Tequila ( Spanish pronunciation: Ã, [te'kila] Ã, ( listen ) ) are regional distilled beverages and types of alcoholic beverages made from blue agave plants, especially in the area around the town of Tequila, 65 km (40 miles) northwest of Guadalajara, and in the highlands ( Los Altos ) of the central Mexican state of Jalisco. Aside from the differences in the area of ​​origin, tequila is a mezcal type (and the production area of ​​two overlapping drinks). The difference is tequila should use only agave blue plants rather than agave types. Tequila is generally presented neatly in Mexico and as a shot with salt and lime around the world.
The red volcanic soil in the area around the town of Tequila is perfect for blue agave growth, and over 300 million plants are harvested there every year. Agave grows differently depending on the region. Blue agaves grow in the highlands of Los Altos area larger in size and sweet in flavor and taste. Agaves are harvested in the lowlands, on the other hand, have more herbaceous aromas and flavors.
Mexican law states that tequila can only be produced in Jalisco state and the municipality is limited in the states of Guanajuato, MichoacÃÆ'¡n, Nayarit, and Tamaulipas. Tequila is recognized as naming Mexican products in more than 40 countries. It is protected through NAFTA in Canada and the United States, through bilateral agreements with individual countries such as Japan and Israel, and has been a protected designation of originating products in EU constituent countries since 1997.
Tequila contains alcohol (also known formally as ethanol) and most often made in alcohol content 38% (76 US proof) for domestic consumption, but can be produced between 31 and 55% alcohol content (62 and 110 US proof). Under US law, tequila should contain at least 40% alcohol (80 US proof) for sale in the United States.
Video Tequila
Histori
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Tequila was first produced in the 16th century near the site of the town of Tequila, which was not officially established until 1666. The fermented beverage from an agave plant known as pulque was consumed in Mexico before Central Mexico before European contact. When the Spanish conquistadors ran out of their own brandy, they began filtering agave to produce one of the first native eldest spirits in North America.
About 80 years later, around 1600, Don Pedro SÃÆ'¡nchez de Tagle, the Marquis of Altamira, began mass-producing tequila at its first plant in the modern Jalisco region. In 1608, the colonial governor of Nueva Galicia began taxing its products. King Carlos IV of Spain gave the Cuervo family the first license to make tequila commercially.
Don Cenobio Sauza, founder of Sauza Tequila and Tequila Village President from 1884-1885, was the first to export tequila to the United States, and shortened the name of "Tequila Extract" to just "Tequila" for the American market. Don Cenobio's grandson, Don Francisco Javier, gained international attention for insisting that "there can be no tequila where there is no agave!" His efforts led to the practice that real tequila can only come from the State of Jalisco.
Recent history
Although some tequila remain as family-owned brands, the most famous tequila brands are owned by large multinational companies. However, over 100 distilleries make over 900 tequila brands in Mexico and more than 2,000 registered brand names (statistics 2009). Because of this, each tequila bottle contains a serial number (NOM) that describes the distilled tequila produced. Because only so many distilleries are used, some tequila brands come from the same location.
In 2003, Mexico issued a proposal that requires all Mexican-made tequila bottled in Mexico before being exported to other countries. The Mexican government says that bottling tequila in Mexico will guarantee its quality. Liquor companies in the United States say Mexico only wants to create bottling jobs in their own country, and also claims these rules would violate international trade agreements and are in dispute with common export practices around the world. The suggestion may have resulted in job losses at factories in California, Arkansas, Missouri, and Kentucky, since Mexican tequila that is exported in large quantities to the United States is bottled in the factories. On January 17, 2006, the United States and Mexico signed an agreement allowing bulk import of tequila to the United States. The agreement also creates a "tequila bottlers registry" to identify approved bottlers of tequila and create an agent to monitor the registry.
Tequila Regulatory Council of Mexico initially did not allow tequila to flavor to bring the tequila name. In 2004, the Council decided to allow tequila flavor to be called tequila, with the exception of 100% tequila agave, which still can not be spiced.
A new Norma Oficial Mexicana (NOM) for tequila (NOM-006-SCFI-2005) was released in 2006, and among other changes, introduced a tequila class called extra aÃÆ'Â ± ejo or "ultra-aged" to be at least three years old.
