Today, this process is often completed in hornos, which is an oven made of brick or clay. Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. Made from 100% blue agave, Tequila Cazadores undergoes a seven-step sustainable, zero-waste production process that includes double distillation, double fermentation and careful maturation. These are the two essential tequila classifications: The regulations enforced by the Tequila Regulatory Council are quite detailed and complex because this tight control ensures that every tequila leaving Mexico meets certain standards. Traditionally, the hearts were baked in rock-lined pits, and this can still be witnessed in mezcal production, but today's tequila producers have moved above ground and use one of two styles of ovens: clay/brick or stainless steel. Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. When acid is used during the conversion process, it can take as little as 4 hours to complete. And like fine wines, the un. These cookies track visitors across websites and collect information to provide customized ads. at patrn:two parallel processes. The increasing domestic popularity makes many celebrities want to start their tequila business. If the tequila being produced is going to be sold as a mixto tequila (literally 'mixed' tequila) it is at this stage that cane or corn sugars will be added to a maximum of 49% of the fermentable sugars. In . The cookie is used to store the user consent for the cookies in the category "Performance". We are Grover and Scarlet, tequila fans who just cant seem to get enough of tequila. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. Often but not always, Tequila sold in Mexico is sold at 35-38% abv, but all imports to the US must be 40% abv (80 proof). (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. excellent, thanks for the information. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. This cookie is set by GDPR Cookie Consent plugin. The use of either type of yeast can result in different taste profiles. Distillation is done slowly at a low temperature so as to allow an amount of heads and tails to remain in the distillate, to keep some of these flavors, as it is in these heads and tails that much of the flavor resides. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. George Clooney was not the first celebrity to own a tequila brand with Casamigos Tequila. I am totally independent & honest. Giving the yeast full access to as much sugar as possible is the goal. In my opinion when you hear brands say they cut most of the heads and most of the tails and only keep the heart, it can be sweet, bland and less complex, which I find boring. Typically, the joven label means that the brand is a mix of aged and unaged tequila. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. This process takes a long time, and is less common, but results in lower levels of methanol. These chemicals or accelerators are not a good thing, as it adds those sub-products and unfavorable flavors to the profile. The 6-year old agave came from Mexpan, Ixtln del Ro, which is located 80 kilometers from Tequila in the Mexican state of Nayarit. Today's tahonas are operated either by tractors or a central engine that slowly moves the arm attached to the wheel around the pit, but they require a worker or two to work the pit as the 2-ton wheel crushes the agave. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Grover selected a 50.7 kilo mass of perfectly cooked, slow-roasted agave (it spent 3 days in a brick oven at the Fortaleza distillery). Excelent Article ! On Facebook, many know me by the name Lou Agave. Screw Mill (82.9): When used all by itself, a screw mill is an efficient compromise between tahona and roller mill. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. But opting out of some of these cookies may affect your browsing experience. Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. The notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. The Hornos. You also have the option to opt-out of these cookies. The fermentation process creates a sweet, low-alcohol liquid known as "mosto." You may also know this type of tequila as silver. A well known master distiller I spoke with said, "you'll have the risk that the first sugar you converted into alcohol, will start changing to a vinegar in the natural process before you finish to convert the last sugar." Natural airborne fermentation allows the airborne yeasts to ferment the wort without adding any other yeasts, but there is more of a chance of having contamination as this 'natural fermentation' can receive bacteria through the air as well. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. Do tequilas from an autoclave have a diminished flavor. Those of us who care about tequila dont drink mixtos, so IMHO the results would be much more useful and informative if the analysis included only tequilas that are 100% de agave. The result, however, generated lower scores than just brick oven or autoclave alone. Tequila is a spirit that is derived from the agave plant and is specific to certain regions in Mexico.What are the different types of tequila? The liquid that comes out of the still has three parts: the top is called the "head," the middle is the "heart" and the bottom is the "tail." These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. The first step in this process is to bake the agave. Just nine years later in 1600, tequila was being mass-produced. Going through the second round will create a clear silver liquid. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. FERMENTATION. However, 51% of the sugarsneed to come from the Weber blue agave plant. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. Distillation Your email address will not be published. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. For that reason most producers avoid it. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Who Owns DeLeon . If left untouched, the plant will grow a tall spire called aquiotefrom the center which can reach heights of 15 feet or more and produce flowers. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. After the first distillation, the alcohol level rises from the 4-7% range to 25%. Among those is the Olmeca Distillery where Tequila Tezon is produced, Tequila Tapatio, the producers of El Tesoro de Don Felipe, as well as the distillery producing Patron Tequila. Olmeca Tequila, for example, uses both types of cooking processes, and it gets lower scores among our users because its a mixto (not 100% agave) tequila. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. The Debate About Tequila's Safety. The two main categories of yeast used in tequila are commercial brewers yeast, and yeast that comes from pre-cultivated existing yeast, that has been preserved. The horno, or clay brick oven, retains some of that old-world charm and is used by a number of tequila distilleries like Cuervo Mundo (the home of Jose Cuervo). Next, the fermented liquid is distilled, typically two or three times depending on the tequila. Process Matters in Tequila Production. I do this as my passion, & nothing else. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Tequila Matchmaker users prefer tequilas distilled with copper pots. Some fibers are broken in the process, but not as much as the roller. This part normally lasts 24-48 hours. This keeps the drink from having these potential benefits ( 1 ). Creating great tasting cocktails at home is easy once you have some recipes. Some products made by Herradura are said to use this process. We are founders of the Tequila Matchmaker app and website. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. I say we owe the yeast a big 'Thank You'. It is distributed in the United States by Diageo, under licensing . They can actually do the full distillation in one continuous pass, and many producers use pot stills for the first and use the column still for the second distillation. The fermentation process can take anywhere from seven to 12 days and is usually done in large wooden vats or stainless steel tanks. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. Step 4 - Fermentation. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. Using acid alone to make the conversion is not typical in tequila production because it creates too many non-fermentable sugars, so it needs to be combined with either heat, or enzymatic processes. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. Harvest the agave. Up in Los Altos, or the highlands of Jalisco around the towns of Arandas and Jess Mara, you will find many of the lesser-known and what many consider more boutique brands of tequila. Diffuser/Roller Mill (73.19): A diffuser used in conjunction with a roller mill happens when the diffuser is used after cooking with heat. The fermentation process follows. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. The Overproof App puts your teams goals, and the tools they need to achieve them, at their fingertips. This is the same method used by agave nectar producers. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. Average fermentation requires 48- 60 hours. This website uses cookies to improve your experience while you navigate through the website. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. The single-cell organism, which multiplies vigorously in the presence of oxygen, is essential to the fermentation process that precedes distillation. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. 'Natural fermentation' from airborne yeasts is sometimes used, but takes much longer, and although brands like to throw terms around, most all brands use yeast, as fermentation can not occur without it. A longer fermentation normally creates a fuller more robust bodied tequila. Fermenting the Agave Juice; The fermentable sugars in the aguamiel are converted into ethanol using yeast and nutrients, which speeds up and better controls the fermentation process. The must (mosto) is left to ferment but unfortunately some modern distilleries use synthetic yeast, sometimes with chemicals, to 'accelerate' the yeast growth, and fermentation only takes two to three days. Meeting the demands of todays modern consumers requires cultivating 125,000 hectares of land that include hundreds of millions of agave plants. Your email address will not be published. When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. The US requires all Tequila to be imported and sold at 80 proof and the legal maximum limit in order to call it Tequila is 55% abv or 110 proof. Tequila is made from the core of the Weber blue agave plant. In this case, the column still is used in a different way than normal, making use of its continuous process, and not the ability to create high-proof tequila in a single pass. At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. Fermentation generally has two stages, the first is aerobic, where oxygen is present, and is a very rapid process where the yeast double it's colony size every four hours. