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How do real tequila
In Mexico, the farm El Baston Del Rey near Peurto Vayarta (Puerto Vallarta), organized a small production of tequila in the old-fashioned.
This makes the tequila family for three generations. The process used quite old-fashioned, but avoids the use of chemicals and any other additives.
7 photo + letter
via yuzilla
2. The process begins here with these plants, called blue agave. Incidentally, the blue agave - it is not a cactus, but a direct relative of aloe. So tequila - this medicine It turns blue when ripe and ready for production. Blue agave contains the maximum amount of fructose, it is very sweet and mild taste.
Typically, the plant takes 10 years to fully mature. At this point, the blue agave blooms, it appears at the center of a beautiful white flower. So it is time to harvest. Ripe blue agave contains a large amount of sugar, so that no sweetening is not required. From the blue agave and honey made it even sweeter than honey.
3. The root of agave called Pigna (piña, a bump). First Pigna properly steamed. On the production generally use gas and steam cooked lump a few hours. It also used a pit lined with stones.
4. At the bottom of the well laid out oak logs and set on fire. When the fire is burning well, are laid on top of the stones. After 3-4 hours the stones red-hot, and the flames of the fire will practically disappear. Pina then chopped in half and the halves are placed on stones. Above all covered with banana leaves and fresh palm leaves. Wet leaves and stones the heat and give the correct pairs. Then the pit is filled with sand and left for three days. There bump gets light smoky oak flavor and becomes incredibly sweet.
5. To squeeze the juice, Pina unfolds here around. As the press used a heavy stone called Tfkhanov (tajona). As the workforce used a donkey, being charged with three glass of tequila only additional ingredient that is used - it is water, to select from pini as much sugar. The bottom is uneven and sugar water flows in the region, where there is a hole in the wall. The liquid is very sweet, it has to be diluted with plenty of water (65% -70% of the total). After 3-4 hours of fermentation begins, which will take 8-10 days.
In the production of the chemicals used to accelerate the process of fermentation and sugar cane to increase the volume of received tequila. With each plant can only get 5-6 liters of tequila. It is a bit, so manufacturers are allowed to use supplements. By law, the label on the bottle may say that tequila contains 100% agave, Agave if there is more than 50%. So to the 51% agave in the production of cane sugar is added. Tequila-known brands, is likely to contain 70% or 80% agave. The more the agave, the softer taste.
6. Here and in the process of fermentation or fermentation. 8-10 days sugar level drops to 10% and the mixture was ready for distillation.
7. Here tekilo-moonshine. Inside there is a container whose bottom is not flat but in the form of a cone. The water gets inside and flows outward, without mixing with the composition inside. It is only the cooling coil.
In the lower part of the already poured 200 liters of filtered mash, all tightly closed, and the process begins. After a few hours of home-brewed beer begins to boil. The vapor passes upwardly and condenses in the coil. Methanol is one of one of the lighter alcohols comes first. Therefore, the first part is ejected. Most remnants of the bottom is not very good quality. They are called "tail" and is also ejected. The resulting tequila is distilled again. This, incidentally, one of the requirements for the certified production. All tequila is distilled twice.
Thus obtained is called Tequila Tequila Blanco (Blanco), white tequila, tequila or silver (silver tequila). It is used for cocktails such as Margaritas, Tequila Sunrise and others. For all other types of tequila used barrels. Tequila insists there from 2 months to several years. Tequila is not kept in barrels for more than 3 years, because it is very saturated with the taste of oak.
Tequila aged 2 to 12 months called Reposado (reposado, rested). Sometimes it is called the golden tequila (golden tequila), which is not quite correct. Tequila Oro (gold tequila) - a mixture of Blanco and Reposado. Tequila Reposado - strong, has a pleasant smell and a mild taste. To use this tequila do not need salt and lime. There is not a Mexican tradition to drink tequila with salt and lime. Salt and lime just choke the taste of sugar cane and added chemicals. Good tequila should not burn the mouth. Its taste should be felt in the throat.
Tequila Reposado can just drink, but can also be used in cocktails, to get a very mild taste. It is not recommended to make cocktails too sweet, and then in the morning will be a headache.
If infused tequila in barrels for over a year, it is called Anejo (añejo, seasoned). This tequila should not be mixed with anything, and should not be used in cocktails. Use lime and salt with a tequila - a crime.
The farm recently started production of tequila infusions. Almond - to taste like Amaretto. Orange and mandarin - like liqueur Grand Marnier. It can be used as a marinade for fish. Coffee (coffee, chocolate, vanilla) - sweet chocolate liqueur, is very good for dessert. According to the guide must be careful in the use of almond liqueur - acts as Viagra.
Drinking simplest method:
At first sniff. The smell should not feel any of cane alcohol, no chemicals. Then take a deep breath, exhale and drink. Moonshine - even in Mexico homebrew. Only in Mexico, he is healing from aloe.
