Tequila Day 2024 is on Wednesday, July 24, 2024: how do you make tequila?

Wednesday, July 24, 2024 is Tequila Day 2024. It's National Tequila Day: Lime Sorbet Margaritas Recipe It's National Tequila Day

People in mexico prefer to celebrate Tequila Day, and thus do plenty of others!But you probably know this, everyone knows tequila is symbolic of margarita, so let’s have a look only at that frozen favourite.There's no definitive answer regarding nobody invented this drink, but interesting tales abound. Among the earliest tales informs of the wealthy Dallas socialite inventing that coffee in a Holiday party in Acapulco in 1948. Tommy Hilton from the Hilton Hotel chain apparently attended the party, and required the recipe the place to find serve at his hotels. Another indicates that it's basically according to a united states drink known as the Daisy, that was created using brandy rather than tequila. The The spanish language word for “Daisy” is “Margarita” therefore, the title.Regardless, this popular drink, created using tequila, orange liqueur, and lime juice, as well as the trademark salt rim, brings a little the tropics to the get-together.Cheers! (Out on another lose that shaker of salt!)

Making Tequila

Tequila is made from the blue agave plant, which is a member of the lily family. The blue agave has spiny broad leaves called pencas. Early Indians used the agave spines as sweing needles, made paper from its leaves, and used the agave's juices for medicinal purposed.

Tequila has become synonymous with the culture and heritage of Mexico. Much like Champagne and Cognac are indigenous to France, tequila is identified by the geographic region from which it originates.

agave field Harvesting

It takes up to 8 - 12 years for a blue agave plant to mature. Jimadors, the workers who harvest agaves, are experts in blue agave cultivation. The jimadors use tools such as a coa (a steel-tipped hoe) to unroot the blue agave plant from the unique lava red soil, and a machete to cut the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called pina. The pinas, weigh upwards of 150 pounds, are then shipped to a distillery to begin the quila-making process.

workers Selection

Most tequila producers contract with area farmers and buy agaves in the spot market. Agaves grown outside the distillery undergo a rigorous process that ensures the maturity, weight and quality of these in as meet the high standards of the distilleries. If rejected, the agaves may then returned to either the commissioned farmers or the spot market.

(Picture on the right: Tequila producers at Jose Cuervo)

Cooking

cooking The pinas, which are comprised of pure starch, are steamed in stone ovens for about 24 - 36 hours at tempretures reaching 80 - 95 degree Celsius. A raw pina has a pale yellow colour and is virtually odorless. In comparison, a cooked pina possesses a brown-orange colour and emits a sweet, candy-like scent. Cooked pinas are then crushed in three pressing mills in order to extract the agave juice. Agave fibers tend to reabsorb much of the juice, so the fibers are washed in order to obtain the optimal amount of juice from each press. The result of the wash is called aguamiel or honey water.

Fermentation

The aguamiel (honey water) is combined with select yeasts and placed in a vat to ferment, resulting in a veriety of by-products that include alcohol and methanol. The fermentation process is dependent upon climate. A cooler climate can lengthen the processing time to up to 12 days whereas a warmer climate can shorten the time from two to five days.

Aging

products According to Mexican law, distilled tequila must be aed in oak barrels. The youngest blanco (white) tequilas, must be aged for 14 - 21 days, and oro (gold) tequilas are aged up to two months, Reposado (rested) tequilas are aged up to one year and the oldes tequilas, anejos (aged), are aged for at least one year. Unlike other spirits, tequila aging process ia maximized after roughly 6 - 10 years.

While several species of the agave plant can be fermented and distilled to make alcoholic beverages, only the Abave azul tequilana weber, commonly called the Agave azul or blue agave, can be used to make tequila. Due to a unique combination of altitude, soil conditions, humidity, annual rainfall, average temperature and exposure to the sun, southwest Mexico is the only known place in the world where Abave azul (or blue agave) rows naturally.

Tequila is made by cutting away the spiny leaves from the body of the plant to reveal a large pineapple-shaped heart called pina, which can weigh up to 150 pounds. The inas are backed in stone ovens and then placed in a crushing mill. The crushed fibers are repeatedly washed in order to extract the plants' sugar. The result is called aguamiel or honey water. This honey water is then fermented with select yeart, and later double-distilled to make tequila.

In order to preserve tequila's integrity and protect their national treasure, the Mexican government formulated NORMAS in the 1970s to establish and govern tequila standards of production. By law, tequila must meet the following criteria:

* it must be made from 100 percent natural ingredients

* it must be produced with no less than 38 percent alcohol by bolum (ABV)

* it must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas

* the fermented agave juice must be distilled twice and the finished product must result from the agave juice processing

* the final product must be produced form no less than 51 percent reduced sugars from the blue agave

* it must be labeled with 'hecho en Mexico' (made in Mexico), 'NOM' (Norma Official Mexicana), the producer's four digit registration and identification number and the tequila's age (resposado, anejo, blanco, oro).

Is a shot of tequila a day bad for you?

I've heard that a glass of wine a day is good for your heart. (I am not sure why) I don't have any technical knowledge on the subject but I can't see why you would be in danger. I doubt your liver should have any problems processing a shot of tequila per day. In my opinion, you'd be in the clear.

Tequila???

I would stay away from liquor that has names, for example Jose CUERVO, Jack Daniels, Jim Beam

They will hunt you down and make the worst out of you.

If you want premium Tequila, try Parton sliver chilled.

…and as far as why do people take shots, It’s faster to get a buzz vs beer. Then you will get liquid courage to paint the town red.