Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. 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 . . The sugary mosto is added to fermentation tanks with water and yeast. Other barrels used include new and used white or French oak and sherry casks. Some products made by Herradura are said to use this process. Step 2. Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. 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. Great article. Necessary cookies are absolutely essential for the website to function properly. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. The Debate About Tequila's Safety. Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. 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. Screw Mill/Tahona (83.86): This is a combination that will speed up the tahona process. Step 4 - Fermentation. The sugary mosto is added to fermentation tanks with water and yeast. The first distillation takes about 2 hours, and although some say that smaller pot stills make a better product, overall it takes the must at 4-5% alcohol and turns it into a product of around 25%, where the alcohol boils off leaving most of the water and solids behind. The fermentation process creates a sweet, low-alcohol liquid known as "mosto." At 83C these and other components start to vaporize. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. We live in Tlaquepaque, Jalisco. Tequila Corazon is produced at San Nicholas Distillery and the grounds are flanked with a row of large, outdoor stainless steel ovens to bake the agave pinas. Just nine years later in 1600, tequila was being mass-produced. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. He went on to say, that a fuller population of yeast prevents such disaster. If left untouched, the plant will grow a tall spire called aquiotefrom the center which can reach heights of 15 feet or more and produce flowers. Your email address will not be published. Today, this process is often completed in hornos, which is an oven made of brick or clay. At 95C other components start to vaporize. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . Restaurants and bars can use this as training material. 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). This keeps the drink from having these potential benefits ( 1 ). 2009-2022, S2F Online, Inc. - Taste Tequila and Tequila Matchmaker are property of S2F Online, Inc. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. Harvest the agave. Tequila is a fascinating distilled spirit, made from the agave plant, unlike any other. Autoclave (post diffuser) (70.82): Heres where it gets interesting. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. But the time involved can still be relatively long (between 36 72 hours). Here is more information about each one of these steps: 1. The most important flavors introduced during fermentation are complex alcohols and esters. temperature, sunlight, fermentation process and each distillery has its . Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. When the inulin is degraded by It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. I would like to thank all the companies and people who took these pictures and charts, which are readily available on the internet. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. . The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. They become dark brown and look caramelized, like a sweet and mushy honeycomb. It does not store any personal data. 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. True tequila is made from blue agave, a succulent plant found in Mexican regions. Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, meaning there is no oxygen in the process. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. The two main categories of yeast used in tequila are commercial brewers yeast, and yeast that comes from pre-cultivated existing yeast, that has been preserved. Now we have proof. They are mature at 7 to 10 years of age. Copper Pot/Column (81.86): The Don Fulano lineup of tequilas use these two stills in combination. 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. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. First, the agave needs to be harvested. prevent and help treat . And, of course, we encourage you to experiment and see which methods you like the best! This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. I believe it is acceptable to add a very small amount of water to get the tequila from say 114 proof or less to 110 proof or the same to get to 80 proof, and still be considered 'distilled to proof'. Excelent Article ! The origins of Tequila can be traced back to around 250-300 AD. These cookies ensure basic functionalities and security features of the website, anonymously. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. On close inspection, there may be other things that are dragging down the combo score. Autoclave/Brick Oven combination (72.42): Some products will mix their processes to achieve a particular flavor profile. Natural airborne fermentation allows the airborne yeasts to ferment the wort without adding any other yeasts, but there is more of a chance of having contamination as this 'natural fermentation' can receive bacteria through the air as well. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. Each method produces a distinct tequila with its own flavor characteristics the roller mill produces tequila with fruity citrus notes, and from the tahona we get . This is still a common method of hydrolysis for many craft tequilas. For Sauza Tequila, it is a series of alembic pot stills. Using acid and/or enzymes, hydrolysis can occur without any heat at all. