Do you know where the complex flavors you love in mezcal and tequila come from? How much do you know about the chemistry that occurs in agave and how that chemistry translates into the agave spirits? Do you know that the sweetness of mezcal is created during cooking via a Maillard Reaction, in a very similar way meat flavor is generated in an oven? Are you keen to sample unique deconstructed flavor fractions obtained from mezcals, agave tissues and pulque? Have you ever wondered what the inside of a 'palenque' tastes like and why agaves are the base of the most complex white spirits on earth?
There is an intense love affair going on between bartenders and agave spirits from hand crafted tequila to smoky Oaxacan mezcal, and other innumerable expressions from all over Mexico, but what do we really know about the subject?
For the first time ever two of the world’s foremost experts on agave, Tomas Estes and Ivan Saldaña, will take the stage with their unparalleled knowledge taken from the academic and practical study of agave spirits. With a PhD in the topic of Biochemistry of the Agave Plant, seminar presenter Iván Saldaña will answer many of the fundamental questions on this special succulent. This seminar will offer rational and scientific explanations that will help to connect raw material, process and spirits made from agave.
You will discover the biological features of Mexico’s most famous plant, how it grows and what flavors are built from it. Subjects like agave plasticity and chemical adaptation (terroir effect), agave evolution and diversity will be covered. We will discuss other sources of flavor in mezcal. You will learn specifically, what impact wild fermentation and artisanal 'palenque' methods can have on the final spirit. You will be guided through the talk with experiential samples that will exemplify the core flavor and aroma groups in this distillate, to bring this detailed information to life in unparalleled depth.
Coconut & Coconut based Products – Source nothing but the finest from Sri LankaEDB
Coconut (Cocus nucifera) is one of the major plantation crops in Sri Lanka, which accounts for approximately 12% of the country’s agricultural produce. This brochure encapsulates some important facts and insights on the Coconut & Coconut Products industry.
Find out more: https://goo.gl/xBgM71
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
See more
https://goo.gl/xiD9QF
https://goo.gl/vsgcTZ
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Coconut & Coconut based Products – Source nothing but the finest from Sri LankaEDB
Coconut (Cocus nucifera) is one of the major plantation crops in Sri Lanka, which accounts for approximately 12% of the country’s agricultural produce. This brochure encapsulates some important facts and insights on the Coconut & Coconut Products industry.
Find out more: https://goo.gl/xBgM71
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Fish is the major economically exported source. There are various products are there based on fish. The major products are exported to other countries than utilizing in India such as oyster which are more preferred for eaten by Germans and Italians.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
See more
https://goo.gl/xiD9QF
https://goo.gl/vsgcTZ
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Digging into the Roots of Tequila- Tales of the Cocktail 2013: A presentation...Elayne Duff
An insightful presentation on how three living things (terroir, yeast and man) can effect the final flavor of a Tequila. Information within the presentation was provided by Elayne Duff: Head mixologist and Ambassador for Diageo Wine and Spirits, Enrique De Colsa: Master Distiller for Don Julio Tequila, Enrique Cedano Cruz: Top Industry Consultant in the Tequila Industry, Amy Stewart: NY Times 6 times Bestseller and Don Lee: Cocktail Consultant. Research material also retrieved from an excellent book "The Tequila Ambassador" written by Thomas Estes.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Caesalpinia spinosa (Molina) Kuntze, commonly known as tara (Quechua), is a small leguminous tree or thorny shrub native to Peru. C. spinosa is cultivated as a source of tannins based on a galloylated quinic acid structure. This chemical structure has been confirmed also by LC-MS.
Saffron Crocus Genetics and Genomics - University of California Davis SeminarPat (JS) Heslop-Harrison
Saffron is the world's most expensive agricultural crop. Here I discuss challenges with the crop, discovery of its relatives, and possible approaches to crop improvement.
Similar to Anatomy of Agave-Seductive Succulent Presentation (20)
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
The epic and visually stunning story of a historic and until recently near-dead category of aperitif wine. The story of quinine in wine is interwoven with many of the major social and political developments of the mid 19th to the mid 20th century Europe. We will explore how this category came to thrive, a century later to wither, and its renewed relevance in today's drinks marketplace.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.
The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.
Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present!
In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map.
Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars.
Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you.
Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips.
In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery!
No prior experience is necessary and those with experience will still learn something from this panel.
Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
1. T H E A N A T O M Y O F
T A L E S O F T H E C O C K T A I L 2 0 1 5
A G A V E
S E D U C T I V E S U C C U L E N T
2. I V Á N S A L D A Ñ A
Agave and Mezcal Specialist,
Montelobos Mezcal Brand founder
T O M A S E S T E S
Tequila Ambassador for Europe,
Tequila Ocho Brand Founder
A seminar of scientific and social insights
on agave derived spirits
WEDNESDAY JULY 15, 2015
10:30 AM — 12 PM
4. ✦ Why agave derived spirits are so complex?
✦ Why agave spirits enjoy a terroir effect no other spirit can show?
✦ Why agave derived spirits enjoy the biggest biological diversity
background from all other spirits on earth?
✦ How herbaceous agave flavors where created during evolution
and what purposes they originally served on plant?
✦ Why sugars in agave needs to be roasted and what sensorial
benefits is created by doing this?
✦ Why agave plants are difficult to reproduce sexually and what are
the challenges to maintain the diversity of these plants?
Section 1 - Agave: a unique raw material
5. ✦ How agave spirits build their diversity? - terroir, biological diversity
and processes
✦ How ancient drink such as tepache and pulque are related to
mezcal?
✦ How old are the process used to transform agave into agave
spirits?
