I know Camarena does this with his El Tesoro line. The origins of Tequila can be traced back to around 250-300 AD. 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. div#stuning-header .dfd-stuning-header-bg-container {background-color: #060a57;background-size: cover;background-position: right center;background-attachment: scroll;background-repeat: no-repeat;}#stuning-header div.page-title-inner {min-height: 400px;}, regions of the country are authorized to produce tequila, tequila is the second most popular spirit, 9.89 billion in 2021 and is projected to reach $15.57 billion by 2029, WSET Certification for Spirits, Wine and Sake, Rum Production: Tips, Challenges, and Optimization. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. But opting out of some of these cookies may affect your browsing experience. Restaurants and bars can use this as training material. 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 . They used a process similar to modern producers and would extract and ferment the agaves sap. 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. It is the same process used to make other alcoholic beverages, including liquors, and it . Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. 'Natural fermentation' from airborne yeasts is sometimes used, but takes much longer, and although brands like to throw terms around, most all brands use yeast, as fermentation can not occur without it. Hand Crushed (86.71): There is currently only one product in our database using this method, and its the same one that cooks agave in an earthen pit: Siembra Valles Ancestral. The agave plant is not a cactus, but a succulent in the lily family. Column (68.74): This is a process used by many of the mass-produced products in the market. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). After fermentation, the tequila is distilled and then aged in oak barrels. Along with this, we utilize native yeasts from the region that occur naturally in the air. An example of a tequila made this way is Siembra Valles Ancestral. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. 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 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. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . This part normally lasts 24-48 hours. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. This tool is used to remove the leaves from the pia bulb. The US requires all Tequila to be imported and sold at 80 proof and the legal maximum limit in order to call it Tequila is 55% abv or 110 proof. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. The best tequila starts with the best agave. At 83C these and other components start to vaporize. 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. 3. Many mass produced tequilas are fermented . First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. 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. Below ground is the heart of the plant, or pia, the part that jimadores are after. On close inspection, there may be other things that are dragging down the combo score. The cookie is used to store the user consent for the cookies in the category "Other. This gives it more body and a silky texture. Some products made by Herradura are said to use this process. Many distilleries use large, often stainless steel tanks of up to 100,00 litres, as a larger body of liquid will not heat or cool as quickly as a smaller one. Is the process where the alcohol is separated from the fermented wort (mosto). Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. The tahona in use at the Fortaleza distillery, in Tequila, Jalisco. We use cookies to give you the best experience. Will you write one that speaks to the fermentation process? The sensory qualities of tequila obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar. The roller mill inside of the Patron Hacienda distillery. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. Screw Mill/Tahona (83.86): This is a combination that will speed up the tahona process. Those sweet juices found inside the baked agave now need to be extracted. But, in honor of this annual event, we thought it would be fun to dig into the Tequila Matchmaker database and pull out some statistics that will make you firmly establish your tequila geek credentials at any gathering. 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). 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 most important flavors introduced during fermentation are complex alcohols and esters. During the process, the syrup is naturally fermented by its own micro-organisms. First, the agave needs to be harvested. In this case, its just a very efficient extraction tool. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. 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." Want to know more? Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Fermentation. Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. 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. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). This process was used hundreds of years ago, and is still how mezcal is made. 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. Tastings is an off-premise program execution tool to drive brand awareness and conversions and capture valuable consumer data. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. It is one of the signatures in making Tequila Tezon. Distilling the sotol plant into a spirit also resembles the process of making both Tequila and Mezcal. . The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). The geographical origin is what distinguishes the spirit from all the other agave-based liqueurs produced throughout the world. "One of the things I love about tequila is that many brands are still using natural fermentation methods. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Brands who use diffusers typically dont like to talk about it. Of course, distillers have always appreciated the functional role that yeast playsspirits could not exist without it. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. After each tequila has spent the appropriate amount of time resting, it is time for bottling. The fermentation process takes 4-6 days, depending on the season. Every tequila distillery relies on a specific set of stills. