Tequila
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Transcript of Tequila
![Page 1: Tequila](https://reader036.fdocuments.in/reader036/viewer/2022062613/5450525aaf79596b358b6055/html5/thumbnails/1.jpg)
TEQUILA
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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.
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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
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MATURE BLUE AGAVE
PLANTS
HARVESTING OF PINA
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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".
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PINA
SPLITING OF PINA
BEFORE ROASTING
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MATURED HEARTS OF PINA
PINAS BEING TRANSFERRED
TO A ROASTING CHAMBER
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TRADITIONAL BRICK OVEN
USED TO COOK PINAS
COOKED AGAVE HEART
BEFORE IT IS
CRUSHED AND PRESSED
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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.
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SHREDDED PINA.THE JUICE IS
BEING PRESSEDOUT BY
A GRINDING MILL
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JUICE BEING PUMPED INTO AFERMENTATION
TANK / VAT
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THE FERMENTATION
PROCESS: CONVERSION OF SUGAR INTO CARBON DIOXIDE
AND ALCOHOL
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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.
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THE DISTILLATION
PROCESS:ALCOHOL
EXTRACTION FROM MASH
RESULTING IN COLOURLESS
LIQUID
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SOME TYPES OF TEQUILA ARE THEN
BOTTLED IMMEDIATELY AND SOME ARE KEPT
FOR MATURATION IN OAK CASKS
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AFTER MATURATION TEQUILA IS BOTTLED AND THEN SOLD
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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”
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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
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FAMOUS TEQUILA BRANDS
SAUZA JOSE CUERVO CORRALEJO DON JULIO