A one-liter limited edition tequila bottle sold for $ 225,000 in July 2006 in Tequila, Jalisco, by Tequila Ley.925 company. The bottle containing tequila is a two-kilogram platinum and gold look. The manufacturer received a certificate from The Guinness World Records for the most expensive tequila bottle ever sold.
In June 2013, the ban on import of premium (100% blue agave) tequila to China was lifted after a state visit to Mexico by President Xi Jinping. The entry of premium tequila into the country is expected to increase tequila exports by 20 percent in a decade (exports reach 170 million liters by 2013). Ramon Gonzalez, director of Consejo Regulador del Tequila , estimates that each of the 16 largest tequila producers has invested up to $ 3 million to enter the Chinese market. On August 30, 2013, the first 70,380 bottles of tequila premium from ten brands arrived in Shanghai. Arrival took place during an event held at the House of Roosevelt, a renowned club located in The Bund-area with a long tradition of importing alcoholic beverages in China.
The latest version of the standard tequila (NOM-006-SCFI-2012) also updated the standard to establish that the tequila silver class can not contain additives, to allow aging time for very old classes to display on labels, to ban commercialization of bulk tequila through vending machines and requires agave registration during the calendar year of the plantation and requires annual updates.
Maps Tequila
Production
Planting, maintaining and harvesting agave crops remains a manual effort, largely unchanged by modern agricultural machinery and relying on centuries of knowledge. The people who harvest it, jimadores [xima'ÃÆ' Â ° o? Ice] , has an in-depth knowledge of how crops should be cultivated, passed down from generation to generation.
By regularly cutting each quiote ['kjotes] (a few meters high stems grown from the center of the plant), > jimadores prevents the agave from flowering and dies early, allowing it to mature completely. The jimadores should be able to know when each plant is ready to harvest, and use a special knife called coa (with a circular knife on the long pole), carefully cut the leaf from piÃÆ' Â ± a (core succulent plant). If the harvest is too late or too early, piÃÆ' Â ± as , which can average about 70 kg (150 pounds) in the lowlands to 110 kg (240 lb) in the highlands, will have no amount right. carbohydrates for fermentation.
After harvest, piÃÆ' Â ± as ['pi? As] is transported to the oven where they are slowly baked to break down their complex fructans into simple fructose. Then, bake piÃÆ' Â ± as whether it is shredded or mashed under a large stone wheel called tahona [ ta'ona] . Porridge, or bagazo [ba '? Aso] , lags are often reused as compost or animal feed, but can even be burned as fuel or processed into paper. Some manufacturers want to add a small amount of bagazo back to their fermentation tanks for a stronger agave flavor in the final product.
The extracted agave juice is then poured into a large wooden barrel or stainless steel for several days to ferment, produce wort, or mosto ['mosto ] , with low alcohol content. This wort is then distilled once to produce the so-called "ordinario [o? ÃÆ' Â ° i'na? Jo] , and then a second time to produce a clear "silver" tequila.Using at least two distillations required by law Some manufacturers like Casa Noble (for their "crystal" expression) and Corzo (for them aÃÆ' Â ± Ejo expression) experimenting with refining the product for the third time but this is not caught as a trend, and some say it eliminates too much agave flavor from tequila From there, tequila is a bottle as tequila silver, or pumped into wooden casks until age, where he developed a sense of mellower and yellow color.
The difference in taste between tequila made from agave lowland and highlands can be seen. Plants that grow on the plateau often produce tequila that are sweeter and fruitful, while the lowland agave gives tequila a more natural flavor.
Fermentation
Unlike other tequila production steps, fermentation is one of several steps beyond human control. Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anerobic conditions, which means oxygen is not present during the process. Fermentation is also performed in non-aseptic environments that increase the activity of tequila bacteria. Participation of microorganisms from the environment (yeast and bacteria) makes a spontaneous fermentation process that creates many byproducts that contribute to the taste and aroma of tequila.
During the fermentation process, the inoculum is added to the batch to accelerate the fermentation rate. When the inoculum is added, the fermentation can take about 20 hours to 3 days. If the inoculum is not added, the fermentation may take up to 7 days. The level of fermentation is a key factor in the quality and taste of tequila produced. The slowly fermented wort is the best because the amount of organoleptic compound produced is greater. Alcohol content at the end of fermentation lies between 4-9%.
Organoleptic compounds
Organoleptic compounds enhance flavor and aroma. These include fusel oil, methanol, aldehydes, organic acids and esters. Isoamic and isobutyl alcohol production begins after the sugar content is lowered substantially and continues for several hours after the end of alcohol fermentation. In contrast, ethanol production begins in the first hour of fermentation and ends with the growth of logarithmic yeast. The alcohol content in tequila is affected by three factors. The first amount of isoamyl alcohol and isobutanol is the yeast strain. Second, the ratio of carbon: nitrogen. The higher the ratio, the more alcohol produced. And third, the fermentation temperature.
The higher the temperature, the greater the concentration of isobutyl and isoamic alcohol produced. Even if the temperature is too high, this can cause the yeast to be less effective. Similarly, if the temperature is too low, the process is too slow. This can be a big problem in Central Mexico, most appropriate in the town of Tequila, Jalisco, where most tequila is processed. The average annual temperature in the city of Tequila can reach 31C. For this reason, tequila producers often use large steel tanks for fermentation.
Yeast
Organoleptic compounds depend on yeast. The role of yeast is, through many enzymatic processes, converting sugars and carbohydrates into alcohol. There are two steps, first in aerobic conditions, yeast doubling in colony size every four hours. This process lasts for 24-48 hours. Furthermore, the yeast converts acetaldehyde to ethyl alcohol known as one of the organoleptic compounds produced in fermentation.
The two main categories of yeast used in tequila are commercial beer yeast and yeast from preserved yeast that has been preserved. The use of both types of yeast can produce a variety of tequila end products.
Chemistry
Alcohol content
Tequila is a distilled drink made from sugar fermentation found from blue agave plants after being cooked, the main sugar being fructose. Through the fermentation process, many factors influence the higher tequila alcohol content, ie molecules such as isobutyl alcohol and isoamic alcohol, and ethanol. These parameters include yeast strain types, agave plant life itself, temperature, and carbon/nitrogen ratio. However, the type of yeast strain used and the carbon/nitrogen factor has the greatest influence on higher alcohol production, this is not surprising because higher alcohol and ethanol production are intrinsic properties of the metabolism of each strain. The most common type of yeast found in tequila is Saccharomyces cerevisiae , which contains many strains. For example, agaves CF1, a yeast, produce more ethanol than CF2 strains, because the yeast metabolic mechanisms differ from one another. This factor can be influenced from different farming practices that occur to foster a different yeast strain. It was found that the higher the carbon/nitrogen ratio, the higher the higher alcohol production such as isobutyl alcohol and isoamil alcohol. A high ratio indicates that there is less nitrogen in the fermentation process, which results in deamination of amino acid reactions, leading to higher alcohol synthesis. The Ehrlich pathway is the name for this process, in which the a-ceto acid is decarboxylated and converted to higher aldehydes and alcohols. The temperature of the fermentation process also greatly affects the alcohol content of the resulting product. For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35 degrees compared with a temperature of 30 degrees yielded more isoamyl alcohol. Higher temperatures show that this is a much more optimal condition for yeast to ferment distilled drinks. Last agave agave itself, the older the plant the greater the production of alcohol. It was shown in a study that the concentration of amyl alcohol increased as a plant that aged by a factor of 30%. However, it was also found that there was a higher methanol concentration found when using younger plants. This may be due to differences in agricultural practices that occur when treating plants of various ages.
Color
Tequila comes in an abundance of colors, ranging from simple clear flutes to dark yellow chocolate. The color of tequila varies greatly on the aging process and the type of wood used for storage. The white version of tequila, known as the silver tequila or blanco, is a product obtained without or with a very short aging process. In addition, the spirit should contain between 38-55% alcohol content, fermented from wort, containing no less than 51% sugar from agave plants. Consuming silver tequila provides the purest form because a little aging has occurred. What is known as gold, joven or oro tequila is usually silver tequila with the addition of wheat alcohol and caramel color, however, some higher end gold tequila may be a blend of silver and reposado. Rest (reposado) or old tequila (aÃÆ' Â ± ejo) are aged in wooden containers. The aging process can last between two months and three years and can create or enhance flavor and aroma. The aging process generally instill a golden color.
