Spirts
Of Mexico Seminar
History
and Production of Tequila
Story
and Photos by Mary Buttaro
"
One cannot fully appreciate Mexico without understanding
Mexican Spirits in its history and culture"...source
unknown.
Pueblo
Bonito Rosé on Medano Beach hosted
the first wine event of the Festival, "Spirits
of Mexico Seminar" which provided us criteria
for judging quality, differences in nuance and to
our define personal preferences.
Alejandro
(Alex) Enriquez, a local sommelier and Tequila connoisseur
passionately guided us through the history and differences
between the spirits of Mexico, and the production
methods influencing final products.
Tequila was originally made by the Spanish conquerors
from Pulque, an Aztec fermented elixir, with only
the Church permitted to make it. Today production
is large, organized and government regulated.
The
production center is the town of Tequila is with
186 producers. One hundred and thirty six Agave
varieties are indigenous to Mexico, but only the
"Blue Agave" plant is used to make Tequila.
The agave plants, lovingly cared for by their "Jimador,"
grow for nine years before they are large enough
to be harvested for making Tequila.
After
harvesting, the plant heart is steamed in an autoclave
for 24-76 hours to release the sugars, and then
mashed pneumatically, yeast is added, and the mix
is placed into steel fermentation tanks for 24-72
hours. The next process, distillation, removes water
from alcohol and is sometimes repeated when a more
concentrated product is being created. Once distilled
to the desired concentration, the Tequila is filtered,
and barreled to rest and mature.
The
first Tequila, Silver or Blanco, although transparent
in the glass built long legs on the glass. It tasted
herbaceous and had minerality in the finish. It
was sort of "gentile." Served chilled,
it nonetheless, felt warm inside when swallowed
and was comfortable with the body.
The
second Tequila, Reposados, in the barrel for two
months, had picked up past barrel flavors that worked
to slow it down, rested it, and gave it some color.
The result was round flavor, golden color, a little
syrupy, but gentle - not aggressive.
Alex
told us about Tequilas barreled for eight months
in casks previously used to age Sherry. They often
pick up orange, anise, and cinnamon flavors. The
intensity of the toast in the barrel also influence
the flavor of the final product adding yet another
layer of complexity. Cigar smokers favor these longer
aged Tequilas.
Mescal
and Raicilla differ from Tequila in three ways -
region, plant variety and production method.
The
region of Oaxaca creates Mescal using the "Esparin
Agave" plant with a smoked production method.
The un-aged, 47% alcohol Mescal product we tasted
was smoky, had hint of clay, and fresh orange in
its flavor. With long aging, referred to as "extra
anejo", Mescal develops a fantastic apple brandy
taste!
Riacilla,
originated in the Jalisco region, uses the "Chuvilla
Agave" plant variety, which is produced, in
underground ovens. We tasted "reserved"
and "extra reserved". They were both very
dense, with long legs, with a flavor that was bright
and herbaceous, not smoky, gentle and smooth on
the palate with a long finish.
Now,
fully understanding the history and culture of Mexican
Spirits, I'm fully able to appreciate Mexico!
Other
Related Links:
A
Feast For All Senses
Welcome
Mexican Fiesta
Spirts
Of Mexico Seminar
Winemaker's
Dinner at Fellini's
Wines
Of The World Seminar
Winemaker's
Dinner At Siempre Restaurant
Grand
Tasting, Wines Of World
Celebrity
Chef Winemaker;s Dinner At Lafrida Restaurant
The
Venues:
Pueblo
Bonito Oceanfront Resorts and Spas
Pueblo
Bonito Pacifica Resort & Spa
Pueblo
Bonito Rosé Resort & Spa
Peublo
Bonito Sunset Beach
Peublo
Bonito Pacifica Holistic Retret & Spa
More
Links:
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