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Tequila
Introduction,
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- Tequila is a spirit made
from the blue agave plant, primarily in the area surrounding the city of
Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the
highlands (Los Altos) of the western Mexican state of Jalisco.
- Tequila is a clear white
liquor distilled from the juice of the blue agave plants grown in
Mexico. The juices are extracted from the heart of the plant (agave azu
tequilana weber) and are distilled twice.
- There are two basic
categories of tequila: mixtos and 100% agave. Mixtos use no less than
51% agave, with other sugars making up the remainder.
- Tequila is a regional
alcoholic beverage obtained by distillation and rectification of musts
directly prepared from grist of ripe agave heads which were previously
hydrolysed or cooked and subjected to alcoholic fermentation with
cultured or non-cultured yeast, susceptible of being enriched with other
sugars up to a ratio not larger than 49%.
- Different kinds of tequila
are produced in 50 registered companies in Jalisco. The tequila products
made by these companies differ mainly in proportions of agave used,
production processes , microorganisms used in the fermentation,
distillation equipment used and the maturation and aging times.
- Distillation is the final
stage of tequila production if silver or white tequila is the desired
product.
- Tequila is a beverage
obtained from the distillation of fermented juice from the agave plant.
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