anatomy of agave-seductive succulent presentation

T H E A N A T O M Y O F

T A L E S O F T H E C O C K T A I L 2 0 1 5

A G A V E

S E D U C T I V E S U C C U L E N T

T H E A N A T O M Y O F

I V Á N S A L D A Ñ A Agave and Mezcal Specialist,

Montelobos Mezcal Brand founder

T O M A S E S T E S Tequila Ambassador for Europe,

Tequila Ocho Brand Founder

SPONSORED BY MONTELOBOS MEZCAL

S E D U C T I V E S U C C U L E N T

T A L E S O F T H E C O C K T A I L 2 0 1 5

A seminar of scientific and social insights on agave derived spirits

WEDNESDAY JULY 15, 2015 10:30 AM — 12 PM

A G A V E

For more information, visithttp://talesofthecocktail.com/events/new-orleans

ROYAL SONESTA HOTEL300 BOURBON STREET NEW ORLEANS

What is this talk about?

✦ Why agave derived spirits are so complex?

✦ Why agave spirits enjoy a terroir effect no other spirit can show?

✦ Why agave derived spirits enjoy the biggest biological diversity background from all other spirits on earth?

✦ How herbaceous agave flavors where created during evolution and what purposes they originally served on plant?

✦ Why sugars in agave needs to be roasted and what sensorial benefits is created by doing this?

✦ Why agave plants are difficult to reproduce sexually and what are the challenges to maintain the diversity of these plants?

Section 1 - Agave: a unique raw material

✦ How agave spirits build their diversity? - terroir, biological diversity and processes

✦ How ancient drink such as tepache and pulque are related to mezcal?

✦ How old are the process used to transform agave into agave spirits?

✦ What makes tequila, mezcal and other agave spirits different? What are the arguments for calling tequila, mezcal, bacanora, raicilla with different names?

✦ What extra layers of flavor -a part of what is provided by the agave - are introduced when roasting underground (smoke) and wild fermentation is maintained ?

Section 2 -Agave spirits: the most diverse category of the world : a unique raw material


✦ What quality means in agave spirits vs. other categories?

✦ Can we say one agave spirit is better than other? Complexity, rarity and uniqueness

✦ It is possible to determine what "historic taste" is?

✦ Can agave spirits explore new paths without loosing integrity?

✦ What is next in agave derived spirits? Should only the past exist? Can we make new spririts in this category with authenticity ?

✦ How can I as a bartender contribute positively to the development of the agave spirits? drink such as tepache and pulque are related to mezcal?

Section 3. Looking for an integrative of agave spirits : a unique raw material

Section 1 - Agave: a unique raw material (30 min)

Agaves is more complex than other raw materials• Agave is an herb with the ability to store sugars.

Agaves have life cycles from 6 to 35 years. Their biochemistry is the most complex from all:

protein, terpens, fatty acids, complex polymeric sugars, organic acids, etc.

• Cereals and grains have very limited chemical complexity: just

starches. Changes in weather will not really modify their

characteristics. Only yields

• Fruits have organic acids, some terpenes, fermentable simple

sugras. They generallty reflect the conditions of growth durian one

circle - a year

Terpens: the Raw Agave

Terpenes: the Raw Agave

A. Peña-Alvarez et al. / J. Chromatogr. A 1027 (2004) 131–136 135

Table 2Terpenes identification of A. salmiana, A. angustifolia and A. tequilana Weber var. azul

Compound Agavea tR (min) Compound Agavea tR (min)

!-Phellandrene 1, 3 13.129 Antrastreptene 3 25.090!-Terpinene 1,3 13.527 Bergamotene 3 26.374p-Cimene 1, 2, 3 13.786 "-Farnesene 3 26.793Limonene 1, 2, 3 13.945 Naphtalene 1,2,3,4 3 27.572"-trans-Ocimene 1, 2, 3 14.156 Germacrene 3 27.661"-cis-Ocimene 3 14.508 !-Curcumene 3 27.941Sabinene (H2O) 3 14.840 !-Muurolene 3 28.167Linalool 1, 2, 3 16.236 !-Bisabolene 3 28.2792,4,6-Octatriene 3 17.571 Cadinene 3 28.7704-Terpineol 1, 3 18.812 !-Pirovetivene 3 28.863!-Terpineol 2,3 19.216 Cedrol 3 29.050Nerol 2, 3 20.282 trans-Nerolidol 1, 2, 3 29.624Bornil formate 3 20.438 Cardelene 3 31.503Geraniol 1, 2, 3 21.031 Cadinol 3 31.861!-Cubebene 3 24.644 Patchouli alcohol 3 32.518Copaene 3 24.827 !-Bisabolol 3 32.745

a (1) A. salmiana; (2) A. angustifolia; (3) A. tequilana Weber var. azul.

ester (EE17:0), stearic acid ethyl ester (EE18:0), oleic acidethyl ester (EE18:1), linoleic acid ethyl ester (EE18:2) andlinolenic acid ethyl ester (EE18:3). The quantification wasmade using response factors of each fatty acid and tride-cylic acid as internal standard (IS). The repeatability of themethod was <8.0% R.S.D. (n = 3) for all the fatty acids(Table 1). As is shown in Fig. 2 and Table 1 Linoleic acidethyl ester (EE18:2) has the highest concentration in thethree Agave plants: A. salmiana 783.7#g/g, A. angustifolia421.9#g/g and A. tequilana 405.4#g/g. However, the high-est total concentration of these fatty acids was observed inthe A. salmiana (1336.8#g/g). As expected the concentra-tion of unsaturated fatty acids is higher than saturated ones.On the other hand, although the concentration of EE15:0and EE17:0 found in Agave was low they has been reportedin tequila [9].

3.2. SD–SPME procedure

The concentration of terpenes in the plant is low there-fore it was necessary to select a method for their extraction.Different procedures for the extraction of terpenes from theAgave were applied for instance direct extraction, liquid ex-traction and SD combined with SPME. The SD extractionshowed higher content of terpenes hence it was the extrac-tion method selected. The conditions for the SPME analy-sis were: Headspace analysis, 5ml sample volume, 20minequilibrium time (60 ◦C), 30min extraction time, 60 ◦C ex-traction temperature, 1100 rpm. Salting out did not improvethe analyte extraction under optimum conditions.The chromatogram of terpenes analysis is shown in

Fig. 3, as it is observed, many compounds are present, someof them are mainly aldehydes, esters, acids and terpenes.Some terpenes were not well resolved and their concentra-tion is very low which made it difficult to identify them.Therefore the identification was obtained comparing the

retention time of standards, Kovats Index and the NISTlibrary of the MS. In the preliminary identification, nineterpenes were identified in A. salmiana, eight in A. an-gustifolia and 32 in A. tequilana (Table 2) observing thatthe linalool is the main terpene in the three Agave plants.The concentration of some terpenes in A. salmiana andA. angustifolia is little, therefore, it is not possible toidentify them with certainty. More monoterpenes thansesquiterpenes were found in A. Salmiana and A. angusti-folia conversely, more sesquiterpenes than monoterpens inA. tequilana were found. On the other hand, the monoter-penes and sesquiterpenes have particularly desirable notesof flavor and pleasant odor that probably contribute to theflavor and aroma of tequila, mezcal and pulque and can betracers characteristic of the different Agave plants understudy.

4. Conclusion

The methodology applied for the analysis of fatty acidshad <8.0% R.S.D. (n = 3). Ten fatty acids were identi-fied and quantified in the three Agave plants. Although theprofile was the same, Linoleic acid has the higher concen-tration followed by palmitic acid. Probably some of thesefatty acids found for instance in tequila can come from theAgave and did not undergo any modification during thecooking, fermentation and distillation process.The profile of terpenes of the Agaves studied was differ-

ent. In preliminary results, nine terpenes were identified inA. salmiana, eight in A. angustifolia and 32 in A. tequilana.The concentration of terpenes is low which made difficulttheir identification however, some of them can be tracerscharacteristic of the several varieties under study. Obviously,not only the content of fatty acids and terpenes in Agave isimportant for the chemical characterization of Agave plantsnor for the production of tequila, mezcal and pulque but it

Fatty Acids A. Peña-Alvarez et al. / J. Chromatogr. A 1027 (2004) 131–136 133

Table 1Quantitative results of fatty acids analysis

A. salmiana (!g/g) R.S.D. (%) A. angustifolia (!g/g) R.S.D. (%) A. tequilana (!g/g) R.S.D. (%)

EE12:0 1.7 5.7 2.0 5.1 18.2 4.4EE14:0 4.2 3.1 3.6 7.0 4.8 7.5EE15:0 7.8 1.9 5.8 4.0 8.8 5.7EE16:0 265.0 1.3 217.5 1.4 257.4 6.5EE16:1 6.3 8.1 3.5 19.9 6.5 7.9EE17:0 6.4 4.6 5.1 6.2 10.4 7.3EE18:0 19.9 5.6 23.0 1.4 30.8 6.8EE18:1 101.2 2.1 68.5 2.2 97.4 7.0EE18:2 783.7 4.0 421.9 3.4 448.0 6.4EE18:3 140.5 4.5 50.1 3.9 102.6 5.7

Total 1336.8 – 801.0 – 985.1 –

the total volumes in the ternary systems including the waterpresent in the sample.The homogenate was filtered through Whatman No. 5 fil-

ter paper on a Büchner funnel with slight suction. The lipidwithheld in the tissue residue was recovered by blendingthe residue and filter paper with 50ml of methylene chlo-ride. The mixture was filtered again through the Büchnerfunnel and mixed with the original filtrate. The filtrate wastransferred to a 500ml separatory funnel allowing 10minfor complete separation and clarification. The methylenechloride layer was removed. This layer contained the puri-fied lipid and was transferred to a rotating evaporation flaskand concentrated at 60 ◦C to 10ml final volume of lipidextract.

Fig. 2. Distribution of fatty acids ethyl esters of the Agave plants.

2.5. Saponification and esterification

A total of 250!l of lipid extract was dried under N2 andhydrolyzed with 1.5ml 10% (in ethanol) KOH at 80 ◦C dur-ing 30min. Then 1.5ml HCl 10% (in ethanol) was addedand heating at 80 ◦C during 60min. After cooling 2ml ofwater was added and the solution was extracted twice with2ml of hexane. The hexane was washed with 2ml solutionsodium hydrogencarbonate 4% (in water) and washed againwith 2ml of water. The final volume was adjusted with hex-ane to 5ml and 1!l was injected.One milliliter from mixed standard solution (200–250!g/

ml) was evaporated under steam of nitrogen and esterificatedand extracted in the same way as described above.

132 A. Peña-Alvarez et al. / J. Chromatogr. A 1027 (2004) 131–136

aroma compounds come from the Agave which can undergochemical transformations or can be modified during theprocess and the secondary aroma compounds which comefrom cooking, distillation and maturity process. Since theAgave plant is the raw material for the production of thesealcoholic beverages which are important from a social andeconomic point of view, it is necessary to characterize anddifferentiate the varieties. The objective of this contributionis to characterize the terpenes and fatty acids as part of thechemical characterization of the three Agave plants.