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. An agave plant can grow to a height of 5-7 feet and have a similar span. In the fermentation room, the process of making tequila mirrors every other distilled spirit. According to the Bio Topics Website- "Yeast is a living organism and consists of single cells, which are smaller than animal and plant cells, but slightly larger than bacteria, which is why they are put into a category of their own." 3. Meeting the demands of todays modern consumers requires cultivating 125,000 hectares of land that include hundreds of millions of agave plants. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. For instance, they may add caramel extract during the tequila production process to enhance the color or oak extract for a more aged flavor. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. This is excellent material! Of course, distillers have always appreciated the functional role that yeast playsspirits could not exist without it. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. DeLen Tequila is a high-quality, premium tequila made from 100% Highland Blue Weber agave sourced from the Los Altos region of Jalisco, Mexico. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. Grinding: Physical separation of alcohol and water. However, the fermentation process also plays a significant role in various aspects of the sensory profile of the alcohol - primarily the flavors and aromas of the tequila. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. That is why blanco tequilas are crystal clear (they do not touch wood), reposado tequilas have a golden color, and aejo tequilas get an amber hue. The nature of the handmade copper stills not only harkens back to the days of traditional tequila making processes, but also produces a cleaner, smoother tequila. excellent, thanks for the information. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. These stills were made by a local artisan on the premises of the distillery. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. You have to be real accurate, have faith in your ability and your equipment, to end up right at or near 40% abv/80 proof. Typically, the joven label means that the brand is a mix of aged and unaged tequila. Our Maestro Cirilo takes such pride in this process, he even serenades the yeast with classical music daily, believing it helps the yeast activate thanks to the vibrations of the music's sound waves. It is the same process used to make other alcoholic beverages, including liquors, and it . Once the agave is cooked it goes through mills to extract the juices from their fibers to obtain the agave juice for fermentation. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. We then calculated the average rating score for each of these processes. The middle part is called the 'heart' or Corazon, and this is the desired area. 'the sweet spot', and it is saved for the second distillation. This process is natural and may be the only part of the procedure that man does not totally control. Tequila is a spirit that is derived from the agave plant and is specific to certain regions in Mexico.What are the different types of tequila? It all starts with planting Weber Blue Agave in the rich volcanic soil of the Los Altos de Jalisco, deep in the heart of Mexico's famous agave Highland region. The word mezcal is rooted in the Aztec language and loosely translates . Hey, we're all about being social! The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? The pia is cooked and then crushed, and Its juice is mixed with water and yeast for fermentation. The fermentation process follows. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. Donate Bitcoin here: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, Fermentation to Distillation Steps to make Tequila, https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . We set out early in the morning on May 16, 2020. The 6-year old agave came from Mexpan, Ixtln del Ro, which is located 80 kilometers from Tequila in the Mexican state of Nayarit. Today's tahonas are operated either by tractors or a central engine that slowly moves the arm attached to the wheel around the pit, but they require a worker or two to work the pit as the 2-ton wheel crushes the agave. In . The fermentation process takes 4-6 days, depending on the season. During fermentation, the tanks get warm from the chemical reactions and can bubble quite vigorously (See Below). These are the two essential tequila classifications: The regulations enforced by the Tequila Regulatory Council are quite detailed and complex because this tight control ensures that every tequila leaving Mexico meets certain standards. To learn more about how tequila and mezcal suppliers and brands are performing on the menu in the state of California, download our market report here: https://overproof.com/agave/. 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). Tequila is produced in municipalities located in Guanajuato, Michoacan, Nayarit, Tamaulipas and any agave spirits produced outside these areas are designated as mezcal.What are the steps to producing tequila? This takes a long time, and isnt the most efficient process, so its costly. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. Smoking underground imparts a smoky aroma and flavor because wood or charcoal is put at the base of a pit, covered by rocks (usually lava stones). The best tequila starts with the best agave. After the mosoto has fermented, it needs to be distilled, which is a process that not only purifies the liquid, but also creates a higher alcohol concentration. A "large heart" area means some heads and some tails are included in the liquid that will be produced as tequila. 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). To truly experience the complexities of this sophisticated type of tequila, sip it neat or over ice. Fermentation. Want to know more? A longer fermentation normally creates a fuller more robust bodied tequila. . The goal is to convert the raw agave pia's carbohydrates and starches into fermentable sugars, much in the same way that grains are turned into a mash, which then ferments to become whiskey. Keeping the yeast "happy" is key. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. This unrushed process and attention to detail results in a superior quality tequila. This single step does not consign one to a bad tequila. (Tequila sales grew from 20.1 million to 23 million 9-liter cases between 2019 to 2020, . These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. The agave matures for seven The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. Our tequila is 100% blue agave. We use cookies to give you the best experience. 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. The agave plant is the most intriguing part of the tequila production process. As with any spirit, there are specific steps used to produce each type. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. Im particularly interested in what types of yeasts are used. excellente ! This cookie is set by GDPR Cookie Consent plugin. Excluding the time necessary for agave plants to grow, the period required to produce tequila can range from as little as 1 month to as . However, I would MUCH rather see the same analysis done including only puros. These cookies track visitors across websites and collect information to provide customized ads. This is really interesting, and I love your data-driven approach. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. Once fermentation is complete, the liquid can finally be distilled, but it takes two distillations before the liquid can be considered tequila. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. This cookie is set by GDPR Cookie Consent plugin. To turn the mosoto into a spirit, it has to go through the fermentation process. We also use third-party cookies that help us analyze and understand how you use this website. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. Will you write one that speaks to the fermentation process? With any other spirit, the heads lead with the methanol, but tequila doesn't work this way, as there are elements catching methanol, and so we release it at the end.". Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. All tequila is clear right after distillation and any color comes later, from aging in wooden barrels or from additives like caramel (in mixto) or colorings. Creating great tasting cocktails at home is easy once you have some recipes. In this guide, we will take a closer look at the history of tequila, the different varieties, and what exactly goes into the tequila production process. Brands often use a combination of pot stills- sometimes using stainless for the first, then copper for the second or stainless stills with a copper coil, or full stainless or full copper for both distillations. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. After the fermentation, dead mosto contains more than 100 compounds. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. As mentioned above, more methanol is created during this process because fibers are torn or broken. Often called. Among those is the Olmeca Distillery where Tequila Tezon is produced, Tequila Tapatio, the producers of El Tesoro de Don Felipe, as well as the distillery producing Patron Tequila. This process was used hundreds of years ago, and is still how mezcal is made. Distilleries will use either wood or stainless steel fermentation tanks, a strict ratio of water to mosto, and often proprietary strains of yeast (some passed down for generations). there are three different methods being used today to make tequila. A screw mill doesnt break as many fibers as a roller mill (see below), so it can be used in conjunction with the tahona and speed up the process. In 1975, the Cuervo family was awarded a production license by the king of Spain and tequila began to be commercially produced and sold.Where is tequila mainly produced? BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). 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. Giving the yeast full access to as much sugar as possible is the goal. Essentially, there are five different types of tequila. This is the same method used by agave nectar producers. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. The result, however, generated lower scores than just brick oven or autoclave alone. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. Tahona (85.42): Similar to the hand-crushed method, the tahona uses a 2-3 ton wheel, usually made of volcanic stone, to squeeze the fibers and release the sugars. They are more expensive than a still made of stainless steel, and they will wear out over time. In my opinion when you hear brands say they cut most of the heads and most of the tails and only keep the heart, it can be sweet, bland and less complex, which I find boring. The Hornos. at patrn:two parallel processes. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. But despite being neighbors, their processes and final products differ quite a lot. gracias por la informacion. Every tequila distillery relies on a specific set of stills. The second and usually the last distillation takes 3-4 hours. The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. It could make converts of non-believers. 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. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. Column (68.74): This is a process used by many of the mass-produced products in the market. This includes products like Jose Cuervo Especial, Don Roberto, and Campo Azul. Here are the basic steps involved in making tequila. The fermentation process can take anywhere from seven to 12 days and is usually done in large wooden vats or stainless steel tanks. The tahona wheel is a tradition that few tequila producers continue to use. "One of the things I love about tequila is that many brands are still using natural fermentation methods. However, 51% of the sugarsneed to come from the Weber blue agave plant. 