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. Some fibers are broken in the process, but not as much as the roller. Often it is disposed of, or it may be sold to construction firms for adding to bricks or as packing material, but it can also be composted. Usually poured on its own, tequila is also mixed in cocktails like the famous margarita, the tangy paloma, or the spicy sangrita. 3 Amigos Tequila fermentation process begins with small amounts of yeast that is added to the extracted sugars that are fused in large stainless steel tanks to start and control the fermentation process. This is the same method used by agave nectar producers. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). Today, this process is often completed in hornos, which is an oven made of brick or clay. Donate Bitcoin here: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, Fermentation to Distillation Steps to make Tequila, https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. Keeping the yeast "happy" is key. Step 2. And as weve seen, the more exposure the tequila has with copper, the higher the scores. Fermenting the Agave Juice; The fermentable sugars in the aguamiel are converted into ethanol using yeast and nutrients, which speeds up and better controls the fermentation process. The must (mosto) is left to ferment but unfortunately some modern distilleries use synthetic yeast, sometimes with chemicals, to 'accelerate' the yeast growth, and fermentation only takes two to three days. This keeps the drink from having these potential benefits ( 1 ). Those sweet juices found inside the baked agave now need to be extracted. This is important to keep in mind, with the heat in central Mexico. Today, a mechanical shredder can be used to expedite this process, but some producers prefer to use a stone wheel, known as a tahona, to crush and juice the pia. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. George Clooney was not the first celebrity to own a tequila brand with Casamigos Tequila. This process is natural and may be the only part of the procedure that man does not totally control. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. Your email address will not be published. This cookie is set by GDPR Cookie Consent plugin. Process Matters in Tequila Production. The process typically takes 2-5 days, though some distilleries will extend that time to create a livelier, more robust tequila. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 . Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores. The fermentation process is the key to producing tequila's unique flavor and aroma. Harvest the agave, bake the pia bulb, shred the pia in order to extract juice, ferment the juice for 3-12 days, distill the liquid, and age the tequila for at least 14-21 days. Just like every other step in the process, tequila distilleries employ different methods. When the Spanish conquistadors arrived in Mexico, they used their knowledge of the distillation process to purify the original drink and turn it into what we now know as tequila. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. These stills were made by a local artisan on the premises of the distillery. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. The most important flavors introduced during fermentation are complex alcohols and esters. Typically, the lower the level of methanol in a tequila, the better. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. A longer fermentation normally creates a fuller more robust bodied tequila. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. Copper Pot (81.24): Copper pot stills are ideal for all types of distillation because the copper prevents sulfur compounds from making their way into the final product. I know copper pot stills have to be cleaned often (steamed) but they do provide a nice taste. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. This unrushed process and attention to detail results in a superior quality tequila. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. Analytical cookies are used to understand how visitors interact with the website. one to keep and study again ! Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila: After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose. . Horno is the traditional, old world 'time tested' cooking method. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. Regardless, much of the "heads" normally get thrown away and the same goes for the tails, but because they can have a positive effect, they are often re-distilled again to capture the extra tequila, to make the product more robust. These cookies track visitors across websites and collect information to provide customized ads. For instance, the bottles ofTequila Tezonhave two metal plates engraved with symbols for the elements that are essential to tequila: Agave, Fire, Tahona, and Spirit. Its production takes place during the first stages of the fermentation process and in many cases, parallel to the formation of ethanol. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. temperature, sunlight, fermentation process and each distillery has its . This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. Please explore, share, and let us know what you think in the comments below. This is really interesting, and I love your data-driven approach. Tequila Matchmaker users prefer tequilas distilled with copper pots. F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. And, of course, we encourage you to experiment and see which methods you like the best! Another example is the Phenols, which cause the spicy and sometimes medicinal notes. Formulation: Process of preparing aguamiel for fermentation. Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. Olmeca Tequila, for example, uses both types of cooking processes, and it gets lower scores among our users because its a mixto (not 100% agave) tequila. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). Advanced search features within the TequilaMatchmaker.com website. None of these results surprise me. The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. Hey, we're all about being social! 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. Specific yeast may be added to accelerate and control the fermentation. We use cookies to give you the best experience. Here are the basic steps involved in making tequila. Average fermentation requires 48- 60 hours. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. This includes products like Jose Cuervo Especial, Don Roberto, and Campo Azul. Agave fields are everywhere in Jalisco and come harvest time, you will see in the jimadores (field workers) removing what looks like a giant, spiky pineapple from the ground. Very informative.. Its basically like,Do you perfer Filet Mignon or do you want baloney? Some products made by Herradura are said to use this process. gracias por la informacion. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. TheblueWeber agave (Agave tequilana)is the only agave used in all tequila, and bottles marked with the seal '100% Weber Blue Agave' are the purest tequilas you will find. However, 51% of the sugarsneed to come from the Weber blue agave plant. Traditionally, the hearts were baked in rock-lined pits, and this can still be witnessed in mezcal production, but today's tequila producers have moved above ground and use one of two styles of ovens: clay/brick or stainless steel. At 83C these and other components start to vaporize. This tool is used to remove the leaves from the pia bulb. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. 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