Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
22 Cards in this Set
- Front
- Back
|
After Mexican independence in 1821 |
producers were able to increase volume of tequila made |
|
|
Blue Agave takes around 6 years to approach maturity & most |
are harvested between the ages of 7-10 |
|
|
During harvest, out leave or jima are cut off |
& the rest is placed in an oven |
|
|
Hornos is a traditional masonry oven which takes 36-48 hours at 100 degrees |
it creates some caramelisation which turns into an appealing congener |
|
|
Autoclaves are more modern ovens which are |
huge pressure cookers which take only 6 hours |
|
|
after milling & fermentation |
distillation takes places, usually in a pot still |
|
|
For tequila only blue agave can be used & |
it must be bottled between 35-55% |
|
|
Tequila 100% Agave |
all the fermentable sugars must be extracted from blue agave |
|
|
Tequila (law) |
51% of the fermentable sugars must have come from blue agave, the rest from other agricultural produce |
|
|
Blanco (silver) |
no min. ageing requirements |
|
|
Joven / Oro |
blanco softened by abocado (a blend of repasado &/or anejo &/or muy anejo (gold)
|
|
|
Reposado (aged) |
aged for min. 2 month in oaks. Can be softened by abacado |
|
|
Anejo (extra aged) |
aged for min. 1 year in oak barrels. can be softened with abacado |
|
|
Muy Anejo (Ultra aged) |
3 years in oak barrels |
|
|
Mezcal is produced on a much smaller scale than tequila & |
tends to have a more smoky character. |
|
|
Mezcal can be produced from |
many different types of agave but most commonly Espadin |
|
|
Mezcal pinas |
are roasted between 2-5 days. worm is not a legal requirement |
|
|
Mezcal 100% |
made from 100% agave |
|
|
Mezcal is allowed 20% |
of other agricultural materials |
|
|
Joven Mezcal |
typically unaged |
|
|
Reposado Mezcal |
aged for min. 2 months in oak |
|
|
Anejo Mezcal |
aged for min. 12 months |