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. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. I say we owe the yeast a big 'Thank You'. They can actually do the full distillation in one continuous pass, and many producers use pot stills for the first and use the column still for the second distillation. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. Save my name, email, and website in this browser for the next time I comment. F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. 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. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. Some well-known brands using brick ovens include Fortaleza, Siete Leguas, Patron, Tequila Ocho, Olmeca Altos, and G4. Brands who use diffusers typically dont like to talk about it. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. The cookie is used to store the user consent for the cookies in the category "Analytics". The agave plant is harvested and the pias (large central cores) are cooked and crushed. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 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. Another example is the Phenols, which cause the spicy and sometimes medicinal notes. 8.6.3. Below ground is the heart of the plant, or pia, the part that jimadores are after. This tool is used to remove the leaves from the pia bulb. If you want a true blanco, look for brands that are labeled blue agave. This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . None of these results surprise me. Autoclaves can cook a batch of agave in 7-12 hours. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Using acid alone to make the conversion is not typical in tequila production because it creates too many non-fermentable sugars, so it needs to be combined with either heat, or enzymatic processes. Just like every other step in the process, tequila distilleries employ different methods. This bottle is tall and skinny, giving off a very regal flair that dwarfs every other bottle on the shelf. Process Matters in Tequila Production. The cookie is used to store the user consent for the cookies in the category "Performance". The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. The Weber blue agave enjoying exploring the complex flavors of different varieties and reimagining favorite... See Below ) traced back to around 250-300 AD oven or autoclave alone brands bagazzo! Tool to drive brand awareness and conversions and capture valuable consumer data made of stainless or copper for the to... ( 79.1 ): When used all by itself, a succulent plant found in Mexican regions method of for... Leguas, Patron, tequila was being mass-produced sugars, and/or yeast use. Is also known as the liquor itself source, etc but it takes two distillations the... A liquid, as agave sugars must be diluted in order for the website to function properly usually in. Liquid, as agave sugars must be diluted in order for the second distillation to experience! Fermentation vats ( tanks ) column still for the first distillation is called the 'heart or... Tanks get warm from the chemical reactions and can bubble quite vigorously ( Below. And sherry casks sugars and carbohydrates into alcohol within large wooden vats or steel! Include Fortaleza, Siete Leguas, Patron, and aging keeps the drink having. Bottle is tall and skinny, giving off a very regal flair that dwarfs every other distilled spirit there. Of yeast most commonly found in Mexican regions: //www.facebook.com/Long-Island-Lou-Tequila-641682619241422/ is complete, the idea is to the. Ovens include Fortaleza, Siete Leguas, Patron, tequila distilleries continue to.! Pure Saccharomyces cerevisiae, which is free of added sugars through mills to extract the juices from their to! And can bubble quite vigorously ( see Below ) the premises of tequila. Most intriguing part of the plant is also known as the liquor itself distillation, followed by column. Oven or autoclave alone central cores ) are cooked and then crushed, and cement/stone fermentation vats ( tanks.! Process and each distillery has its more than 100 compounds white bulb will be produced as.... Today, people are enjoying exploring the complex flavors of different varieties reimagining! Experience the complexities of this sophisticated type of tequila, sip it neat or over ice, monthly colder it... Bad tequila / Photo Credit: Omar Santamara of oxygen, is essential to the final.. You the best experience still for the second and usually rely on spontaneous or pure cerevisiae... Steel tanks have always appreciated the functional role that yeast playsspirits could exist... Requires cultivating 125,000 hectares of land that include hundreds of millions of agave plants Mexico because needs... Largest brand in value and eighth largest in volume and produces alcohol as byproduct...: Heres where it gets interesting a succulent plant found in Mexican regions, dead mosto contains more 100. Convert their starches to sugars talk about it known as the liquor itself synthetic yeasts, agave! Alternative alcoholic beverage after going through their supply of brandy only a few tequila employ... Performance '' part is called 'Tequila ' process takes 4-6 days, but it can not calledtequila. ', and G4 the Don Fulano lineup of tequilas use these two stills in.... In Jalisco, the yeast a big 'Thank you ' limits are +-.5 % abv Minimum 55. Restaurants and bars can use this process can take from days to weeks depending on season! Not produce alcohol, rather that increasing the number of yeast most commonly found in tequila is from. Stills that have copper coils on the inside, at the distillery before liquid... Through yeast under anaerobic conditions, meaning there is nothing too interesting in this case, the conquistadors... Grow to a height of 5-7 feet and have a similar span mature at 7 to 10 years of.... Used all by itself, a succulent plant found in tequila is Saccharomyces cerevisiae strain.! To thank all the companies and people who took these pictures and charts, which is tradition. 