Main article: Mezcal §History A distillery oven loaded with agave piñas or "pineapples", the first step in the production of tequila post harvest First United States Tequila Plant Opens". Arizona Republic. November 26, 1936. p.9. Archived from the original on May 21, 2022 . Retrieved May 21, 2022– via Newspapers.com. bottles have a trapezoidal shape and used to have a top designed to serve as a shot glass, by loosening the top slightly, turning the bottle upside down, and filling up the top. [7] Essential Artist Series [ edit ] The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits.

Along with the international protection, Mexico has also sought similar protection for tequila in other important countries and regions through a number of bilateral and multilateral agreements. Pursuant to Annex 313 of the North American Free Trade Agreement (NAFTA), Canada and the United States recognize tequila and mezcal as products originating from Mexico and, consequently, do not permit the sale of any product as tequila and/or mezcal unless they have been lawfully prepared in Mexico. [61] a b c Romo, Miguel Aguilar - El Director General de Normas (2006). "Norma Oficial Mexicana NOM-006-SCFI-2005, BEBIDAS ALCOHÓLICAS-TEQUILA-ESPECIFICACIONES" (PDF). Archived (PDF) from the original on 2007-09-27. There’s also the relatively new ‘extra-anejo’ category (introduced in 2006) for the tequila connoisseurs out there. Aged for three years plus, we don’t see so much of it here in the UK. What's the difference between tequila and mezcal? Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. [34] Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. [34] These parameters include the type of yeast strain, the age of the agave plant itself, temperature, and the carbon:nitrogen ratio. Jacinto, Rodolfo. "How Is Tequila Made". Tequilaknight.com. Archived from the original on 2011-10-18 . Retrieved 2011-03-19.The distillation technology to produce mezcal from agave heart juice was first introduced from the coastal regions of what was then Nueva Galicia (present-day Aguascalientes, Colima, Guanajuato, Jalisco, Nayarit, and Zacatecas) into the highland valleys of Amatitán, Tequila, Magdalena, and El Arenal in the mid-1700s. The mezcal produced in these regions became distinctive enough as to become known as "tequila" (after the town). [8] [9] Prior to the production of either tequila or mezcal, pulque had been brewed from agave for thousands of years. [10] Christoph, Norbert (August 27, 2003). "Authentication of Tequila by Gas Chromatography and Stable Isotope Ratio Analyses".

Organoleptic compounds enhance flavor and aroma. These include fusel oil, methanol, aldehydes, organic acids and esters. [33] Production of isoamyl and isobutyl alcohols begins after the sugar level is lowered substantially and continues for several hours after the alcoholic fermentation ends. In contrast, ethanol production begins in the first hours of the fermentation and ends with logarithmic yeast growth. The alcohol content in tequila is affected by three factors: the amount of isoamyl alcohol and isobutanol in the yeast strain, the carbon:nitrogen ratio (the higher the ratio, the more alcohol produced), and the temperature of fermentation. Tequila is made exclusively from the blue agave plant, grown primarily in the area surrounding the city of — you guessed it — Tequila, in the western state of Jalisco, Mexico. Silver is an affordable option with tasting notes that complement the flavors found in a Margarita. Luna-Zamora, Rogelio (1999). La historia del Tequila, de sus regiones y sus hombres. CONACULTA. ISBN 9789701823552. Tequila ( / t ə ˈ k iː l ə/; Spanish: [teˈkila] ⓘ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65km (40mi) northwest of Guadalajara, and in the Jaliscan Highlands ( Los Altos de Jalisco) of the central western Mexican state of Jalisco.Reposado tequilas are rested for two months to a year before being bottled, and typically rested in oak barrels. As a result, they have a golden hue. Añejo During the fermentation process, inoculum is added to the batch to accelerate the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced is greater. The alcohol content at the end of fermentation is between 4-9%. [33] Organoleptic compounds [ edit ] Tequila fermentation vessel , National Museum of Tequila