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. Tequila is doubled distilled at minimum, by regulations. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. . Keep in mind that this is NOT normally the case, and a vast majority of brands cut the heads, which are generally trimmed away and removed. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). 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. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. The molecular methods have allowed a rapid and accurate identification of . Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. Using acid and/or enzymes, hydrolysis can occur without any heat at all. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. 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. (Tequila sales grew from 20.1 million to 23 million 9-liter cases between 2019 to 2020, . We live in Tlaquepaque, Jalisco. 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. 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. Many mass produced tequilas are fermented . Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. Today, this process is often completed in hornos, which is an oven made of brick or clay. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . . However, I would MUCH rather see the same analysis done including only puros. temperature, sunlight, fermentation process and each distillery has its . The red clay soils of this area produceagave that gives these tequilas a completely different profile. 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. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production . The US requires all Tequila to be imported and sold at 80 proof and the legal maximum limit in order to call it Tequila is 55% abv or 110 proof. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. 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. Will you write one that speaks to the fermentation process? The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. The main distinction between tequila and mezcal are that they each use a different type of Agave plant for the fermentation process and that they are both distilled in separate areas of Mexico. By law, tequila must have two distillations. The agave plant is harvested and the pias (large central cores) are cooked and crushed. 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). Instead, it is the culmination of every step in the tequila-making process, from the agave to the barrel, that will affect the final product's quality. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. prevent and help treat . Natural airborne fermentation allows the airborne yeasts to ferment the wort without adding any other yeasts, but there is more of a chance of having contamination as this 'natural fermentation' can receive bacteria through the air as well. Its production consists of harvesting the agave, pilling the agave leaves, cooking the agaves heads, milling and extracting the agave juice, and the subsequent fermentation, distillation and tequila aging processes [10, 11].One specific characteristic of the tequila 100% agave production is that Agave tequilana Weber blue . 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. This plant contains a core bulb known as the pia. First, the agave needs to be harvested. At 95C other components start to vaporize. Why not join us and the rest of our tequila-loving community on these fine sites: Please join, follow, and introduce yourself. Every tequila distillery relies on a specific set of stills. As a result of their secrecy, we have very little data to go on. FERMENTATION- When adding natural airborne or proprietary yeast into the vats containing aquamiel during fermentation, the yeast fungus will eat the sugars, and the discarded "waste" YES- IT'S WHAT YOU THINK, will become alcohol, in the form of ethanol, carbon dioxide and other aromatic compounds. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. 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 tahona wheel is a tradition that few tequila producers continue to use. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. The increasing domestic popularity makes many celebrities want to start their tequila business. Average fermentation requires 48- 60 hours. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila. An agave plant can grow to a height of 5-7 feet and have a similar span. These cookies will be stored in your browser only with your consent. Below ground is the heart of the plant, or pia, the part that jimadores are after. Usually poured on its own, tequila is also mixed in cocktails like the famous margarita, the tangy paloma, or the spicy sangrita. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. Going through the second round will create a clear silver liquid. 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/. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. 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. Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . 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. The cookie is used to store the user consent for the cookies in the category "Performance". Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, meaning there is no oxygen in the process. This is important to keep in mind, with the heat in central Mexico. 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. 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. As with any spirit, there are specific steps used to produce each type. Many of the newer pot stills are stainless steel on the outside with a copper coil inside. Official Mexican Standard for Tequila NOM-006-SCFI-2005. Herradura uses a 100% natural fermentation process. Step 4 - Fermentation. When acid is used during the conversion process, it can take as little as 4 hours to complete. After the agaves are cooked, they are then juiced mechanically. Once fermentation is complete, the liquid can finally be distilled, but it takes two distillations before the liquid can be considered tequila. 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. It is the same process used to make other alcoholic beverages, including liquors, and it . The agaves go on top of that. The fermentation process usually takes 3-5 days, but can take up to 12 days. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. Give it a try! Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. Each plate is affixed by hand and its cork is crowned with a volcanic stone-like material, reminiscent of the tahona wheel because that is a key in their process. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. . excellente ! Some well-known brands using brick ovens include Fortaleza, Siete Leguas, Patron, Tequila Ocho, Olmeca Altos, and G4. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. Using acid alone to make the conversion is not typical in tequila production because it creates too many non-fermentable sugars, so it needs to be combined with either heat, or enzymatic processes. 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 components are Acetic Acid (Organic Acid), Ethyl Lactate (Esther), Furfural, Benzaldehyde (Aldehyde) and the dangerous and most critical component of Methanol, which can be toxic in extremely high concentrations. These cookies ensure basic functionalities and security features of the website, anonymously. Round will create a clear silver liquid second round will create a clear silver.. 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