Tequila by mark Blyth

Tequila

markblyth1_2 — 2025-04-27 02:36:50 UTC

Is a spirit that can only be made in certain states of Mexico. It must be made using the blue agave plant , which is native to Mexico.

Processing blue agave

markblyth1_2 — 2025-04-27 02:58:28 UTC

The blue agave has a large hard core surrounded by long spiky leaves. When a plant is harvested , the leaves are cut away to leave the hard core . In common with grains , blue agave needs to be processed once it has been harvested in order for sugars to be created. This done by cooking the agave cores in ovens, which makes them soft and creates sugars. After cooking the core is crushed , releasing a sweet juice. Blue agave has a complex range of herbaceous , vegetal,olive, earthy and peppery aromas.

Fermentation

markblyth1_2 — 2025-04-27 03:01:27 UTC

The agave juice is mixed with water to create a sugary liquid that can be fermented. Tequila producers can add other sugars to the liquid before fermentation but at least 51 percent of the sugars must come from blue agave.

Distillation

markblyth1_2 — 2025-04-27 03:03:48 UTC

Tequilas can be made in column stills but the best aere double pot distilled to a notably low strength. This produces a very distinct and characterfuol spirit that shows off the very recognisable herbaceous , peppery aromas of the blue agave.

Post Distillation

markblyth1_2 — 2025-04-27 03:08:12 UTC

After distillation, the distiller can choose whether to age the newly made spirit or leave it unaged . In order to achieve the desired balance between oak aroma of vanilla and spice and the agave character of the spirit , oak aged Tequilas are rarely matured for very long periods . Oak-aged Tequilas are blended and caramel colour may be used befor dilution.

markblyth1_2 — 2025-04-28 02:45:54 UTC

markblyth1_2 — 2025-04-28 02:48:27 UTC

markblyth1_2 — 2025-04-28 02:58:16 UTC

Blue Agave

markblyth1_2 — 2025-04-28 03:10:33 UTC

Tequila & Terroir

markblyth1_2 — 2025-04-28 03:19:44 UTC

Tequila Regions

markblyth1_2 — 2025-04-28 04:56:06 UTC