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Tequila
 

Tequila

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    Tequila Tequila Presentation Transcript

    • TEQUILA
      • TEQUILA IS A SPIRIT MADE PRIMARILY IN THE AREA SURROUNDING TEQUILA,
      • A TOWN IN THE WESTERN MEXICAN STATE OF JALISCO.
      • IT IS MADE FROM THE BLUE AGAVE PART OF THE LILY FAMILY .
      • THE PROCESS OF TEQUILA BEGINS WHEN A BLUE AGAVE PLANT IS RIPE, USUALLY 8 TO 12 YEARS AFTER IT IS PLANTED.
      • LEAVES ARE CHOPPED AWAY FROM ITS CORE AFTER THE RIPENESS IS ASSESSED.
      • THE “PIÑA” WILL BE VISIBLE WHEN ALL THE LEAVES (PENCAS) HAVE BEEN CLEARED.
      PROCESS OF TEQUILA MAKING
    • MATURE BLUE AGAVE PLANTS HARVESTING OF PINA
      • PIÑAS ARE HAULED TO THE DISTILLERY WHERE THEY ARE CUT IN HALF OR CHOPPED AND PUT TO ROAST.
      • STARCHES TURN TO SUGAR AS THE PIÑAS ARE ROASTED IN FURNACES CALLED "HORNOS".
    • PINA SPLITING OF PINA BEFORE ROASTING
    • MATURED HEARTS OF PINA PINAS BEING TRANSFERRED TO A ROASTING CHAMBER
    • TRADITIONAL BRICK OVEN USED TO COOK PINAS COOKED AGAVE HEART BEFORE IT IS CRUSHED AND PRESSED
      • THE ROASTED PIÑAS ARE THEN SHREDDED, THEIR JUICES PRESSED OUT AND PLACED IN FERMENTING TANKS OR VATS.
      • ONCE THE JUICES ARE IN THE VATS YEAST IS ADDED. DURING FERMENTING, THE YEAST ACTS UPON THE SUGARS OF THE AGAVE PLANT CONVERTING THEM INTO ALCOHOL.
    • SHREDDED PINA. THE JUICE IS BEING PRESSED OUT BY A GRINDING MILL
    • JUICE BEING PUMPED INTO A FERMENTATION TANK / VAT
    • THE FERMENTATION PROCESS: CONVERSION OF SUGAR INTO CARBON DIOXIDE AND ALCOHOL
      • JUICES FERMENT FOR 30 TO 48 HOURS THEN THEY ARE DISTILLED TWICE IN TRADITIONAL COPPER STILLS OR MORE MODERN ONES MADE OF STAINLESS STEEL.
      • THE FIRST DISTILLATION PRODUCES A LOW-GRADE ALCOHOL AND THE SECOND A FIERY COLORLESS LIQUID THAT IS LATER BLENDED BEFORE BEING BOTTLED.
      • THE RESULTING LIQUID IS THEN AGED ACCORDING TO ITS TYPE.
    • THE DISTILLATION PROCESS: ALCOHOL EXTRACTION FROM MASH RESULTING IN COLOURLESS LIQUID
    • SOME TYPES OF TEQUILA ARE THEN BOTTLED IMMEDIATELY AND SOME ARE KEPT FOR MATURATION IN OAK CASKS
    • AFTER MATURATION TEQUILA IS BOTTLED AND THEN SOLD
    • TEQUILA IS SERVED AT ROOM TEMPERATURE THOUGH SOMETIMES PEOPLE LIKE IT CHILLED. IT IS NORMALLY SERVED WITH SALT AND LIME HALVES. IT IS TRADITIONALLY SERVED IN A 2 OUNCE GLASS CALLED “ CABALLITO”
    • TYPES OF TEQUILA BLANCO / WHITE / SILVER: UN-AGED TEQUILA JOVEN /GOLD: UN-AGED TEQUILA WITH COLORANTS AND FLAVOURS LIKE CARAMEL REPOSADO: TEQUILA WHICH HAS BEEN RESTED FOR NOT LESS THAN 2 MONTHS AND NOT MORE THAN 12 MONTHS ANEJO: TEQUILA WHICH IS AGED BETWEEN 1-3 YEARS. AMERICAN WHISKEY OR COGNAC BARRELS ARE USED TO AGE THIS
    • FAMOUS TEQUILA BRANDS
      • SAUZA
      • JOSE CUERVO
      • CORRALEJO
      • DON JULIO