✦ What makes tequila, mezcal and other agave spirits different? What
are the arguments for calling tequila, mezcal, bacanora, raicilla with
different names?
✦ What extra layers of flavor -a part of what is provided by the agave
- are introduced when roasting underground (smoke) and wild
fermentation is maintained ?
Section 2 -Agave spirits: the most diverse
category of the world
: a unique raw material
6. ✦ How agave spirits build their diversity? - terroir, biological diversity
and processes
✦ What quality means in agave spirits vs. other categories?
✦ Can we say one agave spirit is better than other? Complexity, rarity
and uniqueness
✦ It is possible to determine what "historic taste" is?
✦ Can agave spirits explore new paths without loosing integrity?
✦ What is next in agave derived spirits? Should only the past exist?
Can we make new spririts in this category with authenticity ?
✦ How can I as a bartender contribute positively to the development
of the agave spirits? drink such as tepache and pulque are related
to mezcal?
Section 3. Looking for an integrative of
agave spirits
: a unique raw material
7. Section 1 - Agave: a unique raw material
(30 min)
8. Agaves is more complex than other raw materials
• Agave is an herb with the ability to store sugars.
Agaves have life cycles from 6 to 35 years. Their
biochemistry is the most complex from all:
protein, terpens, fatty acids, complex polymeric
sugars, organic acids, etc.
• Cereals and grains have very
limited chemical complexity: just
starches. Changes in weather will
not really modify their
characteristics. Only yields
• Fruits have organic acids, some
terpenes, fermentable simple
sugras. They generallty reflect the
conditions of growth durian one
circle - a year
10. Terpenes: the Raw Agave
A. Peña-Alvarez et al. / J. Chromatogr. A 1027 (2004) 131–136 135
Table 2
Terpenes identification of A. salmiana, A. angustifolia and A. tequilana Weber var. azul
Compound Agavea tR (min) Compound Agavea tR (min)
␣-Phellandrene 1, 3 13.129 Antrastreptene 3 25.090
␣-Terpinene 1,3 13.527 Bergamotene 3 26.374
p-Cimene 1, 2, 3 13.786 -Farnesene 3 26.793
Limonene 1, 2, 3 13.945 Naphtalene 1,2,3,4 3 27.572
-trans-Ocimene 1, 2, 3 14.156 Germacrene 3 27.661
-cis-Ocimene 3 14.508 ␣-Curcumene 3 27.941
Sabinene (H2O) 3 14.840 ␣-Muurolene 3 28.167
Linalool 1, 2, 3 16.236 ␣-Bisabolene 3 28.279
2,4,6-Octatriene 3 17.571 Cadinene 3 28.770
4-Terpineol 1, 3 18.812 ␣-Pirovetivene 3 28.863
␣-Terpineol 2,3 19.216 Cedrol 3 29.050
Nerol 2, 3 20.282 trans-Nerolidol 1, 2, 3 29.624
Bornil formate 3 20.438 Cardelene 3 31.503
Geraniol 1, 2, 3 21.031 Cadinol 3 31.861
␣-Cubebene 3 24.644 Patchouli alcohol 3 32.518
Copaene 3 24.827 ␣-Bisabolol 3 32.745
a (1) A. salmiana; (2) A. angustifolia; (3) A. tequilana Weber var. azul.
ester (EE17:0), stearic acid ethyl ester (EE18:0), oleic acid
ethyl ester (EE18:1), linoleic acid ethyl ester (EE18:2) and
linolenic acid ethyl ester (EE18:3). The quantification was
made using response factors of each fatty acid and tride-
cylic acid as internal standard (IS). The repeatability of the
method was <8.0% R.S.D. (n = 3) for all the fatty acids
(Table 1). As is shown in Fig. 2 and Table 1 Linoleic acid
ethyl ester (EE18:2) has the highest concentration in the
retention time of standards, Kovats Index and the NIST
library of the MS. In the preliminary identification, nine
terpenes were identified in A. salmiana, eight in A. an-
gustifolia and 32 in A. tequilana (Table 2) observing that
the linalool is the main terpene in the three Agave plants.
The concentration of some terpenes in A. salmiana and
A. angustifolia is little, therefore, it is not possible to
identify them with certainty. More monoterpenes than
11. Fatty Acids A. Peña-Alv
Table 1
Quantitative results of fatty acids analysis
A. salmiana (g/g) R.S.D. (%)
EE12:0 1.7 5.7
EE14:0 4.2 3.1
EE15:0 7.8 1.9
EE16:0 265.0 1.3
EE16:1 6.3 8.1
EE17:0 6.4 4.6
EE18:0 19.9 5.6
EE18:1 101.2 2.1
EE18:2 783.7 4.0
EE18:3 140.5 4.5
Total 1336.8 –
the total volumes in the ternary systems includ
present in the sample.
Agave tissue contains 83.4% water 50 g of fresh or frozen
tissue of Agave were homogenized with 52 ml of methylene
chloride, 104 ml of methanol (1:2:0.8) and 500 l of internal
standard (16.6 mg/ml) in a Waring Blender during 2 min.
Then 52 ml of methylene chloride was added and blended for
30 s and finally 50 ml of water was added and blended again
for another 30 s. The final proportion of methylene chloride,
methanol and water was 2:2:1.8. These ratios represented
Fig. 1. Chromatograms of the fatty acids analysis of Agave salmiana.
Chromatographic conditions in the text.
12. ‣ Agave evolved in stressed environment
‣ Plants have adaptation that provide
plasticity
‣ Expression of their chemical qualities can
vary drastically depending where the
plant grows
An agave can express certain
flavor/aromatic compound
depending on the land it grows
and the cultivation conditions
utilized.