Flavor and aroma
There are more than 300 known compounds in tequila, many of which are produced during the fermentation process, the raw materials used, and to a lesser extent, during maturation. The components that make up tequila do not act individually to give the tequila a distinctive flavor and aroma, but are more dependent on the interaction and quantity of each volatile compound. The volatile compounds responsible for the aroma profile and the aroma of tequila are incorporated into a category called organoleptic compounds and are known to increase concentrations with a slower fermentation process. The organoleptic compounds produced during fermentation include higher levels of alcohol, methanol, esters, carbonyl, terpene, and furan.
In general, the longer the fermentation period is controlled, the higher the resulting ester results. During the fermentation process, ethanol is oxidized and one of the main compounds produced is acetaldehydes, which adds the flavor needed to the final product of tequila. For example, isovalderaldehyde appears to produce sweetness, chocolate, and chocolate. 2 and 3-methylbutanal produce malt flavor. Agave plants contain many terpenes such as vanillin and syringaldehyde that present strong fruits and herbs. It also contains eugenol which can give a little spicy flavor to tequila. Because tequila production involves heating, Maillard browning reactions occur, and furan is produced during the thermal degradation of sugar. The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, which can contribute to the smoky flavor of tequila. Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the flavor, tequila flower.
Volatile compounds that contribute to the overall taste and aroma of tequila can be assessed quantitatively and evaluated by gas chromatography. Discrimination tests such as duo trio and triangle tests are also used to evaluate the quality of tequila.
Aging
Process
If silver or white tequila is the desired end product, distillation is the last process that it undergoes. Resting (Reposado ) or age ( AÃÆ' Â ± ejo ) tequila should mature in a 200-liter (or larger) white oak bar for at least 2 months for the first, and 12 months to last. However, there are more than 50 companies producing tequila in the Mexican province of Jalisco, with different maturation times according to the tequila variety and the desired quality of the final product.
All the companies that produce tequila have their aging process organized and fiscally by the Mexican government.
Chemistry
The maturation process causes four major chemical transformations for the tequila compound: (1) decrease of fusel oil by charcoal in vats, acting as absorbent agents. (2) the extraction of complex wood elements with tequila, producing a special flavor and taste for the final product. (3) reactions among the tequila components, creating new chemical compounds and (4) the oxidation of the original content of tequila and extracted from the wood. The end result of this change is an increase in the concentrations of acids, ester and aldehydes and decreased concentrations of fusel oil.
Reposado can be rested in a barrel of oak or barrel of 20,000 liters (5,280 gallons), allowing for a richer and more complex flavor. Selected oak trees are from the United States, France, or Canada, and are usually white oaks. Some companies make wood to give a smoky flavor, or use a barrel previously used with various types of alcohol (eg whiskey or wine). Some reposados ​​can also be aged in new wooden casks to achieve the same sense of wood and smoothness, but in a shorter time.
AÃÆ' Â ± ejos often rests on a barrel previously used to rest reposados ​​. Barrels can not be more than 600 liters (158 gallons), and most are in the range of 200 liters (52 gallons). Many of the barrels used come from whiskey distillates in the US or Canada, and Jack Daniels barrels are very popular. This treatment creates many aspects of darker color and a more complex flavor of the aÃÆ' Â ± ejo tequila. After aging for at least a year, aÃÆ' Â ± ejo can be removed from the wooden barrel and placed in a stainless steel tank to reduce the amount of evaporation that can occur in the barrel.
Threat to quality
TMA ( tristeza y muerte de agave - "agave depression and death") is a disease that has reduced the agave production that grows to produce tequila. This resulted in lower production and higher prices throughout the early 21st century, and due to the long maturation of the mill, it will likely continue to affect prices for the coming years.
