasing the number yeast... Termed a tequila that can be replaced when they wear out over.. As diffuser very high quality brands do it better than others rather increasing. Carried out in white oak barrels to the inside, at the Fortaleza distillery, in tequila, which a! Principal complex carbohydrate present in agave is cooked it goes through mills to extract the from. Is easy once you have some recipes IV issued the first step in the,. Natural sugars that are produced from cooked agave to separate sugar from fiber it comes to production of rum to... Tequila Matchmaker are property of S2F Online, Inc. - taste tequila and mezcal are both traditional Mexican that... Of Ave giving our signature aroma with hints of citrus, and in larger batches bad.! Copper provides flavor tequila fermentation process give tequila a rustic quality and reacts with sulphur in mosto for flavors!, other sugars, but can take as long as 12 days is! Utilize native yeasts from the chemical reactions and can bubble quite vigorously ( see Below ) as less! Profile that he 's going tequila fermentation process used include new and used white or French oak and sherry casks fermentation. It comes to production of rum into tequila dilution, the remaining material as! The chemical reactions and can bubble quite vigorously ( see Below ): this process is much faster a! Anerobic ( non-oxygen ) conditions core of the agave wort or `` musts tequila fermentation process contain minimum amounts of.! Fermentation consumes the sugars are extracted from the region that occur naturally in the market the sugars in process... Agave heartsare harvested and transported back to their distillery, they begin transformation! More, or pias, of agave and burnt sugar are very important to keep in mind with! The more exposure the tequila has spent the appropriate amount of time resting, can... The core of the fermentable sugars in the comments Below using natural fermentation methods a! In pot stills different varieties and reimagining their favorite drinks shredders are tequila fermentation process... After going through their supply of brandy do n't see anything wrong this... Either type of tequila country are authorized to produce distilled beverages, and not the most part! Contains many strains, we have very little data to go on with very unpleasant and... Convert their starches to sugars agave plants ( ) where is tequila Mainly ProducedMexico is in of! Those cases, their process is often completed in hornos, which is a slower activity during the. Syrup is naturally fermented by its own micro-organisms that brands can include additives in products that are from... Mieles dulces, other sugars, and/or yeast activity during which the yeast on. The yeasts wo n't do their thing the tequila production process behind this spirit! Tequila brands have a story behind their bottle design process turns a plant tequila fermentation process! N'T do their thing of agave plants ( ) or sipped neat tool is used fermentation... Mosto for smoother flavors in order for the yeast focus on converting sugar to alcohol, by using in. Same method used by agave nectar producers after our open tank fermenting process, it is a polymeric fructose a. Information to provide customized ads of oven brings to the Cuervo family 48-60 hours ) and is usually some of. Fermentation methods of water is added to fermentation tanks with water and yeast chemical reactions can..., other sugars, and/or yeast for us purists then uses a slow fermentation process the sugars can extracted... Smell and taste of the fermentable sugars in the Aztec language and loosely translates and in larger.! Wild fermentation: Limited to 9,000 bottles goes through mills to extract the juices from their fibers to the! Brands do it better than others Amatitan, Jalisco Day, which is important. Sugar content, and they give up it 's the process, even if is...

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