13. • Multiplication factor - Reproduction (generation of new individuals
from living ones in a population)
• Variability factor - Mutation (random errors introduced when a
genetic copy of an organism is made) and Gene combination
• Selective Force - Natural or Human constrains that limit certain
individuals to reproduce or live
• TIME, TIME, TIME ———— MILLIONS OF YEARS
Ingredients of evolution
18. 170 - 200 MILLION YEARS
MONOCOTSAPPEAR
11.8 MILLION YEARS
AGAVEGENUSAPPEARS*
*El Agave se une a la historia del hombre hace once mil años cuando éste cruza el estrecho de Bering
Evolution of agave plants in time
22. distribution
• 2) Agaves occur naturally from the
south of Utah, USA to Venezuela,
there are almost 150 species (90% in
Mexico)
• 1) Mexico is the speciation
centre for the Agavaceae family
• 3) Agaves have evolved within arid to
semi-arid conditions
24. Storage sugars: Fructan
Fructans are polymeric carbohydrate
molecules formed by fructose units
They are present in approximately 15% of
higher plant
Branched agave fructans
Due to their physicochemical properties:
1) they provide resistance against
environmental stresses
2) They are soluble all the time and can be
transformed in other compounds very fast
This sugar serves as the source of sugars for
tequila
25. Section 2 -Agave spirits: the most diverse
category of the world
: a unique raw material
26. In the past all where names as Mezcal. Its core definition
is any distilled spirit from the exclusive fermentation of
Agave sugars, regardless of any specie or variety of Agave
used or territory where it is produced.
1.1 DIVERSIDADYCLASIFICACIÓN
La riqueza patrimonial del mezcal se sos-
A DOS
WHAT ARE AGAVE SPIRITS?
27. “Mezcal to wake the
dead...”
Unique characteristics
‣ Unique raw material - herbaceous nature not
grain or fruit
‣ European and Prehispanic - Asiatic?
‣ Highly complex and sophisticated profile. No
need for aging.
‣ Certain parallelism with Single Malt Whiskeys
‣ Small distilling facilities
‣ Smoke
28. In an artificial manner, the right of use the
word Mezcal is restricted to be used in
products produced with in a restricted
region. This represent an unfair restriction
unrealated with quality or tradition
arguments
FLOWERSTALK
BULBILS
APICALNEEDLE
SUCCULENTLEAF
LATERALSPIKES
‣ In 30 of 32 Mexican States. Nevertheless, only few are
considered within the Denomination of Origin.
‣ A very odd DO: it is larger than half of Europe. Will be
more appropriate to create various DOs
‣ Total confusion between what is DO and basic
definition of the product
Where are agave spirits produced?
29. The Agave spirits wealth will
be maintained as far as we are
capable of keeping alive the
maximum number of biologic
and cultural expressions in
this product
Antique heritage
30. •Other spirits made with agave plants are: Mezcal, Bacanora and Sotol. they are
produced utilizing other species different from Agave tequilana(ex. Agave
potatorum, Agave augustifolia)
•Spanish (distillation technology) and pre-hispanic uses (Pulque). Tequila is a
unifying national symbol
•These products have differentiated production processes and have a high
organoleptic differentiation depending on the raw material utilized
•These products so far, are starting to gain an important role in the Mexican or global
spirit market
Agaves have been used in Mexico and Central
America for more than 9,000 years.
31. THERE ARE THREE MAIN SOURCES OF DIVERSITY
1.2 INFORMACIÓNBÁSICA
PARACOMPRENDERUNMEZCAL
Aunque legalmente existen tipos y clas
establecidos en la norma del mezcal y d
VARIEDADES
DEAGAVE
DIVERSIDADDEPROCESOS
YABOCAMIENTO
EFECTODEL
TERRUÑO
LAEXPONENCIALDIVERSIDADDELOSMEZCALE
VARIETIES OF AGAVE USED AS RAW MATERIAL
DIVERSIDADDEPROCESOS
YABOCAMIENTO
ECTODEL
ERRUÑO
CIALDIVERSIDADDELOSMEZCALES
DIFFERENT PRODUCTION PROCESSES
2 INFORMACIÓNBÁSICA
RIEDADES
EAGAVE
DIVERSIDADDEPROCESOS
YABOCAMIENTO
EFECTODEL
TERRUÑO
AEXPONENCIALDIVERSIDADDELOSMEZCALES
THE TERROIR EFFECT
Elements contributing to Mezcal diversity
32. The diversity of Mezcal
Mezcal offers the widest spectrum of styles from all
spirits categories due to the large biodiversity
utilized, the diversity of terroirs and the many ways
of processing the raw material utilized
AGAVE
VARIETIES
DIVERSITYINPRODUCTION
PROCESSESANDADDITIONAL
FLAVORING
TERROIR
The exponenial diversity of mezcales
33. SPECIES AND VARIETIES
ARROQUEÑO
Agave americana L.
PAPALOTE
Agave cupreata
CIRIAL
Agave karwinskii Zucc.
TOBALÁ
Agave potatorum Zucc.
ESPADÍN
Agave angustifolia Haw.
‣ There are between 150 y 200 species
‣ From each specie there can be many
varieties
‣ Around 30 are commonly used in México,
15 within the DO
‣ The agaves can be:
✴ CULTIVATED
✴ WILD
✴ SEMI-CULTIVATED
An agave can express certain
flavor/aromatic compound
depending on the land it grows
and the cultivation conditions
utilized.
