momenteel loop ik stage bij de grootste tequila producent van mexico. hier wat achtergrond info over dit zgn levenswater
Tequila is a distilled spirit from the fermented juice of the base of the Agave plant. The Agave plant is from the cactus family, but is definitely not a cactus itself. Many spirits, called mescal wines, are made from the Agave plant. However, they can only be called Tequila if they live up to certain standards stated in the ‘’Denominacion de origin Tequila’’. The ‘’denominacion de origin’’ is an agreement which was first recognised in 1973. It stated that only Agave distillates coming from a certain area within Mexico can carry the name Tequila. This area covers about 181 municipalities in the states of Jalisco, Nayarit, Tamaulipas, Guanajuato and Michoacán. This also includes also the Town of Tequila which was established in 1656. Furthermore, Tequila should at least contain 51% of pure Agave juice and can only be made out of one particular Agave plant, the blue Agave. The official name of this particular plant is Agave Tequilana Weber.
In case a Tequila Contains 51% of pure Agave juice, the Tequila is called Mixto (mixed). If it contains 100% pure Agave Juice the distillate is just called Tequila.
2.2.1 Production
Producing Tequila takes patience and expertise. It takes a blue Agave plant 7 years for it to be ready for production. ‘’El Jimador’’ is the expert who determines whether an Agave is ready. Then the plant is harvested. A mature Agave base can weigh up to 50Kg.
After the plants have been harvested the piñas (bases) are transported to the production line where they are put trough the first process of making tequila: the ovens. Within the ovens the Agave piñas are cooked, during, 26 hours, using steam. After they have cooled off, the piñas go trough the second process, the grinder. Within the grinder the piñas are crushed and every drop of juice is retracted from the plants.
The third process is the fermentation of the juice. The agave juice is put into enormous tanks where it takes 72 hours for the sugar to transform into alcohol (fermentation).
The fourth process is the distillation of the fermented agave juice. The fermented juice should at least be distilled two times. (1) Because it needs to be cleansed and purified and (2) it has to obtain the desired alcohol level. When the liquid comes out of the second distillation, it is the first time it can be classified as Tequila. This Tequila is as clear as water and has a alcohol percentage of approximately 50˚. Purified water is added to reach the desired alcohol percentage. Most often Tequila has a alcohol percentage of 38˚ or 40˚, but there are Tequilas of 35˚ and 46˚ as well.
The clear liquid which comes out of the second distillation is called ‘’Tequila Blanco’’. There are four main categories when it comes to tequila: Blanco, Reposado, Añejo, and Extra Añejo. The categories are determined based on the period the tequila is kept in oak wooden barrels. Just like any other wine or spirit, Tequila can age in wooden barrels. An oak wooden barrel gives the Tequila taste, body, and colour. The different Tequila categories are:
• Tequila Blanco (white) is directly bottled or put in a barrel less than two months
• Tequila Reposado (rested) is kept in a barrel for at least two months, but less than a year
• Tequila Añejo (aged) is kept in a barrel for at least one year, but less than three years
• Tequila Extra Añejo (extra aged) is kept in a barrel for at least three years
All four categories have their own characteristics and occasions. Although Añejos and Extra Añejos are more expensive because of their long production process, they are not in any way better than Blancos or Reposados. They cannot be compared.
Blancos and the younger Reposados are normally used for mixing with soft-drinks or mineral water. The older Reposados, Añejos, and Extra Añejos are normally enjoyed straight or with a shot of lemon juice or a Sangrita. The high quality Tequilas are supposed to be enjoyed straight only, because mixing them with other flavors would take away some of their unique characteristics. These Tequilas could perfectly serve as an aperitif.
Most people think Tequila is a hardcore liquor, only to be taken as a shot during long nights out. However, high quality, aged tequila never reached the masses but is actually quite soft and can perfectly be sipped. Furthermore, white tequila is a fantastic base for cocktails and soft-drink mixes. Mexico now faces the challenge to export their high quality product and show the world how to enjoy this fine beverage.