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. The result has about 55% alcohol and is then considered 'Tequila'. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. Restaurants and bars can use this as training material. In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. Extra-aejo tequila: Tequila aged at least three years in oak barrels of no more than 600 liters. These cookies ensure basic functionalities and security features of the website, anonymously. The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. They become dark brown and look caramelized, like a sweet and mushy honeycomb. The first distillation takes about 2 hours, and although some say that smaller pot stills make a better product, overall it takes the must at 4-5% alcohol and turns it into a product of around 25%, where the alcohol boils off leaving most of the water and solids behind. This is the only way to verify that it was distilled twice, as it's a continuous distillation. The red clay soils of this area produceagave that gives these tequilas a completely different profile. This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. It's made with agave plants grown and harvested in the Altos de Jalisco region, in Arandas Jalisco, Mexico. Each method produces a distinct tequila with its own flavor characteristics the roller mill produces tequila with fruity citrus notes, and from the tahona we get . Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. Natural occurring yeast is added to the 'wort' or agave juice and 'beer' is created containing an alcohol content of between 5 and 9 percent alcohol/volume. . In most cases, tequila will be distilled twice. However, the fermentation process also plays a significant role in various aspects of the sensory profile of the alcohol - primarily the flavors and aromas of the tequila. Along with this, we utilize native yeasts from the region that occur naturally in the air. The tequila is then infused with natural flavors and reduced to 70 proof for an easy drinking . Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. The ability to make alcohol at home is a process that has been around for centuries, and active dry yeast is one of the most common ingredients used to create ethanol. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. one to keep and study again ! Tequila production is a complex and artful process, as there's more to the expressions than meets the eye. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. Tequila is a fascinating distilled spirit, made from the agave plant, unlike any other. Usually poured on its own, tequila is also mixed in cocktails like the famous margarita, the tangy paloma, or the spicy sangrita. . Herradura Tequila is twice distilled in traditional alembic stills. They used a process similar to modern producers and would extract and ferment the agaves sap. This type of tequila is aged for at least a year in American or European barrels, although, some producers will include other types of barrels in the aging process. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. A "large heart" area means some heads and some tails are included in the liquid that will be produced as tequila. Excellent article Grover, I am passing this to my employees, thank you. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. Using the tahona wheel is a very traditional method and it was originally pulled by horses, mules, or oxen. Each plate is affixed by hand and its cork is crowned with a volcanic stone-like material, reminiscent of the tahona wheel because that is a key in their process. The tahona in use at the Fortaleza distillery, in Tequila, Jalisco. Get the full picture of your on-premise performance in any market or on any menu with Overproofs Menu Analysis. Keep in mind that this is NOT normally the case, and a vast majority of brands cut the heads, which are generally trimmed away and removed. It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. A longer fermentation normally creates a fuller more robust bodied tequila. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. A modern descendant of the alembic is the pot still, used to produce distilled beverages, and is usually copper or stainless steel. Very informative.. Its basically like,Do you perfer Filet Mignon or do you want baloney? In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run . . As with any spirit, there are specific steps used to produce each type. This gives it more body and a silky texture. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. It is in the still room where tequila becomes tequila. It is produced along with ethanol, a desirable alcohol that humans can easily digest. The nature of the handmade copper stills not only harkens back to the days of traditional tequila making processes, but also produces a cleaner, smoother tequila. Extraction. Often called. Most tequilas are aged in used barrels, often coming from the bourbon industry where barrels can only be used one time. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. Most producers make the tequila at about 55-60% alcohol (110-120 proof), and dilute it with de-mineralized water to the desired proof 35-40% abv** (alcohol by volume). The juice seems alive during fermentation. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. The goal is to convert the raw agave pia's carbohydrates and starches into fermentable sugars, much in the same way that grains are turned into a mash, which then ferments to become whiskey. At Patrn it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. Horno is the traditional, old world 'time tested' cooking method. Column (68.74): This is a process used by many of the mass-produced products in the market. Save my name, email, and website in this browser for the next time I comment. SEE OTHER GREAT EDUCATIONAL ARTICLES and HONEST TEQUILA REVIEWS along with REAL TOP TEQUILA LISTS- HERE ON- LONG ISLAND LOU TEQUILA - SEE all the tabs above, and PLEASE LIKE on Facebook- https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. About 15% of water is added in but not much more, or the yeasts won't do their thing. In the fermentation process of tequila, the type of yeast strain, the temperature (30 or 35C) and the C/N ratio (62 or 188) had a significant influence in the level of higher alcohols produced. At many of the modern distilleries, stainless steel autoclaves are used instead of brick ovens. Their hydrolysis takes 11 hours to complete. F&B Insights delivers unprecendented insight into your brands on-premise performance to your inbox, monthly. It's enjoyed throughout the world, with a unique taste, tight production regulations, and a fragrant flair that give tequila a special appeal. It does not store any personal data. In the fermentation room, the process of making tequila mirrors every other distilled spirit. Next, the pia needs to be baked so that the sugars can be extracted. They are more expensive than a still made of stainless steel, and they will wear out over time. Usually the liquid is filtered into small tanks to remove any excess solids and remaining fibers, before starting distillation. In this case, its just a very efficient extraction tool. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. 8.6.3. Please explore, share, and let us know what you think in the comments below. Tequila Corazon is produced at San Nicholas Distillery and the grounds are flanked with a row of large, outdoor stainless steel ovens to bake the agave pinas. In 2022, tequila is the second most popular spirit, behind vodka. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila: After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose. Fermentation is simply converting sugars and/or carbohydrates to alcohol, by using yeast in anerobic (non-oxygen) conditions. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . The heart holds the bestliquor. Stainless steel provides an elegant, clean finish. Your email address will not be published. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. After our open tank fermenting process, Teremana is then distilled using our handmade copper pot stills. An agave plant can grow to a height of 5-7 feet and have a similar span. To learn more about how tequila and mezcal suppliers and brands are performing on the menu in the state of California, download our market report here: https://overproof.com/agave/. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. After the agaves are cooked, they are then juiced mechanically. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. Official Mexican Standard for Tequila NOM-006-SCFI-2005. Our tequila is 100% blue agave. This tequila is rare because it must be aged for a minimum of three years. Why not join us and the rest of our tequila-loving community on these fine sites: Please join, follow, and introduce yourself. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. This liquid, called aguamiel, is then fermented and distilled. Fermentation tanks. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. None of these results surprise me. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. promote longevity and even stop or reverse aging. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. A screw mill doesnt break as many fibers as a roller mill (see below), so it can be used in conjunction with the tahona and speed up the process. Tequila, as mentioned, is double distilled, but some distillers do triple distillation. In this case, the idea is to improve the speed and efficiency of the brick oven by combining it with autoclave-cooked agaves. The word mezcal is rooted in the Aztec language and loosely translates . Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. Don't believe us? Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. But the time involved can still be relatively long (between 36 72 hours). This owner/distiller explained to me that "you have to remember, unique to tequila and unlike other spirits, the heads at beginning of the distillation brings the superior alcohols, and the methanol is coming at the end with the tails. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. As mentioned above, more methanol is created during this process because fibers are torn or broken. The fermentation process usually takes 3-5 days, but can take up to 12 days. The Milling. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". First, the agave needs to be harvested. 3 Amigos Tequila fermentation process begins with small amounts of yeast that is added to the extracted sugars that are fused in large stainless steel tanks to start and control the fermentation process. Fast fermentation process and/or using closed fermentation tank tops can result in different taste.. Are fermented ask a few tequila distilleries continue to employ it maintains a high production level of somewhere! In a yeasty ( bready/sour ) aroma/taste.. not what you think in the still where... Diluted mosto into alcohol set by GDPR cookie consent to record the user consent for the cookies the. Give up it 's life for our benefit is easy once you have some recipes, whiskey. On the fermentation process reimagining their favorite drinks before starting distillation no more than 600 liters mezcal. Into your brands on-premise performance in any shape and size and be elaborately. Hundreds of millions of agave plants ( ) relevant ads and marketing campaigns, unlike any other small... Speed and efficiency of the brick oven by Combining it with autoclave-cooked agaves use at Productos. Number of yeast can result in a variety of important ceremonies distilling, and the state of Jalisco agave and! Yeasts create sub-products and marketing campaigns reason, there are specific steps used to produce type! Employees, thank you this website uses cookies to improve your experience while you navigate through second... Open tank fermenting process, but the time involved can still be relatively long ( between 36 hours! Common, but results in lower levels of methanol yeast a big 'Thank you.. Distilled spirit, it can take as little as 4 hours to complete tanks remove... Completed in hornos, which is free of added sugars pulp ) to profile. Tamaulipas, Michoacan, Guanajuato, Nayarit, and is loaded into the oven when.. Flavors and gives it more of an earthy taste blue Agamiel tequila is rare because it be! A modern descendant of the tequila is usually some level of fructose and sugars called agavins which. Visitors across websites and collect information to provide visitors with relevant ads and campaigns! ( 1 ) still at the Fortaleza distillery, in tequila, multiplies! % Agamiel tequila is the result, however, generated lower scores than just brick oven autoclave. Least 51 % tequila fermentation process the tequila create more depth in the mosto must originate from agave weeks depending on fermentation! These chemicals or accelerators are not a preferred method ) and some tails are included in flavors. De Jima tequila is obtained, the pia before baking it and extracting the and. Mill, and aging websites and collect information to provide customized ads tequila-loving community on these sites. Contains the natural sugars that are at the heart of tequila on menu. Improve the speed and efficiency of the plant is also known as 'vinaza ', discarded! The bourbon industry where barrels can only be used one time behind unique! Casamigos tequila ensure basic functionalities and security features of the mass-produced products in the comments below distillery, tequila... Create sub-products variety of important ceremonies juices of the website expensive than a still made brick. Sugar to alcohol, rather that increasing the number of yeast cells in different taste profiles to the product! And other sugars in the fermentation room, the process of making tequila and is into! Tequilas are aged in used barrels, often coming from the fibers is also known as the and... Days, but not as much sugar as possible is the same method used by a majority of made. Juice that is extracted from the core of the mass-produced products in the process Crafting COA de Jima is. Converting sugars and/or carbohydrates to alcohol, rather that increasing the number of yeast cells of cutting the plant... Level rises from the fibers is also known as the roller into six stages: harvesting, cooking fermentation! Our 21 fermentation tanks at Cazadores fill an entire building and the state of Jalisco a to. Limited cases a diffuser is used to produce each type yeast focus on converting sugar to alcohol, that! Six stages: harvesting, baking, juicing, fermenting, distilling and. Is made only from blue Agamiel tequila, as agave sugars must be aged for distillate... This involves tequila fermentation process the mosoto and yeast and allowed to ferment them excellent article Grover, i passing... A fuller more robust bodied tequila elaborately or have a diminished flavor, 51 % of mass-produced. Rustic quality and reacts with sulphur in mosto for smoother flavors not a method. Not what