34. MEZCAL PRODUCTION
The technology used for the production of mezcal is a merge
between pre-hispanic and European traditions
PREHISPANIC METHODS OF PRODUCTION
•Central and south México
•An enormous prehipanic heritage that prevails
•In Michoacán, Hidalgo, Estado de México,
Puebla, Guerrero and Oaxaca
•Much more rudimentary
Technologies
- Production for self-consumption and exchange
- Labor is generalist and non-specialized
- Use of cultivated and wild agave
- Wood cooking is used for roasting agave
(below or sometimes above)
- Volumes are very low
COLONIAL METHODS OF PRODUCTION
•Most West and North of México,
•Stronger Spanish influence
•Hacienda Economic Model
Technologies
- Production for commercial proposes - Hacienda
Model
- Labor is specialized and distributed between
workers
- Monocultives of high yield agaves and only few
wild species used (A. salmiana)
- Pressurized Steam is use for Agave roasting
- Access to metal, industrial European models
- Volumes can go from high to medium
35. MEZCAL PRODUCTION
Legislation allow non-exclusive use of agave sugars and some brands has chosen
technologies that do not contributes with the quality of product
INDUSTRIAL PRODUCTION OF AGAVE DISTILLATES
•Evolved in the last 30 years as a response to the tequila boom
•Reducing Cost production by using other sugars and reducing energy requirements
•Maximizing yields with more efficient sugar extraction, faster fermentation and distillation
• Shortening agave agricultural cycles
•Legislation permits the use of sugars from other origins up to 49%
•Technology from other industries where introduced
• Agave plantation (for A. tequilana) are managed under intensive technological packages as
tissue culture for propagation, and strong quantities of herbicides, pesticides
36. Flavour originates from four main sources
THE CORE SOURCES OF FLAVOR IN MEZCAL
Fats, nail polish,
rippen fruits,
mango, banana.
Chocolate, chile,
firewook.
Honey, almonds,
vanilla, caramel.
Citrus flavors,
mint, anise,
bitters.
FERMENTATION WOOD/SMOKE COOKEDAGAVE GREENAGAVE
37. A CULTIVATION, SELECTION & HARVEST
B.COCIMIENTO
A.SIEMBRA, SELECCIÓN Y JIMA DEL AGAVE
ARROQUEÑO CUPREATA CIRIAL TOBALÁ ESPADÍN AZUL CHATO VERDE
Los agaves cultivados son sembrados partir de hijuelos, semillas o bulbillos florales en
tierras de cultivo o laderas de monte. En los cultivos industrializados, particularmente
para tequila, se pueden usar agaves obtenidos por micropropagación. Los agaves tar-
darán entre 6 y 15 años, dependiendo la especie, en madurar. En el caso de la producción
artesanal, cada planta de agave es elegida al alcanzar su madurez, limpiada y jimada en
campo. En muchos casos se usan agaves silvestres o cultivados con técnicas orgánicas
ancestrales. En el caso de producciones más industrializadas, se valora el predio y se jima
parejo. Estos agaves suelen ser manejados agricolamente con fertilizantes, herbicidas y
pesticidas, lo que tiene impactos ambientales inevitables.
Objective: Seed, maintain and harvest the raw material for mezcal
production. in case of wild agave, select and harvest.
‣Agaves take between 6 to 20 years to reach maturity. Time depends on specie and terroir
‣ In artisanal mezcal, harvesting decision in perform in a plant-by-plant basis, cleaning them in the
field. The agricultural techniques used are mostly organic and faithful too ancient way of work.
‣ In industrialized plantations, harvesting is performed on an field basis. They tend to use tissue
culture and highly sophisticated technological packages of persticides/fertilizers/Herbiciedes during
the plantation life span.
38. 1.2 INFORMACIÓNBÁSICA
PARACOMPRENDERUNMEZCAL
Aunque legalmente existen tipos y cl
establecidos en la norma del mezcal y
tequila, la realidad es que hasta ahora n
VARIEDADES
DEAGAVE
DIVERSIDADDEPROCESOS
YABOCAMIENTO
EFECTODEL
TERRUÑO
BALÁ ESPADÍN AZUL CHATO VERDE
artir de hijuelos, semillas o bulbillos florales en
n los cultivos industrializados, particularmente
tenidos por micropropagación. Los agaves tar-
especie, en madurar. En el caso de la producción
da al alcanzar su madurez, limpiada y jimada en
s silvestres o cultivados con técnicas orgánicas
más industrializadas, se valora el predio y se jima
os agricolamente con fertilizantes, herbicidas y
tales inevitables.
39. 1.2 INFORMACIÓNBÁSICA
PARACOMPRENDERUNMEZCAL
Aunque legalmente existen tipos y cl
establecidos en la norma del mezcal y
tequila, la realidad es que hasta ahora n
VARIEDADES
DEAGAVE
DIVERSIDADDEPROCESOS
YABOCAMIENTO
EFECTODEL
TERRUÑO
BALÁ ESPADÍN AZUL CHATO VERDE
artir de hijuelos, semillas o bulbillos florales en
n los cultivos industrializados, particularmente
tenidos por micropropagación. Los agaves tar-
especie, en madurar. En el caso de la producción
da al alcanzar su madurez, limpiada y jimada en
s silvestres o cultivados con técnicas orgánicas
más industrializadas, se valora el predio y se jima
os agricolamente con fertilizantes, herbicidas y
tales inevitables.
40. 1.2 INFORMACIÓNBÁSICA
PARACOMPRENDERUNMEZCAL
Aunque legalmente existen tipos y cl
establecidos en la norma del mezcal y
tequila, la realidad es que hasta ahora n
VARIEDADES
DEAGAVE
DIVERSIDADDEPROCESOS
YABOCAMIENTO
EFECTODEL
TERRUÑO
BALÁ ESPADÍN AZUL CHATO VERDE
artir de hijuelos, semillas o bulbillos florales en
n los cultivos industrializados, particularmente
tenidos por micropropagación. Los agaves tar-
especie, en madurar. En el caso de la producción
da al alcanzar su madurez, limpiada y jimada en
s silvestres o cultivados con técnicas orgánicas
más industrializadas, se valora el predio y se jima
os agricolamente con fertilizantes, herbicidas y
tales inevitables.