Tequila is a distilled spirit from the fermented juice of the base of the Agave plant. The Agave plant is from the cactus family, but is definitely not a cactus itself. Many spirits, called mescal wines, are made from the Agave plant. However, they can only be called Tequila if they live up to certain standards stated in the ‘’Denominacion de origin Tequila’’. The ‘’denominacion de origin’’ is an agreement which was first recognised in 1973. It stated that only Agave distillates coming from a certain area within Mexico can carry the name Tequila. This area covers about 181 municipalities in the states of Jalisco, Nayarit, Tamaulipas, Guanajuato and Michoacán. This also includes also the Town of Tequila which was established in 1656. Furthermore, Tequila should at least contain 51% of pure Agave juice and can only be made out of one particular Agave plant, the blue Agave. The official name of this particular plant is Agave Tequilana Weber.
In case a Tequila Contains 51% of pure Agave juice, the Tequila is called Mixto (mixed). If it contains 100% pure Agave Juice the distillate is just called Tequila.
2.2.1 Production
Producing Tequila takes patience and expertise. It takes a blue Agave plant 7 years for it to be ready for production. ‘’El Jimador’’ is the expert who determines whether an Agave is ready. Then the plant is harvested. A mature Agave base can weigh up to 50Kg.
After the plants have been harvested the piñas (bases) are transported to the production line where they are put trough the first process of making tequila: the ovens. Within the ovens the Agave piñas are cooked, during, 26 hours, using steam. After they have cooled off, the piñas go trough the second process, the grinder. Within the grinder the piñas are crushed and every drop of juice is retracted from the plants.
The third process is the fermentation of the juice. The agave juice is put into enormous tanks where it takes 72 hours for the sugar to transform into alcohol (fermentation).
The fourth process is the distillation of the fermented agave juice. The fermented juice should at least be distilled two times. (1) Because it needs to be cleansed and purified and (2) it has to obtain the desired alcohol level. When the liquid comes out of the second distillation, it is the first time it can be classified as Tequila. This Tequila is as clear as water and has a alcohol percentage of approximately 50˚. Purified water is added to reach the desired alcohol percentage. Most often Tequila has a alcohol percentage of 38˚ or 40˚, but there are Tequilas of 35˚ and 46˚ as well.
The clear liquid which comes out of the second distillation is called ‘’Tequila Blanco’’. There are four main categories when it comes to tequila: Blanco, Reposado, Añejo, and Extra Añejo. The categories are determined based on the period the tequila is kept in oak wooden barrels. Just like any other wine or spirit, Tequila can age in wooden barrels. An oak wooden barrel gives the Tequila taste, body, and colour. The different Tequila categories are:
• Tequila Blanco (white) is directly bottled or put in a barrel less than two months
• Tequila Reposado (rested) is kept in a barrel for at least two months, but less than a year
• Tequila Añejo (aged) is kept in a barrel for at least one year, but less than three years
• Tequila Extra Añejo (extra aged) is kept in a barrel for at least three years
All four categories have their own characteristics and occasions. Although Añejos and Extra Añejos are more expensive because of their long production process, they are not in any way better than Blancos or Reposados. They cannot be compared.
Blancos and the younger Reposados are normally used for mixing with soft-drinks or mineral water. The older Reposados, Añejos, and Extra Añejos are normally enjoyed straight or with a shot of lemon juice or a Sangrita. The high quality Tequilas are supposed to be enjoyed straight only, because mixing them with other flavors would take away some of their unique characteristics. These Tequilas could perfectly serve as an aperitif.
Most people think Tequila is a hardcore liquor, only to be taken as a shot during long nights out. However, high quality, aged tequila never reached the masses but is actually quite soft and can perfectly be sipped. Furthermore, white tequila is a fantastic base for cocktails and soft-drink mixes. Mexico now faces the challenge to export their high quality product and show the world how to enjoy this fine beverage.
![[img width=470 height=311 cacheid=000f8b49002ba6534183de7c1a02418654]http://www.theage.com.au/ffximage/2007/11/30/tilatequila_wideweb__470x311,0.jpg[/img]](/images/cache/000f8b49002ba6534183de7c1a02418654 "Bron: http://www.theage.com.au/ffximage/2007/11/30/tilatequila_wideweb__470x311,0.jpg")