Source:
This makes the tequila family for three generations. The process used quite old-fashioned, but avoids the use of chemicals and any other additives.
7 photo + letter
via yuzilla
2. The process begins here with these plants, called blue agave. Incidentally, the blue agave - it is not a cactus, but a direct relative of aloe. So tequila - this medicine It turns blue when ripe and ready for production. Blue agave contains the maximum amount of fructose, it is very sweet and mild taste.
Typically, the plant takes 10 years to fully mature. At this point, the blue agave blooms, it appears at the center of a beautiful white flower. So it is time to harvest. Ripe blue agave contains a large amount of sugar, so that no sweetening is not required. From the blue agave and honey made it even sweeter than honey.
3. The root of agave called Pigna (piña, a bump). First Pigna properly steamed. On the production generally use gas and steam cooked lump a few hours. It also used a pit lined with stones.
4. At the bottom of the well laid out oak logs and set on fire. When the fire is burning well, are laid on top of the stones. After 3-4 hours the stones red-hot, and the flames of the fire will practically disappear. Pina then chopped in half and the halves are placed on stones. Above all covered with banana leaves and fresh palm leaves. Wet leaves and stones the heat and give the correct pairs. Then the pit is filled with sand and left for three days. There bump gets light smoky oak flavor and becomes incredibly sweet.
5. To squeeze the juice, Pina unfolds here around. As the press used a heavy stone called Tfkhanov (tajona). As the workforce used a donkey, being charged with three glass of tequila only additional ingredient that is used - it is water, to select from pini as much sugar. The bottom is uneven and sugar water flows in the region, where there is a hole in the wall. The liquid is very sweet, it has to be diluted with plenty of water (65% -70% of the total). After 3-4 hours of fermentation begins, which will take 8-10 days.
In the production of the chemicals used to accelerate the process of fermentation and sugar cane to increase the volume of received tequila. With each plant can only get 5-6 liters of tequila. It is a bit, so manufacturers are allowed to use supplements. By law, the label on the bottle may say that tequila contains 100% agave, Agave if there is more than 50%. So to the 51% agave in the production of cane sugar is added. Tequila-known brands, is likely to contain 70% or 80% agave. The more the agave, the softer taste.
6. Here and in the process of fermentation or fermentation. 8-10 days sugar level drops to 10% and the mixture was ready for distillation.
7. Here tekilo-moonshine. Inside there is a container whose bottom is not flat but in the form of a cone. The water gets inside and flows outward, without mixing with the composition inside. It is only the cooling coil.
In the lower part of the already poured 200 liters of filtered mash, all tightly closed, and the process begins. After a few hours of home-brewed beer begins to boil. The vapor passes upwardly and condenses in the coil. Methanol is one of one of the lighter alcohols comes first. Therefore, the first part is ejected. Most remnants of the bottom is not very good quality. They are called "tail" and is also ejected. The resulting tequila is distilled again. This, incidentally, one of the requirements for the certified production. All tequila is distilled twice.
Thus obtained is called Tequila Tequila Blanco (Blanco), white tequila, tequila or silver (silver tequila). It is used for cocktails such as Margaritas, Tequila Sunrise and others. For all other types of tequila used barrels. Tequila insists there from 2 months to several years. Tequila is not kept in barrels for more than 3 years, because it is very saturated with the taste of oak.
Tequila aged 2 to 12 months called Reposado (reposado, rested). Sometimes it is called the golden tequila (golden tequila), which is not quite correct. Tequila Oro (gold tequila) - a mixture of Blanco and Reposado. Tequila Reposado - strong, has a pleasant smell and a mild taste. To use this tequila do not need salt and lime. There is not a Mexican tradition to drink tequila with salt and lime. Salt and lime just choke the taste of sugar cane and added chemicals. Good tequila should not burn the mouth. Its taste should be felt in the throat.
Tequila Reposado can just drink, but can also be used in cocktails, to get a very mild taste. It is not recommended to make cocktails too sweet, and then in the morning will be a headache.
If infused tequila in barrels for over a year, it is called Anejo (añejo, seasoned). This tequila should not be mixed with anything, and should not be used in cocktails. Use lime and salt with a tequila - a crime.
The farm recently started production of tequila infusions. Almond - to taste like Amaretto. Orange and mandarin - like liqueur Grand Marnier. It can be used as a marinade for fish. Coffee (coffee, chocolate, vanilla) - sweet chocolate liqueur, is very good for dessert. According to the guide must be careful in the use of almond liqueur - acts as Viagra.
Drinking simplest method:
At first sniff. The smell should not feel any of cane alcohol, no chemicals. Then take a deep breath, exhale and drink. Moonshine - even in Mexico homebrew. Only in Mexico, he is healing from aloe.
Source:
