A B

L E
C V
O E
C S
H R
BY:
O A Acebedo, Michelle
Arellano, Ma. Eloisa
L G Catli, Angelica
Edillo, Nikie
Obillo, Ana Rose
I E Tumacay, Rose-ann
Tungpalan, Emma
Unday, Jesa
Alcoholic Beverages
• Drinks that contain ethanol (typically between 3-50%)
• Is a depressant and a recreational drug.
• Aperitifs – alcoholic beverage usually served before a meal to
stimulate the appetite
ex: wine, dry champagne
• Digestif – served after meal for improving digestion
ex: brandy, fortified wines
Advantages and Disadvantages of Alcoholic
Beverages
Advantages: Disadvantages:
1. Relieves mental stress 1. Loss of self-control
2. Provide better sleep 2. Damage to liver
3. Increases appetite 3. Leads to obesity
4. Helps neglect severe pain 4. Alcohol poisoning
5. Addictive
6. Chronic alcohol intoxication
Three general types
1. Beer – fermented from grain mash (4-8% ABV)
Ex: cider, mead, pulque
2. Wine – fermented from grapes and other fruits (8-20% ABV)
Ex: sake, fruit wines, sparkling wine
3. Spirits – produced by distilling ethanol from grains, fruits or
vegetables (20-95% ABV)
Ex: vodka, gin, tequila, whiskey, brandy, soju
• HIGHEST PROOF • MOST EXPENSIVE
Name Proof Name Price ($)

Spirytus 192 Tequila Ley .925 3.5 Million

Everclear 190 Henri 1v Dudognon Heritage 2 Million

Cognac Grande Champagne
Bruichladdich X4 Quadrupled 184
Whisky Diva Vodka 1 Million
Hapsburg Gold Label Premium 179
Reserve Absinthe Dalmore 62 215, 000
Balkan Vodka 176
Armand De Brignac Midas 215, 000
TRIVIAS
• Red grapes produce most white wines
• All 13 minerals necessary for human life exist in alcoholic beverages
• Distillation first occurs during the Middle Ages. People called the
distilled spirits aqua vitae or water of life
• The more educated the people are, the more likely they are to drink
• Whiskey and whisky are the same. Whiskey is the usual American
spelling while whisky is for Canadian and Scotch distilled beverages.
• Unlike beer and wine, all spirits are originally completely clear and
colorless; their golden brown hues are result of aging process.
• Poor soil tends to produce better wine
• There are an estimated 49 million bubbles in a bottle of champagne
• It takes about 600 grapes on average to make 1 bottle of wine
• The body absorbs alcohol faster from a carbonated drink than from a
straight shot
Arigato!
 TYPES OF BEER
ALE
Beer is an alcoholic
beverage produced by LAGER
fermentation of sugar-
rich extracts derived
from barley, wheat, rice Life span
and flavored hops. Bottled Beer – 6 months
Canned Beer – 1 year
Draught Beer – 48 hrs
after being tapped
ALE
Ale is originally produced in Britain with 4% v/v. It is darker than lager beer with
more hops and aroma with less carbonation. It is usually bitter in taste with slight
tanginess.
- Top fermenting yeast
• BROWN ALE
• PALE ALE
• INDIA PALE ALE (IPA)- gets their characteristics largely from hops, herbal, citrus or
fruity flavor. It has high alcohol levels
• PORTER – a dark beer due to the ingredients like chocolate or other dark roasted
malts
• STOUT- a dark beer and the taste depends on where they came from
• BELGIAN STYLE BEER – fruity, spicy and sweet favors with high alcohol content and
low bitterness
• WHEAT BEER – rely on wheat for the malt ingredient, which gives a light color and
alcohol level that is perfect for summer
LAGER
Lager was traditionally stored in cellars or caves for completion
of fermentation. It is bright gold to yellow in color with a light to
medium body are well carbonated.
- Bottom fermenting yeast
• PILSNER- the golden color lager from czech republic, hops
emphasis on palate, aged in wooden casks and alcoholic
strength is 5%v/v
• PALE LAGERS – tend to be dryer and a more pronounced hoppy
aroma
• DARK LAGERS- lighter in body with the hops coming to the fore to
produce pleasant bitterness
• GERMAN-STYLE BOCKS
MODERN PROCESS
OF BREWING
BEER
 MALT is germinated cereal grain
that has been dried in a process known
as malting. The grain is germinated by
soaking in water and is then halted
from germinating further by drying with
hot air.

