Tequila, or cactaceous vodka — strong alcoholic drink which is made of a blue agave. Fortress of this drink varies in the range from thirty five to fifty five degrees. Production of tequila — rather fascinating process.
Initial stages of production
Tequila is produced from a blue agave. This plant passes preprocessing before production of tequila. Special sharp knives collectors cut down all leaves, leaving the fibrous bulb reminding huge pineapple from a plant. This bulb weighs from forty to fifty kilograms. From this quantity about sixteen liters of tequila turn out.
After preprocessing of "head" of an agave split into parts (two or four) and cook in traditional stone furnaces at a temperature from 60 to 80 wasps that starch from fibers passed into sugar. It takes from twelve to seventy two hours. Then in industrial presses and special mills the turned-out weight is wrung out.
After that liquid is sent to huge tubs where there is a process of fermentation during which sugar turns into alcohol. It is possible to tell that it is the most important stage of preparation of tequila. At this stage the producers add special yeast to mix. Fermentation of mix demands different time depending on a season. In the winter process lasts slightly more than four days, in the summer — it is less. At a stage of fermentation there is an active swirling which is caused by work of yeast. The end of swirling says that process of fermentation ended.
Distillation, endurance and bottling
At the next stage there is an evaporation of liquid or distillation. Traditionally Mexicans use a method of double distillation. Their column stills are similar to those which use for production of whisky and cognac. After the first distillation the fortress of the turned-out drink is about twenty five degrees. After the second it can reach fifty five degrees. Such tequila is absolutely transparent. The received tequila is transported on warehouses where spill in special oak casks. In them it is matured from two months to one year then in the specialized shop gets divorced the water which is (surely distilled) to the necessary fortress. After that tequila is in addition filtered and spilled on bottles. There are four types of tequila. White tequila is a not matured drink. Its after monthly endurance or even right after distillation spill on bottles. There is also the second type of unrestrained tequila - it is gold tequila, it is flavored and tinted caramel. The tequila matured in barrels from two months to one year gains characteristic golden color due to contact with wood of barrels. The fourth most expensive look of tequila is maintained in barrels from one to five years.