Tequila

TEQUILA

TEQUILA IS A SPIRIT MADE PRIMARILY IN THE AREA SURROUNDING TEQUILA, A TOWN IN THE WESTERN MEXICAN STATE OF JALISCO.

IT IS MADE FROM THE BLUE AGAVE

PART OF THE LILY FAMILY.

THE PROCESS OF TEQUILA BEGINS WHEN A BLUE AGAVE PLANT IS RIPE, USUALLY 8 TO 12 YEARS AFTER IT IS PLANTED.

LEAVES ARE CHOPPED AWAY FROM ITS CORE AFTER THE RIPENESS IS ASSESSED.

THE “PIÑA” WILL BE VISIBLE WHEN ALL THE LEAVES (PENCAS) HAVE BEEN CLEARED.

PROCESS OF TEQUILA MAKING

MATURE BLUE AGAVE

PLANTS

HARVESTING OF PINA

PIÑAS ARE HAULED TO THE DISTILLERY WHERE THEY ARE CUT IN HALF OR CHOPPED AND PUT TO ROAST.

STARCHES TURN TO SUGAR AS THE PIÑAS ARE ROASTED IN FURNACES CALLED "HORNOS".

PINA

SPLITING OF PINA

BEFORE ROASTING

MATURED HEARTS OF PINA

PINAS BEING TRANSFERRED

TO A ROASTING CHAMBER

TRADITIONAL BRICK OVEN

USED TO COOK PINAS

COOKED AGAVE HEART

BEFORE IT IS

CRUSHED AND PRESSED

THE ROASTED PIÑAS 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.

SHREDDED PINA.THE JUICE IS

BEING PRESSEDOUT BY

A GRINDING MILL

JUICE BEING PUMPED INTO AFERMENTATION

TANK / VAT

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

AFTER MATURATION TEQUILA IS BOTTLED AND THEN SOLD

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 GLASSCALLED

“ 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 RESTEDFOR NOT LESS THAN 2 MONTHS AND NOT MORE

THAN 12 MONTHS

ANEJO: TEQUILA WHICH IS AGED BETWEEN 1-3 YEARS. AMERICAN WHISKEY OR COGNAC BARRELS ARE USED TO AGE THIS

FAMOUS TEQUILA BRANDS

SAUZA JOSE CUERVO CORRALEJO DON JULIO