Tequila Bar

Tequila Bar

 

 

Our Tequila Bar is filled with plenty of 100% Blue Agave tequilas.

Our menu offers up Mexican favorites, including micheladas and a lineup of frozen concoctions, cocktails and margaritas served by the glass or by the pitcher.

Features:

– House Margaritas are made with 2 oz. 100% Blue Agave Tequila, agave nectar and fresh citrus juices
– Large selection of 100% Agave Tequilas
– 2 oz. shots are served in a proper spirits tasting glass
– Sangrita served with every shot
– Tequila Flights
– Happy Hour (Mon-Sat 3p-7p and All Day Sunday)

 

 

 

Tequila 101

Tequila 101

Tequila 101: The basics

 

According to the NOM-006-SCFI-2005 Mexican Standard, Tequila is defined as:

“Regional alcoholic beverage distilled from must, directly and originally prepared from the material extracted in the factory premises of an Authorized Manufacturer which shall be located within the territory specified in the Declaration for the Protection of Appellation of Origin Tequila (also called the Denomination of Origin Tequila – DOT). Tequila is prepared from the heads of the Agave Tequila Weber Blue Variety, previously of subsequently hydrolyzed or cooked, and subjected to alcoholic fermentation with yeast, cultivated or not, and the must be capable of being enhanced and blended together to formulate with other sugars to a ratio not higher than 40% of total reducing sugars expressed in units of mass, as terms set forth by the NOM, being understood that blend mix is not allowed. Tequila is a liquid which, according to its kind, is colorless or colored when mature o when it is softened unripe.”

Tequila’s name was adopted from the region that gave birth about two centuries ago.

 

 

 

 

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Tequila elaboration begins with the agave growing as set forth in the Appellation of Origin Tequila or DOT. First task is to select the hijuelos*, baby agave offshoots that grow from the base of mature Agave Tequilana Weber, blue variety, which are replanted at the DOT area only. This is the area protected by the Declaration for the Protection of Appellation of Origin Tequila. Those 19 inches approximate height offshoots shall be free from diseases.

 

 

It may take ten years approximately for the plant to reach its peak ripeness. After this term the plant is capable of providing the best honeys and is ready for the jima.

The “Jima” consists in cutting off the leaves of the plant down to its base, to keep only the head or heart of agave.

 

 

 

 

Roasting and Milling

 

Production process begins with agave heads baking and mashing.

Baking is done by water steam pressure, either in traditional masonry ovens or autoclaves. Baking time in masonry furnace is 48 hours while 12 hours in autoclave. The purpose of this stage is to convert inulin (agave sugar) into sugars such as fructose and sucrose, which are readily fermentable.
At the end of cooking, the baked agave is transported to mills where it is cut into a few inches pieces.

Extraction of honeys and pulp after the agave heads were shredded. Water pressure is applied on baked agave heads after these were mashed to extract the sweetness and then squeeze in conveyor belts. The honeys are then separated to continue the manufacturing process, while the pulp is discarded.

The honeys extracted from baked agave heads are captured in tanks. They are then transported by pipeline to the tubs of formulation for Tequila production or for 100% agave Tequila fermentation, as the case may be.

Formulation consists of mixing the 51% agave sweetness minimum, with a preparation of no more than 49% percent of other honeys, (standard sugar, brown sugar, glucose, fructose, molasses, etc.) and then these are fermented.

 

 

 

 

 

 

Fermentation and Distillation

 

Fermentation is one of the most important stages of the process. In this stage the sugars are transformed into ethyl alcohol and others in smaller proportions. Fermentation is performed in big stainless steel containers and honeys, also known as must, are added. Then water, yeasts and nutrients for fermentation are added.

Fermentation time varies depending on environmental temperature and this, in turn, changes with each season. Under low winter temperatures, fermentation can be prolonged more than 24 hours. This process has a pattern similar to any organism development curve, representing firstly an exponential growth, then a second lineal phase and a late-stage decrease. Any product fermentation implies alcohol, carbon dioxide, water and energy released as heat. Must in plain fermentation is effervescent and motion ceases when yeast cells finish work. At that time the process ends and it is customary to say that must is dead; yeast has completed the sugar conversion into alcohol.

During distillation process, heat and pressure is applied, separating the enzymes in alcohol content products (Tequila) and vinasse; being the latter a waste product. Process is carried out in copper or stainless steel stills, and even in continuous distillation towers. Common stills consist of three parts: the pot or boiler, where must is deposited for heating; the column or capital, which collects and conducts the steams, and the coil, where the steams are cooled becoming liquid.

Boiling points of the different compounds and the diverse volumes and pressures of the still assist in the gases separation, and these are condensed into higher alcoholic content products. Two distillation processes are needed to produce Tequila: the first is called crushing and the second rectification.

Alcoholic content increases with rectification and undesirable products are eliminated, getting a high purity product. Tequila gotten from crushing or first distillation is called “Tequila ordinario” (standard Tequila). Tequila earned from second distillation or rectification is considered as “Tequila blanco” (white Tequila). In addition to vinasses, there are other sub products that can be gotten from distillation beginning and ending, known as “cabezas”(heads) and “colas” (tails), respectively. The last parts of the distillate to come through the still, usually recycled into a subsequent distillation

 

 

 

 

 

 

Categories: 100% Agave Vs. Mixto Tequila

 

The first distinction to make amongst tequilas is the source of their sugar. By law, a 100% agave tequila is made from two principal ingredients: agave and water. This makes it a purer, more flavorful tequila. A 100% agave tequila is less likely to give you a hangover for that very reason.

Any tequila that is not labelled “100% agave” is a mixto, and most likely is almost half cane sugar, regardless of any other labeling (e.g., “all natural”). While being all-agave is not necessarily a guarantee of quality, and many people use mixtos in cocktails, most serious aficionados drink only 100% agave tequilas.

 

 

 

 

Aging and the 5 classes of tequila

 

blanco or plata (“white” or “silver”) is generally a clear, un-aged tequila. It is bottled immediately or shortly after distillation, and is the purest form of tequila, usually featuring a strong presence of roast and/or raw agave flavors. By law, blancos may be “rested” in oak for up to 60 days. While some people find blancos overly aggressive, a well-made one can be quite subtly complex, with citrus, floral, vegetal and mineral flavor notes. Purists often prefer blancos because there is no way to hide any flaws in the raw distillate, as is possible with aging.

reposado (“rested”) has been aged in oak containers for at least two months. The aging imparts color and flavor to the tequila, smoothing it out and often adding notes of vanilla, oak, chocolate, coffee, nuts and whiskey to the palate. Reposado is the best-selling type of tequila in Mexico.

An añejo (“aged”) tequila has been aged in oak barrels for at least one year. Añejos have usually traded in much of their agave essence for oaky characteristics after so much time in the barrel. Some argue that an añejo, while obviously tequila, more closely resembles a cognac or Scotch than it does a blanco. At the same time, they tend to be the most accessible to new tequila drinkers.

Extra-añejos are aged in oak barrels for at least three years, and sometimes as many as five. In blind tastings, the best extra-añejos are often taken for whiskies or brandies.

Gold or joven (“young”) tequila is usually, though not necessarily, a mixto containing coloring and other additives. 100% agave golds are a blend of blanco and one or more other class of tequila.

 

 

 

 

 

 

Sources:
www.experiencetequila.com  –  www.crt.org.mx