41. B ROASTING
Objective: Obtain fermentable sugars - mainly fructose- through a
thermal breakdown of the sugars in the Agave plant. Many flavor
rich compounds are formed during the caramelization reactions in
this step.
‣ Cooking of agave piñas can be achieved using different technologies - pit oven, brick oven,
autoclave, diffuser. Also, the source of heat can be direct - wood heat - or indirect - steam.
‣ The speed and temperature applied during cooking have a great influence in the final result in terms
of complexity of flavors. The slower and lower temperature used, the larger the number of chemical
compounds generated during the process - The Millard Reaction.
> GROUND OR EARTH OVEN:
(Artisanal and Pre-Hispanic) The soil is excavated and a bonfire is made
in the pit to warm the volcanic stones inside. Once the required tempera-
ture is reached, the agave hearts (or piñas) whole or in pieces, are put
inside. The oven is then covered with fiber mats and sealed with earth
and stones for between three and five days after the agave is cooked.
This is the typical practice in areas of central and southern Mexico.
> MASONRY OVEN:
(Artisanal and colonial) A brick, stone or adobe (clay) oven is fueled by fire-
wood to produce direct heat or steam (with a boiler) where agaves are cooked.
Thecookingofagavecanbedoneusingdifferenttechnologiesandaimstoturn
the sugars in the piña into fermentable sugars. The way the agave is cooked
has a significant effect on the flavor and quality of a mezcal. In general, the
slower the cooking, the more complex the compounds and flavors obtained.
AUTOCLAVE
GROUNDOVEN MASONRYOVEN
DIFFUSER
42
> GROUND OR EARTH OVEN:
(Artisanal and Pre-Hispanic) The soil is excavated and a bonfire is made
in the pit to warm the volcanic stones inside. Once the required tempera-
ture is reached, the agave hearts (or piñas) whole or in pieces, are put
inside. The oven is then covered with fiber mats and sealed with earth
and stones for between three and five days after the agave is cooked.
This is the typical practice in areas of central and southern Mexico.
> MASONRY OVEN:
(Artisanal and colonial) A brick, stone or adobe (clay) oven is fueled by fire-
wood to produce direct heat or steam (with a boiler) where agaves are cooked.
The oven is filled with the agave piñas and the cooking takes two to five days.
AUTOCLAVE
GROUNDOVEN MASONRYOVEN
DIFFUSER
Anatomy_26June2013_v8b.indd 42 7/1/13 11:29 AM
42. HORNODEPISO DEMAMPOSTERÍA AUTOCLAVE DIFUSOR
El cocimiento de maguey puede hacerse usando tecnologías distintas y tiene como obje-
tivo que los azucares de la piña se transformen en azucares fermentables. La manera en
que este cocimiento sucede tiene un enorme efecto en la calidad del mezcal. En general
entre más lentamente se realice la cocción más complejidad de compuestos y sabores se
obtiene.
43. DEMAMPOSTERÍA AUTOCLAVE DIFUSOR
aguey puede hacerse usando tecnologías distintas y tiene como obje-
es de la piña se transformen en azucares fermentables. La manera en
o sucede tiene un enorme efecto en la calidad del mezcal. En general
nte se realice la cocción más complejidad de compuestos y sabores se
44. DIFUSOR
ntas y tiene como obje-
entables. La manera en
del mezcal. En general
ompuestos y sabores se
45. C Milling
Objective: Extract the cooked juice and separate the fibers from the piñas. In more industrialized
production facilities the fiber is separated from the juice prior to fermentation.
TAHONA OR STONE MILL: uses animal force. A big stone wheel crush the cooked in a trapiche
‣ PRESS : Very low efficiencies. Involves pressing the piñas using a mechanical press of any sort.
‣ EMBOLO AND MANUAL CRUSHING: involves crushing the piñas manually. Mainly used in Michoacán, Puebla y
Guerrero.
‣ MECHANIZED MILLING: typical rolling mills used in th etequila industry. The system crush, press and wash sugars out
of the fiber to obtain a juice rich in sugars. Fibers are then discarded.
‣ DIFUSER : the uncooked piñas are crushed and steam is used to get the raw juice from the plant. It is highly efficient
and hundred of tons can be processed per day. The raw juice is the hydrolyzed using high temperatures and acids.
44
C . G R I N D I N G
This is the process of tearing the fibers of cooked agave piñas to extract
their juices. Some separate the bagasse (or fiber) from the juice of piñas,
some do not.
TAHONA
PRESS
MORTAR
MECHANICALMILL
> T A H O N A O R S T O N E M I L L :
(Artisanal) Using animal or human power, the cooked piñas are pressed in a
wheel mill by turning a large stone pulled by force. The result is a mixture of
fiber and juice that serves to prepare the fermentation broth.
> P R E S S E S :
(Artisanal) This technology is rarely used because it is not as efficient. It
consists of the mechanical squeezing of the piñas.
44
TAHONA
PRESS
MORTAR
MECHANICALMILL
> T A H O N A O R S T O N E M I L L :
(Artisanal) Using animal or human power, the cooked piñas are pressed in a
wheel mill by turning a large stone pulled by force. The result is a mixture of
fiber and juice that serves to prepare the fermentation broth.
