Distillery Process-
The blue agave root is cultivated after several years in the ground
and has had a chance to mature.
Once the huge roots are dug up and transported to the
distillery they are fired in a large oven to
breakdown the complex starches, Once they have been baked they are cut
up by hand and than they are pressed to extract the juices.
Chopping up the root
Once all the juices are extracted the liquid is transferred
into large barrels and left to ferment. The length of the fermentation process
and the number of times it is distilled results in the different variations of
tequila.
Fermentation
5 different types of tequila.
There is a Blanco, this one is not aged at all and is
bottled immediately after distillation or within two months of distillation.
Reposado, is aged a minimum of two months but no more than one
year.
Joven is a mixture of Blanco and reposado.
Añejo is aged at least one year but no more than three years and is
done in oak barrels.
The newest addition being the extra Añejo this must be aged a minimum of
three years in oak barrels.
Barrels used for aging.
Cheers!
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