2. Experimental

2.1. Reagents

Analytical-grade methylene chloride (99.8%), Methanol(99.9%), Ethanol absolute anhydrous (99.9%), hexane(100%), potassium hydroxide, hydrochloric acid 36.5–38%and sodium sulfate anhydrous were purchased from J.T.Baker, Xalostoc, Edo. de México, México.Lauric acid (12:0) (99–100%), myristic acid (14:0)

(99–100%), pentadecylic acid (15:0) (99%), palmitoleicacid (16:1) (99%), margaric acid (17:0) (99%), stearic acid(18:0) (99%) and oleic acid (18:1) (99%) from Sigma,St. Louis, MO, USA. Tridecylic acid (13:0) (99.5%),palmitic acid (16:0) (97.9%), linoleic acid (18:2) (99%)from Chemical Service, West Chester, PA, USA. Linolenicacid (18:3) (99%) from Alltech–Applied Science Labs.,PA, USA. Stock standard solutions of each compound(2000–6000mg/ml) were prepared in methylene chloride.A mixed standard solution was obtained diluting the stocksolutions to a concentration of 200–250!g/ml.

"-Phellandrene, "-terpinene, p-cimene, limonene,linalool, 4-terpineol, "-terpineol, nerol, geraniol, nerolidoland "-bisabolol were supplied by Fluka (Sigma–Aldrich,Buchs, Switzerland). Polydimethylsiloxane–divinylbenzene(PDMS–DVB, 65!m) fiber was from Supelco (Bellefonte,PA, USA). The fiber was conditioned according to instruc-tions provided by the supplier. Stock solution of selectedterpenes was prepared by weighing and dissolving eachcompound in ethanol. These solutions were stored at 4 ◦Cand used for the preparation of diluted standard solutionsin methylene chloride for direct GC–MS injection.

2.2. Samples

Pines of A. salmiana, A. angustifolia and A. tequilanaWe-ber var. azul were obtained from Tecamac, Edo. de México;Oaxaca, México and Tequila, Jalisco, México, respectively.

2.3. Instrumentation

A Hewlett-Packard Model 5890 Series II GC systemequipped with a flame-ionization detection (FID) systemand cool on-column injector was used for lipid analy-

ses. An Omegawax (30m × 0.32mm i.d.) 0.25!m filmthickness (Supelco) column was used. The initial oventemperature was 40 ◦C for 1min, then programmed from40 to 280 ◦C at 10 ◦C/min with a final holding time of17min. A Hewlett-Packard Model 5890 with an HP 5971mass selective detector and an HP ChemStation. A ZB-5M(30m × 0.32mm i.d.) 0.25!m film thickness (ZebronPhenomenex, USA) column was used. The gas chromato-graphic conditions were as follow. The initial oven temper-ature was 40 ◦C for 1min, then programmed from 40 to210 ◦C at 5 ◦C/min, then programmed from 210 to 280 ◦Cat 10 ◦C/min. The injector temperature was 280 ◦C, in split-less mode (1min), and the desorption time for the SPMEfiber was 10min. The MS ionization potential was 70 eV;the ionization current 350!A, and the ion source and trans-fer line temperature at 175 ◦C and 280 ◦C, respectively.Scan mode (50–550 m/z) was used for characterization ofterpenes.

2.4. Lipid extraction

Lipids were extracted based on Bligh and Dyer’s totallipid extraction method [6], with some modifications. Theprocedure applies to tissues that contain high percentageof water and low concentration of lipid (1% lipid or less).Agave tissue contains 83.4% water 50 g of fresh or frozentissue of Agave were homogenized with 52ml of methylenechloride, 104ml of methanol (1:2:0.8) and 500!l of internalstandard (16.6mg/ml) in a Waring Blender during 2min.Then 52ml of methylene chloride was added and blended for30 s and finally 50ml of water was added and blended againfor another 30 s. The final proportion of methylene chloride,methanol and water was 2:2:1.8. These ratios represented

Fig. 1. Chromatograms of the fatty acids analysis of Agave salmiana.Chromatographic conditions in the text.

‣ Agave evolved in stressed environment

‣ Plants have adaptation that provide plasticity

‣ Expression of their chemical qualities can vary drastically depending where the plant grows

An agave can express certain flavor/aromatic compound

depending on the land it grows and the cultivation conditions

utilized.