> P R E S S E S :
(Artisanal) This technology is rarely used because it is not as efficient. It
consists of the mechanical squeezing of the piñas.
Anatomy_26June2013_v8b.indd 44 7/1/13 11:29 AM
46. Es el proceso desgarrar las fibras de las piñas para extraer su jugo cocido. Algunos sepa-
ran el bagazo o fibra de las piñas del jugo y otros no.
> TAHONA O MOLINO DE PIEDRA: Artesanal; usa fuerza animal y algunas veces
humana. Se prensan las piñas cocidas en un trapiche haciendo girar una gran rueda de
piedra o cemento sobre estas. El resultado es una mezcla de fibra y jugo que sirve para
elaborar el mosto de fermentación.
> PRENSAS: Artesanal; Es una tecnología poco usada ya que no es tan eficientes.
Consiste en exprimir el jugo de las piñas presionandolas.
> EMBOLOS Y MACHACADO MANUAL: Artesanal; consiste en golpear con bas-
tones, machetes o émbolos las piñas para obtener jugo y fibra. Se utilizan principalmente
en algunos pueblos de Michoacán, Puebla y Guerrero.
c.MOLIENDA
TAHONA MORTERO PRENSA MOLINOMECÁNICO
47. rar las fibras de las piñas para extraer su jugo cocido. Algunos sepa-
de las piñas del jugo y otros no.
LINO DE PIEDRA: Artesanal; usa fuerza animal y algunas veces
las piñas cocidas en un trapiche haciendo girar una gran rueda de
bre estas. El resultado es una mezcla de fibra y jugo que sirve para
fermentación.
esanal; Es una tecnología poco usada ya que no es tan eficientes.
el jugo de las piñas presionandolas.
ACHACADO MANUAL: Artesanal; consiste en golpear con bas-
mbolos las piñas para obtener jugo y fibra. Se utilizan principalmente
de Michoacán, Puebla y Guerrero.
MORTERO PRENSA MOLINOMECÁNICO
48. D FERMENTATION
Objetive: To convert sugars into alcohol. Great number com compounds
are created and concentrated in the final must.
‣ The are a wide number of materials being used in the containers (wood, copper, steel, clay,
cement, leather, plastics) what confers flavor to the product and dramatically change variable
such as heat transfer, sustain or not microbe consortium, etc.
‣ The sizes and shapes also are divers affecting the oxigen and temperature of fermentation.
‣ Fermentation can be totally wild, partially wild - where yeast is inoculated - or totally
aseptic. Depending on the kind of fermentation consorcium and the conditions the result may be
signifiatly different.
‣ Time of fermentation, can go from 24 hrs to up to 7 weeks.
‣ Nutrients may or may no be added
46
D. FERMENTATION
Agave juices (and sometimes their fibers) are placed in tubs. Then, water and
yeasts are added. Microorganisms transform juices into fermented musts.
> FERMENTATION VATS:
Fermentation tubs come in various sizes and materials that affect the final
taste of the product. Smaller sized vats are usually between 200 to 500 liters
and often made of clay, cement or cowhide. The typical fermentation vat used
in Oaxaca is between 1,000 to 2,000 liters and made of wood, normally pine
WOOD
CEMENT
METAL
LEATHER
Anatomy_26June2013_v8b.indd 46 7/1/13 11:29 AM
46
Agave juices (and sometimes their fibers) are placed in tubs. Then, water and
yeasts are added. Microorganisms transform juices into fermented musts.
> FERMENTATION VATS:
Fermentation tubs come in various sizes and materials that affect the final
taste of the product. Smaller sized vats are usually between 200 to 500 liters
and often made of clay, cement or cowhide. The typical fermentation vat used
in Oaxaca is between 1,000 to 2,000 liters and made of wood, normally pine
WOOD
CEMENT
METAL
LEATHER
Anatomy_26June2013_v8b.indd 46 7/1/13 11:29 AM
49. D.FERMENTACIÓN
MADERA METAL CEMENTO CUERO
Los jugos y/o fibras del agave se ponen en tinas, se le suele agregar agua, levaduras y
microorganismos transforman los jugos en mosto fermentado.
>TINAS DE FERMENTACIÓN: Las tinas de fermentación pueden ser de varios tama-
ños y materiales lo que afecta el sabor final del producto. En cuestión de tamaños las más
pequeñas suelen ser de entre 200 a 500 litros, hechas muchas veces de barro, cemento
o cueros de res. La típica tina de fermentación en Oaxaca va de 1000 y 2000 litros, hecha
de pino o de roble. Lamentablemente, también se usan contenedores de plástico para
fermentar que pueden ir de los 1,000 hasta los 5,000 lts. A nivel más industrial las tinas
de fermentación pueden ir desde los 5,000 lts hasta los 50,000 lts siendo estos general-
mente de acero inoxidable.
>LEVADURAS, MICROORGANISMOS Y ADITIVOS: La fermentación de los ju-
gos se lleva a cabo principalmente por microorganismos llamados levaduras. Otros organ-
ismos como las bacterias contribuyen de forma muy importante al sabor del mezcal. La
mayoría de los mezcales artesanales esperan a que las levaduras naturales y las bacterias
fermenten poco a poco sus mostos y jugos. Otro usan levaduras seleccionadas o aisladas,
ya que estas ofrecen generalmente productos más consistentes. Además de las levadu-
ras, algunos productores usan sales nutritivas para acelerar el proceso de fermentación.
50. E DISTILATION
Objective: Trap and concentarte the alchocols and volatile
compounds from the most.Heads, heart and tails
‣ Basic principle - differential boiling points
‣ Can be used stills made from different copper or steel. but other structures made from clay,
stone or cane can be used too.
