Blue Agave are the key source for making Tequila. These plants are planted on ranch farms and take sometimes up to 10 years before they are totally developed. When the fully grown Agave plants await collecting, the Agave farmer, referred to as “Jimador,” by hand eliminates the piña. This is removed from the Agave plants core. This process of harvest has been done for numerous years, even centuries. Each piñan evaluates in between 65 as well as 135 extra pounds. Surprisingly, it takes close to 17 extra pounds of this Agave to create 1 litre of Tequila. These piña hearts will be broken open as well as fit to be tied in big stress stoves. The resulting fluids move right into huge steel barrels for fermentation. This is where the procedure will take anywhere from 12 hrs to a number of days, relying on numerous other elements consisting of; the quantity of the water and the sugar contained in the piñas, the sort of yeast that is utilized, and also the ambient level of temperature.
When the fermentation process is completed, the fluid after that goes through a dual purification procedure. When the 2nd purification is done, a powerful high alcohol proof Tequila arises. Tequila is anemic or colorless when it first comes off the still. This Blanco Tequila, is after that, thinned down with pure water to accomplish the preferred to a proof 80 level. Blanco or Silver Tequila can be aged for 2 months in wood vats and is then called, or known as, “Reposado”.
Gold Tequila, if not 100% pure Agave is unnaturally made darker with caramel sugar coloring. A Super-Premium quality called “Añejo” is aged even longer inside large oak barrels. Relying on the specific aging method, each finished product achieves a unique taste as well as level of smoothness. Like great wines, the intricacy as well as taste is improved with age. “Bonus Añejo” is matured in a white oak barrel for, at the very least, 3 years. Thus, making it the “anchient” and even rarest of the aging designs.