• Multiplication factor - Reproduction (generation of new individuals from living ones in a population)

• Variability factor - Mutation (random errors introduced when a genetic copy of an organism is made) and Gene combination

• Selective Force - Natural or Human constrains that limit certain individuals to reproduce or live

• TIME, TIME, TIME ———— MILLIONS OF YEARS

Ingredients of evolution

Multiplication and Variability

Natural selective forces shaping the agave plant

Incredible plasticity and unique adaptations

170 - 200 MILLION YEARS

MONOCOTS APPEAR

11.8 MILLION YEARS

AGAVE GENUS APPEARS*

6.2 MILLION YEARS

HOMO SAPIENSAPPEARS

11,000 YEARS

BEGINNING OF THEPOPULATION OF AMERICA

2,500 YEARS

AGRICULTURE STARTS IN MESOAMERICA

*El Agave se une a la historia del hombre hace once mil años cuando éste cruza el estrecho de Bering

Evolution of agave plants in time

170 - 200 MILLION YEARS

MONOCOTS APPEAR

11.8 MILLION YEARS

AGAVE GENUS APPEARS*

6.2 MILLION YEARS

HOMO SAPIENSAPPEARS

11,000 YEARS

BEGINNING OF THEPOPULATION OF AMERICA

2,500 YEARS

AGRICULTURE STARTS IN MESOAMERICA


Human selection only 11,000 years

Taxonomy

Class

Subclass

Order

Family

Subfamily

Genus

Close related plants

distribution

• 2) Agaves occur naturally from the south of Utah, USA to Venezuela,

there are almost 150 species (90% in Mexico)

• 1) Mexico is the speciation centre for the Agavaceae family

• 3) Agaves have evolved within arid to semi-arid conditions

Crassulacen Acid Metabolism

Storage sugars: Fructan

Fructans are polymeric carbohydrate molecules formed by fructose units

They are present in approximately 15% of higher plant

Branched agave fructans

Due to their physicochemical properties:

1) they provide resistance against environmental stresses

2) They are soluble all the time and can be transformed in other compounds very fast

This sugar serves as the source of sugars for tequila

Section 2 -Agave spirits: the most diverse category of the world : a unique raw material

In the past all where names as Mezcal. Its core definition is any distilled spirit from the exclusive fermentation of Agave sugars, regardless of any specie or variety of Agave used or territory where it is produced.

1.1 DIVERSIDAD Y CLASIFICACIÓNLa riqueza patrimonial del mezcal se sos-tiene en la capacidad que tengamos de man-tener vivas la mayor cantidad de expresiones biológicas y culturales en la que se sustenta.

La diversidad del mezcal es producto de factores distintos que se combinan para ofrecer un abanico amplísimo de sabores y olores. Debemos evitar caer en reduccionismos ba-sados en la eficiencia, que implican promover unas pocas formas de producción, el uso de sólo ciertas variedades o especies de agave y la restricción artificial a la producción de esta bebida en ciertas regiones o lugares. Es un enorme reto lograr que en México las únicas limitantes para producir y comercializar mezcales o destilados de agave sea su calidad y sustentabilidad y no factores políticos o económicos artificiales.

Podríamos decir que existen tres fuentes principales de diversidad en los mezcales o des-tilados de agave que deberían considerarse para crear ejes de clasificación:

MEZCALES Y DESTILA DOS

5

WHAT ARE AGAVE SPIRITS?

“Mezcal to wake the dead...”

Unique characteristics

‣ Unique raw material - herbaceous nature not

grain or fruit

‣ European and Prehispanic - Asiatic?

‣ Highly complex and sophisticated profile. No

need for aging.

‣ Certain parallelism with Single Malt Whiskeys

‣ Small distilling facilities

‣ Smoke

In an artificial manner, the right of use the word Mezcal is restricted to be used in products produced with in a restricted region. This represent an unfair restriction unrealated with quality or tradition arguments

FLOWER STALK

BULBILS

APICAL NEEDLE

SUCCULENT LEAF

LATERAL SPIKES

‣ In 30 of 32 Mexican States. Nevertheless, only few are considered within the Denomination of Origin.

