Tequila PPT

INTRODUCTIONINTRODUCTION• Principal spirit of Mexico.

• “A remedy for everything bad and to celebrate all good as well”.

• Charcterised as fresh liquor. Leaves tongue clean and tingling.

• Gained popularity out of Mexico due to the fact that the drug Mescalin is derived from the same agave.

HISTORYHISTORY

• The Aztecs fermented the sap of the wild blue maguey or mezcal azul cactus to make a local beverage called pulque.

• Spaniards introduced art of distillation in early 1500.

• In absence of grain and grapes, Spaniards distilled pulque.

HISTORYHISTORY

• In crude stills, they produced a rough spirit, now called mescal or mezcal.

• Later, more sophisticated techniques were introduced by a group of mezcal producers, in & around the small town of Tequila. Among them were the Cuervo family.

• The term tequila appeared only in the year 1910. It was earlier referred to as “mescal brandy”.

BASE INGREDIENTBASE INGREDIENT

• True tequila is only made from the agave plants grown in the volcanic soils around the tiny towns of Tequila in the province of Jalisco.

• Agave Tequilana is scientific name of Maguey used to manufacture Tequila.

GROWING & HARVESTINGGROWING & HARVESTING• The cactus is harvested when it matures,

which takes between 8-12 years.

• The spikes are hacked off to leave the bulbous central core called the PINA

• Pina weighs from 80 - 175 pounds.

• Pinas are cut in halves or quarters.

• Are taken to the distilleries, where they are cooked in giant steam ovens for 24-36 hrs.

• The Pinas are then cooled for 24 hrs. After it is cooled, Pinas are shredded or milled, and the juice is pressed.

COOKING AND MILLINGCOOKING AND MILLING

• During the process of milling the shredded Pina or at this stage the fiber is showered with water to extract all sugars.

• The juice at this stage is called Aqua Miel.

• Aqua Meil is transferred to holding tanks.

COOKING AND MILLINGCOOKING AND MILLING

• Takes place in fermentation tanks for 36-72 hrs.

• 100% Agave Tequila - Natural yeast is added.

• Blended Tequila - Put in Formulation tanks, Sugar is added, thereafter natural yeast is

added

FERMENTATIONFERMENTATION

DISTILLATIONDISTILLATION

• The fermented juice is double distilled in pot stills or patent still.

• 100% Agave Tequila is bottled at 40 G.L & blended Tequila is bottled as high as 55GL

• Silver Tequila is bottled at this stage.

AGINGAGING

• Tequila , by law is aged in either Oak Casks or in barrels used for maturation of Kentucky whisky.

• Reposado Tequila: aged for maximum of 1 year in Oak casks.

• Anejos Tequila: aged for a minimum of 2 years in Kentucky whisky barrels.

SPECIFICATIONSSPECIFICATIONS

• The best Tequila’s are aged for a maximum period of 4 years.

• 100 % Agave Tequila is bottled in Mexico.

• Monitored by The Conjeso Regulador del Tequila (CRT)

• All Tequilas must have minimum of 51% Agave juice.

TYPES OF TEQUILATYPES OF TEQUILA

• Blanco Tequila: - White Or Silver

- Unaged.

- Held in Stainless steel barrels for less than 60 days.

• Reposado Requila: - Aged for 1 year

TYPES OF TEQUILATYPES OF TEQUILA

• Anejos Tequila: - Darker than reposado

- Smoother and Mellower.

- Aged for minimum of 2 years.

• Joven Abocado Tequila: - Unaged

- Dark golden coloured

- Additives added.

BOTTLINGBOTTLING

• Anejos and Reposado are by law bottled in Mexico

• Joven Abocado is bottled outside Mexico.

LABELING LABELING

Type Of TequilaNumber Of Distillery

Controlling Body

Brand Name

Importers

Bottled By

Authenticity

TEQUILA SHOTS!!!TEQUILA SHOTS!!!

• Mexicans usually prefer it unmixed, accompanied by a salt and a lime slice.

• The drinker takes Sangrita in rapid succession, thus combining all the flavours.

BRANDS SERVED AT OBEROI BRANDS SERVED AT OBEROI HOTELSHOTELS

• Jose Cuervo - Blanco or Anejo

• Sauza

• Silla

LEADING BRANDSLEADING BRANDS

MEZCAL LAJITA DON JULIO


JOSE CUERVO - RESERVA


CENTINELA


CHINACO


HERRADURA

SELECCION SUPREMA


SAUZA

Tequila PPT

Technology

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