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  1. 1. TequilaTequila • National drink of Maxico. • Tequila is made from the blue agave plant, which is a member of the lily family. • There are more than 400 agave species called maguey is often confused with cacti. • Agave plants are distinguished by the succulence of the leaves rather than the stems. • The agave in USA known as century plant or aloe, because it was mistakenly believed to bloom once after every 100 yrs.
  2. 2. HistoryHistory • In 1758, the King of Spain granted Jose Antonia de Cuervo, the father of tequila, a parcel of land in the town of Tequila to grow agave and produce tequila • By government decree (9 Dec, 1974), Tequila can only come from a specific geographic area of Mexico known as Tequila, which is within the state of Jailson (about 40 miles northwest of Guadalajara) and parts of the states of Michoacan and Nayarit. • If produced outside these geographical limits, it is called mescal.
  3. 3. HarvestingHarvesting • Agave azul tequilana weber, or Blue agave, used to make tequila. Due to a unique combination of altitude, soil conditions, humidity, annual rainfall, average temperature and exposure to the sun, southwest Mexico is the only known place in the world where Agave azul (or blue agave) grows naturally. • Blue agave grows on red lava soil. • It takes up to 8 - 12 years for a blue agave plant to mature.
  4. 4. HarvestingHarvesting • Jimadors, the workers who harvest agaves, are experts in blue agave cultivation. • The Jimadors use a coa (a steel-tipped hoe) to un root the blue agave plant and a machete to cut the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called Pina. • The pinas, weigh 70-75kg, are then shipped to a distillery to begin the tequila-making process. • 7kg of pine is required to make 1lt. Of 100% agave tequila
  5. 5. PinaPina
  6. 6. Production ProcessProduction Process • Pine • Cooking (Horna)- 24-36 hrs. at 85-90 0c Pressing (Tohana) -formation of aguamiel or honey water • FERMENTATION- • Double pot still distillation (104US –106US proof).
  7. 7. Cont..Cont.. • AGING- Mexican law, distilled tequila must be aged in oak barrels – Blanco (white) -Aged for 14 - 21 days, – Oro (gold) -Aged up to two months – Reposado (rested) -Aged up to one year – Anejos (aged) -Aged for at least one year
  8. 8. DIRECCION GENERAL DeDIRECCION GENERAL De NORMAS(DGN)- 1970NORMAS(DGN)- 1970 Norma Official Mexican De Calidak(NOM). • It must be made from 100 percent natural ingredients • It must be produced with no less than 38 percent alcohol by volume • It must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit • The fermented agave juice must be distilled twice and the finished product must result from the agave juice processing
  9. 9. Cont..Cont.. • The final product must be produced form no less than 51 percent reduced sugars from the blue agave. • It must be labeled with 'hecho en Mexico' (made in Mexico), 'NOM' (Norma Official Mexicana), the producer's four-digit registration and identification number and the tequila's age (resposado, anejo, blanco, oro).
  10. 10. Brand NamesBrand Names • Torado • Monte Albun • Con Guseno- worm inside • Jose cuervo • Cuesvo 1800 • Mariachi • Two Finger • Don Emilio • Herradura • Guano Roso • Pape Lopez
  11. 11. Service of TequilaService of Tequila • Drink is served cold and straight in a small shot glass. • Season your tongue with citrus and salt, by first squeezing a wedge of lime and then pouring salt on to the back of the hand and licking at I each turn. • The hand should be held at a 45 degree angle away from the body, with the thumb extended downwards, and the juice and salt deposited along the groove between the thumb and forefinger • The tequila is then thrown back in one gulp like schnapps, carrying the seasoning with it.
  12. 12. MezcalMezcal • MESCAL OR MEZCAL is one of Mexico’s alcoholic drink (pale in colour) made from the juice of Agave Tiquelano. The juice is fermented to make beer called Pulque (5-6%) alcoholic strength .It is distilled by continuous method of distillation • Mescal is often bottled with pickled agave worm (caterpillar of night butterfly) in the bottom of bottle. It is intended to be eaten as last drink is poured out. Worm eating encourages the heroism in those already brave enough to swallow
  13. 13. CaterpillarCaterpillar