‣ Mezcal is distilled at least twice
48
Fermented musts already contain a huge amount of flavorsome compounds
that must go through at least two stages of distillation in the process of cre-
ating mezcal. The first distillation produces the ordinary and the second dis-
tillation produces the mezcal. For the distillation, mezcaleros use:
> S T I L L S :
Stills can be of different sizes and materials, but they generally operate on
the same principles. The juice is loaded with or without fiber, then heated
using wood, gas or steam to start the evaporation process. A cap on the back
(called the “overburden”) captures fumes and leads to a serpentine, which is
generally immersed in a water tank or in contact with a cooling system. This
is where the fumes cool and condense into fluid again. The stills are usually
made of metals (like copper or steel), but you may find some traditional stills
made of mud, stone or even reeds. The product is usually distilled at least
twice, and it is very important to know where to “cut,” or select those pleas-
ant distillates from the unpleasant ones.
COPPER
CLAY
STAINLESSSTEEL
COLUMNS
Anatomy_26June2013_v8b.indd 48 7/1/13 11:29 AM
48
> STILLS:
Stills can be of different sizes and materials, but they generally operate on
the same principles. The juice is loaded with or without fiber, then heated
using wood, gas or steam to start the evaporation process. A cap on the back
(called the “overburden”) captures fumes and leads to a serpentine, which is
generally immersed in a water tank or in contact with a cooling system. This
is where the fumes cool and condense into fluid again. The stills are usually
made of metals (like copper or steel), but you may find some traditional stills
made of mud, stone or even reeds. The product is usually distilled at least
twice, and it is very important to know where to “cut,” or select those pleas-
ant distillates from the unpleasant ones.
COPPER
CLAY
STAINLESSSTEEL
COLUMNS
Anatomy_26June2013_v8b.indd 48 7/1/13 11:29 AM
51. En la destilación los mostos fermentados, que contiene ya alcohol y una enorme cantidad
de otros compuestos sabrosos que integrarán el mezcal son sometidos a un proceso de
calentamiento y condensación en al menos dos etapas. En la primera se obtiene el ordi-
nario y en la segundo se consigue el mezcal final. Para la destilación se utilizan:
>ALAMBIQUES: Pueden ser de tamaños y materiales distintos, aunque en general
operan todos bajo el mismo principio: se carga el mosto con o sin fibra, para después
calentarlos usando leña, gas o vapor de agua y conseguir que los compuestos empiecen a
evaporar. Una tapa en su parte posterior llamada montera captura los vapores y los lleva a
un serpenti - generalemente inmerso en un tanque de agua o en contacto con un sistema
de enfriamiento - donde se enfrían y condensan volviéndolos líquidos nuevamente. Los
alambiques suelen ser de metales como el cobre y el acero, pero artesanlemente es po-
sible encontrarlos de barro, piedra y hasta carrizo. El producto suele ser destilado al me-
nos dos veces y es muy importante saber dónde “cortar” o seleccionar aquellos destilados
agradables de los desagradables.
>COLUMNAS DE DESTILACIÓN: Son grandes columnas donde se hace interactuar
vapor de agua a altas temperaturas con mosto, produciendo una evaporación instantánea
de este. Debido al peso y densidad de los compuestos evaporados en la columna, es po-
COBRE ACERO BARRO COLUMNADE
DESTILACIÓN
52. F FURTHER OPTIONAL PROCESSES
Objective: To perform further flavoring processes in the
mezcal joven
• Mezcal joven is typaclly obtain between 45 to 52 ABV
• Hydrating it is optional
• It can be subjected to:
✴ Aging
✴ Flavoring (Ej. worm, fruits, herbs, artificial flavors)
✴ Coloring
✴ Blending
> DE ABOCAMIENTO/SABORIZACIÓN PO
Procesos posteriores como el añejamiento, la adi
bas y/o frutas con o sin destilación posterior -com
clásicos de mezcales modificados después de su o
mente y por desgracia, la ley permite el uso de sabo
y tradición del mezcal y que se agregan con el fin de
todo en productos baratos y/o de alto volúmen.
Grasas, acetona,
frutas maduras,
mango, plátano.
Chocolate, chile,
fogata.
M
ave
> DE ABOCAMIENTO/SAB
Procesos posteriores como el a
bas y/o frutas con o sin destilac
clásicos de mezcales modificad
mente y por desgracia, la ley perm
y tradición del mezcal y que se ag
todo en productos baratos y/o de
Grasas, acetona,
frutas maduras,
mango, plátano.
Chocola
fo
> DE ABOCAMIENTO/SABORIZACIÓN POSTERIOR :
Procesos posteriores como el añejamiento, la adición de insectos, la maceración
bas y/o frutas con o sin destilación posterior -como el mezcal de pechuga- , son e
clásicos de mezcales modificados después de su obtención como producto joven. Ad
mente y por desgracia, la ley permite el uso de saborizantes totalmente ajenos a la nat
y tradición del mezcal y que se agregan con el fin de enmascarar o intensificar sabore
todo en productos baratos y/o de alto volúmen.
> DE ABOCAMIENTO/SABORIZACIÓN POSTERIOR :
Procesos posteriores como el añejamiento, la adición de insectos, la maceración de
bas y/o frutas con o sin destilación posterior -como el mezcal de pechuga- , son ejem
clásicos de mezcales modificados después de su obtención como producto joven. Adici
mente y por desgracia, la ley permite el uso de saborizantes totalmente ajenos a la natur
y tradición del mezcal y que se agregan con el fin de enmascarar o intensificar sabores,
todo en productos baratos y/o de alto volúmen.
Grasas, acetona,
frutas maduras,
mango, plátano.
