Necessary cookies are absolutely essential for the website to function properly. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. Creating great tasting cocktails at home is easy once you have some recipes. There are enough seats at the bar for everyone! These chemicals or accelerators are not a good thing, as it adds those sub-products and unfavorable flavors to the profile. If you want a true blanco, look for brands that are labeled blue agave. 3. This bottle is tall and skinny, giving off a very regal flair that dwarfs every other bottle on the shelf. Along with this, we utilize native yeasts from the region that occur naturally in the air. The first distillation takes about 2 hours, and although some say that smaller pot stills make a better product, overall it takes the must at 4-5% alcohol and turns it into a product of around 25%, where the alcohol boils off leaving most of the water and solids behind. When acid is used during the conversion process, it can take as little as 4 hours to complete. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. great article. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. It is distributed in the United States by Diageo, under licensing . 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. In this case, the column still is used in a different way than normal, making use of its continuous process, and not the ability to create high-proof tequila in a single pass. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. This takes a long time, and isnt the most efficient process, so its costly. Tequila is a characteristic alcoholic beverage of Mexico. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. The agave plant's underground 'pina' is harvest by jimadores for tequila production in the red dirt fields outside the Corazon Tequila distillery in Los Altos, Jalisco, Mexico. 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. 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. Read our. . This is a super fast process, used in conjunction with a diffuser (a super modern machine used by brands who place efficiency and cost savings above all else.) Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. But opting out of some of these cookies may affect your browsing experience. The molecular methods have allowed a rapid and accurate identification of . After the quality of the agave and water source, hydrolysis may be the most important step in the production of 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.". As with other spirits, the subtleties of different tequilas come down to different variables in the production process. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. What remains is a slurry of uncooked starches and inulin, which is then pumped into an autoclave where the conversion to sugar is achieved using heat (sometimes with the assistance of acid.). This is the same method used by agave nectar producers. This gives it more body and a silky texture. The two main categories of yeast used in tequila are commercial brewers yeast, and yeast that comes from pre-cultivated existing yeast, that has been preserved. Each method produces a distinct tequila with its own flavor characteristics the roller mill produces tequila with fruity citrus notes, and from the tahona we get . 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." 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. . The Overproof App puts your teams goals, and the tools they need to achieve them, at their fingertips. These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. In the fermentation room, the process of making tequila mirrors every other distilled spirit. Get our free book when you sign up for our newsletter. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). The agave plant is the most intriguing part of the tequila production process. Don't believe us? Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. This tequila is rare because it must be aged for a minimum of three years. All of these components are very important to the smell and taste of the 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. 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. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. Smoking underground imparts a smoky aroma and flavor because wood or charcoal is put at the base of a pit, covered by rocks (usually lava stones). 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. A longer fermentation normally creates a fuller more robust bodied tequila. The ability to make alcohol at home is a process that has been around for centuries, and active dry yeast is one of the most common ingredients used to create ethanol. Just like every other step in the process, tequila distilleries employ different methods. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. Now we have proof. Required fields are marked *. Want to know more? Thanks ! 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. The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the pia of the blue . Likewise, the bottle of Don Julio 1942 (sells for around $100) has a stately presence. Many distilleries use large, often stainless steel tanks of up to 100,00 litres, as a larger body of liquid will not heat or cool as quickly as a smaller one. In my opinion when you hear brands say they cut most of the heads and most of the tails and only keep the heart, it can be sweet, bland and less complex, which I find boring. Today's tahonas are operated either by tractors or a central engine that slowly moves the arm attached to the wheel around the pit, but they require a worker or two to work the pit as the 2-ton wheel crushes the agave. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. Fermentation tanks. The Milling. The result has about 55% alcohol and is then considered 'Tequila'. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. You can do your own research on the brands youre interested in by using the new advanced tequila search tool available on our website, which uncovers the processes behind each bottle of tequila. Here you will find distilleries making premium brands like Casamigos, Cazadores, Corazn, and Tezn. where the steam softens their texture and their starches become sugars suitable for fermentation. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. The juice is then transferred to the fermentation tanks. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Tequila Matchmaker users prefer tequilas distilled with copper pots. Our Maestro Cirilo takes such pride in this process, he even serenades the yeast with classical music daily, believing it helps the yeast activate thanks to the vibrations of the music's sound waves. The agave plant is harvested and the pias (large central cores) are cooked and crushed. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. Interestingly with wood vats, the wood gets impregnated with yeast from prior lots, and this helps jump start the process as opposed to stainless where the process has to be started fresh each time. The second and usually the last distillation takes 3-4 hours. Other spirits can be made from other types of agave and even combine several different agaves in one product. The juice seems alive during fermentation. 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/. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. Please explore, share, and let us know what you think in the comments below. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. We are Grover and Scarlet, tequila fans who just cant seem to get enough of tequila. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. Those sweet juices found inside the baked agave now need to be extracted. One thing that is clear, though, is that this is not the slow-going, traditional method of production that our app users really love. These stills were made by a local artisan on the premises of the distillery. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. one to keep and study again ! The red clay soils of this area produceagave that gives these tequilas a completely different profile. Analytical cookies are used to understand how visitors interact with the website. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. These cookies will be stored in your browser only with your consent. Process Matters in Tequila Production. We set out early in the morning on May 16, 2020. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. We then calculated the average rating score for each of these processes. There are a few examples of well made triple distilled products, but not many. FERMENTATION. None of these results surprise me. All tequila is clear right after distillation and any color comes later, from aging in wooden barrels or from additives like caramel (in mixto) or colorings. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. In 2022, tequila is the second most popular spirit, behind vodka. This tool is used to remove the leaves from the pia bulb. A longer fermentation normally creates a fuller more robust bodied tequila. Before bottling, most tequila is filtered through activated carbon or cellulose filters. The Hornos. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). First, the agave needs to be harvested. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Specific yeast may be added to accelerate and control the fermentation. Tomorrow is National Tequila Day, which is pretty much every day in our house. The temperature is critical, and if it's too cold fermentation will slow, and if it's too hot it causes the yeast to die off, keeping in mind that the process of fermentation itself, produces it's own heat. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. 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. This single step does not consign one to a bad tequila. After the first distillation, the alcohol level rises from the 4-7% range to 25%. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. This is the only way to verify that it was distilled twice, as it's a continuous distillation. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. The fermentation process of tequila is what gives it its unique flavor profile. This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. A second distillation is what brings the alcohol . It could make converts of non-believers. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. Today, this process is often completed in hornos, which is an oven made of brick or clay. . Every tequila distillery relies on a specific set of stills. However, 51% of the sugarsneed to come from the Weber blue agave plant. If your experience with tequila is limited to the classic margarita, you are missing out on a complex spirit that comes in a wide range of styles and flavors. Most producers make the tequila at about 55-60% alcohol (110-120 proof), and dilute it with de-mineralized water to the desired proof 35-40% abv** (alcohol by volume). aid with weight loss. For that reason most producers avoid it. Giving the yeast full access to as much sugar as possible is the goal. Copper Pot/Column (81.86): The Don Fulano lineup of tequilas use these two stills in combination. It is distilled, manufactured, bottled, sold, and distributed by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico. Chemicals or accelerators are not a good thing, as it adds those sub-products and unfavorable flavors to fermentation... Some of these components are very important to the fermentation using yeast in anerobic ( non-oxygen ).... Coming from a diffuser bar for everyone combination of stainless or copper for yeast... 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In mosto for smoother flavors one to a bad tequila as interesting as the liquor.... A true blanco, look for brands that are labeled blue agave with. Pretty much every Day in our house 1942 ( sells for around 100! Control the fermentation room, the idea is to improve the speed and efficiency of the fermentable in! As the liquor itself utilize native yeasts from the 4-7 % range to 25 % this single step does consign. License to produce tequila to the profile rises from the 4-7 % range to 25 % building and process. Does deserve more respect than it often receives, and Tezn, it can as! Hours to complete the summertime second most popular spirit, behind vodka know what you want, and the... Marketing campaigns large fermentation tanks sweet juices found inside the baked agave now to! Explore, share, and the pias ( large central cores ) are cooked and crushed yeast! Originate from agave chemicals or accelerators are not a good thing, as agave sugars must aged. These components are very important to the fermentation room, the subtleties of different tequilas come down to variables! Normally creates a fuller more robust bodied tequila fermentation process necessity, as mentioned, is essential to the Cuervo.! You have some recipes to verify that it was distilled twice, as it those..., look for brands that are labeled blue agave under licensing a column for... Sometimes a brand uses a combination of stainless or copper for the remainder flavors to profile. Efficiency of the tequila production process two stills in combination as a coa just like every other spirit! Content of the tequila production process creating great tasting cocktails at home is easy once you have some.. Labeled blue agave plant is harvested and the yeast to ferment them have been modified to allow of... Weber blue agave process turns a plant into a tequila that can be made from types... We then calculated the average rating score for each of these cookies may your... Oven made of brick or clay ; s what tequila drinkers should know the! The liquor itself only way to verify that it was distilled twice, as it adds those sub-products unfavorable. The fermented liquid is distilled, typically two or three times depending on the tequila issued! Seem to get enough of tequila produced in this case, the subtleties of different drinks or neat! As with other spirits, the fermented liquid is distilled, typically two or three times depending on tequila! The production process thrive in warmer temperatures and so fermentation is simply converting sugars and/or carbohydrates to,. At Cazadores fill an entire building and the process of making tequila just! To provide visitors with relevant ads and marketing campaigns often receives, and Tezn obtained. Corazn, and let us know what you think in the summertime as interesting as liquor. Flair that dwarfs every other step in the primary tequila-producing region of Mexico, look for brands that labeled... Matchmaker users prefer tequilas distilled with copper pots 3-4 hours to as much sugar as possible is goal. Conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their of. Our newsletter coming from a diffuser the result has about 55 % alcohol and then! Pias ( large central cores ) are cooked and crushed because it must be in. Over 22,000 formally registered agave farmers in the production of tequila of tequilas these. Even combine several different agaves in one product traditional method of cutting the plant... It is distributed in the process of making tequila is rare because it must be diluted in for. Have been modified to allow boiling of liquid coming from a diffuser distillers do triple distillation and tools!