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Tequila
Tequila can only be produced from the blue agave plant, which grows in specific regions of Mexico. The plant's core, or pina, is cooked, crushed, fermented and distilled. Tequila must contain at least 60% blue agave according to Mexican regulations established in the 1970s. There are several types of tequila defined by aging periods - blanco/silver is bottled immediately, reposado is aged under a year, anejo 1-3 years, and extra anejo over 3 years. Tequila adds distinctive flavors from its production process and aging.
Food◦
Tequila
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- 2. Where does tequilacome from? ■ Plant? ■ Geographic region?
- 3. Tequila ■ Tequila canonly be distilled from the sap of the blue agave plant cores, or pinas grown in five north-central states of Mexico – Unlike other distilled spirits, tequila doesn’t come from a grain, nut, fruit, or vegetable ■ Tequila must contain at least 60% blue agave – NormaOficial Mexican (NOM) (est. 1970s) specifies how tequila can be made and the source of the agave
- 4. History ofTequila ■ Agaveplant or maguey was revered thousands of years ago ■ Pulque – Drink made from fermenting aguamiel (honey water) – About 3-4% alcohol – Considered a gift from the gods by great civilizations of the Americas ■ Spain arrives in 16th century and begin distilling pulque
- 5. History ofTequila ■ In1595, Phillip II banned the planting of grapes to help with import/profit of Spanish wine and brandy, but didn’t care about agave ■ 1601 – Don Pedro Sanchez deTagle “Father ofTequila” took advantage of loophole and established first tequila factory in Jalisco, Mexico – Product was vino de mezcal or mezcal tequila ■ First distilled spirit in the Americas ■ 1873 – tequila officially named after town in central Mexico that wanted to distinguish their mezcal from others, particularly those in southern Mexico ■ 1903 – first tequila bottling plant was built and tequila bottled
- 6. Fun Fact(s): ■ Earlydistilleries were located in the countryside in the agave fields, and since drinking glasses were not available where mezcal was being made, it was served in a bullhorn called a cuernito or caballito. – Due to limited supply of horns, a cuernito was shared and impossible to set down, therefore shots were thrown back ■ Tequila boom occurred 1918 – Doctors prescribed tequila, salt, and lime ■ Another boom of “Mexican whiskey” between 1920 and 1933
- 7. History ofTequila ■ Regulations –1970s - Norma Oficial Mexican (NOM) established – specifies how tequila can be made and the source of the agave ■ NOM regulations followed by two actions that guaranteed international recognition: – The issuance of the Denomination ofOrigin (DOT) ■ Pertains to geography – The creation of the Appelation of Control (AOC) ■ Declared the word “tequila” the intellectual property of the Mexican government
- 8. Geography ofTequila ■ Tequilacan only be produced in five areas of Mexico: the entire state of Jalisco and small parts ofTamaulipas, Nayarit, Guanajuato, and Michoacan (Wier 7). – 98% of all blue agave tequila is produced in Jalisco (Ibid). ■ Highlands vs Lowlands
- 10. Geography ofTequila – Highlands,or Los Altos, is NE of Guadalajara – ■ Red clay soil rich in iron and nutrients ■ Produces a pina or agave heart with 27-28% sugar content ■ Cool temps mean 8-10 year maturity ■ Floral, fruity flavors – Lowlands, NW ofGualajara – center is town ofTequila ■ Lowland valley of volcano, jet-black volcanic soil ■ Warmer temps, Pina are smaller, maturity can be as young as 7 years, high volume of production ■ Sugar content is ~ 25% ■ Product is drier, richer, rounder, earthier Tequila can only be produced in five areas of Mexico: the entire state of Jalisco and small parts of Tamaulipas, Nayarit, Guanajuato, and Michoacan (Wier 7). 98% of all blue agave tequila is produced in Jalisco (Ibid).
- 11. The Process ofMakingTequila
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- 15. Types ofTequila ■ Youcan find two types of tequila in stores – Mixto or “fool’s gold” ■ headache in a bottle ■ “100% agave tequila” needs to be on the label
- 16. Types ofTequilas ■ Blancoor white tequila – Aka plata or silver tequila – No aging – bottled immediatley after – Crystal clear and looks like water ■ Reposado ■ Anejo ■ Extra anejo
- 17. Types ofTequila ■ Reposado –Rested tequila – Aged less than year – Sits in containers at least 2 months and up to 11 months,30 days – Oak imparts amber color – Slightly smoother taste than blanc
- 18. Types ofTequila ■ Anejoor aged – Has to be at least 1 year, but less than 3 years old – Deep-caramel color
- 19. Types ofTequila ■ ExtraAnejo ■ Aged 3 years or more ■ Peet, chocolate, caramel, wood notes ■ Pricey
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- 21. Terms ■ Pina –heart of agave plant ■ Hijuelos, pups, or mecuates – shoots of agave plant ■ Quiote – flower stalk ■ Cogollo – spiky shoot that rises from the center of the plant ■ Jimador – agave harvester ■ Penca – leaf of agave plant ■ Coa – tool used to cut/harvest agave ■ Fabrica – tequila distillery
Editor's Notes
- #4 Often mistaken as being part of cactus family, but related to lily family and to some aloe plants (Weir, 2). “Tequila can only be produced in five areas of Mexico: the entire state of Jalisco and small parts of Tamaulipas, Nayarit, Guanajuato, and Michoacan (Wier 7).” 98% of all blue agave tequila is produced in Jalisco (Ibid).
- #7 1918- Spanish flu
- #8 https://www.diffordsguide.com/g/1084/tequila/regulatory-bodies
- #12 Tequila is the only spirit that contains a whole life cycle (Weir 10). Once the heart of the agave is dug up, the plant dies.