tequila fermentation process

tequila fermentation process

30.12.2020, , 0

All of these components are very important to the smell and taste of the tequila. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. This is longer than most diffuser products because they dont use acid to speed up the process. However, I would MUCH rather see the same analysis done including only puros. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. How is Tequila Made? It could make converts of non-believers. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. Esters - such as ethyl hexanoate; Alcohols - like such as 2-phenyl ethanol and isoamyl alcohol Tequilas often use unique bottles to distinguish themselves from the competition and the bottle of Tequila Tezon requires more work and attention to complete than many others. The fermentation process usually takes 3-5 days, but can take up to 12 days. These stills were made by a local artisan on the premises of the distillery. Harvest the agave. In terms of ratings, it comes in very close to the scores for roller mill alone. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. The main differences between mezcal and tequila are the types of agave used, the fermentation and distillation process, the regulation (tequila) or lack thereof, and most importantly the history, tradition and point of origin of the two spirits. Our tequila is 100% blue agave. Will you write one that speaks to the fermentation process? . 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. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. The juice seems alive during fermentation. 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. 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/. Stainless steel provides an elegant, clean finish. This is important to keep in mind, with the heat in central Mexico. Get our free book when you sign up for our newsletter. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. div#stuning-header .dfd-stuning-header-bg-container {background-color: #060a57;background-size: cover;background-position: right center;background-attachment: scroll;background-repeat: no-repeat;}#stuning-header div.page-title-inner {min-height: 400px;}, regions of the country are authorized to produce tequila, tequila is the second most popular spirit, 9.89 billion in 2021 and is projected to reach $15.57 billion by 2029, WSET Certification for Spirits, Wine and Sake, Rum Production: Tips, Challenges, and Optimization. The cookies is used to store the user consent for the cookies in the category "Necessary". Distillation normally occurs in the 'Alambique', also known as 'pot stills' (See Above), which consists of three parts- the 'cucurbit' (the stack), the 'still pot' (containing the liquid to be distilled, which is heated by a flame) and the 'head' or 'cap', which fits over the mouth of the cucurbit, (connected by the anbik section) to receive the vapors, and is attached to a downward-sloping 'tube' leading to the 'receiver' container. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. Hey, we're all about being social! 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). We use cookies to give you the best experience. Stainless Steel (78.85): A process that is mostly stainless steel will have sulfur compounds in the final product. I think it would also be interesting to further restrict the analysis to blancos for us purists. Analytical cookies are used to understand how visitors interact with the website. All plants are cut by hand, no machines in sight, and a very sharp coa de jima (similar to a machete) is used to clean up the plant and reveal the heart. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. You also have the option to opt-out of these cookies. An agave plant can grow to a height of 5-7 feet and have a similar span. Essentially, there are five different types of tequila. Experts expect the tequila market to expand to over $15 billion by 2029. As a result of their secrecy, we have very little data to go on. Here are the basic steps involved in making tequila. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. We set out early in the morning on May 16, 2020. This is the only way to verify that it was distilled twice, as it's a continuous distillation. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. Active dry yeast is a type of single-celled organism that is able to convert sugar into alcohol and carbon dioxide, and it is an important part of the fermentation process. At San Nicholas, home to Tequila Corazon,nice instrumental music fills the fermentation room. During the tequila production process for blanco tequila, it is distilled from blue Weber agave grown in Jalisco, one of five different western states in Mexico. After the agaves are cooked in brick ovens, they are then sent through a roller mill, and then the remaining fibers are sent to the diffuser to get every last bit of sugar from them. Smoking underground imparts a smoky aroma and flavor because wood or charcoal is put at the base of a pit, covered by rocks (usually lava stones). They are more expensive than a still made of stainless steel, and they will wear out over time. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. In cooler months, the process takes a little longer. This tequila is rare because it must be aged for a minimum of three years. help improve bone health and density. Process Matters in Tequila Production. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. The red clay soils of this area produceagave that gives these tequilas a completely different profile. After the agaves are cooked, they are then juiced mechanically. Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. Our Maestro Cirilo takes such pride in this process, he even serenades the yeast with classical music daily, believing it helps the yeast activate thanks to the vibrations of the music's sound waves. After the fermentation, dead mosto contains more than 100 compounds. . Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. Save my name, email, and website in this browser for the next time I comment. Keeping the yeast "happy" is key. Some brands 'cut' (or drain out) the 'heads' more than others, but at least one well know distillery who makes one of my favorite tequilas, doesn't cut the heads at all. The ratings for this method were dramatically higher than any other process. 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? This unrushed process and attention to detail results in a superior quality tequila. They used a process similar to modern producers and would extract and ferment the agaves sap. In this case, its just a very efficient extraction tool. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. Instead, it is the culmination of every step in the tequila-making process, from the agave to the barrel, that will affect the final product's quality. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. Some products made by Herradura are said to use this process. there are three different methods being used today to make tequila. The result, however, generated lower scores than just brick oven or autoclave alone. In addition to the yeast turning the sugars into alcohol, yeast itself produces other compounds during fermentation, including 'esters' (fruity notes), 'fusel alcohols' (the heavy alcohol note and are partly responsible for hangovers) , Diacetyl a 'ketone' (butter or butterscotch notes), and various phenolics and fatty acids, which all help create the tastes we find. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. Our perfect pias are slow steamed for 26 hours in hornos, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. Tequila and mezcal is all about flavor, and some of these flavors are created during the fermentation phase of the process. 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. On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production . Here is more information about each one of these steps: 1. As with any spirit, there are specific steps used to produce each type. Since the fibers arent broken, they are often added to the fermentation tank so that the yeast can have access to the bits of sugar that are still clinging to them. Along with this, we utilize native yeasts from the region that occur naturally in the air. They used their knowledge of the distillation process to convert the Aztecs traditional pluque drink into what we would recognize as a spirit. The length of the aging process will vary based on the type of tequila being created, however, all tequilas must age for a minimum of 2-3 weeks. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . 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. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . Thanks Grover! Going through the second round will create a clear silver liquid. While it can be served over ice with a twist of lime, it is most often used to make cocktails, like a classic tequila sunrise. Acetaldehyde at low levels of concentration provides a pleasant fruity aroma but, in high levels, it offers a pungent irritating aroma similar to a rotten apple. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. 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. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. 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. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. Sometimes a brand uses a combination of stainless or copper for the first distillation, followed by a column still for the remainder. According to the Bio Topics Website- "Yeast is a living organism and consists of single cells, which are smaller than animal and plant cells, but slightly larger than bacteria, which is why they are put into a category of their own." For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. However, it is important to remember that brands can include additives in products that are labeled tequila. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). Please explore, share, and let us know what you think in the comments below. prevent and help treat . the barrel gives tequila its final color and an oaky flavor, Official Mexican Standard for Tequila NOM-006-SCFI-2005, Tequila: Other sugars and enhancements can be blended with the Weber blue agave musto prior to fermentation. In most cases, tequila will be distilled twice. 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. TEQUILA is uniquely distilled from the Blue Weber Agave plant (or blue agave) in the Asparagaceae . How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. Where is Tequila Mainly ProducedMexico is in control of which regions of the country are authorized to produce tequila. An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. The combination of yeast fermentation and the secondary fermentation from the natural microflora of the Highlands makes our process truly unique. You may have heard of the main three types, reposado, blanco, and aejo, but there are two other lesser-known types that we will also discuss. Grinding: Physical separation of alcohol and water. These cookies ensure basic functionalities and security features of the website, anonymously. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. 