Chocolate, chile,
fogata.
Miel, almendra,
avellana, vainilla,
caramelo.
Sabores cítr
menta, an
amargo
50
or nanche. Others, inspired by European processes, use barrels for aging.
Adding worms and insects, like scorpions, also has an effect on the taste,
and is not necessarily always positive. It is typically a response to marketing
rather than quality. In industrial products, it is not uncommon to use artificial
flavorings and additives.
AGING
HERBS
FRUIT
ARTIFICIAL
FLAVORING
Anatomy_26June2013_v8b.indd 50 7/1/13 11:29 AM
50
AGING
HERBS
FRUIT
ARTIFICIAL
FLAVORING
Anatomy_26June2013_v8b.indd 50 7/1/13 11:29 AM
53. Typically produced in Oaxaca and Guerrero
High flavor complexity with well-defined notes of smoke,
ripened fruit and acetone (petrol-like notes)
FERMENTATION
SMOKE
COOKED
AGAVE
GREEN
AGAVE
AGAVE
COOKING
GRINDING
FERMENTATION
DISTILLATION
Mainly espadín
and other wild and
semi-cultivated varietie
(Tobalá, Madrecuishe,
Tepestate, etc.)
Tahona mill pulled by a
mule or similar animal
Wood vats, fibers are
included during
fermentation
Copper still,
double distillation
Ground oven, heated
using pine or oak wood
ARTISANALMEZCALFROMPALENQUE
Typically produced in Oaxaca and Guerrero
High flavor complexity with well-defined notes of smoke,
ripened fruit and acetone (petrol-like notes)
FERMENTATION
SMOKE
COOKED
AGAVE
GREEN
AGAVE
AGAVE
COOKING
GRINDING
FERMENTATION
DISTILLATION
Mainly espadín
and other wild and
semi-cultivated varieties
(Tobalá, Madrecuishe,
Tepestate, etc.)
Tahona mill pulled by a
mule or similar animal
Wood vats, fibers are
included during
fermentation
Copper still,
double distillation
Ground oven, heated
using pine or oak wood
54. ARTISANALMEZCALFROMHACIENDA
Typically produced in San Luis Potosí,
Jalisco and Zacatecas
Bold flavor with predominant cooked agave notes like caramel
followed by fermentation and green agave notes.
AGAVE
COOKING
GRINDING
FERMENTATION
DISTILLATION
Blue agave (for tequila),
espadín or other varietie
of A. angustifolia,
wild Salmiana
Mechanical mill
Metal or cement
fermentation vats
Steel or copper stills,
double distillation
Brick / Masonry oven
FERMENTATION
COOKEDAGAVE
GREEN
AGAVE
* In this type of mezcal, smoke cannot be found
as the cooking process involves steam
Typically produced in San Luis Potosí,
Jalisco and Zacatecas
old flavor with predominant cooked agave notes like caramel
followed by fermentation and green agave notes.
AGAVE
COOKING
GRINDING
FERMENTATION
DISTILLATION
Blue agave (for tequila),
espadín or other varieties
of A. angustifolia,
wild Salmiana
Mechanical mill
Metal or cement
fermentation vats
Steel or copper stills,
double distillation
Brick / Masonry oven
FERMENTATION
COOKEDAGAVE
GREEN
AGAVE
* In this type of mezcal, smoke cannot be found
as the cooking process involves steam
55. INDUSTRIALMEZCAL
Uses diffuser and
column distillation technology
Poor expression in terms of complexity and intensity.
It is common to use flavor agents
and a secondary source of sugar (Mixto)
FERMENTATION
DISTILLATION
ADDED
PROCESSES
Monocultivated blue agave
or espadín. Sometimes
combined with other
sources of sugar (Mixto)
Large stainless steel vats
between 20 and
100 kiloliters.
Column distillation
performed in one or
two steps
Added flavors are commonly
used. They can be subjected
to aging.
Juices are first extracted
with a diffuser and
then cooked using a
high-pressure autoclave.
*In this type of mezcal, smoke cannot be found
as the cooking process involves pressurized steam
FERMEN-
TATIONON
GREEN
AGAVE
N
COOKED
AGAVE
COOKING
ANDJUICE
EXTRACTION
RAWMATERIAL
Uses diffuser and
column distillation technology
Poor expression in terms of complexity and intensity.
It is common to use flavor agents
and a secondary source of sugar (Mixto)
FERMENTATION
DISTILLATION
ADDED
PROCESSES
Monocultivated blue agave
or espadín. Sometimes
combined with other
sources of sugar (Mixto)
Large stainless steel vats
between 20 and
100 kiloliters.
Column distillation
performed in one or
two steps
Added flavors are commonly
used. They can be subjected
to aging.
Juices are first extracted
with a diffuser and
then cooked using a
high-pressure autoclave.
*In this type of mezcal, smoke cannot be found
as the cooking process involves pressurized steam
FERMEN-
TATIONON
GREEN
AGAVE
N
COOKED
AGAVE
COOKING
ANDJUICE
EXTRACTION
RAWMATERIAL
56. ✦ How agave spirits build their diversity? - terroir, biological diversity
and processes
✦ What quality means in agave spirits vs. other categories?
✦ Can we say one agave spirit is better than other? Complexity, rarity
and uniqueness
✦ It is possible to determine what "historic taste" is?
✦ Can agave spirits explore new paths without loosing integrity?
✦ What is next in agave derived spirits? Should only the past exist?
Can we make new spririts in this category with authenticity ?
✦ How can I as a bartender contribute positively to the development
of the agave spirits? drink such as tepache and pulque are related
to mezcal?
Section 3. Looking for an integrative of
agave spirits
: a unique raw material