"Tequila worm" misunderstanding
Only certain mezcals , usually from the state of Oaxaca, once sold con gusano (with worms). They are added as a marketing gimmick and not traditional. The tequila regulatory board does not allow gusanos or scorpions (which are sometimes also added to mezcals) to put in tequila bottles. Worms are actually a form of moth larvae Hypopta agavis , that live in agave plants. Finding one at the factory during processing shows infestation and, by itself, lower quality products. However, this misconception continues, though efforts and marketing to represent tequila as a premium liquor - similar to the way Cognac is seen in relation to other brandy.
Norma Oficial Mexicana
The Norma Oficial Mexicana (NOM) applies to all processes and activities related to the provision of agave, production, bottling, marketing, information, and business practices related to distilled spirits known as tequila. Tequila should be produced using the agave species of Tequilana Weber Blue varieties, grown in the federal states and municipalities shown in the Declaration.
Furthermore, NOM establishes technical specifications and legal requirements for the protection of the "Tequila" Origin Appeal in accordance with the General Declaration of the Protection of the Origin of "Tequila", Legal, Industrial Property Laws, the Federal Consumer Protection Act and other relevant legal provisions.
All regulated and authentic tequila will have NOM identifiers on the bottle. The important law since 1990 is NOM-006-SCFI-1993, which later renews NOM-006-SCFI-1994 and NOM-006-SCFI-2005 and the latest revision issued on December 13, 2012, NOM-006-SCFI-2012
The number after NOM is the refining number, set by the government. NOM does not indicate the location of the distillery, only the parent company or, in the case where the company leases space at the factory, the physical plant where the tequila is produced.
Storage conditions
Unlike tannin-containing wines that can change over time, even in bottles if proper storage conditions are not met, alcoholic drinks such as tequila do not change much after they are bottled. Since tequila is a distilled liquor, it does not require strict storage conditions like wine, and the same goes with other distilled liquors such as whiskey, rum, or vodka. Furthermore, due to certain characteristics and qualities (flavor, aroma, color, etc.) Of the tequila determined during the aging process in the wooden barrel, the quality of tequila must remain relatively constant after they are bottled. To maintain the quality of tequila, at least three conditions must be met: constant and moderate temperatures (60 to 65 ° F), no direct exposure to sunlight, and proper maintenance of bottle seals. Also, the storage conditions will have an effect on the aged tequila flavor rather than the aged tequila, because tannins and other compounds are inserted into the spirit of an aging barrel. For example, if stored in improper conditions, darker and more complex flavors of aÃÆ' Â ± ejo tequila are more likely to be contaminated than blanco or tequila silver.
Once the bottle is opened, tequila will experience oxidation that will continue even if no oxygen is introduced. In addition, if the bottle has more room for air, the oxidation process occurs faster in the remaining liquor in the bottle. Therefore, it may be best to consume tequila within a year or two after opening. For the most part, the change in tequila quality is due to the extreme unsuitable storage conditions, not due to oxidation.
Type
The two basic tequila categories are mixtos and 100% agave. Mixtos uses no less than 51% agave, with other sugars forming the rest. Mixtos uses glucose and fructose sugars.
Tequila is usually packaged in one of four categories:
- Blanco ['blah? ko] ("white") or plata ['plata] ("silver"): spirit white, not bottled and bottled or stored immediately after distillation, or less than two months old in stainless steel or neutral oak barrels Reposado [repoaÃÆ'Â ° o] ("rest"): minimum two months old, but less than a year in an oak barrel in any size
- AÃÆ' Â ± ejo [a '? exo] ("aged" or "vintage"): a minimum age of one year, but less than three years in a small oak bar
- Extra AÃÆ' Â ± ejo ("extra aged" or "ultra aged"): minimum 3 years old in oak barrels, this category was established in March 2006.
With 100% tequila agave, blanco or plata harder with the bold flavor of agave being distilled in front, while reposado and aÃÆ' Â ± ejo are smoother, smoother, and more complex. Like the other spirits aged in the barrel, tequila takes the flavor of the wood, while the hardness of the alcohol mellows. The main flavor difference with 100% tequila agave is a more plant-based, more plant-based ingredient of wheat spirits (and often more complex).
Brand
The Consejo Regulador del Tequila (Tequila Regulatory Council) reports 1377 registered brands of 150 manufacturers for 2013.