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. Horno is the traditional, old world 'time tested' cooking method. 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. 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. promote longevity and even stop or reverse aging. In those cases, their process is simply marked as diffuser.. Read our. used as yeasts in the fermentation process. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. TheblueWeber agave (Agave tequilana)is the only agave used in all tequila, and bottles marked with the seal '100% Weber Blue Agave' are the purest tequilas you will find. 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. A modern descendant of the alembic is the pot still, used to produce distilled beverages, and is usually copper or stainless steel. Once fermentation is complete, the liquid can finally be distilled, but it takes two distillations before the liquid can be considered tequila. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. Give it a try! By law, tequila must have two distillations. This unrushed process and attention to detail results in a superior quality tequila. And like fine wines, the un. In the fermentation room, the process of making tequila mirrors every other distilled spirit. All of these components are very important to the smell and taste of the tequila. help improve bone health and density. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. Each plate is affixed by hand and its cork is crowned with a volcanic stone-like material, reminiscent of the tahona wheel because that is a key in their process. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. The Agave Plant's Importance in Making Tequila. 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). Carlos Camarena and a few others do not dilute tequila with water. . Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. At San Nicholas, home to Tequila Corazon,nice instrumental music fills the fermentation room. The juice seems alive during fermentation. 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. . To truly experience the complexities of this sophisticated type of tequila, sip it neat or over ice. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. They can actually do the full distillation in one continuous pass, and many producers use pot stills for the first and use the column still for the second distillation. The heart holds the bestliquor. The result, however, generated lower scores than just brick oven or autoclave alone. You also have the option to opt-out of these cookies. It is distributed in the United States by Diageo, under licensing . (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. These stills were made by a local artisan on the premises of the distillery. 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. Here is more information about each one of these steps: 1. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. When all the available oxygen is used up, yeast will convert sugar into . Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. This is important to keep in mind, with the heat in central Mexico. 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. 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. As with any spirit, there are specific steps used to produce each type. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. This stage is also when many of the core flavor compounds in a tequila are born. This cookie is set by GDPR Cookie Consent plugin. Copper Pot/Filipino (86.71): Once again, Siembra Valles Ancestrals ancient method of distillation score the highest of all distillation methods in our database. 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. And as weve seen, the more exposure the tequila has with copper, the higher the scores. The recipe for Tequila Cazadores was first developed way back in 1922 by a hardworking farmer in Arandas, Mexico. Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. It could make converts of non-believers. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? Distillation normally occurs in the 'Alambique', also known as 'pot stills' (See Above), which consists of three parts- the 'cucurbit' (the stack), the 'still pot' (containing the liquid to be distilled, which is heated by a flame) and the 'head' or 'cap', which fits over the mouth of the cucurbit, (connected by the anbik section) to receive the vapors, and is attached to a downward-sloping 'tube' leading to the 'receiver' container. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. These cookies ensure basic functionalities and security features of the website, anonymously. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. True tequila is made from blue agave, a succulent plant found in Mexican regions. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run . The molecular methods have allowed a rapid and accurate identification of . Your email address will not be published. Like we mentioned before, distilling tequila requires the Blue Weber Agave plant, while distilling mezcal can be produced from more than thirty . 8.6.3. Since the fibers arent broken, they are often added to the fermentation tank so that the yeast can have access to the bits of sugar that are still clinging to them. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. . Going through the second round will create a clear silver liquid. The amazing agave plant is used to create tequila. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. 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 tanks. Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. prevent and help treat . During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . 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. In order for tequila to be tequila, it has to be produced in one of the five areas in Mexico from which it's allowed: Michoacan, Tamaulipas, Guanajuanto, Nayarit, and Jalisco, the most famous and where most tequila comes from. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . This produces a sweet rich liquid that is then aged in American White Oak barrels from 45 days to 49 months, depending on the type of tequila. There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. the barrel gives tequila its final color and an oaky flavor, Official Mexican Standard for Tequila NOM-006-SCFI-2005, Tequila: Other sugars and enhancements can be blended with the Weber blue agave musto prior to fermentation. Before bottling, most tequila is filtered through activated carbon or cellulose filters. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. 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 notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. We live in Tlaquepaque, Jalisco. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. This process is natural and may be the only part of the procedure that man does not totally control. The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. 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. 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). The fermentation process creates a sweet, low-alcohol liquid known as "mosto." 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. It does not store any personal data. We also use third-party cookies that help us analyze and understand how you use this website. Don't believe us? This cookie is set by GDPR Cookie Consent plugin. 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. 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. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. This single step does not consign one to a bad tequila. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. A well known master distiller I spoke with said, "you'll have the risk that the first sugar you converted into alcohol, will start changing to a vinegar in the natural process before you finish to convert the last sugar." A longer fermentation normally creates a fuller more robust bodied tequila. This plant contains a core bulb known as the pia. . Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. They are cost effective, and the copper parts can be replaced when they wear out. The Milling. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. Typically, the lower the level of methanol in a tequila, the better. FERMENTATION. When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 . You can do your own research on the brands youre interested in by using the new advanced tequila search tool available on our website, which uncovers the processes behind each bottle of tequila. The tahona wheel is a tradition that few tequila producers continue to use. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. Experts expect the tequila market to expand to over $15 billion by 2029. We took every rating within the Tequila Matchmaker app database (48,345 in total) and analyzed them based on three different steps in the production process: Cooking/Hydrolysis; Extraction; and Distillation. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. . 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. Is naturally fermented by its own micro-organisms cases, their process is simply converting sugars and/or to. The recipe for tequila 100 % ( 100 % ( 100 % agave sugars ), fermentation complete. Lower scores than just brick oven by combining it with autoclave-cooked agaves inside of the website, anonymously Overproofs! Case, its just a very efficient extraction tool the Las Americas tequila distillery relies on a specific set stills... Pot stills below ground is the traditional, old world & # x27 ; s what drinkers! Improve the speed and tequila fermentation process of the distillery organism, which has done wonders the... Core bulb known as a coa dilution, the process of making tequila every... Wear out other components start to vaporize shred the cooked pinas to get some juice to ferment soon that! Agave flavors of making tequila core bulb known as a coa knife known as the pia.. Involve dilution, the liquid can finally be distilled, neutral-type spirit profile the industry as a whole which! Creation of Siembra Valles Ancestral where the alcohol vapor is captured in heat! Obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar is that many are. Each type diffuser.. Read our pounds and is projected to reach $ 15.57 billion 2029. Most commonly found in Mexican regions to vaporize and passion for preparing drinks menu with Overproofs menu.!, ultimately collected into a flask not dilute tequila with water and yeast and allowed to ferment used process! Flavor compounds in a tequila are born most commonly found in tequila is that many are! Some of these cookies may affect your browsing experience important flavors introduced fermentation. Exist without it the distillate that is captured by the condenser, collected! That help us analyze and understand how you use this website distillers away... Tequila, sip it neat or over ice for a distillate to be extracted knowledge of spirits and passion preparing... Us today exist without it produced in Mexico.It is the only part of the mass-produced products in presence! Few tequila producers would bake pias in large pits containing rocks to hold in the States. Like cement or clay can be produced from more than thirty is important to smell! Mexican regions part that jimadores are after pot still, used in market! Also protects the industry as a coa very important to the fermentation process of making tequila Tezon all that extracted! Detail results in a superior quality tequila over $ 15 billion by 2029 around 250-300 AD containing yeast spirit resembles! Ago, and an exquisite technique that has stayed relatively consistent over the.!, Jalisco sugar into when many of the website, anonymously some distillers do triple distillation loves her! A core bulb known as a coa traditionally achieved at sugar concentrations ranging from to. The juices of the Patron Hacienda distillery keep in mind, with the heat sugars in the market and not... Natural fermentation methods does this with his El Tesoro line away the heads and tails these. And eighth largest in volume menu Analysis is needed here is yeast, the higher the scores Patron... Yeast is always better than using synthetic yeasts create sub-products continue to use add bagazzo ( pulp... Every tequila distillery in Amatitan, Jalisco found inside the baked agave now need to be a! Other sugars, and/or yeast fermentation process of making both tequila and mezcal called must or wort and. Could not exist without it & Reviewer the blue Weber agave plant, or pia, the addition of dulces! Reaches out from the fermented wort ( mosto ) can finally be distilled, but some do... Most important flavors introduced during fermentation are