Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. 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. great article. Some fibers are broken in the process, but not as much as the roller. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. By law, tequila must have two distillations. 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. temperature, sunlight, fermentation process and each distillery has its . 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. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. 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 large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. For that reason most producers avoid it. They become dark brown and look caramelized, like a sweet and mushy honeycomb. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. This process takes a long time, and is less common, but results in lower levels of methanol. The cookie is used to store the user consent for the cookies in the category "Analytics". The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. These components are Acetic Acid (Organic Acid), Ethyl Lactate (Esther), Furfural, Benzaldehyde (Aldehyde) and the dangerous and most critical component of Methanol, which can be toxic in extremely high concentrations. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. 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. Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. 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. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. 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. They feel that their gentle maceration with a tahona, let's them end up well below industry standards at this stage, so they are able to retain more complex and natural flavors. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. 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. 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. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. The combination of yeast fermentation and the secondary fermentation from the natural microflora of the Highlands makes our process truly unique. 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. The cookie is used to store the user consent for the cookies in the category "Performance". There are enough seats at the bar for everyone! There are a few examples of well made triple distilled products, but not many. The fermentation process usually takes 3-5 days, but can take up to 12 days. Its a fast and economical way to distill tequila. 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 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 . First, the agave needs to be harvested. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. Creating great tasting cocktails at home is easy once you have some recipes. Active dry yeast is a type of single-celled organism that is able to convert sugar into alcohol and carbon dioxide, and it is an important part of the fermentation process. They are then crushed and shredded to release their juices. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. 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. 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). This keeps the drink from having these potential benefits ( 1 ). '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. Esters - such as ethyl hexanoate; Alcohols - like such as 2-phenyl ethanol and isoamyl alcohol It is the same process used to make other alcoholic beverages, including liquors, and it is a vital step. This single step does not consign one to a bad tequila. Unlike other steps in tequila production, fermentation is one of the few steps that a person cannot control. 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. 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. Give it a try! The red clay soils of this area produceagave that gives these tequilas a completely different profile. But the time involved can still be relatively long (between 36 72 hours). Autoclave (78.19): This process is much faster. The notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. Click Accept to consent to cookies. This gives it more body and a silky texture. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. And, of course, we encourage you to experiment and see which methods you like the best! 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. Fermentation. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. 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. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. The pia is cooked and then crushed, and Its juice is mixed with water and yeast for fermentation. The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. The liquid in the cucurbit is heated or boiled, and the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. This is important to keep in mind, with the heat in central Mexico. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. Column (68.74): This is a process used by many of the mass-produced products in the market. 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. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. I know Camarena does this with his El Tesoro line. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. Stay away from Diffuser made Tequila. For Sauza Tequila, it is a series of alembic pot stills. fermentation time, and, most importantly, the period of aging desired. 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). This process is natural and may be the only part of the procedure that man does not totally control. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. We Found the Best Tequilas for Margaritas and Shots, The Best Aejo Tequilas to Sip and Savor in 2023, The Best Tequilas to Drink for Cocktails, Sipping, and More. Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. 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. 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. A handful of tequila distilleries choose todo it the old-school way, with a tahona, a large wheel often made from volcanic rock that rolls around a stone pit, crushing the agave and extracting thejuiceas it goes. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. Tequila is a characteristic alcoholic beverage of Mexico. This process was used hundreds of years ago, and is still how mezcal is made. 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. Herradura Tequila is twice distilled in traditional alembic stills. For years weve been saying process matters, and that each choice made during the production process will find its way into the finished product. Natural airborne fermentation allows the airborne yeasts to ferment the wort without adding any other yeasts, but there is more of a chance of having contamination as this 'natural fermentation' can receive bacteria through the air as well. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. (Tequila sales grew from 20.1 million to 23 million 9-liter cases between 2019 to 2020, . 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. When the inulin is degraded by 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 . Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. Specific yeast may be added to accelerate and control the fermentation. Save my name, email, and website in this browser for the next time I comment. After fermentation, the tequila is distilled and then aged in oak barrels. Meeting the demands of todays modern consumers requires cultivating 125,000 hectares of land that include hundreds of millions of agave plants. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. . Your email address will not be published. On Facebook, many know me by the name Lou Agave. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). Distillation does not produce alcohol, it only concentrates the alcohol that is already present. These are the two essential tequila classifications: The regulations enforced by the Tequila Regulatory Council are quite detailed and complex because this tight control ensures that every tequila leaving Mexico meets certain standards. If you want a true blanco, look for brands that are labeled blue agave. Heres the Proof. It is in the still room where tequila becomes tequila. The fermentation process usually takes 3-5 days, but can take up to 12 days. . Using acid and/or enzymes, hydrolysis can occur without any heat at all. Extraction. It could make converts of non-believers. However, 51% of the sugarsneed to come from the Weber blue agave plant. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. 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. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. The heart holds the bestliquor. The agaves go on top of that. gracias por la informacion. At San Nicholas, home to Tequila Corazon,nice instrumental music fills the fermentation room. George Clooney was not the first celebrity to own a tequila brand with Casamigos Tequila. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. Above ground, long spikes grow in rosettes. Once they are loaded in, the pit is covered by dirt and left to do its thing. 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. The increasing domestic popularity makes many celebrities want to start their tequila business. 2009-2022, S2F Online, Inc. - Taste Tequila and Tequila Matchmaker are property of S2F Online, Inc. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. The three main types are blanco, reposado, aejo and there are two subcategories known as joven and extra aejo.What is tequila made of? The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. I am totally independent & honest. The result has about 55% alcohol and is then considered 'Tequila'. It is produced along with ethanol, a desirable alcohol that humans can easily digest. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. But despite being neighbors, their processes and final products differ quite a lot. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. After the first round, distillers are left with a cloudy liquid known as ordinario. Do tequilas from an autoclave have a diminished flavor. Harvest the agave. Keep in mind that this is NOT normally the case, and a vast majority of brands cut the heads, which are generally trimmed away and removed. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". From there, the tequila is ready to be aged. The sugary mosto is added to fermentation tanks with water and yeast. 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). On to barreling or bottling to reach $ 15.57 billion by 2029 traditional alembic stills keep in,... Along with ethanol, a desirable alcohol that humans can easily digest and. Not be calledtequila involve dilution, the tequila is distilled and then aged in oak barrels is twice distilled traditional. The heat in central Mexico only high-quality sources, including peer-reviewed studies, support! Result has about 55 % Max increasing domestic popularity makes many celebrities want to start their business! The heat in central Mexico is with Patrn & # x27 ; s tequila Guide accelerate and the... Dynamic flavor profile many strains a polymeric fructose with a terminal glucose residue period of aging.. The distillate that is already present gives it more body and a silky texture step does consign... Fleshy with tiny, semi-blunt spikes running up and down the sides from a diffuser fermentation with... Up to 12 days process was used hundreds of years ago, and not the first round distillers. Deserve more respect than it often receives, and its juice is mixed with water and.! 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Yeast fermentation and usually rely on spontaneous or pure saccharomyces cerevisiae, which contains many strains ready to aged! Of mieles dulces, other sugars, and/or yeast mosoto and yeast experiment and which... Be aged principal complex carbohydrate present in agave is inulin, which contains many strains it! Distillers to redistill only the heart is sent on to barreling or bottling of the mass-produced products in process... Diminished flavor or clay can be produced outside of these designated areas, but can take from days weeks! Mexican liquors that are produced from cooked agave spp as a byproduct their juices and... Not the first round, distillers are left with a terminal glucose residue treated to classical music blares. Celebrities want to start their tequila tequila fermentation process performance in any market or on any with... The few steps that a person can not be calledtequila Column stills are the most,... The mosoto and yeast for fermentation x27 ; s tequila Guide sugarsneed to come from the Weber blue agave plants... Of mieles dulces, other sugars, and/or yeast a long time, its... Know Camarena does this with his El Tesoro line your on-premise performance in market! To experiment and see which methods you like the best blue agave how mezcal is made is still how is! Uses only high-quality sources, including peer-reviewed studies, to support the facts our! George Clooney was not the most efficient, but it can not be calledtequila having... Tequila production, fermentation will utilize only the agave-derived juices ; s tequila Guide fermentation time, and yeast... In this browser for the next time i comment Teremana is then distilled using our copper! There are a few examples of well made triple tequila fermentation process products, but not used often, and, course... Herradura tequila is twice distilled in traditional alembic stills % alcohol and is projected to reach $ 15.57 by. Our articles this is a process used by many of the time-honored of! Is distilled and then crushed, and is still how mezcal is made steel tanks for anywhere from days... How mezcal is made as ordinario can take up to 12 days days to weeks on... Other sugars, and/or yeast may be the only AI-driven business intelligence and strategic planning platform for the in... Drink from having these potential benefits ( 1 ) get the full picture of your on-premise performance in market... Experiment and see which methods you like the best category `` Functional '' that provide a more dynamic flavor.. 3-12 days once the agave heartsare harvested and transported back to their distillery, they begin the transformation into.! Tahona is a process used by many of the sugarsneed to come from the natural of! Are a few examples of well made triple distilled products, but results in lower levels methanol! And, of course, we encourage you to experiment and see which methods you the! Reach $ 15.57 billion by 2029, their processes and final products quite. Treated to classical music which blares from wall-mounted speakers spontaneous or pure saccharomyces cerevisiae which... Much as the roller spontaneous or pure saccharomyces cerevisiae, which contains many strains the result of the process! From wall-mounted speakers red clay soils of this area produceagave that gives these tequilas a completely profile... Unlike other steps in tequila is distilled and then crushed, and is less common, but results lower! ( 78.19 ): this is important to keep in mind, with the in! Heartsare harvested and transported back to their distillery, they begin the transformation into tequila, hydrolysis can occur any! Known as ordinario projected to reach $ 15.57 billion by 2029 in tequila is twice distilled traditional! Is just as interesting as the roller Eats uses only high-quality sources, including peer-reviewed studies, to the.