One, Tequila, Two Tequila, Ten_ With Elayne Duff & Kevin Vanegas
THE SOURCE
• Aztecs 1500’s• Consumed “Pulque”
(lightning nectar)• Wine-Like liquid made
from fermented syrup of the Agave Plant (Vino De Mezcal)
• Reserved Primarily for religious purposes
• JALISCO : Produces over 80% of all Tequilas.
Popular Lowland Brands: Jose Cuervo, Herradura, Partida, Casa Noble, Sauza , Forte Lueza
Popular Highland Brands: Cazadores, Corzo, Don Julio, El Tesoro, Ocho, Patron, Siete Leguas, , Milagro,
TequilaAccording to the C.R.T. is produced in two varietals.
• Tequila : Made of at least 51% of Blue Agave sugars, the rest being a blend of sugar cane juice.
• Tequila 100% Agave: Made of 100% of Blue Agave sugars.
• Unique in the Spirits industryEnsures the protection of the Appelation of Origin, regulates production, and continually establishes standards required to ensure quality.
• NOM # is unique to the Distillery, Not the Tequila
• CRT = Consejo Rugulador de Tequila
TypeType
Brand NameBrand Name
Hecho en MexicoHecho en Mexico
Agave Statement
Agave Statement
Distillery ID #On Back of bottleNOM 1449
Distillery ID #On Back of bottleNOM 1449
Bottle Size / ProofBottle Size / Proof
THE MAKING OF TEQUILA
Agave Agave CultivationCultivation
Tequila is made from blue agave weber and takes
approx. 7-10 years to fully mature for production.
CookingCookingPina’s are cooked in autoclaves, or adobe clay ovens to convert starch fibers into sweet agave
nectars.
FermentationFermentationCooked “pina’s” are pressed to
produceAgua De Miel and blended with Yeast Strains to produce raw
alcohol.
AgingAgingTequila is either bottled or aged for distinction.Blancos: 0-2 MonthsReposados: 2-12 MonthsJovens: Blended VarietalAnejo: 12 month+Extra Anejo: 3 Years
DistillationDistillation Fermented Agave
Sugars are Purified by
distilling 2-3 times in column
and or continuous pot stills.
• “Agave” is not a cactus
• It is a “succulent” of the Lily (amaryllis) family
• 7-10 Years to fully mature
Mezcal, Sotol, Bacanora
THE MAKING OF TEQUILA
Due to its large size and relatively short maturation period (10 - 12 yrs.), Agave Espadín is the most widely used varietal for mezcal production.
Species:
A. Angustifolia
Zapotec Name:
Doba Yej
Regions Grown:
Oaxaca, Puebla
Preferred Elevation:
5,000 - 7,000 ft.
Flowering Season:
Late Spring/Early Summer
Due to its large size and relatively short maturation period (10 - 12 yrs.), Agave Espadín is the most widely used varietal for mezcal production.
Species:
A. Angustifolia
Zapotec Name:
Doba Yej
Regions Grown:
Oaxaca, Puebla
Preferred Elevation:
5,000 - 7,000 ft.
Flowering Season:
Late Spring/Early Summer
Mezcal Agave’s
ESPADIN
“El Jimador”• Agave Farmer• Position is passed on from generation to generation.
• Must Recognize Ripe Agave
• Hand Craftsmanship since the 1700’s.
THE MAKING OF TEQUILA
• Soften Pina & Convert Starch to Sugar
• Auto Clave Oven(8-12 Hours)
• Traditional Oven(2 + Days)
THE MAKING OF TEQUILA
Production Process: Agave RoastRoasting agaves in preparation for crushing takes many years of expertise to master. First, a hot fire is built in an earthen pit-oven, fueled by oak and eucalyptus, and often lined with volcanic or river rocks to absorb and maintain the heat. When the pit is hot enough, the piñas are stacked in the pit over the fire and hot rocks, then covered with any of a variety of materials, including a thick layer of dirt, fibrous agave leaves, and soaked burlap, creating an underground oven.
Roasting agave imparts the smokiness typically associated with Mezcal.
Traditional Style “Tahona”
Either Mechanical or Animal Drawn
THE MAKING OF TEQUILA
Production Process: Grinding Roasted Agave
Once roasted, the soft, brown agaves are chopped into smaller pieces and placed in a small, round pit to be ground into fibrous candy-like strands, releasing the caramelized sugars and juices that were condensed during the roast.
• Fermentation is the process of converting Agave Sugars into Alcohol.
• Usually takes 3-5 Days• Longer Fermentation =
Fuller Bodied Tequila
THE MAKING OF TEQUILA
• 2 x Pot Distilled common for 100% Agave
•“Cabezas-Corazon-Colas”•“Heads-Heart-Tales”
THE MAKING OF TEQUILA
Production Process: Distillation
The fermented agave mash is distilled twice in copper stills, set atop a wood-oven. As the spirit evaporates and rises in the still, it is trapped and run through a serpentine pipe submerged in cold water, causing the spirit vapors to condense into liquid form.
Using centuries old methods, and many years of experience, the mezcalero is able to determine the proof of the second distillation simply by blowing through a bamboo-like tube into a cup of mezcal to create bubbles. The larger the bubbles, the higher the proof.
Production Process: Distillation
Visitors to Oaxaca are often surprised to learn that mezcal maintains its smoothness, and is therefore enjoyed by the locals at very high alcoholic degrees – at times up to 70%.
The resulting spirit is unmatched in complexity and balance.
Step 8: BOTTLING & AGING
THE MAKING OF TEQUILA
• Blanco (Silver, Plata, Platinum)The liquid must be bottled within 60 days
• Gold / Joven Tequila Blended Tequila’s
Step 8: BOTTLING & AGING
THE MAKING OF TEQUILA
• REPOSADO (RESTED)Tequila’s that are aged for a min. of 2 months.
• AÑEJO (AGED)Tequila’s that are aged for a min. of 12 months. (< 600 liters) oak barrels
• EXTRA AÑEJOAged for a minimum of 3 years in small oak barrels
Premiumization. Is In….
Nielson Total US 52Wk ending Jan. 14th 2014
TEQUILA TRENDS
TEQUILA TRENDS
AMERICANS LOVE THEIR TEQUILA
TEQUILA TRENDS
THE HOW: START WITH THE SIMPLE THINGS
PROFITING FROM TEQUILA
THIS IS THE MOST IMPORTANT THING YOU CAN DO FOR YOUR BUSINESS!!
THE HOW: THE MORE COMPLICATED THINGS
Large Cubes or Kold Draft
Ice Spheres Crushed Ice Ice Sticks
Kold Draft
Spheres
Whiskey Old Fashioned With Ice Sphere
GLASSWARE
1980 2014
vs
Garnish
1980 2014
vs
SEASONAL & LOCAL INGREDIENTS…
Cinnamon Pear Strawberry Cucumber
Hot Toddies Ciders Daiquiris Gimlets/G&T’s
Seaso
nSeaso
nal In
gre
die
nt
Seaso
nal D
rink
La Paloma2 oz Don Julio
ReposadoGrapefruit Soda
Squeeze of 1 limeGlass: Highball
rimmed with salt
Margarita1.5 oz Don Julio
Blanco.5 oz Cointreau
.5 oz Simple Syrup.75oz Fresh Lime
JuiceGlass: RocksTommy Margarita
2 oz Blanco/Repo Tequila1 oz Agave Syrup (eqaul parts
agave/water1 oz Fresh Lime Juice
SANGRITA
TEQUILA FLIGHTS
Punches and Barrel Aged Cocktails
TEQUILA PROMOTON OPPORTUNITIES
February 22nd is national Margarita Day
May 5th is Cinco De Mayo
Tequila aficionado programs:
•CONISSEUR CLUB•Tequila clubs•Tequila Pass Ports•Tequila Membership rewards•APP’s designed for Tequila clubs
OUR OWN BIAS OPION
• LONDON-THE ARTISIAN, LA PERLA, EL PACIFICO • CHICAGO: THE AVIARY• NEW YORK- THE NOMAD , MAYAHUEL , LA ESQUINA • LAS VEGAS – HAKKASAN RESTAURANT, COMMON
WEALTH, COSMOPOLITAN • NEWPORT BEACH – JAVIERS• LOS ANGELOS- ROSA MEXICANO• SAN FRANCISCO - TOMMYS• – SAN FRANCISCO - TRES AGAVES• AND MANY MORE !!
Elayne Duff [email protected]
www.duffontherocks.comFollow me on twitter at: @yummycocktails
http://www.slideshare.net/Elayneduke
Kevin [email protected]
Follow me on twitter at: @KevinVanegasWWW.KevinVanegas.com
MUCHAS GRACIAS !!!
CHEERS…