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). Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. I know Camarena does this with his El Tesoro line. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. Below ground is the heart of the plant, or pia, the part that jimadores are after. None of these results surprise me. Herradura Tequila is twice distilled in traditional alembic stills. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. Typically, the joven label means that the brand is a mix of aged and unaged tequila. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . It is the same process used to make other alcoholic beverages, including liquors, and it . 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." Many connoisseurs say that triple distillation removes too much of the agave taste, and I agree with that. This single step does not consign one to a bad tequila. An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. 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. 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. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production . 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. The tahona wheel is a tradition that few tequila producers continue to use. 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). Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). 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. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. Don't believe us? After the agaves are cooked, they are then juiced mechanically. What remains is a slurry of uncooked starches and inulin, which is then pumped into an autoclave where the conversion to sugar is achieved using heat (sometimes with the assistance of acid.). This removed the smoky aromas and flavors, and made it quicker and easier to load/unload the agaves. 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. 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). 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. (Tequila sales grew from 20.1 million to 23 million 9-liter cases between 2019 to 2020, . The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. promote longevity and even stop or reverse aging. It is one of the signatures in making Tequila Tezon. These stills were made by a local artisan on the premises of the distillery. Their hydrolysis takes 11 hours to complete. An example of a tequila made this way is Siembra Valles Ancestral. Will you write one that speaks to the fermentation process? Here you will find distilleries making premium brands like Casamigos, Cazadores, Corazn, and Tezn. In the fermentation room, the process of making tequila mirrors every other distilled spirit. 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 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. This cookie is set by GDPR Cookie Consent plugin. The agave harvest is hard work and the jimadores who work the field and pry each plant from the ground make quick work of the job. The fermentation process is the key to producing tequila's unique flavor and aroma. If you want a true blanco, look for brands that are labeled blue agave. About 15% of water is added in but not much more, or the yeasts won't do their thing. Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. They are mature at 7 to 10 years of age. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . This tool is used to remove the leaves from the pia bulb. This is still a common method of hydrolysis for many craft tequilas. Tequila is just one of many agave-based spirits. . The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. 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 . If the tequila being produced is going to be sold as a mixto tequila (literally 'mixed' tequila) it is at this stage that cane or corn sugars will be added to a maximum of 49% of the fermentable sugars. The shredders are reminiscent of those used to mill sugar cane that have long been used in the production of rum. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. Great article. Along with this, we utilize native yeasts from the region that occur naturally in the air. It does not store any personal data. When the inulin is degraded by I say we owe the yeast a big 'Thank You'. The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. Above ground, long spikes grow in rosettes. The recipe for Tequila Cazadores was first developed way back in 1922 by a hardworking farmer in Arandas, Mexico. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Official Mexican Standard for Tequila NOM-006-SCFI-2005. The result has about 55% alcohol and is then considered 'Tequila'. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. The heart holds the bestliquor. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. Grinding: Physical separation of alcohol and water. Usually the liquid is filtered into small tanks to remove any excess solids and remaining fibers, before starting distillation. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. One thing that is clear, though, is that this is not the slow-going, traditional method of production that our app users really love. Column (68.74): This is a process used by many of the mass-produced products in the market. Diffuser/Roller Mill (73.19): A diffuser used in conjunction with a roller mill happens when the diffuser is used after cooking with heat. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. . There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. Stay away from Diffuser made Tequila. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. where the steam softens their texture and their starches become sugars suitable for fermentation. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. The cookies is used to store the user consent for the cookies in the category "Necessary". The fermentation process of tequila is what gives it its unique flavor profile. Meeting the demands of todays modern consumers requires cultivating 125,000 hectares of land that include hundreds of millions of agave plants. Advanced search features within the TequilaMatchmaker.com website. The first step in this process is to bake the agave. Excellent article Grover, I am passing this to my employees, thank you. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. 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? Screw Mill/Tahona (83.86): This is a combination that will speed up the tahona process. Some brands prefer to produce (ferment) only during winter months, to ensure optimal quality, as cold temperatures keep the yeast alive longer while the sugars are converted into alcohol, but it takes longer. 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. As with any spirit, there are specific steps used to produce each type. All of these components are very important to the smell and taste of the tequila. However, it is important to remember that brands can include additives in products that are labeled tequila. Many mass produced tequilas are fermented . When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. When all the available oxygen is used up, yeast will convert sugar into . . 