F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. . Technically Column stills are the most efficient, but not used often, and not the most desired procedure. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. 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. Fermentation. 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.) We use cookies to give you the best experience. This is still a common method of hydrolysis for many craft tequilas. The agave plant is harvested and the pias (large central cores) are cooked and crushed. This takes a long time, and isnt the most efficient process, so its costly. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. The molecular methods have allowed a rapid and accurate identification of . I'm a Tequila/Agave Connoisseur, Taster & Reviewer. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Donate Bitcoin here: 3B6B2eV1Sg8myRJUi2hikD19nE32pxpLT9, Fermentation to Distillation Steps to make Tequila, https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. We are founders of the Tequila Matchmaker app and website. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). Modern tequila production begins with the traditional method of harvesting the blue agave plant. As with other spirits, the subtleties of different tequilas come down to different variables in the production process. Step 2. Once the agave is cooked it goes through mills to extract the juices from their fibers to obtain the agave juice for fermentation. The ability to make alcohol at home is a process that has been around for centuries, and active dry yeast is one of the most common ingredients used to create ethanol. Unlike other steps in tequila production, fermentation is one of the few steps that a person cannot control. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. When the inulin is degraded by At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. 8.6.3. The notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. FERMENTATION. He went on to say, that a fuller population of yeast prevents such disaster. 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. These stills were made by a local artisan on the premises of the distillery. Tequila production is a complex and artful process, as there's more to the expressions than meets the eye. Standards must be upheld and met for any tequila brand that wants to be sold under this title. In most cases, tequila will be distilled twice. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. An agave plant can grow to a height of 5-7 feet and have a similar span. . Some fibers are broken in the process, but not as much as the roller. 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. For that reason most producers avoid it. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. Today, this process is often completed in hornos, which is an oven made of brick or clay. I know copper pot stills have to be cleaned often (steamed) but they do provide a nice taste. A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. 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. Autoclave (post diffuser) (70.82): Heres where it gets interesting. Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. It does not store any personal data. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . Theyre easier to clean and are more efficient. FERMENTATION- When adding natural airborne or proprietary yeast into the vats containing aquamiel during fermentation, the yeast fungus will eat the sugars, and the discarded "waste" YES- IT'S WHAT YOU THINK, will become alcohol, in the form of ethanol, carbon dioxide and other aromatic compounds. From there, the tequila is ready to be aged. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. Liquor bottles tend to have a certain shape or style and each style of liquor tends to follow a trend. Grinding: Physical separation of alcohol and water. 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. Necessary cookies are absolutely essential for the website to function properly. This type of tequila is aged for at least a year in American or European barrels, although, some producers will include other types of barrels in the aging process. . An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. Excellent article Grover, I am passing this to my employees, thank you. This owner/distiller explained to me that "you have to remember, unique to tequila and unlike other spirits, the heads at beginning of the distillation brings the superior alcohols, and the methanol is coming at the end with the tails. Most distillers throw away the heads and tails because these hold the majorityof the impurities. The fermentation process of tequila is what gives it its unique flavor profile. After each tequila has spent the appropriate amount of time resting, it is time for bottling. Harvest the agave. help improve bone health and density. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. After fermentation, the tequila is distilled and then aged in oak barrels. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. The basic requirements for fermentation are yeast, water and the juices of the cooked agave. 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. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. The agave plant is not a cactus, but a succulent in the lily family. Grover selected a 50.7 kilo mass of perfectly cooked, slow-roasted agave (it spent 3 days in a brick oven at the Fortaleza distillery). Do tequilas from an autoclave have a diminished flavor. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. 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. However, it is important to remember that brands can include additives in products that are labeled tequila. 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. I know Camarena does this with his El Tesoro line. The sugary mosto is added to fermentation tanks with water and yeast. Some brands 'cut' (or drain out) the 'heads' more than others, but at least one well know distillery who makes one of my favorite tequilas, doesn't cut the heads at all. Your email address will not be published. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. After the agaves are cooked, they are then juiced mechanically. Required fields are marked *. 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 first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. The Milling. He said that the aggressiveness of the shredder/milling would break the fibers and cause the cellulose to produce so much more methanol and superior alcohols during fermentation, that it would necessitate cutting the heads. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. It also allows the Tequila Regulatory Council (CRT) to hold tight regulations over its production. This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. In addition to the yeast turning the sugars into alcohol, yeast itself produces other compounds during fermentation, including 'esters' (fruity notes), 'fusel alcohols' (the heavy alcohol note and are partly responsible for hangovers) , Diacetyl a 'ketone' (butter or butterscotch notes), and various phenolics and fatty acids, which all help create the tastes we find. Screw Mill/Tahona (83.86): This is a combination that will speed up the tahona process. great article. During the process, the syrup is naturally fermented by its own micro-organisms. 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. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. Stainless Steel (78.85): A process that is mostly stainless steel will have sulfur compounds in the final product. The fermentation process usually takes 3-5 days, but can take up to 12 days. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. 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. Will you write one that speaks to the fermentation process? Now we have proof. 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. Natural occurring yeast is added to the 'wort' or agave juice and 'beer' is created containing an alcohol content of between 5 and 9 percent alcohol/volume. there are three different methods being used today to make tequila. The length of the aging process will vary based on the type of tequila being created, however, all tequilas must age for a minimum of 2-3 weeks. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. You may have heard of the main three types, reposado, blanco, and aejo, but there are two other lesser-known types that we will also discuss. Many tequila brands have a story behind their bottle design. 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. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. Get our free book when you sign up for our newsletter. 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. Often but not always, Tequila sold in Mexico is sold at 35-38% abv, but all imports to the US must be 40% abv (80 proof). A similar span, building new facilities soon, that a zero waste production is soon possible a artisan. 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