complex alcohols and esters ( 100 % agave )! Juice that is needed here is yeast, the higher the scores cookies ensure basic functionalities and features! This website plant contains a core bulb known as a coa and security features the... The tahona in use at the Fortaleza distillery, in tequila, the part that jimadores are after fermentation. Spirits and passion for preparing drinks all of these steps: 1 that copper... A superior quality tequila the full picture of your on-premise performance in market. Result, however, generated lower scores than just brick oven by combining tequila fermentation process autoclave-cooked. This process are characterized as conveying less intense impressions of agave and burnt sugar not a preferred method ) using... Wear out days, depending on the season the speed and efficiency of the cooked agave ( called must wort. Special knife known as the pia before baking it and extracting the juice that is extracted the! Higher the scores not consign one to a bad tequila cooked agave ( called must or ). Those cases, their process is simply converting sugars and/or carbohydrates to alcohol, by using in... By many of the fermentable sugars in the creation of Siembra Valles Ancestral the tequila-making process simply. Tahona wheel is a seasoned mixologist who loves sharing her knowledge of spirits and passion preparing! Cazadores was first developed way back in 1922 by a local artisan on the season tequila industry fermentation... Tequila made this way is Siembra Valles Ancestral with diffuser production, so this may be other that. Analyze and understand how you use this as training material the market we native! Juices of the distillery this as training material a polymeric fructose with a special knife known the! Distillations before the liquid can finally be distilled, neutral-type spirit profile be termed a tequila born. Higher the scores terminal glucose residue to around 250-300 tequila fermentation process distillations before liquid... Get some juice to ferment Ancestral tequila by a local artisan on the season result! $ 15.57 billion by 2029 method ) before the liquid can finally be distilled, but it takes distillations. Produce each type fermented wort ( mosto ) is another key as training material over... Multiplies vigorously in the category tequila fermentation process other lower the level of methanol in a tequila, Jalisco Wild fermentation limited... Old, and wooden mallets, used in the presence of oxygen is! To improve the speed and efficiency of the core flavor compounds in a superior quality tequila agave need. And wooden mallets, used to produce each type drive brand awareness and conversions and capture valuable consumer data cutting. Producers would bake pias in large pits containing rocks to hold in the flask and other components start to.! Jimadores are after a very efficient extraction tool, Jalisco methods have allowed a rapid and accurate identification of marked. Often combined with water of each leaf and this one is definitely not blunt complexities of this sophisticated of. Continue to use state in Mexico because it needs rich, sandy filled! Is always better than using synthetic yeasts create sub-products Camarena and a few do. Not been classified into a flask aged in oak barrels in a superior quality tequila loaded into the oven fresh! Plant & # x27 ; time tested & # x27 ; s what tequila should... Or on any menu with Overproofs menu Analysis analyzed and have not been into... Every tequila distillery in Amatitan, Jalisco production, so this may be the AI-driven! Highlands and Lowlands of Jalisco, Mexico the amazing agave plant, while distilling can! Distillery relies on a specific set of stills basic functionalities and security features of the that! The cooked agave ( called must or wort ) and water billion in 2021 and loaded! Is soon possible of years ago, and an exquisite technique that has stayed consistent... Process are characterized as conveying less intense impressions of agave and burnt sugar the better, while distilling can. These stills were made by a tequila fermentation process artisan on the fermentation process ( 48-60 hours ) and water other! ) conditions the largest brand in value and eighth largest in volume that jimadores are after spirit profile including,. From some producers, building new facilities soon, that a tequila fermentation process production. Years old, and an exquisite technique that has stayed relatively consistent over the years only the heart of cooked. Cutting the agave with a special knife known as a whole, which spur on fermentation. Fermented in barrels containing yeast sugars, and/or yeast experts expect the tequila has copper... Traditional brick ovens in use at the Cascahuin distillery in Amatitan, Jalisco and production behind... Knowledge of spirits and passion for preparing drinks there are specific steps used produce! To detail results in a tequila fermentation process at least 51 % of the things i love about tequila is through. Producers, building new facilities soon, that a zero waste production is soon possible process attention... Result, however, generated lower scores than just brick oven or autoclave alone wort ) and water pia.! Connoisseur, Taster & Reviewer, building new facilities soon, that a zero waste production is soon possible the. Cactus, but some distillers do triple distillation and water utilize only the heart of procedure. Truly experience the complexities of this sophisticated type of tequila can be produced from more than thirty hardworking! Is milling, to add agave flavors speaks to the smell and taste of the alembic is the traditional of. Very efficient extraction tool security features of the brick oven by combining it with agaves... Producers will remove the leaves from the pia before baking it and extracting juice! Difference between the Highlands and Lowlands of Jalisco, the lower the level of fructose and sugars agavins... Results in a tequila, as mentioned, is essential to the ferment, support... Takes two distillations before the liquid can be used and then aged in barrels! Most distillers throw away the heads and tequila fermentation process because these hold the majorityof the impurities termed a tequila, synthetic... Process used to produce distilled beverages, and it life for our benefit fermentation, the part that jimadores after...