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 can be found 65 kilometers northwest from Guadalajara, in the Jalisco Highlands. This plant has a high sugar content, which makes it an ideal ingredient in tequila. Some of Mexico’s finest tequila producers are located in the Jalisco region.
Tequila production is labor-intensive. The maturation of agave plants takes between five and twelve years. It is also a delicate process that requires special care. The main component of tequila, agave, is fructose. The fermentation process produces ethanol, isobutyl alcohol, and maguey. The agave is then soaked in water and allowed it to ferment.
The fermentation process of tequila varies depending on the species, despite its distinct taste and color. 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.
The fermentation process used to produce tequila differs from producer to producer. The fermentation process can be either open or closed, depending on the type of agave. This process can be done in both open and closed vats. The agave fibers provide an aromatic component. Once fermentation is complete, the liquid is ready to be distilled two times. This process uses copper or stainless-steel stills.
The production process of tequila is influenced by the type of yeast strain and carbon-nitrogen ratio. CF1 agaves have higher alcohol levels than CF2 agaves. This difference can affect the taste 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.
In order to create Tequila, it must be distilled twice. The first is done with a combination pot stills and the second one is done using a combination column and pot stills. The second step is to make a final distillation of tequila. The distillation process should take no less than 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 even age their tequila in barrels that have previously held American whiskey. The type of agave determines whether tequila will be aged in its casks.
Tequila is often made from mezcal, which is not 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 made with less agave than other types. Blanco is the purest type of tequila. However, it should not be mistaken for mezcal, which is a blend of agave and other ingredients.
The agave plant is a popular crop in Mexico. Approximately 165 million plants are grown in the region 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. Nevertheless, it can be a bit overwhelming for people 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 contains at least 35% alcohol. The industry average sugar content is around 21.5%. The agave is roasted to soften its fibers and transform starches into sugar. It can also be sold with a paper seal.