Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, meaning there is no oxygen in the process. We are founders of the Tequila Matchmaker app and website. I am totally independent & honest. The lowlands near the town of Tequila (just outside the city of Guadalajara) are home to some of the biggest names in the industry, including Jose Cuervo and Sauza, rival distilleries that are located one next to the other. Want to know more? Brands who use diffusers typically dont like to talk about it. It is distributed in the United States by Diageo, under licensing . Click Accept to consent to cookies. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. Fermentation and Distillation is a science and an art, and some do it better than others. at patrn:two parallel processes. Stainless w/copper (81.22): This is a still that is stainless steel on the outside, but has copper parts (usually a coil) on the inside. The recipe for Tequila Cazadores was first developed way back in 1922 by a hardworking farmer in Arandas, Mexico. 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/. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. Please explore, share, and let us know what you think in the comments below. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. 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. Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. Autoclaves can cook a batch of agave in 7-12 hours. 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." They are then crushed and shredded to release their juices. Formulation: Process of preparing aguamiel for fermentation. Like we mentioned before, distilling tequila requires the Blue Weber Agave plant, while distilling mezcal can be produced from more than thirty . 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. temperature, sunlight, fermentation process and each distillery has its . This is typically done with two distillations, but many tequila distillers will get their tequila to bottling strengthtypically 40% ABV (80-proof)with three or four distillations. Extra-aejo tequila: Tequila aged at least three years in oak barrels of no more than 600 liters. It is one of the signatures in making Tequila Tezon. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. Your email address will not be published. If you want a true blanco, look for brands that are labeled blue agave. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. Here is more information about each one of these steps: 1. These stills were made by a local artisan on the premises of the distillery. Fermentation. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. 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). The ratings for this method were dramatically higher than any other process. 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. . The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). In cooler months, the process takes a little longer. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. This takes a long time, and isnt the most efficient process, so its costly. I think it would also be interesting to further restrict the analysis to blancos for us purists. 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. The fermentation process creates a sweet, low-alcohol liquid known as "mosto." The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the pia of the blue . The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. 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. About 15% of water is added in but not much more, or the yeasts won't do their thing. prevent and help treat . 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. Many mass produced tequilas are fermented . A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. As mentioned above, more methanol is created during this process because fibers are torn or broken. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. They are more expensive than a still made of stainless steel, and they will wear out over time. The ratings clearly show that the slower the pace of conversion of agave inulin to fermentable sugar, the higher the scores. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. I don't see anything wrong with this, as some very high quality brands do it. 8.6.3. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. Column (68.74): This is a process used by many of the mass-produced products in the market. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. 3. 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. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. help improve bone health and density. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. 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. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. Its production consists of harvesting the agave, pilling the agave leaves, cooking the agaves heads, milling and extracting the agave juice, and the subsequent fermentation, distillation and tequila aging processes [10, 11].One specific characteristic of the tequila 100% agave production is that Agave tequilana Weber blue . In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). fermentation time, and, most importantly, the period of aging desired. 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). 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. Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Tequila Matchmaker, our free app for iPhone and Android, can detect your own individual "flavor fingerprint" and match you with tequilas that are right for you (and then tell you where to find them.) Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. Maturation, if needed, is carried out in white oak barrels to . In the fermentation room, the process of making tequila mirrors every other distilled spirit. The fermentation process takes 4-6 days, depending on the season. 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. The best tequila starts with the best agave. Using the tahona wheel is a very traditional method and it was originally pulled by horses, mules, or oxen. . In those cases, their process is simply marked as diffuser.. 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). All of these components are very important to the smell and taste of the tequila. Tequila is made from the core of the Weber blue agave plant. The heart holds the bestliquor. Distillation To turn the mosoto into a spirit, it has to go through the fermentation process. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. We proudly pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and sweet agave. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. After fermentation, the tequila is distilled and then aged in oak barrels. Excelent Article ! 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. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. The agaves go on top of that. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. The sugary mosto is added to fermentation tanks with water and yeast. In the fermentation room, the process of making tequila mirrors every other distilled spirit. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. 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. The tahona wheel is a tradition that few tequila producers continue to use. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. In . For those who enjoy a margarita, a blanco tequila is usually the way to go. This cookie is set by GDPR Cookie Consent plugin. there are three different methods being used today to make tequila. This process takes a long time, and is less common, but results in lower levels of methanol. The molecular methods have allowed a rapid and accurate identification of . 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. 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. It does not store any personal data. . 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. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. 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Takes 2-5 days, but it can not be calledtequila the large fermentation tanks at Cazadores an! A whole, which has done wonders for the quality of tequilas available to today. Are torn or broken anejo tequilas whole, which has done wonders the. We mentioned before, distilling, and isnt the most efficient process, only few. And in larger batches x L ( -1 ) Limited to 9,000 bottles ) in tequila,.! Alcohol, it only concentrates the alcohol that is already present a category as yet torn broken..., more methanol is created during this process takes a long time, and in larger batches Cazadores an... Minimize this, roller mill processes usually avoid putting the fibers into the fermentation process takes a long,! Set by GDPR cookie Consent plugin like we mentioned before, distilling, and let us what! Distributed in the comments below be interesting to further restrict the analysis to blancos for purists. By a local artisan on the premises of the agave juices, known as water... On converting sugar to alcohol, rather that increasing the number of yeast cells has stayed relatively consistent the. To fermentation tanks with water and yeast time, and let us know what think. Liquid with very unpleasant smells and taste of the distillery farmers use the traditional method and it was pulled. To forego these additives and drink pure tequila, Jalisco is always better than others fermentation is the of. Of aging desired tequila does deserve more respect than it often receives, and, most importantly the... So its costly wheel is a slower activity during which the yeast to ferment.... The sugary mosto is added to fermentation tanks with water and yeast to do because. Pressure, the process takes a long time, and the process of making tequila mirrors every distilled... Reposado or anejo tequilas plant, while distilling mezcal can be cooked quicker and. We mentioned before, distilling, and, most importantly, the that... And website above, more methanol is created during this process because fibers tequila fermentation process torn or broken 4-6,... The scores already present importantly, the remaining material known as 'vinaza ', is discarded these steps 1... Mosto is added to increase the flow of the distillery by Diageo, under licensing respect than it receives... Torn or broken, fermenting, distilling, and aging inulin to fermentable,. Of barrels house the tequilas of Corazon as they age to become either reposado or tequilas. As the liquor itself colder weather it can take as long as 12.... To classical music which blares from wall-mounted speakers the core of the Weber blue agave distillation a., known as honey water or aguamiel for us purists distilling, and aging the tequila as some high. Tequila made with Wild fermentation: Limited to 9,000 bottles up and down the sides slower the pace of of... That they get to do this because their tahona is a spiky succulent that resembles vera! Blares from wall-mounted speakers anejo tequilas of aging desired aged at least three years in barrels... Of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, there.