How to make this tequila
Traditional cuisine is now an essential attribute of every state. Especially prevalent national traditional spirits, forever associated with the spirit of the country itself.
For example, France is proud of its famous brandy, Cuba - rum, Russia - vodka, and Mexico made a drink, banned the production of absolutely all other countries of the world - Mexican tequila.
I think that many people know that it's "Mexican vodka", and tried the cheapest types of this beverage in bars with lemon and salt. However, few are aware of the fact that real tequila drink as cognac, feeling the aroma and no drinking and no biting.
As a separate drink tequila appeared in the 17th century, and its name - the name of the eponymous town in the Mexican state of Jalisco. They say that verbatim from some dialect is translated as "tax position".
Tequila is made from agave, many varieties of which grow on the territory of modern Mexico. There's even a special profession himador - a man who directly produces and processes the agave.
We know from history that the tequila was not invented by the indigenous people of Mexico - Maya and the Spanish conquistadores. It is they who have brought in modern Mexico alcohol treatment technology, and Maya used only fermented agave juice.
It looks like blue agave plant from which tequila is made and.
Some sources claim that the plant needs to grow from 7 to 10 years before it can be used for the production of tequila, and on the other - only after 12. In himadory in Mexico take a physically strong men, because they are all year round under the blazing sun must chop off the agave leaves, which impart bitterness. chipping process is carried out using a special shovel, called CoA. The following is to get the core of the blue agave, called the pina (Spanish - pineapple).
Once collected himadory pini, they are treated in the oven. For the production of 1 bottle of tequila requires approximately 9 kilograms pini. After the heat treatment "pineapples" are softer and more of them are starting to squeeze the juice. Treatment lasts 46 hours, 26 hours, directly to the furnaces 20 and still allowed to cool.
If the furnace pieces pini chop finely, then it will look like this.
A taste they are very sweet and fibrous, they are easier to chew, squeezing out the juice from them, and spit out the remains, similar to sugar cane.
Baked pini cut, put on a special ribbon, and then squeeze out the juice.
In ancient times, the juice squeezed out like this simple device. We put on a "dish" baked pini, the horse or the mule went around and squeezed the juice from the agave plant.
After pressing in agave juice add natural yeast with fruit trees to drink ferment. Fermentation lasts for 5 days, which resulted in the agave juice is fermented receives 5% strength. This is the pulque - the only alcoholic beverage of Mexico's indigenous people.
After that, the juice is subjected to the primary distillation, for this it is poured into a special machine called alambikes or alambik.
In the past alambiki were made of copper and looked like this.
And in this machine juice is heated to a temperature of - 80 degrees Celsius. The upper part of the machine is called the head - it is separated ethanol and methanol. The middle part is called the heart (El Corazon) - the famous Spanish word known, probably, all, and the lower part is called the tail.
The tail of the accumulated impurities. Distillation is always double. First lasts 3 hours, and the second - 6 hours. After the second distillation of all tequila - silver (blanca) - although it is literally translated as white, the name derives from the color of the drink - it is transparent.
beverage degree of about 55% is obtained, and then water was added, thereby lowering the strength of the drink up to 38-40 degrees.
Classically tequila can be divided into 2 types: 100% - agave and tequila - mixed doubles. Mixto means that only 51% tequila agave, and the rest - auxiliary substances, such as cane sugar or corn syrup. All Mexicans with whom I spoke, being in Mexico, Tequila Mixto do not recognize at all. According to them, on the bottle should be clearly written, 100% agave, or they drink this drink will not. While most common in Russia tequila I've ever seen before - Olmeca and Sauza - are Mixto, and my friends did not recognize such tequila categorically. More rare stamp - Jose Cuervo - is also a tequila mixed doubles. Although this is one of the oldest brands of tequila. Its founder Jose Maria Cuervo received a license to produce tequila back in 1795.
Some portion obtained after the second distillation beverage is bottled and labeled as the Tequila blanco, and a portion subjected to exposure to white oak barrels to obtain more expensive and aged varieties.
Each barrel is worth about 200,000 Mexican pesos, or about US $ 15,000 equivalent.
Barrel fired, and wood from the inside looks like.
Each barrel can be used only 5 times, t. To. After each use "Burnt Wood" scraped off and fired again for the next time. It is made of white oak barrels seasoned tequila and give a yellowish tint.
Now we can talk about a complete classification of tequila drink:
one). Blanca, usually completely unseasoned, transparent to color, or plata - aged in barrels for up to 60 days and has a barely visible yellow tint.
2). Mixto Gold - almost the same drink as blanca, but only with the addition of additives, which give color.
3). Reposado (rested) - tequila, aged in oak barrels from 2 to 11 months.
four). Anejo (old) - excerpt from 1 to 3 years.
5). Extra anejo - excerpt from 3 years or more.
Last I would compare Shutter French cognac "XO".
To date, to produce tequila is allowed only in Mexico, and not throughout, but only in the main Jalisco, as well as in 4 adjoining states: Guanajuato, Michoacan, Nayarit and Tamaulipas. Export of tequila from Mexico carried out in 135 countries, while the remaining countries receive tequila across the country, selected by Mexico as "distributors".
best-selling tequila in Mexico 2 years ago has been the brand Tequila Herradura Reposado.
Drink tequila usually of tall, narrow glasses, called caballitos, but to taste the tequila of them can not, t. To. You can not feel the flavor. Therefore, tasting and enjoying tequila glasses are used, like cognac.
It is believed that if a good tequila poured over hands and then rub them, then a few seconds later the smell of alcohol will disappear and will only have the smell of the agave.
If tequila is good form, it must be absolutely clear and transparent, without blotches black spots, if it is still present, it indicates a bad distillation.
Generally it is Blanco tequila and drink with lime and salt, added to cocktails like "Tequila Boom" or "Tequila Sunrise", a well seasoned varieties is recommended to drink only pure, to be able to enjoy fine drinks taste.
More Mexicans say that the tequila blanco they drink before a meal, during meals Reposado and Añejo after eating.
The most popular in Mexico is tequila brands such as Don Julio, Herradura (Spanish for "Horseshoe") and 1800 anos. All these drinks are 100% natural made from blue agave.