PRESENTATIONON

TEQUILA

ABOUT TEQUILA…

• Made from Agave plant which contain pina.• Primarily made in the city of Tequila in Jalisco,

Mexico.• Developed in the region with volcanic soil.• Highland agave are Large and sweet in aroma and

taste• Lowland agave are more herbaceous fragrance and

flavor.• Contain about 38 % alcohol. But can range between

31-55%. In U.S it must contain atleast 40% alcohol.

ORIGIN

• First produced in 16th century in the city of Tequila, Mexico.

• Aztec people started making it.• Spanish learnt from them and started making it

from agave.• Don Pedro first mass production in the Jalisco.• Don Cenobio Sauza first exported the tequila to

U.S by shortening the name from “Tequila extract” to simply “Tequila.”

HOW IT IS MADE ???

HarvestingCooking

Extracting FermentationDistillation

AgingBottling

Harvesting• “Jimadores” harvest agave.• Using special knifes called

“Coa.”• “Pina” is cut into half during

process.• If harvested too late or too

early, the pinas will not have the right amount of carbohydrates for fermentation.

• After harvesting pinas are cooked in oven• They slow break their Frutan into fructose

Extraction

• Baked pinas are crushed or mashed under stone wheel called “Tahona.”

• The fiber left over called “Bagazo” is used for animal feeding.

• Some producer put little quantity of bagazo in further process for strong agave flavor.

• Conversion of sugars and carbohydrates to alcohol through ”yeast”.

• Fermentation could take up to 7 days but the usage of Inocullum speed up the rate and complete process in 20 hours to 3 days.

• Tequila is distillation, in which ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers.

• While some tequilas are distilled three times, the majority are only distilled twice

• First distillation – For few hours – 20% Alcohol

• Second distillation – For 3-4 hours – 55% Alcohol

• Aging are French or American white oak barrels that have previously been used to age bourbon.

• The longer the tequila ages, the more color and tannins the final product will have.

• The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.

• All 100% agave tequilas must be bottled in the designated Mexican regions and must bear on their labels “Hecho en Mexico / Made in Mexico.”

• Non-100% agave tequila, or “mixtos,” can be sold and bottled anywhere throughout the world.

Silver or Blanco

Gold or Oro

Reposado

Anejo

Extra Anejo

Silver or Blanco

• It is clear and typically un-aged.

• It can be bottled directly after distillation.

Gold or Oro

• Gold Tequila is typically a Mixto, where colorants and flavorings have been added prior to bottling.

• Gold colour come from Either the tequila was aged in barrels that gave it a brownish hue or, more often, caramel or coloring was added to give it the gold hue.

Reposado

• A Reposado Tequila is the first stage of "rested and aged".

• Aged in wood barrels or storage tanks between 2-11 months.

Anejo

• Aging for at least one year

• Barrels do not exceed 600 liters.

• Darkens the Tequila to an Amber color, and the flavor can become smoother, richer, and more complex.

Extra Anejo• A new classification

added in the summer of 2006

• Tequila aged more than 3 years, an "Extra Añejo".

• Following the same rule as an "Añejo“

• Tequila becomes much darker, more of a Mahogany color