Malting develops the enzymes

required for modifying the
grains' starches and for breaking down
proteins into forms that can be used
by yeast.
Step 1. MILLING
The malt is crushed to break up the grain kernels and to
extract fermentable sugars. The milled product is called grist.
Step 2: MASH CONVERSION
The grist is then transferred into a mash tun, where it is
mixed with heated water in a process called mash conversion.
The conversion process uses natural enzymes in the malt to
break the malt’s starch down into sugars.

Step 3: LAUTERING
The mash is then pumped into the lauter tun, where a
sweet liquid (known as wort) is separated from the grain husks.
Step 4: THE BOIL
The wort is then collected in a vessel called a kettle, where it
is brought to a controlled boil before the hops are added.

Step 5: WORT SEPARATION AND COOLING

After boiling, the wort is transferred into a whirlpool for the
wort separation stage. During this stage, any malt or hop particles
are removed to leave a liquid that is ready to be cooled and
fermented.

Step 6: FERMENTATION
To start the fermentation, yeast is added during the filling of
the vessel. Yeast converts the sugary wort into beer by producing
alcohol, a wide range of flavors, and carbon dioxide (used later in
the process to give the beer its sparkle).
Step 7: MATURATION
After fermentation, the young “green” beer needs to be
matured in order to allow both a full development of flavors and a
smooth finish.

Step 8: FILTRATION, CARBONATION, & CELLARING

After reaching its full potential, the beer is filtered,
carbonated, and transferred to the bright beer tank, where it goes
through a cellaring process that takes 3-4 weeks to complete.
Once completed, the beer is ready to be packaged.
PASTEURIZATION
- the process of heat-treating beer to inhibit the growth of potential beer spoilage
microorganisms and prolong the shelf life of beer
TYPES Tunnel Pasteurization Flash Pasteurization (HTST)
- beer is pasteurized by being - beer is heat-treated by being
passed through a spraying passed through a heat exchanger to a
chamber called tunnel temp. of 70-72 degree C for as little
as 30 seconds
ADVANTAGES • low level of micro risk • maintains color and flavor better
• effective for bottled and than other HTST methods
canned beer • effective for kegged beer
DISADVANTAGES • negatively affect flavor • expensive
• can cause product • risks killing non-pathogenic,
inconsistencies beneficial microbes
STERIL FILTRATION
- a form of filtration fine enough to reduce yeast and beer spoilage organisms to
extremely low levels without the heat treatment of beer as used in flash and
tunnel pasteurization.
- also termed “cold sterilization” or “draught filtered”

STERILIZATION
- heat treatment applied is of more intensity than of that of
pasteurization, killing all microorganisms present in beer.
WINE
 - an alcoholic beverage produced
through the partial or total
fermentation.
- characterized by color: white, pink
or rose, and red, and it can range in
alcohol content from 10 percent to 14
percent

CATEGORIES
- Table wines include a range of red,
white, and rose wines
- Sparkling wines include
champagne and other "bubbly" wines
- Aromatic wines contain fruits,
plants, and flowers;
WINE - Fortified wines are table wines
with brandy or other alcohol added
RAW MATERIALS
• berries, apples, cherries, dandelions,
elder-berries, palm, and rice can also be
fermented.
• Yeast
• Sugar
RIGHT
INGREDIENTS
• Yeast Energiser: This is used in the pace of
yeast, which is used for fermenting the
fruits, and acts as the energy, which the
yeast requires for performing its job.

• Yeast Nutrient: This serves as the energy

for the yeast and also insures that the yeast
will ferment and make alcohol sufficiently.