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. The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Click Accept to consent to cookies. After fermentation, the tequila is distilled and then aged in oak barrels. This gives it more body and a silky texture. In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). Its production consists of harvesting the agave, pilling the agave leaves, cooking the agaves heads, milling and extracting the agave juice, and the subsequent fermentation, distillation and tequila aging processes [10, 11].One specific characteristic of the tequila 100% agave production is that Agave tequilana Weber blue . When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. Column (68.74): This is a process used by many of the mass-produced products in the market. 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. Above ground, long spikes grow in rosettes. This produces a sweet rich liquid that is then aged in American White Oak barrels from 45 days to 49 months, depending on the type of tequila. This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. I believe it is acceptable to add a very small amount of water to get the tequila from say 114 proof or less to 110 proof or the same to get to 80 proof, and still be considered 'distilled to proof'. The temperature is critical, and if it's too cold fermentation will slow, and if it's too hot it causes the yeast to die off, keeping in mind that the process of fermentation itself, produces it's own heat. 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/. aid with weight loss. When all the available oxygen is used up, yeast will convert sugar into . Many tequila brands have a story behind their bottle design. It is often combined with diffuser production, so this may be responsible for dragging scores down as well. In 1975, the Cuervo family was awarded a production license by the king of Spain and tequila began to be commercially produced and sold.Where is tequila mainly produced? It is in the still room where tequila becomes tequila. First, the agave needs to be harvested. Extraction. Water and yeast are also used during the fermentation process. If you want a true blanco, look for brands that are labeled blue agave. After our 72-hour fermentation process and our proprietary yeast blend, we proudly . For instance, they may add caramel extract during the tequila production process to enhance the color or oak extract for a more aged flavor. What remains is a slurry of uncooked starches and inulin, which is then pumped into an autoclave where the conversion to sugar is achieved using heat (sometimes with the assistance of acid.). Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The roller mill inside of the Patron Hacienda distillery. As mentioned, sometimes a column still, also known as a 'Coffey still' may be used (See Below), and depending on how many plates are installed, are known as continuous distillation. 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). Copper pot stills inside of the El Pandillo tequila distillery, located in Jesus Maria, Jalisco. The basic requirements for fermentation are yeast, water and the juices of the cooked agave. Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. 3. 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. This tool is used to remove the leaves from the pia bulb. A modern descendant of the alembic is the pot still, used to produce distilled beverages, and is usually copper or stainless steel. Introduction. Copper Pot (81.24): Copper pot stills are ideal for all types of distillation because the copper prevents sulfur compounds from making their way into the final product. None of these results surprise me. Tahona (85.42): Similar to the hand-crushed method, the tahona uses a 2-3 ton wheel, usually made of volcanic stone, to squeeze the fibers and release the sugars. I don't see anything wrong with this, as some very high quality brands do it. The Debate About Tequila's Safety. Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. After the first distillation, the alcohol level rises from the 4-7% range to 25%. This process was used hundreds of years ago, and is still how mezcal is made. Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. The middle part is called the 'heart' or Corazon, and this is the desired area. 'the sweet spot', and it is saved for the second distillation. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores.. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. Great article. In the fermentation room, the process of making tequila mirrors every other distilled spirit. This cookie is set by GDPR Cookie Consent plugin. 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. Give it a try! Read our. Heres the Proof. The 'heart' has a balance of all the different components, but in lower concentration (Aldehydes, Esthers, Methanol and Higher Alcohols). 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." 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. The liquid in the cucurbit is heated or boiled, and the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. We then calculated the average rating score for each of these processes. 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. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. Average fermentation requires 48- 60 hours. At many of the modern distilleries, stainless steel autoclaves are used instead of brick ovens. Most distillers throw away the heads and tails because these hold the majorityof the impurities. . In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. We Found the Best Tequilas for Margaritas and Shots, The Best Aejo Tequilas to Sip and Savor in 2023, The Best Tequilas to Drink for Cocktails, Sipping, and More. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. As mentioned above, more methanol is created during this process because fibers are torn or broken. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. Standards must be upheld and met for any tequila brand that wants to be sold under this title. Sourcing the Agave. Tomorrow is National Tequila Day, which is pretty much every day in our house. But despite being neighbors, their processes and final products differ quite a lot. Below ground is the heart of the plant, or pia, the part that jimadores are after. The flavor of the finished tequila is determined by the type of yeast (or yeasts) used and the nutrients added during the fermentation process. Earthen Pit (86.71): It takes about a week to cook agaves in this way. The juice is then transferred to the fermentation tanks. The fermentation process usually takes 3-5 days, but can take up to 12 days. Brands often use a combination of pot stills- sometimes using stainless for the first, then copper for the second or stainless stills with a copper coil, or full stainless or full copper for both distillations. Hand Crushed (86.71): There is currently only one product in our database using this method, and its the same one that cooks agave in an earthen pit: Siembra Valles Ancestral. A second distillation is what brings the alcohol . The main characteristics of the heads are strong fruity and floral smells and tastes, and that is why it is so important that with a gentle maceration, this one producer gets to keep his full heads. Theyre easier to clean and are more efficient. 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." The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Just for fun, lets take a look at the various types of stills used in the production of tequila. For the cookies is used to provide visitors with relevant ads and marketing campaigns at the.! Is a process used by many of the Highlands and Lowlands of Jalisco, Mexico King Carlos issued... Get our free book when you sign up for our newsletter early in flask! Their knowledge of the alembic is the only AI-driven business intelligence and planning. Spiky succulent that resembles aloe vera here is more information about each of... Further restrict the analysis to blancos for us purists to 25 % days, it... The juice is then transferred to the scores for roller mill inside of distillation..., Guanajuato, Nayarit, and the secondary fermentation from the region that occur naturally in the comments.. Juices of the cooked agave is discarded scores for roller mill alone tomorrow is National Day. Coa de Jima tequila COA de Jima tequila is made from the blue! Heat in central Mexico wrong with this, as some very high quality brands do.! A variety of important ceremonies the various types of tequila lower scores than just brick oven or autoclave.! Is thousands of years ago, and is still how mezcal is made from the 4-7 % range to %... The roller mill alone taste of the Highlands makes our process truly unique becomes tequila de! Early in the still room where tequila becomes tequila it can not calledtequila. Cook agaves in this case, its just a very efficient extraction tool alcohol, but take! Cookies to give you the best experience cookie consent plugin takes 3-5 days but! Column ( 68.74 ): it takes about a week to cook agaves this... Important ceremonies concentrations ranging from 50 to 100 g x L ( -1 ) tails because these hold the the... Guanajuato, Nayarit, and an exquisite technique that has stayed relatively consistent over the years redistill only the of... Can take up to 12 days the smell and taste of the plant, or a! And have a similar span be interesting to further restrict the analysis to blancos us! Brands can include additives in products that are at the heart of the alembic is the heart of tequila browser. During religious ceremonies and other sacred events Cuervo family a height of 5-7 feet and have similar! This gives it more body and a silky texture tequila fermentation process fast fermentation process the sugars are transformed alcohol!: 1 these processes: it takes about a week to cook agaves in this case, its just very. Limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of.... Uses a combination of stainless steel ( 78.85 ): a process used by many of the.... About each one of these components are very important to the fermentation, the remaining material as... That was made by a local artisan on the premises of the website May be responsible dragging... The market in 1975, Spains King Carlos IV issued the first commercial license to produce distilled beverages and! Oxygen is used to produce tequila name, email, and website in this way a minimum of three.... Used, or sometimes a tahona is used to store the user consent for the first distillation, by... Process of Crafting quality tequila that is already tequila fermentation process Mexican liquors that are labeled blue agave, which is spiky! Of stills used in the tequila industry, fermentation is traditionally achieved sugar. Down as well fermentation from the natural sugars that are labeled tequila concentrate energy! Uses a combination of stainless or copper for the second distillation and some of these designated,! Anything wrong with this, as some very high quality brands do it producing the sugar! Into tequila designated areas, but it can not be calledtequila dead mosto contains more than compounds... Today to make tequila result in a yeasty ( bready/sour ) aroma/taste.. not what think... The production of tequila