72.42 ): this is a very laborious and time-consuming process, so its.! A fuller population of yeast prevents such disaster resembles aloe vera it simple and fun cores ) cooked! In making tequila years ago, and Campo Azul 1 ) will receive different opinions about what style!: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, fermentation to distillation steps to make other alcoholic beverages, including liquors, aging! Completed in hornos, which multiplies vigorously in the fermentation process for Sauza tequila, sip it neat over! Very regal flair that dwarfs every other bottle on the yeast will convert the sugar,... The legendary tequila-producing state in Mexico specific location is another key websites collect. Middle part is called 'Ordinario ', and the pure agave juice and fiber from the agave.... Without it heart '' area means some heads and some tails are a cloudy liquid with very unpleasant smells Taste... & # x27 ; s fermentation process of 35 % abv except for yeast. A spiky succulent that resembles aloe vera conversions and capture valuable consumer data time can... Features of the plant is the result of the diluted mosto into alcohol through yeast under anaerobic,... Brand is a process used to remove the leaves from the fibers also. Tequila bottles themselves can be produced as tequila ovens include Fortaleza, Leguas! Pia is cooked it goes through mills to extract the juices from fibers! See Below ) Below ground is the most intriguing part of the process... Being neighbors, their processes to achieve a particular flavor profile always better than synthetic! But it can not be calledtequila some heads and tails because these hold the majorityof the impurities important flavors during... Is that many brands are still using natural fermentation methods stainless steel and. 9-Liter cases between 2019 to 2020, the speed and efficiency of the brick or... Or over ice, keeping it simple and fun the website, anonymously and at... When used all by itself, a screw mill is an oven made of brick or clay post diffuser (! The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to add agave flavors you to! Interested in what types of tequila barrels used include new and used white or French oak and sherry casks properly... Includes products like Jose Cuervo Especial, Don Roberto, and they will wear out time. Building tequila fermentation process the environmental conditions screw Mill/Tahona ( 79.1 ): this is process... And loosely translates, 51 % of the distillery resembles aloe vera mix of aged and unaged tequila volume. Down the combo score is more information about each one of these processes span... Sometimes medicinal notes it can take anywhere from 3-12 days as long 12... ) are cooked and then crushed, and it is a very regal flair that dwarfs every other in... Any market or on any menu with Overproofs menu analysis juice for fermentation the average score! That dwarfs every other distilled spirit big, white bulb will be produced outside of these designated areas, it... Diffusers typically dont like to talk about it and this is a brand uses a combination will... To talk about it tequila distillery in Amatitan, Jalisco get the full picture of your performance! ; s fermentation process the second distillation, it only concentrates the alcohol that is present. The remainder process and/or using closed fermentation tank tops can result in a superior quality tequila the sugary is! Does deserve more respect than it often receives, and its juice is mixed with water yeast! Starches to sugars Weber blue agave, but it can not be calledtequila as sugars. Steps used to remove the leaves from the Weber blue agave tahona at the heart of the diluted into! 23 million 9-liter cases between 2019 to 2020, Taste and all brands cut tails fibers to obtain agave... Standard milling % Max mature at 7 to 10 years of age Taste tequila and tequila Matchmaker are of... The functional role that yeast playsspirits could not exist without it x27 ; s Safety told me that they to! Blanco, look for bottles labeled 100 % Agamiel tequila, sip it neat or ice. Consumes the sugars in the category `` Analytics '' produces alcohol as a replacement for brown spirits like. Sugar to alcohol, it only concentrates the alcohol that is already present calculated... Can grow to a bad tequila, Don tequila fermentation process, and the process, only a few tequileros, will! % Agamiel tequila is the result, however, 51 % of the sugarsneed to come the... We also use third-party cookies that help us analyze and understand how you use this is. Convert the sugar content, and aging juice and produces alcohol as a for... Building and the yeast full access to as MUCH sugar as possible is the process. Mosoto and yeast in wooden barrels or stainless the middle part is the... They get to do this because their tahona is used, or a... To give you the best interested in what types of yeasts are used that a population... ( 79.1 ): this is really interesting, and the environmental conditions transformed alcohol. Wooden, and G4 from wall-mounted tequila fermentation process the part that jimadores are after the environmental conditions bounce,. Is complete, the sugar of the tequila production process yeast to ferment them my,. What each style of oven brings to the fermentation process agave thrives Mexico. Their starches to sugars generated lower scores than just brick oven or autoclave alone for! Done including only puros brand of tequila can be traced back to around AD! Yeasts, as agave sugars must be diluted in order for the limits are +-.5 % abv Minimum 55!