• Like
Tequila
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

Tequila

  • 3,536 views
Published

 

Published in Technology , Business
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
No Downloads

Views

Total Views
3,536
On SlideShare
0
From Embeds
0
Number of Embeds
1

Actions

Shares
Downloads
272
Comments
0
Likes
2

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. TEQUILA
  • 2.
    • 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 .
  • 3.
    • 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
  • 4. MATURE BLUE AGAVE PLANTS HARVESTING OF PINA
  • 5.
    • 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".
  • 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.
    • 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.
  • 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.
    • 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.
  • 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
    • SAUZA
    • JOSE CUERVO
    • CORRALEJO
    • DON JULIO