• Acid Blend: This elements brings about the

sharpness that the wine requires in its
making. This should be proportionately as
this can leave the wine tasting flat.
RIGHT
INGREDIENTS
• Pectic Enzyme: This enzyme helps in breaking
down the fruit so that more flavour and body
can be absorbed out of it.

• Campden Tablets: These particular tablets are

added much before fermentation and the again
before the step of bottling and also ensures that
the wine remains intact in taste till the point of
consumption.
• Yeast: With the help of this element all the
sugars are turned into the mix in precious
alcohol.
NOTE: It is very necessary to get the balance of
all the ingrdients right as the miss out of even
one items can spoil the divine flavour of the
wine.
BASIC TYPES OF WINE
• WHITE WINE
• RED WINE
• ROSE WINE
• DESSERT (SWEET WINE)
• SPARKLING WINE
 BASIC TYPES OF WINE
• WHITE WINE
- a wine that is fermented without skin
contact. The colour can be straw-yellow,
yellow-green, or yellow-gold.
- It is produced by the alcoholic
fermentation of the non-
coloured pulp of grapes, which may have a
skin of any colour.
- White wine is mainly from "white" grapes,
which are green or yellow in colour, but it
can be either red or black grapes. The exact
way to make white wine is to extract the red
pigments away and utilize on grape juice
only.
- In addition, due to their acidity, aroma, and ability to soften meat and
deglaze cooking juices, white wines are often used in cooking.

- Food Pairing: Creamy cheese (Soft Cheese), white bread, meat, fish,
seafood or salads
TYPES OF WHITE WINE
• Chardonnay
• Sauvignon blanc
• Semillon
• Moscato
• Pinot grigio
• Gewürztraminer
• Riesling
TYPES OF WINE
• RED WINE
- Red wine is a type of wine made from dark-colored
(black) grape varieties. The actual color of the
wine can range from intense violet, typical of young
wines, through to brick red for mature wines and
brown for older red wines.
- The juice from most purple grapes is greenish-
white, the red color coming from anthocyan
pigments (also called anthocyanins) present in the
skin of the grape; exceptions are the relatively
uncommon teinturier varieties, which produce a
red-colored juice. Much of the red-wine production
process therefore involves extraction of color and
flavor components from the grape skin.
 - Cabernet Sauvignon
- Merlot
- Malbec
- Pinot Noir
- Syrah/Shiraz
- Zinfandel
- Sangiovese

TYPES OF RED WINE

TYPES OF WINE
• ROSEWINE
- rose wines are fermented red wines that
have had only minimal contact with the
grape skins.
• Pink colored wines- are made using
this blending technique, but the resultant
wines cannot be labelled as a rose
• Rose champagne- the description ‘rose’
can be applied even if the wine is derived
from a blend of red and white wines.
 A. Blending
- the most obvious way to make rosé
is to blend red and white wine, but
this method is only used for
inexpensive, poor-quality wines
(with the very notable exception of
rosé champagne)

B. Maceration
- Red grapes are pressed and left to sit
in their skins, but the juice is
separated when the desired colour is
obtained.

C. Saignee
- High-quality rosé wines are made
using this method, which involves
bleeding off roughly 10% of the juice
ROSEWINE MAKING from red grapes during the wine-
making. The juice that has been
drained is fermented into rosé wine,
METHOD while the rest is turned into red wine
DIFFERENT TYPES OF
ROSEWINE
• Provence
• Grenache
• Syrah
• Tempranillo
• Pinot Noir
• Tavel
• Sangiovese
• White Zinfandel
BENEFITS
• Gut microbiome and
cardiovascular health
• Raising levels of omega-3 fatty
acids
• Heart health and type-2 diabetes
• Healthy blood vessels and blood
pressure
• Brain damage after stroke
• Preventing vision loss
• Preventing colon cancer
• Preventing breast cancer
• Improving lung function and
preventing lung cancer
• Protection from prostate cancer
• Preventing dementia
• Reducing risk of depression
• Protecting from severe sunburn
• Preventing liver disease
• Preventing liver disease
• Treating acne
RISKS
•addiction
•depression
•mental health problems
•cardiomyopathy
•arrhythmias
•stroke
•hypertension
•fatty liver
•alcoholic hepatitis
•cirrhosis
•several cancers
•pancreatitis
 SWEET WINE
- also called “Dessert Wine”
- are wines typically served with dessert
- in UK, a dessert wine is considered to be any
sweet wine drunk with a meal
- any wine over 14% alcohol by volume
- contains high levels of both sugar and alcohol
 WAYS TO INCREASE RELATIVE SUGAR
LEVELS IN THE FINAL WINE

