The two basic categories of tequila are mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. [49] Mixtos use both glucose and fructose sugars. a b Benn, Scot M.; Peppard, Terry L. (1996-01-01). "Characterization of Tequila Flavor by Instrumental and Sensory Analysis". Journal of Agricultural and Food Chemistry. 44 (2): 557–566. doi: 10.1021/jf9504172. ISSN 0021-8561. 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 When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito (little horse, in Spanish), [57] but can often be found in anything from a snifter to a tumbler.

Joven Tequila: Joven (young) or oro (gold) tequila is a blend of white and aged tequilas, and it may include any of the approved mellowing ingredients. Often, inexpensive "gold" tequila is a mixto that includes caramel or a similar additive, and joven tequila can be quite impressive. Limited run, in bottle made of Belgian crystal with pewter trim in a suede and leather case, an extra añejo tequila aged over three years in charcoal French Oak barrels [11] [12] The Straight Dope: Why is there a worm in bottles of tequila?". www.straightdope.com. 1999-07-02. Archived from the original on 2019-04-13 . Retrieved 2010-01-13. Jacinto, Rodolfo. "Ways Of Drinking Tequila". tequilaknight.com. Archived from the original on 2011-02-05 . Retrieved 2011-03-19. The differences in taste between tequila made from valley and highland agave plants can be noticeable. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila, while valley agaves give the tequila an earthier flavor. [31] Fermentation [ edit ]What's The Difference Between Mezcal & Tequila | Mestizo Market". Mestizo Mexican Market. 2020-11-23. Archived from the original on 2022-06-25 . Retrieved 2022-08-02. a b c "International Protection of the Tequila Designation of Origin". Consejo Regulador del Tequila. Archived from the original on 14 February 2015 . Retrieved 8 January 2015. If you wanted to label it like we do beer, tequila is your commercial lager and mezcal is your craft beer. How to drink tequila in 2023

In general, the longer the controlled fermentation period, the higher yield of esters produced. [37] During the fermentation process, ethanol is oxidized and one of the main compounds produced are acetaldehydes, which adds the flavor necessary for the final product of tequila. [ citation needed] For example, isovaleraldehyde seems to produce a sweet, cocoa, and chocolate-like flavor. 2 and 3-methylbutanal produce a malty flavor. [38] The agave plant contains many phenolics such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. It also contains eugenol which can deliver a hint of spicy flavor to the tequila. [36] Since the production of tequila involves heating, Maillard browning reactions occur, and furans are produced during the thermal degradation of sugar. [39] The most prominent furanic compounds include 2-furaldehyde and 5-methylfuraldehyde, [39] which can contribute to the smoky flavor of tequila. [37] Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila. [38] However, the type of yeast strain used and the carbon:nitrogen factors have the biggest influence on the production of higher alcohols; this is not surprising as higher alcohol and ethanol production is an intrinsic property of the metabolism of each strain. [34] The type of yeast most commonly found in tequila is Saccharomyces cerevisiae, which contains many strains. [ citation needed] For example, CF1 agaves, a type of yeast, produces much more ethanol than a strain of CF2, as the two yeasts' metabolism mechanisms differ. [34] This factor may be influenced from different agricultural practices that occur to cultivate the different yeasts strains. It was found that the higher the carbon:nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. A high ratio imparts that there is less nitrogen in the fermentation process, which results in deamination reactions of amino acids, leading to the synthesis of higher alcohols. [34] The Ehrlich pathway is the name for this process, where alpha-keto acids are decarboxylated and transformed to aldehydes and to higher alcohols. 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] Reposado [repoˈsaðo] ("rested"): aged a minimum of two months, but less than a year in oak barrels of any size is produced at La Rojeña Distillery with a NOM of 1122. It is the oldest active distillery in Tequila, Jalisco. Yes, very ironic. 1800 also shares that distillery with other tequila brands such as Jose Cuervo and Gran Centenario.

The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of tequila-based mixed drinks, including the margarita. Archibald, Anna. "Everything You Need to Know About the History of Tequila". Archived from the original on 11 May 2020 . Retrieved 11 March 2020. 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. This category is aged for at least a year, but less than three, and is where you’ll really start to notice the influence of the barrel. Producers use everything from ex-bourbon to red wine or Scotch whisky casks to add subtle layers of caramel, toffee and oak on top of the fresh and peppery agave base. Other simple serves include grapefruit soda for a ready-made paloma or tomato juice for a breakfast bloody Maria.

All authentic, regulated tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993, the later updates NOM-006-SCFI-1994 and NOM-006-SCFI-2005 and the most recent revision published on December 13, 2012, NOM-006-SCFI-2012. a b Stewart, Amy (2013). The Drunken Botanist. Algonquin Books. p.16. ISBN 9781616201043 . Retrieved 29 May 2015.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. 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. But first, here's everything you need to know about tequila before buying. What is the smoothest tequila?

Volatile compounds that contribute to the overall taste and aroma of tequila can be quantitatively assessed and evaluated by gas chromatography. [40] Discrimination tests such as duo-trio and triangle tests are also used to evaluate the quality of the tequila. [36] Aging [ edit ] Process [ edit ] Barrel room for aged ( añejo) tequila a b c "Mexico's tequila industry sees China fueling export boom". Reuters. 2014-02-12. Archived from the original on 2020-09-24 . Retrieved 8 January 2015.Scene by 1800 also releases celebrity-curated playlists that feature sounds that define the brand. All of these sounds are featured on SoundCloud. For those unfamiliar, SoundCloud is a groundbreaking platform that allows artists to upload and distribute music within a shared community.