Tequila | How it's made? | How Traditionally Served?
Tequila
Tequila is the national spirit of Mexico.
It become famous by the way it’s been drunk with salt and lemon.
Tequila is distilled from fermented juice of Blue green agave plant.
Blue agave plant belongs to a member of lily family, took 8 to 12 months to mature.
Botanical name for agave is Tequilana.
To be legally labelled as Tequila, it must come from the area surrounding 65 kilometre north west of Guadalajara in the state of Jalisco, mexico.
Production methods
How tequila is made?
Tequila production is strictly regulated by the mexican government’s rules and regular inspections are carried out to ensure that the rules are followed by the distillers.
Let’s see step by step Tequila making process
Step 1
Harvesting
The agave plants are harvested manually when they are 8 to 10 years old.
The reason why they Harvesting in 8 to 10 years is ,if they are harvested too soon there will not be enough sugar content in agave pinas.
If they harvest too late the sugar would have been used up the plant , which doesn’t give the correct final product. So cultivation is very crucial in Tequila production.
The spiky leaves are pulled out to get the heart of the fruit that closely resembles a huge pineapple.
It is called as Pinas and it weighs approximately from 35 to 70 kg.
Step 2
Cooking
Pinas are cooked either in the traditional stone oven called hornos or steam cooked in autoclave.
Cooking in stone oven takes 24-36 hours ,however in autoclaves cooking will take 12 hours.
Step 3
Extraction
Cooked pinas are cooked and crushed to extract juice called aguamiel.
Crushing can be done by traditional stone wheel called Tahona or steel roller.
Step 4
Fermentation
The juice is transferred to vat and yeast is added to induce fermentation.
Fermentation produces wash of 5 to 7 percent alcohol.
Step 5
Distillation
The wash is distilled twice in pot still.
After first Distillation tequila is about 20% alcohol and second Distillation results in Tequila of higher strength.
Step 6
Ageing
The tequila at this stage may be diluted and bottled as silver Tequila or aged in oak casks.
Bottling
After maturation , tequila will be labelled ,packed and ready to sell in market.
What are all the Different styles of Tequilas ?
There are 6 categories, let’s see one by one
Number 1
Joven
Joven means young.
The youngest tequila goes straight to the bottle is called joven.
Number 2
Blanco
These tequilas are aged for 14 to 21 days in oak cask
Number 3
Silver Tequila
Tequila which is aged in was lined oak cask for 14 to 21 days are called silver.
Number 4
Oro
These tequilas are aged in oak cask for two months which give mild gold colour.
Number 5
Reposado
Reposado means rested.
These tequilas are aged for 1 year in oak cask.
It gets gold colour from ageing
Number 6
Anejo
Anejo means aged.
Tequila which is aged more than one year in oak cask are called Anejo.
These tequilas are very expensive.
Popular Tequila Brands
These are some popular tequila brands in the market
Sauza
Jose curveo
Patron
Olmeca
Montezuma
Let’s see how tequilas are traditionally served?
Tequila is served chilled .
Generally , it is consumed with salt and lemon.
The salt is kept at the web of the hand between thumb and forefinger and slice of lemon is kept with the same finger.
Keep Pre poured chilled Tequila in a shot glass in another hand.
The salt is licked first and then chilled Tequila is gulped in one shot and lemon is bitten.
All this should happen with in few seconds.
It is believed that salt lessens alcohol burns and lime balance and enhance the flavour of tequila.
In Germany tequila are served traditionally in different way.
Instead of salt they use cinnamon powder and instead of lemon slice they use orange slice.
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