CHAPTALIZATION SUSSRESERVE FORTIFICATION REMOVAL OF

Honey is added to the Unfermented must Alcohol (typically WATER TO
wine to increase the (grape juice) is added brandy) is added CONCENTRATE
final strength of the to the wine after before all the sugar in THE SUGAR
wine fermentation the wine is fermented
 freezing out some of the water to
make ice wine

using a fungal infection to desiccate

the grapes with noble rot

air drying the grapes to make raisin wine

REMOVAL OF WATER TO CONCENTRATE THE SUGAR

SPARKLING WINE
- in EU countries – “champagne”
- a wine with significant level of
carbon dioxide in it, making it fizzy
Three ways of making sparkling wine:
Champagne Method
- Wine is transferred into a bottle along with yeast and sugar. The yeast
ease the sugar and expels alcohol, CO2 and heat. There is no ways of
escaping the bottle so it mixes with the wine which makes its sparkle.
Charmat (or Transfer) Method
- Wine is transferred into a vat or tank were sugar and yeast is added to
produce bubbles.
Carbonization
- Bubbles are produced by adding carbon dioxide.
STAGES OF WINE MAKING PROCESS
HARVESTING CRUSHING PRESSING

AGING AND
CLARIFICATION FERMENTATION
BOTTLING
 Can be done by hand or mechanically
Wine makers prefer to harvest by hand
because mechanical harvesting can be
tough o the grapes and the vine yard
Once the grapes are taken to the winery,
they are sorted into bunches, and rotten
or under ripe grapes are removed.
HARVESTING
After the grapes are sorted, they are ready to
be de-stemmed and crushed.
Men and women did this manually by
stomping the grapes with their feet.
Nowadays, most wine makers perform this
mechanically .
Mechanical presses stomp or trod the grapes
into what is called must.

*Must – freshly pressed grape juice that

contains the skins, seeds, and solids

CRUSHING AND
PRESSING
For white wine:
the wine maker quickly crushes and
presses the grapes in order to separate the
juice from the skins, seeds, and solids (to
prevent unwanted color and tannins from
leaching into the wine)

For red wine:

juice is left in contact with the skins to
acquire flavor, color, and additional tannins

*Tannins - are textural elements that make the

CRUSHING AND
wine dry and add bitterness and astringency to PRESSING
the wine
 FERMENTATION
Must (or juice) can begin fermenting
naturally within 6-12 hours when aided
with wild yeasts in the air.

Fermentation continues until all of the

sugar is converted into alcohol and dry
wine is produced.
CLARIFICATION
Process in which solids such as dead
yeast cells, tannins, and proteins are
removed.
Wine is transferred or “racked” into a
different vessel such as an oak barrel or a
stainless steel tank. Wine can then be
clarified through fining or filtration
Two options of the wine maker:
- bottle the wine right away
- give the wine additional aging AGING AND BOTTLING
Aging can be done in the bottles, stainless steel tanks, or oak barrels.

Aging the wine in oak barrels will produce a smoother, rounder, and more vanilla flavored wine.

After aging, wines are bottled with either a cork or a screw cap, depending on the wine maker’s preference.
Thank you 
Prepared by: Jesa Unday
 SPIRITS
• Refers to distilled beverages low in sugars and
containing at least 40° proof/20% ABV.

