Time vs technology: Tequila's past vs its Future (are new Technologies for the better or worse

Time Vs Technology#TOTC2014

#TIMEVSTECH

PLEASE DRINK RESPONSIBLE

PANELIST

Enrique De Colsa

Ryan Fitzgerald

David Suro-Piñera

Tomas EstesPLEASE DRINK RESPONSIBLE

ENRIQUE DE COLSA


Ryan Fitzgerald


Tomas Estes


David Suro-Pinera


Tequila Interchange Project• The Tequila Interchange Project (TIP) is a non-profit

organization and consumer advocacy group for agave distilled spirits comprised of bartenders, consultants, educators, researchers, consumers and tequila enthusiasts. Our organization advocates the preservation of sustainable, traditional and quality practices in the industries of agave distilled spirits. In light of concerning trends that are currently becoming mainstays in the production of agave distillates, TIP seeks to place a renewed emphasis on the importance of preserving the great heritage of agave distillation in Mexico.


THE AGAVE


PLANTING


MR. TOMAS ESTES

If we want to have a good hamburger we will want to start with good meat

from a well bread, well cared for cow.

The same applies to starting with raw material for Tequila


WHERE SOMETHING COMES FROM MATTERS!


AGAVE REGIONS

Tequila and agave are produced in a defined geographical region including 5 states. Jalisco produces more than 90% of total volume.

Guanajuato (7)

Tamaulipas (11)

Nayarit (8)

Jalisco (all)

Michoacán (30)


Tequila Valley

4,200-5,200 ft

Highland

5,700-6,700 ft

AGAVE REGIONS

Temperature, soil, altitude, rain fall and natural factors are in part responsible for agave development.


TASTING

TERRIOR MATTERS

Tequila Valley vs Highland


AGAVE REPRODUCTION


MATURATION


Weather


INFLUENCES OF MAN

AGAVE INSPECTION


ROASTING


vs

MILLING


vs

TASTING

Highland Tequilas using a mix of modern and traditional

technology


NEW TECHNOLOGY


THE DIFFUSER


DIFFUSER

1. Inulin extraction from raw agave, using hot water, and then a hydrolysis step.

Juice to hydrolysis

Raw agave bagasse

Knife mill

Heat Exchanger

Chain mill

Diffuser

Raw agave

Hot water

Steam


DIFFUSER

Juice to fermentation

Cooked agave bagasse

Knife mill

Chain mill

Diffuser

Cooked agave

Room temperature water

2. Sugar extraction from cooked agave, using room temperature water to obtain a juice for fermentation.


Juice to fermentation + milling juice

Cooked agave bagasse

Chain mill

Diffuser

Bagasse from milling

Room temperature water

DIFFUSER

3. Sugar extraction from bagasse from milling process. Obtained juice is mixed with the one obtained in milling process.


DISTILLATION


vs

THE FUTURE OF AGAVE


THE FUTURE OF TEQUILA


Thank you for your attention!

@yummycocktails@Ihatecocktails@DavidSuroP

@donjulio

Please rate this seminar in the Tales 2014 app#TIMEVSTECH is the Hashtag

This Powerpoint: www . slideshare . net / ElayneDuke

Many Thanks to : @/www.donjulio.com & www.tequilainterchangeproject.org/

TALES CAP TEAM “ YOU ROCK”

http://www.tequilainterchangeproject.org/



Time vs technology: Tequila's past vs its Future (are new Technologies for the better or worse

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