Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Who is tequilla made?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Who is tequilla made?),it will help you,my kids.
Answer:
Tequila is made is Mexico, and is made from fermented blue agave plant.
Different types (not brands) of tequila are:
Blanco or Silver - bottled right after distillation
Oro or Gold - Blanco with color and flavorings added
Reposado or Rested - Blanco that has been aged in casks for 2 months to 1 year
A?ejo or Aged - Blanco aged for more than 1 year
Reserva (not a category), but you will see it on the shelves - Aged for up to 8 years
I usually buy reposado because of cost, but occasionally I will splurge for A?ejo
HOW TEQUILA IS MADE
Blue Agave
The process of tequila begins when a blue agave plant is ripe, usually 8 to 12 years after it is planted. Leaves are chopped away from its core by a "jimador" who assesses the plants ripeness. If the plant is harvested too soon, there won't be enough sugars to do the job. Too late and the agave's sugars will have already been used to form a once-in-a-lifetime stem "quiote" that springs 25 to 40 feet high so that the seeds grown at the top of the stem can scatter with the wind. The jimador's task is a crucial one; once he decides that the plant is ready, he wields a special long knife known as a "coa" to clear the core. The cores or pi?as (Spanish for pineapple) weight an average of 40 to 70 pounds, and can weight up to 200 pounds. The photo shows a ripe agave, at least 8 year old) that is being harvested. The “pi?a” in the photograph (third at right) will be visible when all the leaves (pencas) have been cleared.
Pi?as are hauled to the distillery where they are cut in half or chopped and put to roast. Starches turn to sugar as the pi?as are roasted in furnaces called "hornos". Modern distilleries use huge steam ovens to increase output and save on energy. Roughly speaking, seven kilos (15 lb.) of agave pi?a are needed to produce one liter (one quart U.S.) of tequila.
Different agaves and processes produce mezcal with different names throughout Mexico: stotol in Chihuanhua, mezcal in Oaxaca, and bacanora in Sonora.
Fermentation
The roasted pi?as are then shredded, their juices pressed out and placed in fermenting tanks or vats. Some distilleries use the traditional method to produce tequila. In this method –artesian tequila– the cores are crushed with a stone wheel at a grinding mill called "tahona" and the fibers are dumped into the wooden vat to enhance fermentation and to provide extra flavor. Once the juices are in the vats yeast is added. Every distiller keeps its own yeast as a closely guarded secret. During fermenting, the yeast acts upon the sugars of the agave plant converting them into alcohol.
Distillation
Juices ferment for 30 to 48 hours then they are distilled twice in traditional copper stills or more modern ones made of stainless steel or in continuous distillation towers. The first distillation produces a low-grade alcohol and the second a fiery colorless liquid that is later blended before being bottled. Alcohol content may be between 70 and 110 Proof. At this moment the liquor is no longer mezcal but tequila.
agave plants in mexico are harvested to make Tequilla. the plants grow 12 years or so before they are ready. they are sliced and roasted to frement sugars into alcohol and then extracted. aged tequilla is "Respado". it is smoother.
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correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Who is tequilla made?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Who is tequilla made?),it will help you,my kids.
Answer:
Tequila is made is Mexico, and is made from fermented blue agave plant.
Different types (not brands) of tequila are:
Blanco or Silver - bottled right after distillation
Oro or Gold - Blanco with color and flavorings added
Reposado or Rested - Blanco that has been aged in casks for 2 months to 1 year
A?ejo or Aged - Blanco aged for more than 1 year
Reserva (not a category), but you will see it on the shelves - Aged for up to 8 years
I usually buy reposado because of cost, but occasionally I will splurge for A?ejo
HOW TEQUILA IS MADE
Blue Agave
The process of tequila begins when a blue agave plant is ripe, usually 8 to 12 years after it is planted. Leaves are chopped away from its core by a "jimador" who assesses the plants ripeness. If the plant is harvested too soon, there won't be enough sugars to do the job. Too late and the agave's sugars will have already been used to form a once-in-a-lifetime stem "quiote" that springs 25 to 40 feet high so that the seeds grown at the top of the stem can scatter with the wind. The jimador's task is a crucial one; once he decides that the plant is ready, he wields a special long knife known as a "coa" to clear the core. The cores or pi?as (Spanish for pineapple) weight an average of 40 to 70 pounds, and can weight up to 200 pounds. The photo shows a ripe agave, at least 8 year old) that is being harvested. The “pi?a” in the photograph (third at right) will be visible when all the leaves (pencas) have been cleared.
Pi?as are hauled to the distillery where they are cut in half or chopped and put to roast. Starches turn to sugar as the pi?as are roasted in furnaces called "hornos". Modern distilleries use huge steam ovens to increase output and save on energy. Roughly speaking, seven kilos (15 lb.) of agave pi?a are needed to produce one liter (one quart U.S.) of tequila.
Different agaves and processes produce mezcal with different names throughout Mexico: stotol in Chihuanhua, mezcal in Oaxaca, and bacanora in Sonora.
Fermentation
The roasted pi?as are then shredded, their juices pressed out and placed in fermenting tanks or vats. Some distilleries use the traditional method to produce tequila. In this method –artesian tequila– the cores are crushed with a stone wheel at a grinding mill called "tahona" and the fibers are dumped into the wooden vat to enhance fermentation and to provide extra flavor. Once the juices are in the vats yeast is added. Every distiller keeps its own yeast as a closely guarded secret. During fermenting, the yeast acts upon the sugars of the agave plant converting them into alcohol.
Distillation
Juices ferment for 30 to 48 hours then they are distilled twice in traditional copper stills or more modern ones made of stainless steel or in continuous distillation towers. The first distillation produces a low-grade alcohol and the second a fiery colorless liquid that is later blended before being bottled. Alcohol content may be between 70 and 110 Proof. At this moment the liquor is no longer mezcal but tequila.
agave plants in mexico are harvested to make Tequilla. the plants grow 12 years or so before they are ready. they are sliced and roasted to frement sugars into alcohol and then extracted. aged tequilla is "Respado". it is smoother.
correctness,It's Non-profit and only for informational purposes.
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