• Are alcoholic beverages that are obtained by

distillation, after their fermentation from
vegetables, grains, plants and other substances
which are sugar or starch bound.
 PROOF SPIRIT
CALCULATIONS
• The strength of alcohol is calculated in proof
degrees. The Indian standards of 100% proof
spirit is equal to 57%v/v of ethyl alcohol.
Value in proof = % strength of alcohol x
1.753 – 100
• If the value is more than 57% then it is said to be
as over proof spirit.
• If the value is less than 57% then it is said to be
as under proof spirit.
SPIRITS
WHISKY

BRANDY

RUM

VODKA

GIN

TEQUILA
 DISTILLED SPIRITS
• If you separate the alcohol from the liquid, you will
have what you might think of as the essence (the
spirit) of the liquid.

• This process is called Distillation.

• The liquid is heated in an enclosed container called

a Still.
BROWN GOODS

• Used to describe spirits like Whiskey,

Scotch, and Brandy because of their rich,
earth-tone colors.

• Because of their hearty flavors and dark

colors give the impression of a strong,
high-proof drink.
 WHISKY
• A distilled beverage made from TYPES OF WHISKY
fermented barley, corn, or rye mash
and the product is aged in wooden • SCOTCH
casks. During maturation the drink • MALT
gets its amber color. • GRAIN
• Whiskys are 40 to 50 percent alcohol. • IRISH
• CANADIAN
• AMERICAN
• BOURBON
• INDIAN
 WHISKY MAKING
PROCESS
1. PREPARATION 2. MASHING

• Various grains are ground and • The cooked grain and

cooked. Barley is malted, a
process of soaking the barley
and spreading it for about 3
weeks, allowing it to sprout,
and drying and heating it.
malted barley are added to
warm water, which converts
into a liquid known as mash.
 WHISKY MAKING
PROCESS
3. FERMENTING
• The mash is added to a
fermentation tank, along with
yeast. The yeast converts the
sugar to alcohol. After 3 or 4
days, the resulting liquid is
about 10% alcoholic and is
known as distiller’s beer, or
wash.
4. DISTILLING
• The wash is heated to the
point where the alcohol
turns to vapor, but the water
remains liquid. The alcohol
is then collected in a second
container. This process is
repeated to produce “high
wine” or “new whiskey”.
 WHISKY MAKING
PROCESS
5. AGING 6. BOTTLING

• Water is added to the high • The resulting whiskey is

wine, which is aged in wooden stored in glass bottles,
barrels, usually made from which do not react with the
charred white oak. Here the whiskey’s flavor.
whiskey ages at least 3 or 4
years, and some are aged up to
10 or 15 years.
 WHISKY MAKING PROCESS

PREPARATION MASHING FERMENTING DISTILLING AGING BOTTLING

 BRANDY
• It is a distilled version of wine. It is TYPES OF BRANDY
made from fermented fruit juices.
Flavored brandies are named after • Grape Brandy
the fruit used to flavor it. • Cognac
• Brandy from brandywine, derived • Armagnac
from Dutch brandewijn also called as • Pomace Brandy
“burnt wine”.
• Fruit Brandy
• Contains 35-60% ABV (70-120 US
proof).
 BRANDY MAKING
PROCESS
1. FERMENTATION OF JUICE
• The wine is allowed to ferment in
huge vats for 3 to 5 weeks
producing a sour high-acid wine
with low alcohol content.
2. DISTILLATION
• Wine with an alcoholic strength of
8-12% v/v and high acidity is boiled
in a pot still.
• The alcoholic vapors, water and
numerous aromatic compounds
rise upward and are collected in a
condenser where they become
liquid again.
• Distillation process is carried out
twice.
 BRANDY MAKING
PROCESS
3. AGEING
• Brandy must be then placed in
oak casks and allowed to age. As
the brandy ages, it absorbs
flavors from the oak while its
own structure softens, becoming
less a stringent.
• Through evaporation, brandy
will lose about 1% of its alcohol
per year.
4. BLENDING
• Brandies are blended and
diluted to around 40%
alcohol. The brandies of
various years or various casks
or various vintage are mixed
with each other to have a
perfect mix.
BRANDY MAKING
PROCESS
6. BOTTLING

