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    Tequila Notes

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    Taylor Leblanc
    Tequila is made from the blue agave plant, which is harvested and shipped to distilleries in Mexico. The pinas undergo a strict selection process before being steamed for 24-36 hours to extract the agave juice, which is then fermented and aged according to Mexican laws. Tequila must be made from 100% blue agave and have at least 38% alcohol by volume to meet regulatory standards. It is traditionally served neat in a shot glass with salt and lemon.

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    Tequila Notes

    Uploaded by

    Taylor Leblanc
    346 views2 pages
    Tequila is made from the blue agave plant, which is harvested and shipped to distilleries in Mexico. The pinas undergo a strict selection process before being steamed for 24-36 hours to extract the agave juice, which is then fermented and aged according to Mexican laws. Tequila must be made from 100% blue agave and have at least 38% alcohol by volume to meet regulatory standards. It is traditionally served neat in a shot glass with salt and lemon.

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    Tequila is made from the blue agave plant, which is harvested and shipped to distilleries in Mexico. The pinas undergo a strict selection process before being steamed for 24-36 hours to extract the agave juice, which is then fermented and aged according to Mexican laws. Tequila must be made from 100% blue agave and have at least 38% alcohol by volume to meet regulatory standards. It is traditionally served neat in a shot glass with salt and lemon.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    346 views2 pages

    Tequila Notes

    Uploaded by

    Taylor Leblanc
    Tequila is made from the blue agave plant, which is harvested and shipped to distilleries in Mexico. The pinas undergo a strict selection process before being steamed for 24-36 hours to extract the agave juice, which is then fermented and aged according to Mexican laws. Tequila must be made from 100% blue agave and have at least 38% alcohol by volume to meet regulatory standards. It is traditionally served neat in a shot glass with salt and lemon.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    TEQUILA

    Tequila is the national spirit of Mexico. HARVESTING The blue agave is a huge pineapple shaped heart called pina, which weighs 150 pounds. These are shipped to distilleries. SELECTION All agave go through a strict process of selection to ensure their maturity, weight and quality to meet high standard product. COOKING The pinas are steamed in stone ovens for about 24- 36 hours. Cooked pinas are then crushed in three pressing mills in order to extract the agave juice. The result of the wash is called agnamiel or honey water. FERMENTATION The agnamiel is fermented with yeasts in a vat. A warm climate fastens the fermentation process. A byproduct which we get is alcohol. AGEING Tequila is aged in oak barrels as per Mexican laws. The youngest Tequila called blanco (white) is aged for 14 to 21 days. The oro (gold) is aged for up to 2 months, Reposado (rested) tequila is aged for a year and the oldest Anejas (aged) is aged for atleast one year. The Mexican government formulated NORMAS in 1970s to establish and govern Tequila standards and production. The conditions are -Tequila must be made from 100% natural ingredients. -it must be produced with no less than 38 alcohol by volume.

    SERVICE OF TEQUILA -Generally tequila is taken neat accompanied by salt and lemon wedge. -Tequila is served in shot glass.

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