The differences in taste between tequila made from valley and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor. [31] Fermentation [ edit ] But first, here's everything you need to know about tequila before buying. What is the smoothest tequila? Tequila comes in an abundant array of colors ranging from clear to a dark amber brown. The color of the tequila varies greatly depending on the aging process and the type of wood used for storage. [35] The white version of tequila, known as silver tequila or blanco, is the product obtained without an (or with very short) aging process. As well, the spirit must contain 38–55% alcohol content, which is fermented from a wort that contains no less than 51% sugars from the agave plant. [35] Silver/Blanco tequila provides the purest form as little aging has occurred. What is known as gold, joven or oro tequila is usually silver/blanco tequila with the addition of grain alcohols and caramel color; [35] however, some higher-end gold tequilas may be a blend of silver/blanco and reposado. Rested (reposado) or aged tequila (añejo) is aged in wooden containers. [35] The aging process can last between two months and three years and can create or enhance flavors and aromas. The aging process generally imparts a golden color. [35] Flavor and aroma [ edit ] Tequila store in Jalisco

The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits. is produced at La Rojeña Distillery with a NOM of 1122. It is the oldest active distillery in Tequila, Jalisco. Yes, very ironic. 1800 also shares that distillery with other tequila brands such as Jose Cuervo and Gran Centenario.

The maturation process causes four main chemical transformations to the tequila compounds: (1) decreasing of fusel oils by the char in barrels, which acts as an absorbing agent; (2) extraction of complex wood constituents by tequila, giving specific aroma and flavor to the final product; (3) reactions among the components of tequila, creating new chemical compounds; and (4) oxidation of the original contents of tequila and of those extracted from wood. The final results of these changes are increased concentrations of acids, esters and aldehydes, and a decrease in fusel oil concentration. [33] Tequila being rested or aged in oak barrels During the fermentation process, inoculum is added to the batch to accelerate the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced is greater. The alcohol content at the end of fermentation is between 4-9%. [33] Organoleptic compounds [ edit ] Tequila fermentation vessel , National Museum of Tequila a b Stewart, Amy (2013). The Drunken Botanist. Algonquin Books. p.16. ISBN 9781616201043 . Retrieved 29 May 2015. All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993, the later updates NOM-006-SCFI-1994 and NOM-006-SCFI-2005 and the most recent revision published on December 13, 2012, NOM-006-SCFI-2012.

Tequila was the official drink of choice at the 2018 Genius IQ BBQ. Genius is a popular digital music publication that provides annotations to song lyrics and breaking stories within the music industry. In a move to take ownership of the term "tequila", the Mexican government declared the term to be its intellectual property in 1974. [13] Recent history [ edit ] A tahona, large stone wheel, at the Hacienda Doña Engracia that was used to crush the piña. Large, modern distilleries commonly complete this process mechanically.a b Benn, Scot M.; Peppard, Terry L. (1996-01-01). "Characterization of Tequila Flavor by Instrumental and Sensory Analysis". Journal of Agricultural and Food Chemistry. 44 (2): 557–566. doi: 10.1021/jf9504172. ISSN 0021-8561. In general, the longer the controlled fermentation period, the higher yield of esters produced. [37] During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. [ citation needed] For example, isovaleraldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. [38] The agave plant contains many phenolics such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. [36] Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. [39] The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, [39] which can contribute to the smoky flavor of tequila. [37] Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila. [38] verifyErrors }}{{ message }}{{ /verifyErrors }}{{ The distillation technology to produce mezcal from agave heart juice was first introduced from the coastal regions of what was then Nueva Galicia (present-day Aguascalientes, Colima, Guanajuato, Jalisco, Nayarit, and Zacatecas) into the highland valleys of Amatitán, Tequila, Magdalena, and El Arenal in the mid-1700s. The mezcal produced in these regions became distinctive enough as to become known as "tequila" (after the town). [8] [9] Prior to the production of either tequila or mezcal, pulque had been brewed from agave for thousands of years. [10]

Jacinto, Rodolfo. "Ways Of Drinking Tequila". tequilaknight.com. Archived from the original on 2011-02-05 . Retrieved 2011-03-19. Orford, Jim; Natera, Guillermina; Copello, Alex; Atkinson, Carol; Mora, Jazmin; Velleman, Richard; Crundall, Ian; Tiburcio, Marcela; Templeton, Lorna; Walley, Gwen (2005). Coping with Alcohol and Drug Problems: The Experiences of Family Members in Three Contrasting Cultures. Routledge. p.48. ISBN 9781134702732. Archived from the original on 2023-03-24 . Retrieved 2023-03-24. One of the most traditional drinks is pulque, fermented from the maguey cactus, and produced in the region for thousands of years.a b c "Mexico's tequila industry sees China fueling export boom". Reuters. 2014-02-12. Archived from the original on 2020-09-24 . Retrieved 8 January 2015.

Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. Branch, Legislative Services (2019-06-03). "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca. Archived from the original on 2019-06-27 . Retrieved 2019-07-16. The latest version of the tequila standard (NOM-006-SCFI-2012) updated the standard to specify that the silver class of tequila cannot contain additives, to allow the aging time for the ultra-aged class to be displayed on the label, and to prohibit the selling of bulk tequila through vending machines, and required registering the agave during the calendar year of its plantation and required annual updates. [22] Then there’s the label: The 1800 logo showcases a crest that reads, “Trabajo, Passion, Honestidad.” This translates to “work, passion, honesty.” The crest signifies the brand’s traditional farming and distilling practices, honoring the jimadors that harvest agave at its full maturation, between 8 and 12 years old. My education and training include a thorough knowledge of agave spirits creation from planting agaves to bottling, including distillation.What's The Difference Between Mezcal & Tequila | Mestizo Market". Mestizo Mexican Market. 2020-11-23. Archived from the original on 2022-06-25 . Retrieved 2022-08-02. The Norma Oficial Mexicana (NOM) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information, and business practices linked to the distilled alcoholic beverage known as tequila. Tequila must be produced using agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration. The Straight Dope: Why is there a worm in bottles of tequila?". www.straightdope.com. 1999-07-02. Archived from the original on 2019-04-13 . Retrieved 2010-01-13. Añejo Tequila: Añejo (old) tequila is aged, often in white French oak or bourbon barrels,for a minimum of one year to produce a dark, very robust spirit. Many añejos are aged between 18 months and three years. These tend to be very smooth with a nice balance of agave and oak flavors accented by butterscotch and caramel undertones.