There are some basic things you should know about Tequila if you want to become a professional, in this post we’ll cover the second of many topics that are key for you education as a “Tequila Professional”:
How is Tequila Made?
In order to make more fun and easier for you to understand the process of how Tequila is made, we made an infographic…
** In step 2: Extraction, it should be noted that before the sugars are extracted the piñas are cooked in ovens.
There are some basic things you should know about Tequila if you want to become a professional, in this post we’ll cover the first of many topics that are key for you education as a “Tequila Professional”:
What is Tequila?
According to the Consejo Regulador de Tequila (CRT), Tequila is: an alcoholic beverage obtained through the process of distillation and fermentation of the juices obtained from the material extracted from the Agave of the Blue Weber variety, as long it’s located in the geographic territory stated in the Declaration by the CRT, and fulfills the conditions established by the mexican norm NOM-006-SCFI-2005.
Tequila is a liquid that, according to its class, has no color or is slightly colored. Tequila can be flavored or colored, with substances allowed by the Mexican Health Department, to enhance its color, smell or flavor.
The name “Tequila” was adopted after the region where it originated almost two centuries ago. Tequila can be of two different categories: Tequila and 100% de Agave.
The “Distintivo Tequila” or ” Distintivo T ” was born in 2003 to promote the authentic Tequila Culture and to protect the Origin Denomination which is part of Mexico’s heritage.
The “Distintivo T” is a recognition of high prestige created by the “Consejo Regulador del Tequila” (CRT) and the “National Industry Tequila Chamber” (CNIT) that is granted to hotels, restaurants, bars, clubs, distributors and retailers, among others, that once fulfilled the established requirements, can obtain this recognition and distinctive symbol.
The “Distintivo T” has next main objectives: