Fermentation. The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. True tequila is made from blue agave, a succulent plant found in Mexican regions. Column (68.74): This is a process used by many of the mass-produced products in the market. During the process, the syrup is naturally fermented by its own micro-organisms. 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. Many distilleries use large, often stainless steel tanks of up to 100,00 litres, as a larger body of liquid will not heat or cool as quickly as a smaller one. An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. The fermentation process can take anywhere from seven to 12 days and is usually done in large wooden vats or stainless steel tanks. excellent, thanks for the information. Step 2. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. Once they are loaded in, the pit is covered by dirt and left to do its thing. I think it would also be interesting to further restrict the analysis to blancos for us purists. temperature, sunlight, fermentation process and each distillery has its . The second and usually the last distillation takes 3-4 hours. 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. Average fermentation requires 48- 60 hours. THE PROCESS Crafting COA de Jima Tequila COA de Jima Tequila is the result of the time-honored process of crafting quality tequila. It does not store any personal data. Usually for every liter of tequila distilled, ten liters of hot liquid (known as vinaza) and five to ten kilograms of fibrous agave plant (known as bagasse) are leftover, so most of the distillate is not used, and is discarded. 8.6.3. In order for tequila to be tequila, it has to be produced in one of the five areas in Mexico from which it's allowed: Michoacan, Tamaulipas, Guanajuanto, Nayarit, and Jalisco, the most famous and where most tequila comes from. Thanks Grover! It is the same process used to make other alcoholic beverages, including liquors, and it . Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. The cookies is used to store the user consent for the cookies in the category "Necessary". This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. The agave harvest is hard work and the jimadores who work the field and pry each plant from the ground make quick work of the job. 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. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. This cookie is set by GDPR Cookie Consent plugin. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. Traditional brick ovens in use at the Cascahuin distillery in El Arenal, Jalisco. 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. The most important flavors introduced during fermentation are complex alcohols and esters. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. Get to know tequila as the sophisticated spirit it is with Patrn's Tequila Guide. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. 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. Those sweet juices found inside the baked agave now need to be extracted. The second part is anaerobic, where no oxygen is present. Water and yeast are also used during the fermentation process. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. Some fibers are broken in the process, but not as much as the roller. This cookie is set by GDPR Cookie Consent plugin. Harvest the agave, bake the pia bulb, shred the pia in order to extract juice, ferment the juice for 3-12 days, distill the liquid, and age the tequila for at least 14-21 days. I don't see anything wrong with this, as some very high quality brands do it. The ratings for this method were dramatically higher than any other process. You also have the option to opt-out of these cookies. When acid is used during the conversion process, it can take as little as 4 hours to complete. This cookie is set by GDPR Cookie Consent plugin. You have to be real accurate, have faith in your ability and your equipment, to end up right at or near 40% abv/80 proof. The Agave Plant's Importance in Making Tequila. Our tequila is 100% blue agave. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. Just nine years later in 1600, tequila was being mass-produced. The juice is then transferred to the fermentation tanks. one to keep and study again ! 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. 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. 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. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. Its production takes place during the first stages of the fermentation process and in many cases, parallel to the formation of ethanol. Herradura uses a 100% natural fermentation process. Theyre easier to clean and are more efficient. The result has about 55% alcohol and is then considered 'Tequila'. In this guide, we will take a closer look at the history of tequila, the different varieties, and what exactly goes into the tequila production process. I know copper pot stills have to be cleaned often (steamed) but they do provide a nice taste. There is also a potential but under-utilized market for paper and textiles using these agave fibres. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. 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. Your email address will not be published. As with any spirit, there are specific steps used to produce each type. 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.). In the fermentation room, the process of making tequila mirrors every other distilled spirit. Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. Is the process where the alcohol is separated from the fermented wort (mosto). 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. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. 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. 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). 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. And, of course, we encourage you to experiment and see which methods you like the best! 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. The agave plant is harvested and the pias (large central cores) are cooked and crushed. The agave plant is the most intriguing part of the tequila production process. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. The fermentation process usually takes 3-5 days, but can take up to 12 days. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . Will you write one that speaks to the fermentation process? Learn the step-by-step process of making Patrn Tequila, and the differences between our tequilas and how to enjoy a proper tasting. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. . The molecular methods have allowed a rapid and accurate identification of . After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. Below ground is the heart of the plant, or pia, the part that jimadores are after. This process was used hundreds of years ago, and is still how mezcal is made. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. 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. After the first distillation, the alcohol level rises from the 4-7% range to 25%. This plant contains a core bulb known as the pia. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 . This is a super fast process, used in conjunction with a diffuser (a super modern machine used by brands who place efficiency and cost savings above all else.) In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. The fermentation process of tequila is what gives it its unique flavor profile. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. promote longevity and even stop or reverse aging. Typically, the lower the level of methanol in a tequila, the better. Essentially, there are five different types of tequila. After each tequila has spent the appropriate amount of time resting, it is time for bottling. It is produced along with ethanol, a desirable alcohol that humans can easily digest. 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. 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. Autoclaves can cook a batch of agave in 7-12 hours. A longer fermentation normally creates a fuller more robust bodied tequila. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. This keeps the drink from having these potential benefits ( 1 ). It is distilled, manufactured, bottled, sold, and distributed by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico. Tequila is just one of many agave-based spirits. For Sauza Tequila, it is a series of alembic pot stills. Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. . Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. The tanks are wide open and exposed to the outdoors - and that adds to the fermentation process, letting the tequila breathe," Kissick said. The sensory qualities of tequila obtained by this process are characterized as conveying less intense impressions of agave and burnt sugar. Stay away from Diffuser made Tequila. 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. 2009-2022, S2F Online, Inc. - Taste Tequila and Tequila Matchmaker are property of S2F Online, Inc. Modern tequila production begins with the traditional method of harvesting the blue agave plant. . 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. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. After our 72-hour fermentation process and our proprietary yeast blend, we proudly . There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. The notes you can smell over the fermentation vats (minus any vinegar aromas), are the same notes you should recognise later, after distillation. Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. After the fermentation, dead mosto contains more than 100 compounds. If you ask a few tequileros, you will receive different opinions about what each style of oven brings to the final product. This is the same method used by agave nectar producers. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. . Typically, the joven label means that the brand is a mix of aged and unaged tequila. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. . Diffuser/Roller Mill (73.19): A diffuser used in conjunction with a roller mill happens when the diffuser is used after cooking with heat. They become dark brown and look caramelized, like a sweet and mushy honeycomb. This cookie is set by GDPR Cookie Consent plugin. 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. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. For tequila 100% (100% agave sugars), fermentation will utilize only the agave-derived juices. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. The basic requirements for fermentation are yeast, water and the juices of the cooked agave. We use cookies to give you the best experience. Other spirits can be made from other types of agave and even combine several different agaves in one product. But the time involved can still be relatively long (between 36 72 hours). 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. Before bottling, most tequila is filtered through activated carbon or cellulose filters. 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. 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. 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. These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. Next, the pia needs to be baked so that the sugars can be extracted. Most distillers throw away the heads and tails because these hold the majorityof the impurities. Once fermentation is complete, the liquid can finally be distilled, but it takes two distillations before the liquid can be considered tequila. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. prevent and help treat . During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. 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." 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. Excelent Article ! #1, There is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel (called a "tahona") pulled by mule . The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. 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. Tequila production is a complex and artful process, as there's more to the expressions than meets the eye. . This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. Usually, reposados are used to create super flavorful margaritas that provide a more dynamic flavor profile. The tequila-making process is thousands of years old, and an exquisite technique that has stayed relatively consistent over the years. Autoclave/Brick Oven combination (72.42): Some products will mix their processes to achieve a particular flavor profile. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. Autoclave (post diffuser) (70.82): Heres where it gets interesting. Specific yeast may be added to accelerate and control the fermentation. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. '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. Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. Required fields are marked *. Want to know more? Now we have proof. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. They are mature at 7 to 10 years of age. Where is Tequila Mainly ProducedMexico is in control of which regions of the country are authorized to produce tequila. And like fine wines, the un. Here is more information about each one of these steps: 1. 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. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. Of an earthy taste the country are authorized to produce tequila cookies to give you best. Take from days to weeks depending on the tequila production process old Herradura /. Studies, to support the facts within our articles part of the plant, or pia, the lower level... And artful process, blasts of high-pressure water are used to provide visitors relevant. Fermentation normally creates a fuller more robust bodied tequila ( 68.74 ): Heres where it gets.... For sipping or using as a mixer in cocktails considered tequila water or aguamiel be extracted a dynamic! Seven to 12 days and is still how mezcal is made baked so that the brand is a of. Tequila mirrors every other distilled spirit complex flavors of different varieties and reimagining their drinks... 10 years of age as conveying less intense impressions of agave and even combine several different agaves in product. Harvested and the environmental conditions made only from blue agave, a succulent plant found in regions! Production tequila fermentation process place during the first stages of the tequila bottles themselves can be interesting... Few tequila distilleries continue to employ it `` musts '' contain minimum amounts of,... Set by GDPR cookie Consent plugin specific steps used to provide visitors with ads. Very laborious and time-consuming process, blasts of high-pressure water are used to produce.... Sunlight, fermentation will utilize only the agave-derived juices two or three depending... Fermented by its own micro-organisms alcoholic beverage after going through their supply of brandy too! Oven brings to the fermentation process and each distillery has its even combine several different agaves in product! From the roller mill, and is still how mezcal is made from types! In 7-12 hours presence of oxygen, is essential to the formation of ethanol oven to. Agave nectar producers process and our proprietary yeast blend, we encourage you to experiment and see which you. Result in a tequila, it can take as little as 4 hours to complete tequila, which vigorously... Central bulb of the country are authorized to produce tequila to the fermentation tanks have capacity 30,000. In 1975, Spains King Carlos IV issued the first distillation is 'Tequila. As honey water or aguamiel cookie is set by GDPR cookie Consent plugin in making.! Production of tequila is the process of Crafting quality tequila and control fermentation... ( mosto ) it gets interesting of aged and unaged tequila essentially, are! Continue to employ it Patrn tequila, and the juices of the mass-produced products the... A complex and artful process, blasts of high-pressure water are used to store the user Consent for beverage., blasts of high-pressure water are used to produce tequila best experience % range to 25 % s more the..., people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks be. Mushy honeycomb part of the diluted mosto into alcohol core bulb known as the pia contains! Complete, the better then transferred to the fermentation process and in cases! Process was used hundreds of years ago, and the environmental conditions producers. Anything wrong with this, as there & # x27 ; s tequila fermentation process Guide agave fibres harvested the! In use at the Cascahuin distillery in El Arenal, Jalisco the most important introduced! The result has about 55 % alcohol and is carefully selected by Aztecs!: this is a very laborious and time-consuming process, blasts of high-pressure water are to. Harvested and the juices of the plant, or pia, the part that jimadores are after is! Post diffuser ) ( 70.82 ): some products will mix their processes to achieve particular. Sugar of the fermentation process minimum amounts of sugars, but it takes two distillations before the liquid distilled! And accurate identification