• The resulting brandy is

stored in glass bottles,
which do not react with the
brandy’s flavor.
 BRANDY MAKING PROCESS

FERMENTATION
DISTILLATION AGEING BLENDING BOTTLING
OF JUICE
 ADVANTAGES
WHISKY BRANDY
Boosts brain power Improves heart health
Protects your heart Slows down aging
Prevents cancer Reduces the risk of cancer
Boosts immunity Soothes colds and coughs
Prevents diabetes Boosts immunity
Helps weight loss
 DISADVANTAGES
WHISKY BRANDY
Alcohol Poisoning Hangover
Impaired Judgment Damages liver and other organs
Cirrhosis Alcohol addiction
Addiction Hypoglycemia (serious drop in
Pregnancy problems blood sugar levels)
Stroke
 RUM
• Is a distilled alcoholic drink made by fermenting
then distilling sugarcane molasses or sugarcane juice.
• Originates in West Indies
• 80 proof
• Contains;
231 calories
1 mg Soduim
2 mg Potassium
TYPES OF RUMS
1. Light Rum
2. Dark Rum
3. Gold Rum
4. Overproof Rum
5. Flavored Rum
6. Spiced Rum
Factors that affects the Quality of Rum
• Method of fermentation
• Method of distillation
• Quality of water used to dilute the final product
• Raw fermenting materials
• Blending of various barrels of rum
• Types of yeast used
PROCESS OF RUM PRODUCTION FROM MOLASSES

Starter culture
MOLASSES propagation

PRE-TREATMENT DISTILLATION
FERMENTATION
DILUTION WITH WATER

DISTILLATE

AGING/ FLAVOUR
BOTTLING BLENDING MATURATION
COLOURS
BENEFITS AND SIDE EFFECTS
• Reduces Anxiety
• Prolongs Life
• Help Keep Away Common
Cold
• Help Fight And Prevent
Muscle Pain.
• Great For The Heart
• Prevent Osteoporosis
• Prevent Alzheimer’s Disease
• Prevent Cancer
• Diarrhea, Nausea,
Vomiting And Stomach
Discomfort
• Severe Allergic ReactiOns
• Chest Pain
• Irregular Heartbeat
• Unusual Muscle Wealness
Or Paralysis
VODKA
• A clear distilled alcoholic beverage made by fermenting
potatoes, cereals and grain along with ethanol or alcohol.
• Originates from Poland and Russia.
• 80 Proof
• Contains;
231 calories
1 mg Soduim
1 mg Potassium
TYPES OF VODKA

1. Plain Vodka – made from 95% alcohol. Simplest and most

unsophisticated alcoholic beverage of them all. Consist
only of 40% ethanol and 60% water.
2. Flavored Vodka – easily be made at home.
3. Fruit and herbal Vodkas – made from fruit or herb
infusions.
PROCESS OF VODKA PRODUCTION

YEAST

PREPARATION OF THE
MASH STERILIZATION AND
(breakdown of grains in INOCULATION FERMENTATION
mash tub)

DILUTION AND DISTILLATION AND

BOTTLING RECTIFICATION
BENEFITS AND SIDE EFFECTS

• Disinfectant, Antitoxin And

Antiseptic Excessive consumption may;
• Stress Reducer • Elevated blood pressure
• Hair And Skin Enhancer • Faster heartbeat
• Heals Arthritis • Disrupts the immune system
• Reduces Risk Of Disease Exposure to major diseases of
• Reduces Hypertension multiple organs such as brain,
• Fever Reducer liver, heart and pancreas.
• Aids Digestion
Franciscus Sylvius

• Dutch Physician
• invention of gin in mid 17th
century
• Redistillation of malt

The name “gin” is derived from

either the French “genièvre” or
the Dutch “jenever”, which both
mean “juniper”.
JUNIPER BERRY
• A juniper berry is the female seed
cone produced by the various
species of junipers. It is not a
true berry but a cone with
unusually fleshy and merged scales,
which give it a berry-like
appearance.