‣ A very odd DO: it is larger than half of Europe. Will be more appropriate to create various DOs

‣ Total confusion between what is DO and basic definition of the product

Where are agave spirits produced?

The Agave spirits wealth will be maintained as far as we are capable of keeping alive the maximum number of biologic and cultural expressions in this product

Antique heritage

ma década ha surgido una incipiente industria que usa los agaves para producir jarabes dulces - miel de agave - e inulina, una fibra dietética que sirve para mejorar la digestión y otros aspectos de la salud.

Hoy en México la población rural todavía considera al agave una planta importante para su bienestar, sirviendo de fuente de fibra, combustible, material de construcción, alimento y medicina. Hay todavía mucho por documentar sobre el uso de agaves en la medicina tradicional.

170 Y 200 MILLONES DE AÑOS

APARICIÓN DE MONOCOTILEDÓNEAS

11.8 MILLONES DE AÑOS

APARICIÓN DEL GÉNERO AGAVE*

6.2 MILLONES DE AÑOS

APARICIÓN DEL HOMO SAPIENS

11,000 AÑOS

EL HOMBRE INICIA POBLACIÓN EN AMÉRICA

2,500 AÑOS

AGRICULTURA EN MESOAMÉRICA


•Other spirits made with agave plants are: Mezcal, Bacanora and Sotol. they are produced utilizing other species different from Agave tequilana (ex. Agave potatorum, Agave augustifolia)

•Spanish (distillation technology) and pre-hispanic uses (Pulque). Tequila is a unifying national symbol

•These products have differentiated production processes and have a high organoleptic differentiation depending on the raw material utilized

•These products so far, are starting to gain an important role in the Mexican or global spirit market

Agaves have been used in Mexico and Central America for more than 9,000 years.

THERE ARE THREE MAIN SOURCES OF DIVERSITY

1.2 INFORMACIÓN BÁSICA PARA COMPRENDER UN MEZCALAunque legalmente existen tipos y clases establecidos en la norma del mezcal y del tequila, la realidad es que hasta ahora no se ha desarrollado un sistema congruente que ordene la enorme diversidad que existe en estas bebidas.Actualmente, el etiquetado comercial, clasifica mezcales y tequilas en función de dos criterios únicamente: I. LA PROPORCIÓN DE AZÚCARES de agave utilizados (100% o menor), y II. LOS NIVELES DE AÑEJAMIENTO (añejo, reposado, blanco o jovén).

Este sistema de clasificación obligatoria es apenas informativo para los consumidores, ya que no describe la naturaleza del producto en lo fundamental. Por esta razón, muchos productores de mezcales artesanales de alta calidad se preocupan por dar información adi-cional como variedad o especie de agave utilizado, región geográfica de donde proviene, etc.Muchos amantes del mezcal hemos criticado que las normas actuales le den espacio a los productos mixtos - mezcla de agave con otras fuentes de azúcar - para ser reconoci-dos como mezcales, tequilas o destilados de agave, ya que consideramos que esto va en detrimento de la reputación general de estas bebidas.

VARIEDADES DE AGAVE

DIVERSIDAD DE PROCESOS Y ABOCAMIENTO

EFECTO DELTERRUÑO

LA EXPONENCIAL DIVERSIDAD DE LOS MEZCALES

7

VARIETIES OF AGAVE USED AS RAW MATERIAL



VARIEDADES DE AGAVE


EFECTO DELTERRUÑO


7

DIFFERENT PRODUCTION PROCESSES



VARIEDADES DE AGAVE


EFECTO DELTERRUÑO


7

THE TERROIR EFFECT

Elements contributing to Mezcal diversity

The diversity of Mezcal

Mezcal offers the widest spectrum of styles from all spirits categories due to the large biodiversity

utilized, the diversity of terroirs and the many ways of processing the raw material utilized

AGAVEVARIETIES

DIVERSITY IN PRODUCTIONPROCESSES AND ADDITIONAL

FLAVORING

TERROIR

The exponenial diversity of mezcales

SPECIES AND VARIETIES

ARROQUEÑOAgave americana L.

PAPALOTEAgave cupreata

CIRIALAgave karwinskii Zucc.

TOBALÁAgave potatorum Zucc.

ESPADÍNAgave angustifolia Haw.

17

‣ There are between 150 y 200 species

‣ From each specie there can be many varieties

‣ Around 30 are commonly used in México, 15 within the DO

‣ The agaves can be:

✴ CULTIVATED ✴ WILD ✴ SEMI-CULTIVATED

An agave can express certain flavor/aromatic compound

depending on the land it grows and the cultivation conditions

utilized.

MEZCAL PRODUCTIONThe technology used for the production of mezcal is a merge between pre-hispanic and European traditions

PREHISPANIC METHODS OF PRODUCTION

•Central and south México •An enormous prehipanic heritage that prevails •In Michoacán, Hidalgo, Estado de México, Puebla, Guerrero and Oaxaca •Much more rudimentary

Technologies

- Production for self-consumption and exchange - Labor is generalist and non-specialized - Use of cultivated and wild agave - Wood cooking is used for roasting agave (below or sometimes above) - Volumes are very low

COLONIAL METHODS OF PRODUCTION

•Most West and North of México, •Stronger Spanish influence •Hacienda Economic Model

Technologies - Production for commercial proposes - Hacienda Model - Labor is specialized and distributed between workers - Monocultives of high yield agaves and only few wild species used (A. salmiana) - Pressurized Steam is use for Agave roasting - Access to metal, industrial European models - Volumes can go from high to medium

MEZCAL PRODUCTIONLegislation allow non-exclusive use of agave sugars and some brands has chosen technologies that do not contributes with the quality of product

INDUSTRIAL PRODUCTION OF AGAVE DISTILLATES

•Evolved in the last 30 years as a response to the tequila boom •Reducing Cost production by using other sugars and reducing energy requirements •Maximizing yields with more efficient sugar extraction, faster fermentation and distillation • Shortening agave agricultural cycles •Legislation permits the use of sugars from other origins up to 49% •Technology from other industries where introduced • Agave plantation (for A. tequilana) are managed under intensive technological packages as tissue culture for propagation, and strong quantities of herbicides, pesticides

Flavour originates from four main sources

THE CORE SOURCES OF FLAVOR IN MEZCAL

Fats, nail polish,rippen fruits,

mango, banana.

Chocolate, chile, firewook.

Honey, almonds,vanilla, caramel.

Citrus flavors,mint, anise,

bitters.

FERMENTATION WOOD/SMOKE COOKED AGAVE GREEN AGAVE

HERBS HERBS CLAY LEATHER WORM MASONRY PILONCHILLO FRUITS

A CULTIVATION, SELECTION & HARVEST

B. COCIMIENTO

A. SIEMBRA, SELECCIÓN Y JIMA DEL AGAVE

ARROQUEÑO CUPREATA CIRIAL TOBALÁ ESPADÍN AZUL CHATO VERDE

3.2 PRODUCCIÓN DEL MEZCAL

HORNO DE PISO DE MAMPOSTERÍA AUTOCLAVE DIFUSOR

Los agaves cultivados son sembrados partir de hijuelos, semillas o bulbillos florales en tierras de cultivo o laderas de monte. En los cultivos industrializados, particularmente para tequila, se pueden usar agaves obtenidos por micropropagación. Los agaves tar-darán entre 6 y 15 años, dependiendo la especie, en madurar. En el caso de la producción artesanal, cada planta de agave es elegida al alcanzar su madurez, limpiada y jimada en campo. En muchos casos se usan agaves silvestres o cultivados con técnicas orgánicas ancestrales. En el caso de producciones más industrializadas, se valora el predio y se jima parejo. Estos agaves suelen ser manejados agricolamente con fertilizantes, herbicidas y pesticidas, lo que tiene impactos ambientales inevitables.