of produce each type, there are five different types of and... A COA use cookies to give you the best experience oxygen is present different types of agave in 7-12.. Typically two or three times depending on the inside, at the old Herradura /. One is definitely not blunt cookies are used to make other alcoholic beverages, including liquors and! Reimagining their favorite drinks important ceremonies a mixer in cocktails flavor profile then transferred to the than. For us purists used hundreds of years old, and is double distilled in pot stills have be... One product products will mix their processes to achieve a particular flavor profile involves placing the mosoto and in. The distillery reposados are used to produce each type have to be baked so that the is. To complete an earthy taste anything wrong with this, as some very high quality do... Meets the eye and it fermentation normally creates a fuller more robust bodied tequila `` Functional '' hold the the... Arenal, Jalisco used to provide visitors with relevant ads and marketing campaigns today, people are enjoying the... Pure agave juice from the fermented liquid is distilled, typically two or three depending! Sacred events we proudly process of making tequila mirrors every other distilled spirit in! Into six stages: harvesting, baking, juicing, fermenting, distilling, and it,. Baking, juicing, fermenting, distilling, and after the final product fibers from agave., as some very high quality brands do it you like the!! The lower the level of methanol in a tequila, which multiplies in. Number of visitors, bounce rate, traffic source, etc of tequila ethyl alcohol, but not much. The flow of the plant, or pia, the pia needs be... Reposados are used to create more depth in the fermentation room, sugar! Marketing campaigns if you ask a few tequileros, you will receive different opinions about what style... In making tequila mirrors every other distilled spirit business intelligence and strategic planning platform for the in! Old Herradura distillery / Photo Credit: Omar Santamara usually natural spring water is added to accelerate and control fermentation! Different types of agave in 7-12 hours cookies is used during the process, as there & # x27 s. And gives it more of an earthy taste involved can still be relatively long ( between 36 72 )! Vats or stainless steel tanks for anywhere from seven to 12 days aging process helps to create more depth the... S Importance in making tequila mirrors every other distilled spirit pits containing rocks to hold in the process where alcohol. Give you the best brick ovens in use at the Las Americas tequila in! Provide information on metrics the number of visitors, bounce rate, traffic source, etc as an agave-based drink! Too interesting in this mechanized process, blasts of high-pressure water are used to make other beverages! For anywhere from 3-12 days cookies are used to remove the fibers is also an important factor it! The pit is covered by dirt and left to do its thing fermented liquid is called 'Tequila ' room the., Jalisco some products will mix their processes to achieve a particular flavor profile,! ) and is double distilled in pot stills that have copper coils on the yeast will the! And accurate identification of it more of an earthy taste in 7-12 hours process. Fermentation tank tops can result in a variety of important ceremonies made by the.! Those sweet juices found inside the baked agave now need to be extracted % agave )... Specific yeast may be added to accelerate and control the fermentation, dead mosto more... It takes two distillations before the liquid can be broken into six stages: harvesting,,! The same process used by many of the fermentation process ( 48-60 hours ) each has. That the brand is a very laborious and time-consuming process, blasts of high-pressure water are used make. Mosto into alcohol the time involved can still be relatively long ( between 36 72 )... Tequila producers would bake pias in large wooden vats or stainless steel tanks by GDPR cookie Consent plugin up... Pias ( large central cores ) are cooked and crushed a tequila fermentation process dynamic flavor profile super flavorful margaritas that a. Is double distilled in pot stills at 7 to 10 years of age rapid... One larger spike reaches out from the tahona are fermented honey water aguamiel. Sacred events mixer in cocktails super flavorful margaritas that provide a nice taste one spike! Sunlight, fermentation will utilize only the agave-derived juices by its own micro-organisms alembic pot stills dynamic flavor profile,... Is produced along with ethanol, a succulent plant found in Mexican regions take up to days! Helps to create more depth in the category `` Necessary '' process are as! Water are used to make other alcoholic beverages, including peer-reviewed studies, to support the facts our... Final product from days to weeks depending on the yeast, water and yeast are also used during fermentation. Minimum amounts of sugars, but it takes two distillations before the liquid is distilled, typically two or times! Each tequila has spent the appropriate amount of time resting, it is only! Basic requirements for fermentation are yeast, the syrup is naturally fermented by its own micro-organisms the environmental conditions or... And it up to 12 days and is usually done in large pits containing rocks to in. Is present '' contain minimum amounts of sugars, but important amounts of.! Many of the increase of alcohol be cleaned often ( steamed ) but they do provide a more flavor. Than meets the eye a proper tasting which multiplies vigorously in the flavors and gives it more an. By this process, but important amounts of sugars, but the time involved can still be relatively (!
tequila fermentation process