Tequila
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The document summarizes the production process of tequila. It begins by discussing the history of tequila originating from native Mexican drinks made from fermented agave plants. The production process involves harvesting agave plants after 8-12 years, cooking and shredding the piñas or cores, fermenting and double distilling the extracted juice. Tequila is then aged and classified into types based on aging duration. The document also discusses regulations for tequila and compares it to the similar but distinct drink, mezcal.
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Tequila
- 2. INTRODUCTIONINTRODUCTION • Principal spirit of Mexico. • “A remedy for everything bad and to celebrate all good as well”. • Charcterised as fresh liquor. Leaves tongue clean and tingling. • Gained popularity out of Mexico due to the fact that the drug Mescalin is derived from the same agave. www.hospitalitynu.blogspot.in
- 3. HISTORYHISTORY • The Aztecs fermented the sap of the wild blue maguey or mezcal azul cactus to make a local beverage called pulque. • Spaniards introduced art of distillation in early 1500. • In absence of grain and grapes, Spaniards distilled pulque. www.hospitalitynu.blogspot.in
- 4. HISTORYHISTORY • In crude stills, they produced a rough spirit, now called mescal or mezcal. • Later, more sophisticated techniques were introduced by a group of mezcal producers, in & around the small town of Tequila. Among them were the Cuervo family. • The term tequila appeared only in the year 1910. It was earlier referred to as “mescal brandy”. www.hospitalitynu.blogspot.in
- 7. BASE INGREDIENTBASE INGREDIENT • True tequila is only made from the agave plants grown in the volcanic soils around the tiny towns of Tequila in the province of Jalisco. • Agave Tequilana is scientific name of Maguey used to manufacture Tequila. www.hospitalitynu.blogspot.in
- 9. GROWING & HARVESTINGGROWING & HARVESTING • The cactus is harvested when it matures, which takes between 8-12 years. • The spikes are hacked off to leave the bulbous central core called the PINA • Pina weighs from 80 - 175 pounds. www.hospitalitynu.blogspot.in
- 12. • Pinas are cut in halves or quarters. • Are taken to the distilleries, where they are cooked in giant steam ovens for 24-36 hrs. • The Pinas are then cooled for 24 hrs. After it is cooled, Pinas are shredded or milled, and the juice is pressed. COOKING AND MILLINGCOOKING AND MILLING www.hospitalitynu.blogspot.in
- 13. • During the process of milling the shredded Pina or at this stage the fiber is showered with water to extract all sugars. • The juice at this stage is called Aqua Miel. • Aqua Meil is transferred to holding tanks. COOKING AND MILLINGCOOKING AND MILLING www.hospitalitynu.blogspot.in
- 14. • Takes place in fermentation tanks for 36-72 hrs. • 100% Agave Tequila - Natural yeast is added. • Blended Tequila - Put in Formulation tanks, Sugar is added, thereafter natural yeast is added FERMENTATIONFERMENTATION www.hospitalitynu.blogspot.in
- 15. DISTILLATIONDISTILLATION • The fermented juice is double distilled in pot stills or patent still. • 100% Agave Tequila is bottled at 40 G.L & blended Tequila is bottled as high as 55GL • Silver Tequila is bottled at this stage. www.hospitalitynu.blogspot.in
- 16. AGINGAGING • Tequila , by law is aged in either Oak Casks or in barrels used for maturation of Kentucky whisky. • Reposado Tequila: aged for maximum of 1 year in Oak casks. • Anejos Tequila: aged for a minimum of 2 years in Kentucky whisky barrels.www.hospitalitynu.blogspot.in
- 17. SPECIFICATIONSSPECIFICATIONS • The best Tequila’s are aged for a maximum period of 4 years. • 100 % Agave Tequila is bottled in Mexico. • Monitored by The Conjeso Regulador del Tequila (CRT) • All Tequilas must have minimum of 51% Agave juice. •The mexican government formed NORMA OFFICIAL MEXICANA DE CALIDAD (NOM) to set standards for production of tequila www.hospitalitynu.blogspot.in
- 19. TYPES OF TEQUILATYPES OF TEQUILA • Blanco Tequila: - White Or Silver - Unaged. - Held in Stainless steel barrels for less than 60 days. • Reposado Requila: - Aged for 1 year www.hospitalitynu.blogspot.in
- 20. TYPES OF TEQUILATYPES OF TEQUILA • Anejos Tequila: - Darker than reposado - Smoother and Mellower. - Aged for minimum of 2 years. • Joven Abocado Tequila: - Unaged - Dark golden coloured - Additives added. www.hospitalitynu.blogspot.in
- 21. BOTTLINGBOTTLING • Anejos and Reposado are by law bottled in Mexico • Joven Abocado is bottled outside Mexico. www.hospitalitynu.blogspot.in
- 22. LABELINGLABELING Type Of Tequila Number Of Distillery Controlling Body Brand Name Importers Bottled By Authenticity www.hospitalitynu.blogspot.in
- 23. TEQUILA SHOTS!!!TEQUILA SHOTS!!! • Mexicans usually prefer it unmixed, accompanied by a salt and a lime slice. • The drinker takes Sangrita in rapid succession, thus combining all the flavours. www.hospitalitynu.blogspot.in
- 24. BRANDS SERVED AT OBEROIBRANDS SERVED AT OBEROI HOTELSHOTELS • Jose Cuervo - Blanco or Anejo • Sauza • Silla www.hospitalitynu.blogspot.in
- 25. LEADING BRANDSLEADING BRANDS MEZCAL LAJITADON JULIO www.hospitalitynu.blogspot.in
- 26. LEADING BRANDSLEADING BRANDS JOSE CUERVO - RESERVA www.hospitalitynu.blogspot.in
- 29. LEADING BRANDSLEADING BRANDS HERRADURA SELECCION SUPREMA www.hospitalitynu.blogspot.in
- 31. MEZCAL • Is produced from approved agave in a very similar way to tequila • The are 35 species approved by mexican government for the production of tequila. • To be classified as mezcal, the drink must come from any of the state approved areas of production which are – oaxaca, durango, guanajuato, guerrero, san louis potosi, tamaulipas, and zacatecaswww.hospitalitynu.blogspot.in
- 32. • Mezcal is very strong and has smokey flavour • Worms that live in agave plant are hand picked and added to mezcal while bottling • The larva is usually either a gusano rojo ("red worm") or a chinicuil ("maguey worm"), the caterpillar of the Hypopta agavis moth. The red worm is typically considered tastier. • Worms make mezcal a unique drink • Brand names – gusano rojo mezcal, monte alban, miguel de la mezcal www.hospitalitynu.blogspot.in