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Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
Tequila
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Tequila

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  • 1. TEQUILA
  • 2. <ul><li>TEQUILA IS A SPIRIT MADE PRIMARILY IN THE AREA SURROUNDING TEQUILA, </li></ul><ul><li>A TOWN IN THE WESTERN MEXICAN STATE OF JALISCO. </li></ul><ul><li>IT IS MADE FROM THE BLUE AGAVE PART OF THE LILY FAMILY . </li></ul>
  • 3. <ul><li>THE PROCESS OF TEQUILA BEGINS WHEN A BLUE AGAVE PLANT IS RIPE, USUALLY 8 TO 12 YEARS AFTER IT IS PLANTED. </li></ul><ul><li>LEAVES ARE CHOPPED AWAY FROM ITS CORE AFTER THE RIPENESS IS ASSESSED. </li></ul><ul><li>THE “PIÑA” WILL BE VISIBLE WHEN ALL THE LEAVES (PENCAS) HAVE BEEN CLEARED. </li></ul>PROCESS OF TEQUILA MAKING
  • 4. MATURE BLUE AGAVE PLANTS HARVESTING OF PINA
  • 5. <ul><li>PIÑAS ARE HAULED TO THE DISTILLERY WHERE THEY ARE CUT IN HALF OR CHOPPED AND PUT TO ROAST. </li></ul><ul><li>STARCHES TURN TO SUGAR AS THE PIÑAS ARE ROASTED IN FURNACES CALLED &quot;HORNOS&quot;. </li></ul>
  • 6. PINA SPLITING OF PINA BEFORE ROASTING
  • 7. MATURED HEARTS OF PINA PINAS BEING TRANSFERRED TO A ROASTING CHAMBER
  • 8. TRADITIONAL BRICK OVEN USED TO COOK PINAS COOKED AGAVE HEART BEFORE IT IS CRUSHED AND PRESSED
  • 9. <ul><li>THE ROASTED PIÑAS ARE THEN SHREDDED, THEIR JUICES PRESSED OUT AND PLACED IN FERMENTING TANKS OR VATS. </li></ul><ul><li>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. </li></ul>
  • 10. SHREDDED PINA. THE JUICE IS BEING PRESSED OUT BY A GRINDING MILL
  • 11. JUICE BEING PUMPED INTO A FERMENTATION TANK / VAT
  • 12. THE FERMENTATION PROCESS: CONVERSION OF SUGAR INTO CARBON DIOXIDE AND ALCOHOL
  • 13. <ul><li>JUICES FERMENT FOR 30 TO 48 HOURS THEN THEY ARE DISTILLED TWICE IN TRADITIONAL COPPER STILLS OR MORE MODERN ONES MADE OF STAINLESS STEEL. </li></ul><ul><li>THE FIRST DISTILLATION PRODUCES A LOW-GRADE ALCOHOL AND THE SECOND A FIERY COLORLESS LIQUID THAT IS LATER BLENDED BEFORE BEING BOTTLED. </li></ul><ul><li>THE RESULTING LIQUID IS THEN AGED ACCORDING TO ITS TYPE. </li></ul>
  • 14. THE DISTILLATION PROCESS: ALCOHOL EXTRACTION FROM MASH RESULTING IN COLOURLESS LIQUID
  • 15. SOME TYPES OF TEQUILA ARE THEN BOTTLED IMMEDIATELY AND SOME ARE KEPT FOR MATURATION IN OAK CASKS
  • 16. AFTER MATURATION TEQUILA IS BOTTLED AND THEN SOLD
  • 17. 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”
  • 18. 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
  • 19. FAMOUS TEQUILA BRANDS <ul><li>SAUZA </li></ul><ul><li>JOSE CUERVO </li></ul><ul><li>CORRALEJO </li></ul><ul><li>DON JULIO </li></ul>

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