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Tequila
Tequila
TEQUILA IS A SPIRIT MADE PRIMARILY IN THE AREA SURROUNDING TEQUILA, A TOWN IN THE WESTERN MEXICAN STATE OF JALISCO.
LEAVES ARE CHOPPED AWAY FROM ITS CORE AFTER THE RIPENESS IS ASSESSED.
THE PIA WILL BE VISIBLE WHEN ALL THE LEAVES (PENCAS) HAVE BEEN CLEARED.
HARVESTING OF PINA
PIAS ARE HAULED TO THE DISTILLERY WHERE THEY ARE CUT IN HALF OR CHOPPED AND PUT TO ROAST. STARCHES TURN TO SUGAR AS THE PIAS ARE ROASTED IN FURNACES CALLED "HORNOS".
PINA
THE ROASTED PIAS ARE THEN SHREDDED, THEIR JUICES PRESSED OUT AND PLACED IN FERMENTING TANKS OR VATS.
ONCE THE JUICES ARE IN THE VATS YEAST IS ADDED. DURING FERMENTING, THE YEAST ACTS UPON THE SUGARS OF THE AGAVE PLANT CONVERTING THEM INTO ALCOHOL.
THE FERMENTATION PROCESS: CONVERSION OF SUGAR INTO CARBON DIOXIDE AND ALCOHOL
JUICES FERMENT FOR 30 TO 48 HOURS THEN THEY ARE DISTILLED TWICE IN TRADITIONAL COPPER STILLS OR MORE MODERN ONES MADE OF STAINLESS STEEL.
THE FIRST DISTILLATION PRODUCES A LOW-GRADE ALCOHOL AND THE SECOND A FIERY COLORLESS LIQUID THAT IS LATER BLENDED BEFORE BEING BOTTLED.
THE RESULTING LIQUID IS THEN AGED ACCORDING TO ITS TYPE.
THE DISTILLATION PROCESS: ALCOHOL EXTRACTION FROM MASH RESULTING IN COLOURLESS LIQUID
SOME TYPES OF TEQUILA ARE THEN BOTTLED IMMEDIATELY AND SOME ARE KEPT FOR MATURATION IN OAK CASKS
TEQUILA IS SERVED AT ROOM TEMPERATURE THOUGH SOMETIMES PEOPLE LIKE IT CHILLED. IT IS NORMALLY SERVED WITH SALT AND LIME HALVES. IT IS TRADITIONALLY SERVED IN A 2 OUNCE GLASS CALLED CABALLITO
TYPES OF TEQUILA
BLANCO / WHITE / SILVER: UN-AGED TEQUILA JOVEN /GOLD: UN-AGED TEQUILA WITH COLORANTS AND FLAVOURS LIKE CARAMEL REPOSADO: TEQUILA WHICH HAS BEEN RESTED FOR NOT LESS THAN 2 MONTHS AND NOT MORE THAN 12 MONTHS ANEJO: TEQUILA WHICH IS AGED BETWEEN 13 YEARS. AMERICAN WHISKEY OR COGNAC BARRELS ARE USED TO AGE THIS