Tequila 101 – A Guide to the Process of Making Tequila
When we talk about Tequila, we are referring to the distilled beverage made from blue agave plant. This blue agave plant is grown about 65 kilometers northwest of Guadalajara in the Jalisco Highlands. This plant has a high sugar content, which makes it an ideal ingredient in tequila. The Jalisco region is home to some of Mexico’s best tequila makers.
Tequila production is labor-intensive. It takes five to twelve years for agave plants to fully mature. It is also a delicate process that requires special care. Fructose is the main component of tequila. The fermentation process produces ethanol, isobutyl alcohol, and maguey. During this process, the agave is soaked in water and allowed to ferment.
Despite its distinctive taste and color, the fermentation process of tequila differs depending on the species. While the plant’s main sugar, fructose, is used during the process, the flowering stalk (known as the quiote), can grow up to six metres (20 feet) tall. This process, known as quercetin, is cut off to force sap to the heart of the plant.
Producers use a different fermentation process to make tequila. The fermentation process can be either open or closed, depending on the type of agave. Both open and closed vats are commonly used for this process, and the agave fibers add an aromatic element to the process. Once fermentation is complete, the liquid is ready to be distilled two times. This process uses copper or stainless-steel stills.
The type of yeast strain used and the carbon-nitrogen ratio are key factors in the production of tequila. CF1 agaves produce higher alcohol levels than CF2 agaves, and this difference affects the flavour and aroma. During the fermentation process, the agave plants produce a tall flower stalk, known as the quiote. The flower stalk is made from the plant’s energy reserves and can reach six metres (20 feet) high.
Tequila must be twice distilled in order to make it. The first process is a combination of pot stills, while the second is a combination of column and pot stills. The second step is to final distillate tequila. The distillation process should take at least one year. The agave must also be aged in oak barrels at least 2 years before it can bottled.
Ageing tequila is the second step in making it. A tequila can be aged in its casks for a year or more, but the process of aging depends on the type of wood and its thickness. Some brands age their tequila even in barrels that once held American whiskey. Whether tequila is aged in its casks depends on the type of agave.
Tequila is often made with mezcal, which does not contain tequila. The oldest distilled spirit in North America is mezcal, which is produced from a single agave. Tequila is made in Mexico using fermentation and aging. However, it must be made from 100% agave. Mezcal must be made with 100% agave, unlike tequila.
When purchasing tequila, it is important to pay close attention to its ingredients. Clearer color and a better taste will be the hallmark of the purest tequila. It will be distilled using less agave than other types of tequila. Generally, the purest tequila is blanco, which is the most refined type. It should not be confused with mezcal, which is a mixture of agave and other components.
The agave plant is a popular crop in Mexico. The region is home to approximately 165 million plants each year. In addition to mezcal, tequila is the most popular Mexican spirit. This popular drink is both easy to drink and has numerous health benefits. It can be overwhelming for those who are new to the concept. It can be difficult to tell if the flavor is subtle or if it is more complex.
The agave plant is the primary source of tequila. Its name derives from the Nahuatl term “cooked agave”. A good quality tequila is at least 35% alcohol. The average industry sugar content is around 21.5%. The agave is roasted to soften its fibers and transform starches into sugar. It is also sold with a paper seal.