How do tequila?
Tequila are some kind of symbol of Mexico, her exotic pride. This the incendiary, exciting blood drink is loved by many, but cannot solve secret of this love. Tequila stepped across the ocean and began to submit Europe in the middle of the last century, having gained wide popularity after the Olympic Games in Mexico City in 1968. However history of this drink has quite solid experience.
According to archaeological researches, the blue agave, raw materials for tequila, is cultivated in Mexico about 9000 years. But only thanks to the Spanish conquerors began to do tequila of it more than 400 years ago. Spaniards for the first time turned local wine from an agave (pool) into stronger alcoholic drink which became the real symbol of the country. In 1785 the king of Spain granted the rights for cultivation of an agave, production from it and sale of tequila to the Spanish businessman Jose Guyervo (Jose Cuervo). This year is also considered official date of birth of tequila.
Process of production of tequila labor-consuming and very responsible. The mature cores of a blue agave collected on a plantation deliver to factory where they are cut on 2 - 3 parts and 2 - 3 days in special furnaces at a temperature of 60 - 85 degrees Celsius trouble. It promotes allocation of a large amount of juice. After steaming the agave still approximately within a day is cooled, then crushed and pressed to separate juice from pulp. The wrung-out juice is mixed with water in big tubs, add yeast and left for fermentation for 7 - 12 days.
According to traditional technology it is desirable to use the natural yeast which is available on agave leaves. But now often apply this type of yeast which is grown up artificially, or at all beer yeast. The only company using natural vegetable yeast - Tequila Herradura. Some companies for acceleration of process of fermentation add cane sugar to a mash. It allows them even to use immature plants by production of tequila. Such tequila is called mixto and is not agavovy for 100%. It can be even sold for borders of the country unpacked, in tanks, and already the recipient himself spills on bottles. True judges of taste ignore such tequila.
We will return to process of the production technology. As a result of fermentation the mix containing about 5 - 7% of alcohol is formed. It is subjected to double distillation (distillation), and as a result there is the well-known tequila with a strength about 55 degrees. By the way, from one core, average on weight, receive from 60 to 100 l of juice. Production of 1 l of the real tequila requires about 7 - 10 kg of an agave core rich with carbohydrates.
Upon termination of distillation tequila is usually a little parted with the distilled water to bring its fortress to 40 degrees. In different grades of tequila the content of alcohol can fluctuate from 38 to 43%, official norms allow a break off in tequila fortress within 38 - 55%. Cheap, but often stronger grades make with addition of alcohol of a sugar cane. Elite grades for 100% consist of raw materials of a blue agave and there are often more than $100.
After distillation all tequila transparent, it gains other color thanks to keeping in oak barrels which age can be several decades. Most often for these purposes specially get barrels from - under bourbon, sometimes from - under cognac, whisky, Sherry or even absolutely new oak kegs for strengthening of taste of drink. And only white tequila is stored in steel barrels or at once spilled on bottles. Some producers do not mature tequila in barrels and use for its coloring additives like caramel (mixto tequila) or oak essence which, according to experts, reduce quality of tequila. Before flood in bottles tequila is filtered via coal or cellulose filters.
The real tequila from a blue agave without any impurity and additives is made and spreads on bottles only in Mexico. Separate elite grades of tequila spill even in small kegs. But anyway the real tequila has to have a mark “ Hecho en Mexico “ - “ It is made (is born) in Mexico “. For flood outside the country it is officially authorized to sell only the mixto tequila which as it was told above, is not the agave which is absolutely made of juice.
Today tequila endures popularity peak in the world market of alcohol, gradually pushing aside already cloyed whisky and cognacs on bar shelves. She became a symbol of fun, relaxedness and incendiary parties. We will talk about rituals of the use and various grades of tequila separately …]