Tequila

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Tequila

Contrary to popular belief, tequila is not made from cacti. Tequila is actually made from the Blue Agave plant, which is classified as a succulent. Tequila is exclusively produced in five regions of Mexico, Jalisco, Nayarit, Michoacan, Guanajuato, Tamaulipas, and is well regulated by the Mexican government. Almost all aspects of the production of tequila come under regulatory practices, from fermentation and double distillation of tequila to its aging, bottling and distribution.

History

	There are different legends as to the origins of Tequila. One legend tells us that the Aztecs discovered the fermented sap (nectar) of the agave plant, and was used for medicinal purposes, rituals and celebrations. The nectar was viewed as a ‘gift of the gods’.
	By the time the Spanish arrived, the Aztecs were harvesting the plant and crushing its root into a pulp, producing the sap of the agave plant. The sap was fermented and called pulque. The Spanish, longing for a stronger drink than pulque, used their knowledge of the distillation process to create Mezcal from the pulque. A second distillation process was added and the final product resulted in Tequila, as we know it today.
	In the late 19^th century, it was determined that of all the approximately 400 agave species, the Blue Agave plant was ideal for the production of tequila.
	Tequila earned its name from the village of Tequila where its production originated. It is located in the region of Jalisco, where most Tequila producers operate today.
	As a side note, pulque is still being served in Mexico to the local populace.

Mezcal

	Other than what was mentioned above, bottles of Mezcal contain the worm. You will never see a bottle of Tequila with a worm in it outside of Mexico.
	Mezcal may also made from the pulque of agave plants other than the Blue Agave variety. As long it is not destined for the making of tequila.
	There are good Mezcals on the market today and available in the US with the worm.

Types and Classifications of Tequila

Types:

	100% Blue Agave Tequila - Made with 100% Blue Agave juice.
	Mixto - At least 51% Agave juice and at most 40% other sugars added.

Classifications:

	Blanco – clear and allowed to age no more than 60 days (100% or Mixto.)
	Reposado - must be aged in wooden tanks or barrels for up to one year.
	Anejo – aged in wooded barrels of 600 liters or less for at least one year.
	Joven Abocado – not aged, but carmel is added to give the tequila color.

How It’s Made:

Harvesting

The blue agave plant is allowed to grow 6 to 8 years. The plant is selected for harvest just before its shoot flowers. If allowed to flower, the shoot would consume the sugars in the plant which are used for the production of tequila.

The shoot is cut off causing the pina, the base (root), to swell and fill with juice.

The plant is then harvested by hand and the spikes are cut off leaving the pina or root which is sent off to the ovens.

Cooking

Depending on the distillery and the type of tequila to be made the pinas are cooked in ovens or autoclaves.

Oven cooking traditionally takes 36 hours and autoclave cooking is 6 hours.

Crushing and Juicing

After the cooking process is complete the agave is sent to crushing machines.

Traditionally the tahona, a large stone wheel, was used to crush the agave. The tahona was pulled around a circular pit by oxen or horses. The juice was then hauled away by bucket.

This process is now mechanized although there is a shift towards returning to the traditional tahona process.

Fermentation

The juice is then sent to the fermentation tanks where it is added to water and treated with yeast.

Depending on whether 100% agave or mixto is being made, different yeast are added. Natural yeasts are used in the 100% agave tanks. With the mixto, sugars are added just prior to commercial yeasts. The yeasts play a large role in the end flavor of the tequila and so the choice of yeasts to add are carefully monitored.

The fermentation process is generally between 7- 10 days unless it is sped along with accelerators. Using accelerators cuts the fermentation process down to just a few hours.

Distillation

Tequila is distilled twice.

After the fermentation process is complete, the musto is put into an alembic still.

It is then heated to around 200 degrees Fahrenheit with steam injection.

The vapor then rises up through a pipe where it is cooled and run off to a holding tank. The product is called ordinaro

The ordinaro is then used in the second distillation and the product of this process is tequila.

Aging and Blending

Depending on the intended tequila to be made, the aging process varies greatly.

The first stage of all tequilas is blanco.

	Blanco can be bottled immediately or sent to the aging process.
	Blanco is aged, if at all, no more than 60 days.
	Joven Abacodo is made from blanco and the addition of caramel for color and sweetening. This product is not aged.
	Reposado is aged in wooden tanks or barrels for at least 60 days but no longer than 1 year. Reposado derives a good amount of color and flavor from the wood of the barrels. It is a process closely maintained by the government.
	Anejo is aged for at least one year in wooden barrels of no more than a 600-liter capacity.
	The importance of the wooden barrels cannot be understated. The barrels are reused for many, many years. Using these barrels over and over is important in maintaining the flavoring and coloring of the tequilas.
	Blending is also employed to maintain the flavor of the tequila. Different age groups can be mixed to arrive at the desired product. However, the labeling of the tequila must reflect the youngest of its components.

Tequila Region and Distilleries:

Production Regions

Jalisco- the largest production region and locale of the village of Tequila.

Nayarit

Michoacan

Guanajuato

Tamaulipas

Distilleries

46 operating distilleries as of 1997 with 13 new distilleries being built.

Mexican Law Governing Tequila:

	Under international agreement, Mexico is the sole producer of tequila. Mexican government closely regulates the production of tequila from growing the agave to bottling the liquor.
	Any product to be called tequila must be produced within the designated areas or towns in the states of: Jalisco, Nayarit, Michoacan, Guanajuato, Tamaulipas.
	Tequila must be made from the blue species of the agave plant, known as Agave Tequilana Weber.
	Content and aging as described above (found under the classification section and the aging and blending section.)
	Sampling procedures are routinely monitored and regulated.
	Barrel types and sealing are specified.
	100% agave tequila must be bottled on site where it was produced.