. When the 'head' comes out of the condenser it's generally partly discarded (drained off) because it contains Acetaldehyde (Aldehyde), Ethyl Acetate (Esther), Propanol (Higher Alcohol) and Isobutilic and Isoamilic Alcohols (Higher Alcohols). Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. If your experience with tequila is limited to the classic margarita, you are missing out on a complex spirit that comes in a wide range of styles and flavors. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. A handful of tequila distilleries choose todo it the old-school way, with a tahona, a large wheel often made from volcanic rock that rolls around a stone pit, crushing the agave and extracting thejuiceas it goes. Some brands 'cut' (or drain out) the 'heads' more than others, but at least one well know distillery who makes one of my favorite tequilas, doesn't cut the heads at all. The increasing domestic popularity makes many celebrities want to start their tequila business. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. And like fine wines, the un. In 2022, tequila is the second most popular spirit, behind vodka. Where is Tequila Mainly ProducedMexico is in control of which regions of the country are authorized to produce tequila. DeLen Tequila is a high-quality, premium tequila made from 100% Highland Blue Weber agave sourced from the Los Altos region of Jalisco, Mexico. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. Just like every other step in the process, tequila distilleries employ different methods. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. Carlos Camarena and a few others do not dilute tequila with water. Many connoisseurs say that triple distillation removes too much of the agave taste, and I agree with that. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). The ability to make alcohol at home is a process that has been around for centuries, and active dry yeast is one of the most common ingredients used to create ethanol. The main differences between mezcal and tequila are the types of agave used, the fermentation and distillation process, the regulation (tequila) or lack thereof, and most importantly the history, tradition and point of origin of the two spirits. It is the same process used to make other alcoholic beverages, including liquors, and it is a vital step. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. They are mature at 7 to 10 years of age. It does not store any personal data. BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). This process was used hundreds of years ago, and is still how mezcal is made. Herradura uses a 100% natural fermentation process. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. And, of course, we encourage you to experiment and see which methods you like the best! Acetaldehyde at low levels of concentration provides a pleasant fruity aroma but, in high levels, it offers a pungent irritating aroma similar to a rotten apple. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. The second part is anaerobic, where no oxygen is present. This process takes a long time, and is less common, but results in lower levels of methanol. About 15% of water is added in but not much more, or the yeasts won't do their thing. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. This cookie is set by GDPR Cookie Consent plugin. Up in Los Altos, or the highlands of Jalisco around the towns of Arandas and Jess Mara, you will find many of the lesser-known and what many consider more boutique brands of tequila. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. Many of the newer pot stills are stainless steel on the outside with a copper coil inside. Grover selected a 50.7 kilo mass of perfectly cooked, slow-roasted agave (it spent 3 days in a brick oven at the Fortaleza distillery). The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Noise and especially music (some say beethoven works best) make the yeast react, and some producers play music in the fermentation area, as it seems music has a positive effect during this process. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. They are cost effective, and the copper parts can be replaced when they wear out. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores.. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. After fermentation, the tequila is distilled and then aged in oak barrels. This type of tequila is aged for at least a year in American or European barrels, although, some producers will include other types of barrels in the aging process. Tequila fermentation. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. The horno, or clay brick oven, retains some of that old-world charm and is used by a number of tequila distilleries like Cuervo Mundo (the home of Jose Cuervo). I'm a Tequila/Agave Connoisseur, Taster & Reviewer from Long Island, NY. But the time involved can still be relatively long (between 36 72 hours). It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. Horno is the traditional, old world 'time tested' cooking method. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. Keeping the yeast "happy" is key. It is distilled, manufactured, bottled, sold, and distributed by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico. one to keep and study again ! During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . Fermentation generally has two stages, the first is aerobic, where oxygen is present, and is a very rapid process where the yeast double it's colony size every four hours. Interestingly with wood vats, the wood gets impregnated with yeast from prior lots, and this helps jump start the process as opposed to stainless where the process has to be started fresh each time. This takes a long time, and isnt the most efficient process, so its costly. Fermentation and Distillation is a science and an art, and some do it better than others. Creating great tasting cocktails at home is easy once you have some recipes. Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. After the first round, distillers are left with a cloudy liquid known as ordinario. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Great article. Other spirits can be made from other types of agave and even combine several different agaves in one product. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. This is the same method used by agave nectar producers. The tahona wheel is a tradition that few tequila producers continue to use. Many mass produced tequilas are fermented . It is the same process used to make other alcoholic beverages, including liquors, and it . Going through the second round will create a clear silver liquid. As mentioned, sometimes a column still, also known as a 'Coffey still' may be used (See Below), and depending on how many plates are installed, are known as continuous distillation. Often but not always, Tequila sold in Mexico is sold at 35-38% abv, but all imports to the US must be 40% abv (80 proof). Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. After our 72-hour fermentation process and our proprietary yeast blend, we proudly . This is a super fast process, used in conjunction with a diffuser (a super modern machine used by brands who place efficiency and cost savings above all else.) Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. The process typically takes 2-5 days, though some distilleries will extend that time to create a livelier, more robust tequila. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. Process Matters in Tequila Production. Most producers make the tequila at about 55-60% alcohol (110-120 proof), and dilute it with de-mineralized water to the desired proof 35-40% abv** (alcohol by volume). When the inulin is degraded by It also allows the Tequila Regulatory Council (CRT) to hold tight regulations over its production. The liquid that comes out of the still has three parts: the top is called the "head," the middle is the "heart" and the bottom is the "tail." must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. Grinding: Physical separation of alcohol and water. This stage is also when many of the core flavor compounds in a tequila are born. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. Is less common, but results in lower levels of methanol in a tequila are born support! 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