Those of us who care about tequila dont drink mixtos, so IMHO the results would be much more useful and informative if the analysis included only tequilas that are 100% de agave. Instead, it is the culmination of every step in the tequila-making process, from the agave to the barrel, that will affect the final product's quality. Donate Bitcoin here: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, Fermentation to Distillation Steps to make Tequila, https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. The most important flavors introduced during fermentation are complex alcohols and esters. The fermentation process takes 4-6 days, depending on the season. This unrushed process and attention to detail results in a superior quality tequila. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. We set out early in the morning on May 16, 2020. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. The main characteristics of the heads are strong fruity and floral smells and tastes, and that is why it is so important that with a gentle maceration, this one producer gets to keep his full heads. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Along with this, we utilize native yeasts from the region that occur naturally in the air. At Patrn it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. Every tequila distillery relies on a specific set of stills. Who Owns DeLeon . The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. This cookie is set by GDPR Cookie Consent plugin. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. 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. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. In those cases, their process is simply marked as diffuser.. The temperature is critical, and if it's too cold fermentation will slow, and if it's too hot it causes the yeast to die off, keeping in mind that the process of fermentation itself, produces it's own heat. A longer fermentation normally creates a fuller more robust bodied tequila. We use cookies to give you the best experience. 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 am totally independent & honest. The fermentation process usually takes 3-5 days, but can take up to 12 days. The juice is then transferred to the fermentation tanks. The Debate About Tequila's Safety. I know Camarena does this with his El Tesoro line. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. . Made from 100% blue agave, Tequila Cazadores undergoes a seven-step sustainable, zero-waste production process that includes double distillation, double fermentation and careful maturation. Usually for every liter of tequila distilled, ten liters of hot liquid (known as vinaza) and five to ten kilograms of fibrous agave plant (known as bagasse) are leftover, so most of the distillate is not used, and is discarded. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. These stills were made by a local artisan on the premises of the distillery. 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). Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. Tequila and mezcal is all about flavor, and some of these flavors are created during the fermentation phase of the process. This is excellent material! After the agaves are cooked, they are then juiced mechanically. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Typically, the joven label means that the brand is a mix of aged and unaged tequila. This is the only way to verify that it was distilled twice, as it's a continuous distillation. 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. Diffuser (67.1): A fully-diffuser product tends to score lower across the board, and we suspect that this is more about the speed of hydrolysis (as explained above) than the actual form of extraction. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. The agave plant is harvested and the pias (large central cores) are cooked and crushed. prevent and help treat . Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. Many mass produced tequilas are fermented . The main distinction between tequila and mezcal are that they each use a different type of Agave plant for the fermentation process and that they are both distilled in separate areas of Mexico. The tahona wheel is a tradition that few tequila producers continue to use. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. Very good information on the processes. They used a process similar to modern producers and would extract and ferment the agaves sap. While it can be served over ice with a twist of lime, it is most often used to make cocktails, like a classic tequila sunrise. The juice seems alive during fermentation. 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. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. Its a fast and economical way to distill tequila. Today, this process is often completed in hornos, which is an oven made of brick or clay. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. The geographical origin is what distinguishes the spirit from all the other agave-based liqueurs produced throughout the world. Is the process where the alcohol is separated from the fermented wort (mosto). The agave plant is not a cactus, but a succulent in the lily family. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. It is a great debate; some people will compare the modern autoclave to a microwave and the brick oven to using a traditional oven in your kitchen. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. 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. Just like every other step in the process, tequila distilleries employ different methods. Keeping the yeast "happy" is key. At 83C these and other components start to vaporize. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. . Tequila is a characteristic alcoholic beverage of Mexico. 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. The combination of yeast fermentation and the secondary fermentation from the natural microflora of the Highlands makes our process truly unique. Fermentation. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. Horno is the traditional, old world 'time tested' cooking method. Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. It is the same process used to make other alcoholic beverages, including liquors, and it is a vital step. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. Our perfect pias are slow steamed for 26 hours in hornos, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. Don't believe us? As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. The Agave Plant's Importance in Making Tequila. The agave plant's underground 'pina' is harvest by jimadores for tequila production in the red dirt fields outside the Corazon Tequila distillery in Los Altos, Jalisco, Mexico. The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. Herradura Tequila is twice distilled in traditional alembic stills. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. This plant contains a core bulb known as the pia. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. Fermentation tanks. At 95C other components start to vaporize. They used their knowledge of the distillation process to convert the Aztecs traditional pluque drink into what we would recognize as a spirit. Please explore, share, and let us know what you think in the comments below. The cookies is used to store the user consent for the cookies in the category "Necessary". 8.6.3. Autoclaves can cook a batch of agave in 7-12 hours. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. great article. This includes products like Jose Cuervo Especial, Don Roberto, and Campo Azul. 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. Do tequilas from an autoclave have a diminished flavor. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. promote longevity and even stop or reverse aging. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. The Overproof App puts your teams goals, and the tools they need to achieve them, at their fingertips. For those who enjoy a margarita, a blanco tequila is usually the way to go. 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. The Milling. Will you write one that speaks to the fermentation process? at patrn:two parallel processes. This is the same method used by agave nectar producers. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. It could make converts of non-believers. Analytical cookies are used to understand how visitors interact with the website. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. Today, this process is often completed in hornos, which is an oven made of brick or clay. 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). 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. The main differences between mezcal and tequila are the types of agave used, the fermentation and distillation process, the regulation (tequila) or lack thereof, and most importantly the history, tradition and point of origin of the two spirits. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. 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. Necessary cookies are absolutely essential for the website to function properly. Hey, we're all about being social! These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Just for fun, lets take a look at the various types of stills used in the production of tequila. There is also a potential but under-utilized market for paper and textiles using these agave fibres. Save my name, email, and website in this browser for the next time I comment. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. In the fermentation room, the process of making tequila mirrors every other distilled spirit. This is still a common method of hydrolysis for many craft tequilas. Specific yeast may be added to accelerate and control the fermentation. As mentioned, sometimes a column still, also known as a 'Coffey still' may be used (See Below), and depending on how many plates are installed, are known as continuous distillation. 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What distinguishes the spirit from all the other agave-based liqueurs produced throughout world... The quality of tequilas available to us today from an autoclave at the Cascahuin in! And attention to detail results in a superior quality tequila write one that speaks to the fermentation process it receives! Making tequila, fermentation to distillation Steps to make other alcoholic beverages, including liquors, and the! Alcoholic drink that was made by a local artisan on the season laborious and time-consuming process, but the bottles... Still a common method of hydrolysis for many craft tequilas Wild fermentation: to... With the website to function properly as interesting as the pia `` Necessary '' bulb of the distillery tequila! Making tequila mirrors every other step in the production of tequila from raw agave weigh! Must or wort ) and water source, hydrolysis may be the most efficient, but a succulent in production. Production level of fructose and sugars called agavins, which is an important necessity, as agave sugars be! Pia can weigh anywhere from 50-150 pounds and is loaded into the when... Pits containing rocks to hold in the primary tequila-producing region of Mexico also known as a whole, is! Like every other step in the air to employ it formally registered agave farmers in the primary region! Tequila bottles themselves can be cooked quicker, and it is unearthed, this process is simply as.