March 18, 2010

Dear Coyote patrons,

During the last few weeks we explored some of the steps to tequila production. If you are just joining us and want to get a better understanding of this process please read the last 3 previous blogs to make your learning experience complete.

This week I will teach you about distillation. Last week we explored the fermentation process. We learned that fermentation is the process in which the agave sugars are converted into alcohol by yeast. We also learned that the fermentation process creates alcohols that our body cannot digest. How can we eliminate these harmful alcohols and create the refined spirit called tequila? We can do this through a process called distillation.

Distillation is the process of purifying a liquid by boiling it and condensing its vaporsTwo forms of distillation are practiced in Mexico’s tequila distilleries. Tandem pot still distillation in copper or stainless steel alembics are the most traditional and commonly used. Column distillation towers are also used but can me expensive due to their cost and maintenance.

To eliminate unwelcome substances tequila must be distilled at least twice to meet quality and government regulations. During the first distillation the dead must is heated with vapor and is distilled to have an ethyl alcohol content that reaches about 20-30 percent of its volume. The liquid obtained in the first distillation is called “ordinary” and cannot yet be called tequila because it contains waste products that need refinement. These aldehyde, ester and minor alcohols are called the “heads” of the distillation. Other heavier elements are also discarded. These are called “tails”.

The second distillation is known as rectification. The ordinary liquid in the first distillation is distilled for a second time to get the purest part of the juices called the heart. This principal part comes out at about 55 percent alcohol and can know be called tequila blanco (silver). Before bottling the tequila is diluted with water to bring its alcohol content down. Tequila that is exported to the United States comes at a minimum of 40 percent alcohol by volume.

Next week we will learn about the 5 tequila types: gold or young, blanco, reposado, añejo, and extra añejo. I hope you are having a good learning experience and hope to see you at Café Coyote soon.

Salud!

Mario Marquez

Tequila Ambassador

Café Coyote y Cantina

March 11, 2010

Dear Coyote patrons,

Last week I wrote about the milling process. When the agaves are milled and the sweet sugars have been extracted from their fibrous tissues the next step is to convert the sugars into alcohol. This process is called fermentation. Fermentation is the conversion of sugars (and –or carbohydrates) to alcohol by yeast. This biological conversion occurs when the agave juices (mosto) are allowed to rest in an open vat. The interaction between the bacteria and the yeast will consume the sugars and change them into a variety of sub products, such as ethyl alcohol and methanol. Later in the tequila process distillation will be needed eliminate the heavy alcohols that are body cannot digest.

The fermentation process can be induced by chemical yeast or can occur naturally from natural born yeast. Fermentation is an important step to the tequila process because it is during this phase that will depend on many final attributes in the finished product. If fermentation is not rushed the end product will have a more complex aromatic profile when it goes through the distillation process. 

Fermentation can last between 2 -12 days depending on the alcohol grade desired and the atmospheric temperature. Warm weather between 68 -86 degrees Fahrenheit will result in a faster fermentation time. When the yeast have consumed the sugars and turned them into alcohol they are now called dead must (mosto muerto). After fermentation we have a juice that contains approximately 4-7 percent alcohols. This juice cannot be called tequila yet. It is now up to the master distiller to refine this liquid through the distillation process. Join us next week to learn about this careful process.

Salud!

Mario Marquez

Tequila Ambassador

Café Coyote y Cantina

March 4, 2010

Dear Patrons,

So far we examined cultivation, harvesting, and the cooking process. All of this is just the beginning to what one-day will become tequila. Today I will write about the milling process. The purpose of milling is to extract the sugars that are in the agave fibers. Milling can be done using the traditional tahona (stone mill) or extracted by a mechanical mill.

If milled by the tahona this process becomes very labor intense. In some cases the cooked agaves are stone milled for about seven hours. The milled agave is then washed with pure water to separate the pulp from the woody fibers.  As a result of this process an agave juice is obtained and contains about 12 % sugars that will be formulated for fermentation. This sweet agave juice is called mosto or must.

Mechanical milling has the same purpose, to extract the agave sugars. This process is more industrial and less time consuming. This type of milling is the most commonly used today. I will leave it up to you to decide if milling makes a difference. Compare A Fortaleza or Siete Leguas tequila, both milled by a tahona, to a Cuervo Traditional or a Sauza Hornitos that receive a mechanical milling process. Tell me which one you prefer.

Milling is only one production feature that makes tequila different. Where agaves are grown, types of ovens used, ageing, and fermenting are just a few features to look at when deciding on the tequila that is right for you. Join me next week to learn about fermentation.

Cheers!

Mario Marquez

Tequila Ambassador

Café Coyote y Cantina