• Other flavouring agents:

coriander, citrus peels (bitter orange,
lemon, grapefruit), angelica root and
seed, licorice, orris root, bitter
almonds, nutmeg, cinnamon and anise,
 GIN
produced by distillation or
mixing of spirits with juniper
berries and other aromatics or
extracts
distillation of malt or grain and
then mixed with the flavor of
juniper berries
often has distinctive, herbal
notes
comes with botanicals used to
realise its unique, juniper-
laden flavour
VODKA
neutral spirits or alcohol that is
filtered or treated to be
without distinctive character,
aroma, taste, or color
by distillation of potatoes, rye
or wheat
virtually neutral and tasteless,
water-based alcohol
BARLEY SPIRITS/MALT
MALT WINE
BEER

*35% ALC BY VOLUME

JUNIPER
BERRY
• VERSATILITY - great base for cocktails
(Classic cocktails like the martini and the red
snapper, GinPom)

• MEDICINAL PROPERTIES- In 17th century, it

was used to treat stomach ailments, gout, and
gallstones among others

• AIDS IN DIGESTION

• FLUSHES OUT TOXINS

• KEEPS YOUR SKIN HEALTHY AND BRIGHT

• PROMOTES WEIGHT LOSS

• EASES ARTHRITIS

• LEADS TO AN INCREASED LIFESPAN

Moisten the back of your hand below the index finger
(usually by licking) and pour on the salt. Lick the salt off
your hand.

Drink the tequila

Quickly bite into and suck the lemon or lime wedge.

 distilled from the juice of the abundant
blue agave plant’s heart

the essential ingredient to the classic

margarita

Tequila can be between 35 and 55 percent

alcohol content

produced only in five areas of Mexico:

Jalisco, Guanajuanto, Michoacan, Tamaulipas
and Nayarit
a spiky Mexican plant that
looks like a cactus and
resembles a pineapple plant

progeny of lily family

looks like a giant ball with
enormous bluish spikes.
 piña
harvesters

- special tool
made to cut leaves

• Five to eight years

after planting

• The plant grows up

to 6feet tall
- Indicates maturity

• Four to Six patches

means piña is at the
peak of its maturity

• Ripeness indicates
the character of
tequila
- Slow bakes the piña for 24-48 hours

-Cooling for 16-48 hours

- Cooks for 7 hours at 121˚C and 1.18 bar

 an ancient kind of mill
that squeezes piña to produce a
sugary sap

The process continues with stone-

lined cooking ovens in addition to
wooden fermentation tanks, and
steam copper pot.
Reposado (rested) – must be aged
in oak barrels of unspecified size or
vats called ‘pipones’ for a minimum
of two months and up to a
maximum of 12 months.
 Añejo – must be aged in oak casks with a maximum capacity of 600 litres for at least one year, or
between one and three years. These often have a toasty, vanilla and citrus flavour.

Extra Añejo – must be aged at least three years in oak barrels with a maximum capacity of 600
litres. These generally have more of a smoky flavor.

Curados – a new
Blanco (white) or plata category launched in
(silver) – can be bottled 2006 – tequilas flavoured
directly after distillation or with natural ingredients
rested in stainless steel or such as lemon, orange,
neutral oak barrels to strawberry, pineapple
allow oxidisation for up to and pear. A minimum
two months. These have a 25% agave spirit must be
bold taste and work well used with 75% of the
in cocktails. fermentable sugars
coming from cane or
Joven (young) or Oro corn and the addition of
(gold) –produced in the sweeteners, colouring
same way as blancos but and/or flavourings up to
given a golden hue from 75ml per litre.
the addition of colouring
and additives for flavour.
-solidparticles found in a tequila get separated from the liquid using mediums
such as charcoal or cellulose at ambient tempetaure

-distilled or mineralized water is used to dilute to bottling strength

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