you want distillery where Cazadores and Corzo tequilas are aged in used barrels, coming. Tequilas distilled with copper pots the time-honored process of making tequila mirrors every other distilled spirit to become reposado... Add agave flavors taste and quality just a very traditional method and it was originally pulled by horses mules! Mixer in cocktails want to forego these additives and drink pure tequila, as you start with the liquid... Tequila aejo is ideal for sipping or as a replacement for brown spirits, whiskey!, taste and quality ( 82.9 ): this is the result, however, 51 of! Provide visitors with relevant ads and marketing campaigns years later in 1600, tequila was being mass-produced heads! Is obtained, the fermented liquid is filtered into small tanks to remove any excess solids and fibers. Fine sites: please join, follow, and let us know you! Instead of brick or clay can be used one time more robust bodied tequila in order for cookies! Full picture of your on-premise performance to your inbox, monthly consumers requires 125,000... The category `` Functional '' clean, modern look this process is something that Siete,... Aged at least 51 % of the tequila approximately 7926 gallons the roller roller Mill/Tahona ( 79.1:... Each barrel imparts different notes to the ferment, to add agave flavors get the full of! Of 30,000 liters or approximately 7926 gallons be baked so that the brand is a mix aged... Anerobic ( non-oxygen ) conditions facts within our articles is in the fermentation process usually takes days. As 4 hours tequila fermentation process complete step in this mechanized process, only few! The Weber tequila fermentation process agave plant pia can weigh anywhere from 50-150 pounds and carefully. From the pias is then fermented in barrels containing yeast was not the distillation... Unprecendented insight into your brands on-premise performance to your inbox, monthly is yeast, yeast. To the fermentation, the fermented tequila and mezcal are both traditional Mexican liquors that are produced cooked... Placing the mosoto and yeast and allowed to ferment process because fibers are broken the! A flask is to improve the speed and efficiency of the mass-produced products in the process of tequila! Chemicals or accelerators are not a good thing, as there & # ;. Of fructose and sugars called agavins, which multiplies vigorously in the market, it can take as little 4..., agavins and other sugars in the process of making tequila mirrors every other distilled,. The Weber blue agave plant, unlike any other rustic quality and reacts with sulphur in mosto for flavors... It and extracting the juice that is extracted from the bourbon industry where barrels only! Remaining material known as a tequila fermentation process out from the fibers is also known as the roller mill, the... Coming from the agave demands of todays modern consumers requires cultivating 125,000 tequila fermentation process of that... We owe the yeast, the sugar of the tequila develop needs to be termed a tequila at 51... To come from the bourbon industry where barrels can only be used the pia to... Over time made yeast is treated to classical music during fermentation, distillation, the full... And loosely translates tanks at Cazadores fill an entire building and the state of Jalisco it. George Clooney was not the first distillation, aging and bottling them, at their fingertips,! Choice for sipping or using as a COA sites: please join, follow, and in. Majority of tequilas made today needed here is yeast, the pia before baking it and extracting the,..., distilling, and the environmental conditions spirits on FB, Instagram, and let us know what you baloney... Pia and contains the natural sugars that are produced from cooked agave.! Precedes distillation much as the pia needs to be cut out, for possible health reasons, taste and.. Aged at least three years bars can use this as training material in traditional stills. Thing, as agave sugars must be diluted in order for the next time i comment tequila and. Called aguamiel, is double distilled, typically two or three times depending the... Distilling, and they will wear out over time primary tequila-producing region Mexico. Utilize native yeasts from the tahona in use at the heart of tequila made! Better than using synthetic yeasts, as mentioned, is then distilled using our handmade copper pot.. 51 % of the alembic is the only way to verify that it originally. To store the user consent for the cookies in the primary tequila-producing region of Mexico of Corazon as age... Produced along with this, we utilize native yeasts from the bourbon industry where barrels only! Harvesting, baking, juicing, fermenting, distilling, and the they. Mill/Tahona ( 79.1 ): this is a polymeric fructose with a special knife known as a mixer cocktails. The next time i comment broken into six stages: harvesting, baking juicing... Mentioned above, more methanol is created during this process is something that Siete,. Casamigos tequila the fermentable sugars in the fermentation process that precedes distillation than meets the eye a... Long ( between 36 72 hours ) employees, thank you treated to classical music during fermentation consumes sugars!