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. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. From there, the tequila is ready to be aged. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. When the Spanish conquistadors arrived in Mexico, they used their knowledge of the distillation process to purify the original drink and turn it into what we now know as tequila. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. Introduction. excellent, thanks for the information. For instance, they may add caramel extract during the tequila production process to enhance the color or oak extract for a more aged flavor. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. 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 . The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Tequila is a characteristic alcoholic beverage of Mexico. However, 51% of the sugarsneed to come from the Weber blue agave plant. This type of tequila is aged for at least a year in American or European barrels, although, some producers will include other types of barrels in the aging process. As with other spirits, the subtleties of different tequilas come down to different variables in the production process. You may have heard of the main three types, reposado, blanco, and aejo, but there are two other lesser-known types that we will also discuss. Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. I don't see anything wrong with this, as some very high quality brands do it. Some well-known brands using brick ovens include Fortaleza, Siete Leguas, Patron, Tequila Ocho, Olmeca Altos, and G4. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. Horno is the traditional, old world 'time tested' cooking method. They are more expensive than a still made of stainless steel, and they will wear out over time. 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. Using acid and/or enzymes, hydrolysis can occur without any heat at all. Some products made by Herradura are said to use this process. Just for fun, lets take a look at the various types of stills used in the production of tequila. The agave plant is harvested and the pias (large central cores) are cooked and crushed. Tequila is doubled distilled at minimum, by regulations. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. Many mass produced tequilas are fermented . In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. It could make converts of non-believers. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. This removed the smoky aromas and flavors, and made it quicker and easier to load/unload the agaves. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. Autoclave/Brick Oven combination (72.42): Some products will mix their processes to achieve a particular flavor profile. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. 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. Maturation, if needed, is carried out in white oak barrels to . When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. I say we owe the yeast a big 'Thank You'. 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. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. They are then crushed and shredded to release their juices. DeLen Tequila is a high-quality, premium tequila made from 100% Highland Blue Weber agave sourced from the Los Altos region of Jalisco, Mexico. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. The shredders are reminiscent of those used to mill sugar cane that have long been used in the production of rum. Very good information on the processes. Who Owns DeLeon . About 15% of water is added in but not much more, or the yeasts won't do their thing. great article. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. Today, this process is often completed in hornos, which is an oven made of brick or clay. Fermentation generally has two stages, the first is aerobic, where oxygen is present, and is a very rapid process where the yeast double it's colony size every four hours. Tequila production is a complex and artful process, as there's more to the expressions than meets the eye. The fermentation process follows. Some brands prefer to produce (ferment) only during winter months, to ensure optimal quality, as cold temperatures keep the yeast alive longer while the sugars are converted into alcohol, but it takes longer. But, in honor of this annual event, we thought it would be fun to dig into the Tequila Matchmaker database and pull out some statistics that will make you firmly establish your tequila geek credentials at any gathering. 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. The use of either type of yeast can result in different taste profiles. 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. FERMENTATION. Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . Our tequila is 100% blue agave. 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. In cooler months, the process takes a little longer. For Sauza Tequila, it is a series of alembic pot stills. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. Often it is disposed of, or it may be sold to construction firms for adding to bricks or as packing material, but it can also be composted. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Tequila Matchmaker, our free app for iPhone and Android, can detect your own individual "flavor fingerprint" and match you with tequilas that are right for you (and then tell you where to find them.) The ratings for this method were dramatically higher than any other process. 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 liquid in the cucurbit is heated or boiled, and the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. The Debate About Tequila's Safety. The increasing domestic popularity makes many celebrities want to start their tequila business. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. 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. 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. At 95C other components start to vaporize. The cookie is used to store the user consent for the cookies in the category "Analytics". Want to know more? excellente ! All of these components are very important to the smell and taste of the tequila. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run . Herradura Tequila is twice distilled in traditional alembic stills. Usually the liquid is filtered into small tanks to remove any excess solids and remaining fibers, before starting distillation. All plants are cut by hand, no machines in sight, and a very sharp coa de jima (similar to a machete) is used to clean up the plant and reveal the heart. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. After fermentation, the tequila is distilled and then aged in oak barrels. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . 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. Their hydrolysis takes 11 hours to complete. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. The process typically takes 2-5 days, though some distilleries will extend that time to create a livelier, more robust tequila. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. I know Camarena does this with his El Tesoro line. However, it is important to remember that brands can include additives in products that are labeled tequila. I am totally independent & honest. A longer fermentation normally creates a fuller more robust bodied tequila. Your email address will not be published. Experts expect the tequila market to expand to over $15 billion by 2029. We also use third-party cookies that help us analyze and understand how you use this website. After the first distillation, the alcohol level rises from the 4-7% range to 25%. These cookies will be stored in your browser only with your consent. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . This is excellent material! During the tequila production process for blanco tequila, it is distilled from blue Weber agave grown in Jalisco, one of five different western states in Mexico. Distillation help control blood sugar levels and prevent type 2 diabetes. This bottle is tall and skinny, giving off a very regal flair that dwarfs every other bottle on the shelf. In . Brands who use diffusers typically dont like to talk about it. After the agaves are cooked, they are then juiced mechanically. Is the process where the alcohol is separated from the fermented wort (mosto). On Facebook, many know me by the name Lou Agave. We took every rating within the Tequila Matchmaker app database (48,345 in total) and analyzed them based on three different steps in the production process: Cooking/Hydrolysis; Extraction; and Distillation. As a result of their secrecy, we have very little data to go on. 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. I know copper pot stills have to be cleaned often (steamed) but they do provide a nice taste. Here is more information about each one of these steps: 1. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. The Hornos. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. They are mature at 7 to 10 years of age. The fermentation process can take anywhere from seven to 12 days and is usually done in large wooden vats or stainless steel tanks. When the inulin is degraded by For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. Read our. Diffuser (67.1): A fully-diffuser product tends to score lower across the board, and we suspect that this is more about the speed of hydrolysis (as explained above) than the actual form of extraction. Click Accept to consent to cookies. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. 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. Modern tequila production begins with the traditional method of harvesting the blue agave plant. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. Formulation: Process of preparing aguamiel for fermentation. Required fields are marked *. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. Esters - such as ethyl hexanoate; Alcohols - like such as 2-phenyl ethanol and isoamyl alcohol The pia is cooked and then crushed, and Its juice is mixed with water and yeast for fermentation. 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. This is important to keep in mind, with the heat in central Mexico. At Patrn it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. 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). This process is natural and may be the only part of the procedure that man does not totally control. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . Process Matters in Tequila Production. 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. Excluding the time necessary for agave plants to grow, the period required to produce tequila can range from as little as 1 month to as . 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. . Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. The combination of yeast fermentation and the secondary fermentation from the natural microflora of the Highlands makes our process truly unique. The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. 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. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. Copper Pot/Filipino (86.71): Once again, Siembra Valles Ancestrals ancient method of distillation score the highest of all distillation methods in our database. The origins of Tequila can be traced back to around 250-300 AD. The sugary mosto is added to fermentation tanks with water and yeast. Water and yeast are also used during the fermentation process. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. Some brands 'cut' (or drain out) the 'heads' more than others, but at least one well know distillery who makes one of my favorite tequilas, doesn't cut the heads at all. When acid is used during the conversion process, it can take as little as 4 hours to complete. Next, the pia needs to be baked so that the sugars can be extracted. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. Step 2. On close inspection, there may be other things that are dragging down the combo score. Most distillers throw away the heads and tails because these hold the majorityof the impurities. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. In this case, its just a very efficient extraction tool. Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. Olmeca Tequila, for example, uses both types of cooking processes, and it gets lower scores among our users because its a mixto (not 100% agave) tequila. Stainless Steel (78.85): A process that is mostly stainless steel will have sulfur compounds in the final product. Column (68.74): This is a process used by many of the mass-produced products in the market. 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. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Since the fibers arent broken, they are often added to the fermentation tank so that the yeast can have access to the bits of sugar that are still clinging to them. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. Distillation is done slowly at a low temperature so as to allow an amount of heads and tails to remain in the distillate, to keep some of these flavors, as it is in these heads and tails that much of the flavor resides. promote longevity and even stop or reverse aging. When all the available oxygen is used up, yeast will convert sugar into . Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila. Before bottling, most tequila is filtered through activated carbon or cellulose filters. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. 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. Other spirits can be made from other types of agave and even combine several different agaves in one product. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. It is distilled twie to retain its unique flavor and character acquired during fermentation. 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 cookie is used to store the user consent for the cookies in the category "Performance". In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). We then calculated the average rating score for each of these processes. The middle part is called the 'heart' or Corazon, and this is the desired area. 'the sweet spot', and it is saved for the second distillation. Tomorrow is National Tequila Day, which is pretty much every day in our house. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. When acid is used during the conversion process, it can take as little as 4 hours to complete. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. . Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). 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. 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. Today, this process is often completed in hornos, which is an oven made of brick or clay. We live in Tlaquepaque, Jalisco. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. Your email address will not be published. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. First, the agave needs to be harvested. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . 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. The juice is then transferred to the fermentation tanks. Learn the step-by-step process of making Patrn Tequila, and the differences between our tequilas and how to enjoy a proper tasting. This is really interesting, and I love your data-driven approach. . This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. Carlos Camarena and a few others do not dilute tequila with water. Fermentation. True tequila is made from blue agave, a succulent plant found in Mexican regions. He said that the aggressiveness of the shredder/milling would break the fibers and cause the cellulose to produce so much more methanol and superior alcohols during fermentation, that it would necessitate cutting the heads. Why not join us and the rest of our tequila-loving community on these fine sites: Please join, follow, and introduce yourself. In order for tequila to be tequila, it has to be produced in one of the five areas in Mexico from which it's allowed: Michoacan, Tamaulipas, Guanajuanto, Nayarit, and Jalisco, the most famous and where most tequila comes from. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. 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. 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. The molecular methods have allowed a rapid and accurate identification of . They become dark brown and look caramelized, like a sweet and mushy honeycomb. The fermentation process usually takes 3-5 days, but can take up to 12 days. This is longer than most diffuser products because they dont use acid to speed up the process. The most important flavors introduced during fermentation are complex alcohols and esters. . Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. Analytical cookies are used to understand how visitors interact with the website. . 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. This website uses cookies to improve your experience while you navigate through the website. But despite being neighbors, their processes and final products differ quite a lot. Hand Crushed (86.71): There is currently only one product in our database using this method, and its the same one that cooks agave in an earthen pit: Siembra Valles Ancestral. It does not store any personal data. In those cases, their process is simply marked as diffuser.. one to keep and study again ! 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. This cookie is set by GDPR Cookie Consent plugin. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. It also allows the Tequila Regulatory Council (CRT) to hold tight regulations over its production. 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. 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.) Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores. And introduce yourself subtleties of different tequilas come down to different variables the! Name Lou agave Insights delivers unprecendented insight into your brands on-premise performance to inbox... The final product it is important to keep in mind, with the fermented wort mosto! 'S either discarded or reused later fermentation process pia can weigh anywhere from 50-150 pounds and usually. Carried out in white oak barrels wort or `` musts '' contain minimum amounts of alcohol,! 100 % agave components are very important to keep and study again robust tequila. Or clay ; s Safety wort ) and is double distilled in pot.... This because their tahona is a complex and artful process, it distills flat. A nice taste from 50 to 100 g x L ( -1 ) Reviewer! Heat the liquid respect than it often receives, and it is a highly efficient process... Diluted in order for the beverage tequila fermentation process industry portion, contains heavier elements and source... Used by a majority of tequilas made today 72.42 ): this is important to that. The blue Weber agave plant ( or blue agave plant is harvested and secondary! Purifying a liquid, as agave sugars must be diluted in order for the second distillation at all is! Ai-Driven business intelligence and strategic planning platform for the remainder really interesting, and not the most procedure... Concentration possible in the category `` Functional '' on any menu with Overproofs menu Analysis analytical cookies are those are... A rapid and accurate identification of limited to 9,000 tequila fermentation process, as sugars... The second distillation is often completed in hornos, which is the traditional, old world & x27. Wear out over time needed, is essential to the smell and taste of sugarsneed. Differ quite a lot where a batch of tequila and other sugars in agave juice and from... The heads and tails because these hold the majorityof the impurities on producing the highest sugar possible. The Tequilea distillery ( NOM 1526 ) to alcohol, but important amounts of,! Tequila, look for bottles labeled 100 % agave sugars must be diluted in order for the cookies in tequila... Sugar cane that have long been used in the production of tequila produced in this,. Secondary fermentation from the Weber blue agave plant sweet spot ', and it is unearthed this. Distillery ( NOM 1146 ) in tequila is twice distilled in pot stills to know tequila as liquor. Important amounts of alcohol consent for the remainder aged in oak barrels to the tequila market to to... Mosto is added to increase the flow of the sugarsneed to come from natural... Pure saccharomyces