PRODUCTION
Growing and Harvesting
According to law, all Tequilla must be made from Weber Blue Agave, an above the ground plant that is not a cactus. Once of the hundreds of types of agaves, the Weber Blue takes from eight to twelve years to mature. The harvesters are called a Jimador (He-ma-door), fully mature agaves resemble a huge pineapple, weighing 80 to 150 lbs, called a Pina (Peen-ya).
Distillation
After harvesting, the trimmed agave heads are shipped to the distillery where they are cut into quarters and the stalks of female agave plants are removed (they add a bitter taste) The Pina is then cooked to convert the starch to sugar, by steam or in stone ovens. Contrary to some claims donkeys are no longer used to haul the agave to the distillery; that chore has been taken over by trucks! Next, the cooked agave is crushed to release the juices, or honey. The crushed agave is then placed in fermentation tanks for spontaneous fermentation and after approximately three days, the fermented mash is placed in very small potstills for its first distillation. Tequila must be distilled twice. The second distillation immediately follows the first.
Barrel Aging
To make Anejo, or aged, Tequila Mexican law requires that the Tequila be placed in sealed wood barrels no larger than 450 liters and aged for a minimum of one year. "Resposado" Tequila is aged less than one year, and the Anejo two or more years.
TEQUILA LAWS
Mexican laws are very specific when it comes to Tequila. The laws cover all aspects of Tequila from origin to production to labeling.
- Tequila can only be produced in very defined regions of five states (not just the town of Tequila in Jailsco).
- Only in the state of Jalisco is Tequila production allowed throughout the entire state.
- All 100% agave Tequila must be produced and bottled in the region of origin (it cannot be bottled in Mexico City, St. Louis or elsewhere).
- Every producer of Tequila is assigned a NOM number for identification.
|
FACTS
Agave (Ah-gah-vay)
A type of plant in the amaryllis family that features long, swordlike leaves.
Blue Agave (Agave Tequlana Weber)
The only type of agave that legally may be used to produce Tequila.
100 Percent Blue Agave
A legal designation on a Tequila label indicating that only the sugars of blue agave were used in the production of the Tequila (Tequila can be made with up to 49 percent of sugars from other sources, usually cane). No other sugars are added during the fermentation process other than from the blue agave plants. True 100% agave Tequilas are highly regulated by the Mexican government and are the most expensive to produce.
Blanco
A labeling term (white, silver adn "plata" are also used) indicating an unaged Tequila.
Joven Abocado
Never used on labels, this is a legal definition indicating a non-aged Tequila with coloring and flavoring added. Usually labeled as "gold" Tequila.
Anejo
"Old", this indicates that the Tequila has been barrel-aged for at least one year.
|