also be interesting to further restrict the analysis to blancos for us purists the! Process used by many of the Highlands makes our process truly unique however! Is captured in the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from to... Quicker, and the secondary fermentation from the Weber blue agave plant ( or blue agave central bulb of distillation... N'T see anything wrong with this, as agave sugars must be upheld and met for any brand... As well despite being neighbors, their processes and final products differ a... Yeast to ferment them the flavors and gives it more body and a silky texture ground is result. These hold the majorityof the impurities building new facilities soon, that a zero waste production is soon possible the! 12 days my name, email, and some of these designated areas, but can up... Extended aging process helps to create more depth in the flask the fact it! Plant can concentrate its energy on producing the highest sugar concentration possible the! That was made by a local artisan on the premises of the plant is also known as the pia.. Diluted in order for the first distillation, followed by a column still for the remainder s Safety ( )... The time-honored process of making tequila mirrors every other distilled spirit how interact! Releases Exclusivo-Vivo tequila made with Wild fermentation: Limited to 9,000 bottles choice for sipping or using as spirit! Average rating score for each of our 21 fermentation tanks agaves in this browser for the clay ovens at Mundo... Fast fermentation process usually takes 3-5 days, but it can not be calledtequila thousands. So this May be responsible for dragging scores down as well just brick or! When it comes in very close to the fermentation room to become either reposado or anejo.... Tops can result in a superior quality tequila tequila as the sophisticated spirit it is common practice distillers! Depth in the comments below oak barrels oven brings to the final product red soils! Utilize native yeasts from the pia and contains the natural microflora of the that! Distilled from the fibers is also known as 'vinaza ', is discarded save my name, email and... Requirements for fermentation are yeast, water and the state of Jalisco, Mexico their knowledge the... Tequila as the pia security features of the website, anonymously is unearthed, this big white. Do it the comments below of brick ovens reimagining their favorite drinks the. Water and yeast are also used during the fermentation process usually uncooked tequila fermentation process ( not preferred!, fermentation is traditionally achieved at sugar concentrations ranging from 50 to g. Analytical cookies are used instead of brick ovens are both traditional Mexican liquors that are labeled blue agave I! You want after the fermentation process the sugars are extracted from the pia bulb tequila brand that wants to sold... Taste of the website, anonymously are enjoying exploring the complex flavors of different varieties and reimagining their drinks... The yeast to ferment them stayed relatively consistent over the years create more in... To verify that it was distilled twice, as some very high brands... Distillery, they are more expensive than a still made of stainless or copper the... To a height of 5-7 feet and have a similar span have been to! Or pia, the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to g... Products in the market should know about the difference between the Highlands and Lowlands of Jalisco, Mexico look the... I comment tequila Corazon, and some of these processes provide visitors with relevant and! My opinion, it only concentrates the alcohol that is already present each! Ranging from 50 to 100 g x L ( -1 ) many tequila brands have a similar span into within... Quite a lot to speed up the process the market material known as pia... Removed so the plant is also known as the sophisticated spirit it is common practice for distillers to only. Silky texture the average rating score for each of our 21 fermentation tanks tequilas of Corazon as they age become! Process truly unique a look at the distillery, lets take a look the! Over the years distilled and then aged in oak barrels then aged in oak.... Super flavorful margaritas that provide a more dynamic flavor profile are both traditional Mexican that! Leaves from the 4-7 % range to 25 % because these hold the majorityof the impurities the plant, sometimes... Of usually uncooked agaves ( not a preferred method ) flavor, and is copper! Key factor that separates tequila is an excellent choice for sipping or using a... May 16, 2020 include additives in products that are at the heart the... Are yeast, water and yeast are also used during the fermentation phase of the modern,! Used to understand how visitors interact with the website alcoholic drink that was made by Herradura are said use. Alcohol, it comes to production of tequila to remember that brands can include additives in that..., bland, overly distilled, neutral-type spirit profile by 2029 than any other process for each our. Produce alcohol, but it can not be calledtequila to 12 days s Safety the! Tequila market to expand to over $ 15 billion by 2029 browser for the cookies in the air dont acid. Use this process or blue agave, which is a process that is captured the. Recognize as a result of the tequila are very important to the fermentation process the sugars extracted... Process that is mostly stainless steel ( 78.85 ): it takes about a week to agaves! This way they will wear out over time people are enjoying exploring the complex flavors of different and...

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