Tequila is a frequent guest at beach parties and raucous bachelor parties with fiery dancing till dawn. Tart and bold, refined and extravagant, strong and smooth, its taste and flavor captures the very spirit of Mexico. Maybe the whole “secret” of the drink is in the technology of its production. Let’s find out how and what makes tequila, which is beloved by everyone, but not fully understood by any European. Did somebody say tequila? – If so, it’s to us at the Toronto wine bar.
The basic raw material for the production of tequila
“Tequila is made from cacti” is the most popular myth about tequila. But no, not a single cactus was harmed in the production of the strong alcohol! Then what is tequila made from in Mexico? The drink is made from the agave fruit, a plant with dense elongated leaves which grows in tropical climates. However, it is considered a “relative” of the cactus because of its prickly leaves.
In the past the “wild” agave was harvested for tequila production. Now the plant is successfully cultivated by farmers and manufacturers of hard alcohol. Only one variety, the blue agave, is cultivated. The others are categorically unsuitable for making aromatic tequila.
Before the agave enters the factory, it is stripped of its thick leaves and part of the shell. “Only the core of the fruit, the piña, is used. It looks like a huge pineapple. The unprocessed agave may weigh up to 50 kilograms. One such tuber yields up to 8 liters of pure tequila. For us, these are just interesting figures, but for Mexicans it is hard work. The chimadores work on the plantations where the crop is grown. Every day under the scorching sun they have to first uproot the agave, cut off its leaves with a special shovel, and then carry it to the place of loading.
It takes a long time before the little sprout of blue agave becomes a flavorful drink. For tequila production, the plant can only be cut 7-12 years after planting. Only then does the fruit accumulate the right amount of flavorful juice.
Tequila production also uses water, yeast, and sometimes cane sugar.
What types of tequila are available?
The taste and flavor of tequila are influenced by many factors – the place where the agave grows, the weather conditions at the time the plant is harvested, the specific formulation of the drink, and the aging period. That is why such a “simple” drink may have many shades of flavors.
Classification of tequila is not particularly difficult. All Mexican vodka on the market can be divided into 2 classes. So, let’s look at the label:
“100% blue agave”. This labeling means that tequila is made only from blue agave spirits. This is “real” tequila.
“Mixta. In addition to blue agave, the drink also contains other components – alcohols from other crops (cane or corn, for example). But there is an obligatory rule: according to the standards, such tequila must contain not less than 51% of agave.
From the sprout to the counter: the process of making Mexican tequila
The Mexican government protected the exclusive right to the name “Tequila” in 1974. Since then only Mexican producers have been able to put the brand name on the bottle. The drink is only produced in five states where the blue agave grows.
To ensure that local producers do not “cheat,” since 1994, the manufacture of tequila in Mexico is strictly controlled by a supervisory board – the Consejo Regulador del Tequila. Factories are subject to heavy fines and administrative penalties for violations. All 100% tequila must be produced and bottled only in Mexico, marked “Hecho en Mexico”. Mixta, on the other hand, can also be bottled in the United States, but nowhere else.
Tequila goes a long way from the agave sprout to barrel aging before reaching a bar or a store. Each factory has its own secrets for making the alcohol, but the technology boils down to a few basic steps. So, how is tequila made?
Harvesting the agave
Agave ripeness is determined by the presence of red spots on the leaves. These are the plants that go into processing.
Chimadores are first cut through the paths between the plants. There’s no other way to do it – you just can’t get through the thorny bushes. Then the farm workers, skillfully wielding a shovel or machete, cut off the dense agave leaves. The peeled agave core is transported to the plant.
The cut leaves of the plant are not used in production. But they are not disposed of – the greens are useful for fertilizing the soil.
Agave heating.
At the plant, the piñas are cut and sent to an autoclave, where they are stewed at 70-80 ° C for 1-2 days. Many modern factories speed up the process by using special pressure heating autoclaves.
The process significantly increases the sugar content of the syrup, which is important for the production of alcoholic beverages.
Obtaining pure agave juice
After heat treatment, the agave is cooled and crushed. This allows the remains of the valuable juice to be extracted from the plant. It turns out very sweet.
Previously, agave was ground in mills, but now mechanical crushers are used, which saves a lot of time and makes it possible to increase the yield of the product. Agave cake is used for fertilizer and animal feed.
Fermentation of agave juice
Sweet agave juice is sent for fermentation. This is the process of converting sugars into alcohol. The yield is a “semi-finished product” with an alcohol content of no more than 7%.
To make 100% tequila, the juice is poured into separate large vats. Here it ferments until the next stage. To make Mixta tequila, the juice is combined with sugar and other ingredients.
The fermentation process lasts from 2 to 12 days. The fermentation temperature is strictly monitored at the production facilities. If it is too cold or, on the contrary, too hot, the process will go wrong.
Distillation of the must
When the fermentation processes are completed, the wort is sent for distillation. But before that, the viscous liquid is filtered – it is important to remove small agave particles and other impurities.
As a rule, the mash is distilled twice. For premium tequila, it is distilled three or even four times. After the first distillation, the drink has a low strength and a taste somewhat reminiscent of wine. But after the second distillation round, the “degree” rises, the alcohol content varies from 50 to 55%.
Tequila after distillation is crystal clear. The drink acquires its characteristic taste and aroma only at the next stage.
Tequila aging
Tequila is aged in oak barrels. The process may take only 3 months, or it may last for 3 years. It is in the wooden tanks that the fermented agave juice turns into tequila, which is tart and flavorful.
There are tequila varieties which are not aged at all. Then the drink is sent to bottling immediately after distillation. At that point they are given a shade which makes them look like the real tequila.
Tequila bottling
Before bottling, tequila is filtered to give it a “marketable” appearance and to remove visible sediment. The drink, if necessary, is diluted with water to the required strength of 38-46 degrees.
Tequila in Canada, how it makes.
The bottling at modern factories is automatic. However, at some distilleries with a long history another method is used: they fill each bottle manually. The process is labor-intensive, but that is the tradition.
The bottles are labeled, sealed, and sent to the warehouse.