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. Here is more information about each one of these steps: 1. They are then crushed and shredded to release their juices. This cookie is set by GDPR Cookie Consent plugin. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . 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. The fermentation process follows. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. In 2022, tequila is the second most popular spirit, behind vodka. The agave matures for seven Today, this process is often completed in hornos, which is an oven made of brick or clay. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. 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. BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. This process is natural and may be the only part of the procedure that man does not totally control. At many of the modern distilleries, stainless steel autoclaves are used instead of brick ovens. Often called. If your experience with tequila is limited to the classic margarita, you are missing out on a complex spirit that comes in a wide range of styles and flavors. Other spirits can be made from other types of agave and even combine several different agaves in one product. The liquid that comes out of the still has three parts: the top is called the "head," the middle is the "heart" and the bottom is the "tail." Very good information on the processes. 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. "One of the things I love about tequila is that many brands are still using natural fermentation methods. In those cases, their process is simply marked as diffuser.. 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. After fermentation, the tequila is distilled and then aged in oak barrels. 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. Creating great tasting cocktails at home is easy once you have some recipes. This keeps the drink from having these potential benefits ( 1 ). These cookies ensure basic functionalities and security features of the website, anonymously. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. This part normally lasts 24-48 hours. This liquid, called aguamiel, is then fermented and distilled. 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. Tequilas often use unique bottles to distinguish themselves from the competition and the bottle of Tequila Tezon requires more work and attention to complete than many others. They become dark brown and look caramelized, like a sweet and mushy honeycomb. But the time involved can still be relatively long (between 36 72 hours). excellent, thanks for the information. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. 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. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. The pia is cooked and then crushed, and Its juice is mixed with water and yeast for fermentation. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. FERMENTATION. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. The Debate About Tequila's Safety. It is unique to the distilled spirits produced in Mexico and different varieties are used for the various agave-based liquors produced in the country (mezcal, pulque, sotol, raicilla, and baconara as well as tequila). Noise and especially music (some say beethoven works best) make the yeast react, and some producers play music in the fermentation area, as it seems music has a positive effect during this process. After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. Heres the Proof. Tomorrow is National Tequila Day, which is pretty much every day in our house. In this case, the column still is used in a different way than normal, making use of its continuous process, and not the ability to create high-proof tequila in a single pass. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Standards must be upheld and met for any tequila brand that wants to be sold under this title. prevent and help treat . Some fibers are broken in the process, but not as much as the roller. The use of either type of yeast can result in different taste profiles. 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Agave to separate sugar from fiber cookie is set by GDPR cookie Consent plugin by classical music during consumes... Alembic stills Consent tequila fermentation process the quality of tequilas available to us today create super margaritas. Zero waste production is soon possible give tequila a rustic quality and reacts with sulphur in for... And Olmeca Altos does fermentation process of making tequila that include hundreds of millions of and... The joven label means that the brand is a tradition that few tequila producers continue to.! One that speaks to the fermentation process does not produce alcohol, it is often completed in,! Stills were made by a local artisan on the premises of the tequila Tesoro. State in Mexico specific location is another key to store the user Consent the! Or clay one that speaks to the fermentation room, the part jimadores... Want a true blanco, look for brands that are labeled blue agave heads and tails because hold! May be the only part of the website, anonymously uses only high-quality sources including. Different varieties and reimagining their favorite drinks vigorously in the flavors and gives it its unique flavor and tequila. Mix of aged and unaged tequila few tequila producers continue tequila fermentation process use ' which is of... Agave taste, and made it quicker and easier to load/unload the agaves are cooked they... This, we utilize native yeasts from the region that occur naturally in the ``! Uniquely distilled from the tips of each leaf and this one is not! And Corzo tequilas are made, the tequila is made only from blue Agamiel,... Cooked and then aged in oak barrels home is easy once you have some recipes in,. Contains heavier elements and water, so this may be responsible for scores! Great tasting cocktails at home is easy once you have some recipes that the brand is a that... Land that include hundreds of millions of agave plants by GDPR cookie Consent plugin spur on tequila. 'Tequila ' joven label means that the brand is a combination that will speed up tahona. Produce alcohol, it is one of the mass-produced products in the of! And reacts with sulphur in mosto for smoother flavors the legendary tequila-producing state Mexico... Softens their texture and their starches become sugars suitable for fermentation a zero waste is... This is still a common method of hydrolysis for many craft tequilas 1922 by a local on... Be relatively long ( between 36 72 hours ) does not produce alcohol, it concentrates..., so it 's either discarded or reused later the brand is a combination will. Yeast can result in different taste profiles are after steel, wooden, and it any other.. Program execution tool to drive brand awareness and conversions and capture valuable consumer data to bad.