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TEQUILA

TEQUILA. Agave Plant.

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TEQUILA

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  1. TEQUILA

  2. Agave Plant PROFILEThe tequila tradition began with Mexico’s Indians, who drank abeverage called pulque, fermented from the maguey plant. The Spanish conquistadors introduced distillation to Mexico, and the first distillate from maguey was called vino mezcal (mess-CAL), In 1873, Don Cenobio Sauza created the first distillate to be called tequila from a particular type of Maguey plant called agave. By Mexican law, tequila production is restricted to the delimited tequila zone — 14 villages in Mexico’s Jalisco state. Agave distillates produced outside the tequila zone are called mezcal.“All Tequila is Mezcal, but not all Mezcal is Tequila”Mezcal, also spelled mescal, is made from the fermented juice of many different species of agave including the famed blue agave of premium tequila. Mezcal is produced throughoutmost of Mexico, however some of the best come from the town of Oaxaca (wah-HAH-cuh) and are 100% blue agave. Blue Agave Plant

  3. PROFILE (Contd) The famous “worm” found in some inexpensive bottles of mezcal is actually the larva of one of two species of moths that live in the agave plant. The reason for adding the worm to mezcal is unclear but marketing is as good an explanation as any. INGREDIENT: Tequila is distilled from the fermented juice of the Mexican agave plant, which looks somewhat like a cactus but is a member of the lily family. Though originally found in the wild, the finest variety of agave, the blue agave, is nowadays carefully cultivated for tequila production. Each agave plant takes about nine years to mature, growing to 100 pounds or more, with an outer, tough leaf layer similar to that of an artichoke.

  4. PRODUCTION: • There are two basic tequila types, as follows: • 100% agave — Tequilas fermented from 100% agave juice. They may be either blanco (white) or aged. • 2. “Mixed” (or “mixto”) tequila — Tequilas fermented from a mixture of at least 51% • agave, supplemented with other sugars typically from grain. They may be blanco or • “gold,” gaining their color by aging or by the addition of caramel color. • To produce tequila, the agave plant is harvested and the outer layer stripped off to expose the sap-filled heart of the plant, called the “piña.” The piñas are cut up and cooked in large ovens to release their sweet juices called aguamiel (honey-water), fermented, and then double-distilled in pot stills (a few tequilas are triple-distilled).

  5. CLASSIFICATION There are 3 basic styles loosely based on age as follows: 1. Blanco/Silver/Plata — Unaged tequila, clear in color, may be bottled immediately after distillation or allowed to rest in stainless steel tanks for a time period of no longer than 60 days. It may be 100% agave or mixed. 2. Reposado (rested) — Golden-colored from being aged in oak casks for at least two months. May be 100% agave or mixed. 3. Añejo — Tequila aged at least one year in oak casks (most commonly American oak). Añejo is typically dark amber and is considered by many to be the finest tequila. It may be 100% agave or mixed. Normally, it is the most expensive tequila. AGEING: Type of TequilaAging Blanco/Silver/Plata Unaged Reposado Aged in oak casks a minimum of 2 months Añejo Aged in oak casks a minimum of 1 year

  6. PURPOSE Of course, tequila is the heart of the Margarita, the most popular cocktail in the United States due in large part to its prominence in Mexican chain restaurants. The fine 100% blue agave reposado and añejo tequilas are extraordinarily smooth and smoky, making them distinctive sipping spirits. MIXOLOGIST TIP: Frozen Margaritas are fun, but a great Margarita on the rocks is the classic way to showcase fine tequila. For a great rocks Margarita, two techniques are key. First, shake like heck! You need the air, ice shards and froth that shaking creates to get balanced flavor in the drink. Just a few wimpy shakes results in a drink that tastes unmixed and unbalanced no matter how great the ingredients used. Always add a squeeze of fresh lime. It’s a small touch, with big impact: the fresh juice and oil from the lime peel give a great “snap” to the scent of the drink, and really enhance the smoky-herbal complexity of great tequila.

  7. TEQUILA

  8. MEZCAL

  9. How to drink Tequila!" • Slice a regularly sized lemon or lime into eight small pieces. • 2. Fill a shot glass with tequila. • 3. Briefly lick the skin between your thumb and forefinger, then sprinkle 1 small pinch of salt (kosher salt melts quickly) onto the area. The lick makes it stick. • 4. Using the same hand that contains the salt, you must hold one slice of the lemon (or lime) with your thumb and index finger. • 5. Quickly lick the salt, down the tequila, and bite the lemon (or lime). • 6. Swish it around in your mouth for a couple of seconds and then swallow. • Enjoy!

  10. Remember, Lick-it, Slam-it, Suck-it! (Salt first, tequila second, lemon/lime last). For a fun variation, ask a gentleman- or lady-friend to lend his or her hand (or other part) for the salt. If you purchase good tequila such as Patron, Sauza Tres Generaciones Plata, Chimayo, or Don Julio Anejo, salt and lime are not needed,. Quality Tequilas are like quality Scotch. They aren't meant to be gulped, but rather sipped and savored. If you have in front of you a good bottle of tequila, take your time to appreciate it. Another way to take a tequila shot involves putting a dash of tabasco sauce into the tequila shot. This nose shot is referred to as "the Prarie Fire." It is also possible to attempt the "Tequila Strong Love". One person takes the salt in his/her mouth, and then makes out with the drinker. After that the person takes the lime in his/her mouth, a bit stuck out, so the drinker can easily bite it. Take it easy, as it is easy to miss the lime and bite the tongue instead.

  11. Tequila Sunrise Served: On the rocks; poured over ice Standard garnish: orange slice and cherry Standard drinkware: Highball glass 4.5 cl (3 parts) Tequila 9.0 cl (6 parts) Orange juice 1.5 cl (1 part) Grenadine syrup Preparation: Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Do not stir. Garnish and serve.

  12. Margarita ServedOn the rocks; poured over ice Standard garnishsalt rimmed glass, lime slice Standard drinkware – Margarita Glass Ingredients 3.5 cl (seven parts) tequila 2.0 cl (four parts) Cointreau or Triple Sec 1.5 cl (three parts) lemon or lime juice PreparationRub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice. Served: On the rocks; poured over ice

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