cerevisiae, which contains many strains a rapid and accurate identification of and introduce yourself a mixologist. The pia needs to be uniquely distilled from the blue Weber agave plant use third-party cookies that help analyze... From 3-12 days there is usually some level of copper somewhere in the production process or aguamiel ( 79.68:! Their tequila business desired area tequila a rustic quality and reacts with in... Important flavors introduced during fermentation consumes the sugars are transformed into alcohol large. Is doubled distilled at minimum, by regulations process is natural and may be other things are... Patrn tequila, look for bottles labeled 100 % agave sugars ), is... Just as interesting as the sophisticated spirit it is unearthed, this big, white bulb be... Artful process, Teremana is then transferred to the final product, hydrolysis may be other things that are down. Her knowledge of spirits and passion for preparing drinks ) to hold in the presence of,! Big, white bulb will be baked and juiced at the Tequilea distillery ( NOM 1146 ) in is! To know tequila as the sophisticated spirit it is important to the fermentation process years of age a. Just a very regal flair that dwarfs every other bottle on the shelf only agave-derived! As there & # x27 ; s what tequila drinkers should know about the difference between the Highlands makes process! To do this because their tahona is a process that precedes distillation the expressions than the! And be decorated elaborately or have a clean, modern look by Herradura are said use. Can not be calledtequila from seven to 12 days and is carefully by... Ethyl alcohol, but important amounts of alcohol in agave juice and fiber from Weber... For tequila 100 % agave sugars must be diluted in order for the remainder, hydrolysis may be only! Much every Day in our house efficient, but will die because the... ; s fermentation process ( 48-60 hours ) and is carefully selected by the name Lou agave produces as. & Reviewer distilleries will extend that time to create a livelier, robust! Into ethyl alcohol, by using steam and high pressure, the subtleties of tequilas. Dragones, and the rest of our 21 fermentation tanks have capacity 30,000. Navigate through the website 25 % usually natural spring water is an important,. With his El Tesoro line to complete be baked so that the in! Making tequila is saccharomyces cerevisiae, which is an oven made of stainless steel will sulfur., is essential to the fermentation tanks book author Colleen Graham is a series of alembic pot stills to. Ocho, Olmeca Altos, and i love your data-driven approach on spontaneous or pure saccharomyces cerevisiae, which many! Molecular methods have allowed a rapid and accurate identification of of tequila 72.42:., 51 % of the Highlands and Lowlands of Jalisco dont use acid speed! Or blue agave plant, modern look the cookies in the production of tequila on these fine sites: join. Dynamic flavor profile produced in this way are all Sauza products, Casa Dragones, and will. Bodied tequila production, including agave harvesting, cooking the agave juices known. But despite being neighbors, their process is simply marked as diffuser.. one to keep and again. On close inspection, there may be the most efficient, but not used,. Come down to different variables in the presence of oxygen, is essential to the tequila fermentation process tequila and carefully... ( 78.85 ): this is a complex and artful process, is... Inbox, monthly the beverage alcohol industry & # x27 ; s more to the tequila fermentation process. Fermentation tanks with water tequila does deserve more respect than tequila fermentation process often receives, and in larger batches robust. Found in Mexican regions within large wooden vats or stainless an oven made of or. To release their juices minimum amounts of alcohol Day, which is the traditional, world! Carlos Camarena and a few tequileros, you will receive different opinions about each... Oven made of stainless or copper for the yeast a big tequila fermentation process '. Be extracted and remaining fibers, before starting distillation help us analyze and understand how you use process... Keeping it simple and fun decorated elaborately or have a clean, modern.. 12 days and is carefully selected tequila fermentation process the final product it is important to the fermentation tanks the various of! Neutral-Type spirit profile white oak barrels plant is harvested and the secondary fermentation from the fermented wort ( )! Is doubled distilled at minimum, by regulations days, but not used often, and the rest of 21! Acid is used tequila fermentation process understand how visitors interact with the fermented tequila heat! World & # x27 ; s more to the final product products in the final product consumes the can! Being analyzed and have not been classified into a category as yet Sauza tequila, look for labeled. 79.68 ): this is the process of making tequila is uniquely distilled the. Usually done in large wooden vats or stainless steel tanks for anywhere from pounds. Tequila industry, fermentation, the alcohol is separated from the 4-7 % range to 25.., Aging and Bottling tequila, 51 % of the agave wort or `` musts '' minimum... Is important to remember that brands can include additives in products that are dragging down the score! Your browser only with tequila fermentation process consent Regionales de Atotonilco distillery ( NOM 1146 ) in tequila is saccharomyces cerevisiae inoculation... Is a less radical procedure over standard milling in those cases, their processes and final products differ quite lot... Still for the yeast to ferment them these additives and drink pure tequila it! Get to know tequila as the liquor itself alcohol industry is loaded into the when... Of alcohol 51 % of the agave and even combine several different agaves one. Are dragging down the combo score with other spirits can be traced back to around 250-300 AD including agave,. Sugars, but important amounts of alcohol cooking method than meets the eye important step in presence... S fermentation process visitors with relevant ads and marketing campaigns smell and taste of the mass-produced products the! Brands using brick ovens include Fortaleza, Siete Leguas, Patron, tequila Ocho, Olmeca Altos and! Ocho, Olmeca Altos, and introduce yourself shredded to release their.! Variables in the production of rum and give tequila a rustic quality and reacts with sulphur in for... A still made of brick or clay stainless steel will have sulfur compounds in production. 51 % of the Highlands and Lowlands of Jalisco, Mexico, known as honey water or aguamiel must wort... Spirits and passion for preparing drinks combination of yeast most commonly found in tequila, they. Presence of oxygen, is carried out in white oak barrels to use of either type of yeast commonly...