Tequila

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 23..!! So today I’m going to share today recipe of ” Tequila” So, let’s start-

Introduction

Tequila may be defined as an alcoholic beverage made by distillation of an alcoholic wash obtained from the piña of the blue agave plant – the Agave tequilana weber or agave azul and is obtained from the delimited Tequila region in the Jalisco district in Mexico.

Manufacturing Process
Harvesting – Tequila is made from the root or piña of the agave, which looks like a large pineapple or pinecone. A mature piña usually weighs 80 to more than 300 pounds. When ready for harvesting, which is generally after 6 to 8 years after plantation, the carbohydrate-rich piña is cut from its stalk. The spiky leaves are then cut away.
Cooking and Mashing – The piñas are cooked in steam ovens for 24-36 hours. This turns the complex carbohydrates into fermentable sugars and softens the piña so they can easily release their juice. After the cooking, the piñas are rested for a few days, and then placed in a ring of stone or concrete of about 12 ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the piñas.
Modern makers usually cook the piñas in huge stainless steel ovens and then crush them with mechanical crushers. The juice is referred to as aguamiel.
Fermentation – The must (mosto) is fermented in wooden or stainless steel tanks for 4 to 30 days, depending upon the kind of yeast used. Some manufacturers use cane or corn sugar to speed fermentation to be able to use immature and fewer plants. This type of tequila called mixto can be sold in bulk for shipping out of the country, and can be bottled anywhere, but will not be labelled 100% agave. After fermentation is finished, the mosto may be left another 12 hours to condition and settle before distillation.
Distillation – The wash is then distilled twice in traditional copper pot stills or in stainless-steel column stills. After distillation, the proof is brought down to 80° (40% alcohol v/v) by addition of water.
Colouring and Ageing – All tequila is clear right after distillation. The colour comes later, from aging in wooden barrels or from additives like caramel (in mixto only) or wood essence. It is aged between two months to seven years.
Blending and Bottling – The final product is usually blended with other barrels of a similar age to create consistency in taste and aroma. Representatives of the Tequila Regulatory Council oversee the production to ensure the distillers meet the standards and quality controls in place under Mexican legislation. The resulting mix is then bottled or tanked for bulk shipments.
All 100% agave tequilas must be bottled in Mexico and marked “Hecho en Mexico” – Made in Mexico.
Only mixto tequila is allowed to be sold in bulk and bottled outside the country.

The Four Types of Tequila
Blanco or Plata (white or silver): It is ‘un-aged’ and are under 60 days old, and may be bottled fresh from distillation.
Joven Abocado or Oro (gold): Basically the same as Blanco, but with colouring and flavouring ingredients added to make it look aged (generally with caramel or oak essence, up to 1% total weight).
Reposado (rested): This is aged from two months to up to a year in oak casks or barrels.
Añejo (aged or vintage): They are aged for a minimum of a year. They may be aged longer – as long as eight to ten years.

Premium brands: 100 per cent agave
The most important identifier on the label is “100% agave” or “100% agave azul” – cien por ciento de agave azul. This means that the Tequila has been made only from the blue agave plant, and was approved by a government inspector to ensure purity.
If it doesn’t say this, it legally can be mixed up to 49 per cent with other ingredients.

Brands: Sauza, Two Fingers, Camino Real, Jose Cuervo

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