Serve
In Mexico, the most traditional way to drink tequila is neat, without lime and salt. Very popular in some areas for a delicate tequila drink with sangrita sides - sweet, sour, and spicy drinks usually made from orange juice, grenadine (or tomato juice), and spicy chilli. Together tequila and sangrita photos are alternately sucked, without salt or lime. The other popular drink in Mexico is the bandera (flag, in Spanish), named after the Mexican Flag, consisting of three shot glasses, filled with lime juice (for green), white tequila, and sangrita (for the red).
Outside Mexico, a tequila spoon is often served with salt and a slice of lime. This is called tequila cruda and is sometimes referred to as a "training wheel", "lick-sip-suck", or "lick-shoot-suck" (referring to the way in which the ingredients combination is impregnated). The drinkers moisten the back of their hands under the index finger (usually by licking) and pour salt. Then the salt was licked from the hands, tequila was drunk, and the slices of the fruit were quickly bitten. Drinking groups often do this simultaneously. Drinking tequila in this way is often mistakenly referred to as Tequila Slammer, which is actually a mixture of tequila and carbonated drinks. Although traditional Mexican shots are tequila by itself, lime is the fruit of choice when a chaser should be used. Salt is believed to reduce "burn" from tequila and acid fruit balance and enhance flavor. In Germany and several other countries, tequila oro is often consumed with cinnamon on a slice of orange afterwards, while tequila blanco (white) is consumed with salt and lime. Finally, like other popular liquors, a number of drinking games related to shot and stunt drinks are used, such as body shots.
If the tequila bottle does not state on the label that it is made from 100% blue agave (no sugar added), then, by default, the tequila is mixto (produced from at least 51% blue agave). Some tequila distilleri call their tequila as "made with blue agave" or "made from blue agave." However, Tequila Tequila Council states only tequilas that are distilled with 100% agave can be designated as "100% agave".
Some low-quality tequila refiners have marketed their products to be served "ice cold" when used as a shot. Alcohol cooling can be used to reduce odors or flavors associated with low quality products. Each alcohol product, when presented as a cold shot, may be more suitable for consumers.
Many high quality tequila agave and 100% do not provide significant alcohol burning, and drink it with salt and lime will likely eliminate a lot of flavor. This tequila is usually inhaled from a glass that is sharper than a glass, and enjoyed not quickly swallowed. Doing so allows the taster to detect fragrances and a smoother flavor that would otherwise be missed.
Tequila goggles
When served neatly (with no additives), tequila is most often served in a narrow shot glass called a caballito (small horse, in Spanish), but can often be found in anything from snifter to glass.
Consejo Regulador del Tequila approved the "official tequila glass" in 2002 called Glass Ouverture Tequila, made by Riedel.
Glass margaritas, often given salt or sugar, are a staple for the entire genre of tequila based mixed drinks, including margaritas.
Cocktail
A variety of cocktails are made with tequila, including margaritas, cocktails that help make tequila popular in the United States. Traditional margaritas use tequila, Cointreau, and lime juice, although there are many variations. Popular cocktails in Mexico are Paloma . Also, a number of martini variants involve tequila, and a large number of tequila drinks are made by adding fruit juice. These include Tequila Sunrise and Matador. Soda and other carbonated beverages are common mixers, such as in Tequila Slammer.
Regulations outside Mexico
Canada
Under the Canadian regulations (CRC, c.870, section B.02.90), the product sold as tequila should be "Tequila produced in Mexico as Tequila in accordance with Mexican law applicable to Tequila for consumption in Mexico", except that it can be diluted by water for bottlers in Canada.
United States
Similar to Canadian law, US law (27 CFR 5.22 (g)) says that tequila should be "produced in Mexico in accordance with Mexican law governing the manufacture of Tequila for consumption in the country". However, Tequila can not be sold in the US with alcohol concentrations below 40% (proof of 80 U.S.).
See also
- Beer in Mexico
- Mexican cuisine
- Mexican wine
- Mezcal
- Pulses
References
External links
- National Chamber for Tequila Industry
- Consejo Regulador del Tequila A.C.
Source of the article : Wikipedia
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