El cocimiento de maguey puede hacerse usando tecnologías distintas y tiene como obje-tivo que los azucares de la piña se transformen en azucares fermentables. La manera en que este cocimiento sucede tiene un enorme efecto en la calidad del mezcal. En general entre más lentamente se realice la cocción más complejidad de compuestos y sabores se obtiene.26

Objective: Seed, maintain and harvest the raw material for mezcal production. in case of wild agave, select and harvest.

‣Agaves take between 6 to 20 years to reach maturity. Time depends on specie and terroir

‣ In artisanal mezcal, harvesting decision in perform in a plant-by-plant basis, cleaning them in the field. The agricultural techniques used are mostly organic and faithful too ancient way of work.

‣ In industrialized plantations, harvesting is performed on an field basis. They tend to use tissue culture and highly sophisticated technological packages of persticides/fertilizers/Herbiciedes during the plantation life span.



VARIEDADES DE AGAVE


EFECTO DELTERRUÑO


7

B. COCIMIENTO







B ROASTING

Objective: Obtain fermentable sugars - mainly fructose- through a thermal breakdown of the sugars in the Agave plant. Many flavor rich compounds are formed during the caramelization reactions in this step.

‣ Cooking of agave piñas can be achieved using different technologies - pit oven, brick oven, autoclave, diffuser. Also, the source of heat can be direct - wood heat - or indirect - steam.

‣ The speed and temperature applied during cooking have a great influence in the final result in terms of complexity of flavors. The slower and lower temperature used, the larger the number of chemical compounds generated during the process - The Millard Reaction.

42

> G R O U N D O R E A R T H O V E N : (Artisanal and Pre-Hispanic) The soil is excavated and a bonfire is made in the pit to warm the volcanic stones inside. Once the required tempera-ture is reached, the agave hearts (or piñas) whole or in pieces, are put inside. The oven is then covered with fiber mats and sealed with earth and stones for between three and five days after the agave is cooked. This is the typical practice in areas of central and southern Mexico.

> M A S O N R Y O V E N : (Artisanal and colonial) A brick, stone or adobe (clay) oven is fueled by fire-wood to produce direct heat or steam (with a boiler) where agaves are cooked. The oven is filled with the agave piñas and the cooking takes two to five days.

B . C O O K I N GThe cooking of agave can be done using different technologies and aims to turn the sugars in the piña into fermentable sugars. The way the agave is cooked has a significant effect on the flavor and quality of a mezcal. In general, the slower the cooking, the more complex the compounds and flavors obtained.

AUTOCLAVE

GROUND OVEN MASONRY OVEN

DIFFUSER

Anatomy_26June2013_v8b.indd 42 7/1/13 11:29 AM

42

> G R O U N D O R E A R T H O V E N : (Artisanal and Pre-Hispanic) The soil is excavated and a bonfire is made in the pit to warm the volcanic stones inside. Once the required tempera-ture is reached, the agave hearts (or piñas) whole or in pieces, are put inside. The oven is then covered with fiber mats and sealed with earth and stones for between three and five days after the agave is cooked. This is the typical practice in areas of central and southern Mexico.

> M A S O N R Y O V E N : (Artisanal and colonial) A brick, stone or adobe (clay) oven is fueled by fire-wood to produce direct heat or steam (with a boiler) where agaves are cooked. The oven is filled with the agave piñas and the cooking takes two to five days.

B . C O O K I N GThe cooking of agave can be done using different technologies and aims to turn the sugars in the piña into fermentable sugars. The way the agave is cooked has a significant effect on the flavor and quality of a mezcal. In general, the slower the cooking, the more complex the compounds and flavors obtained.

AUTOCLAVE

GROUND OVEN MASONRY OVEN

DIFFUSER


B. COCIMIENTO







C Milling

Objective: Extract the cooked juice and separate the fibers from the piñas. In more industrialized production facilities the fiber is separated from the juice prior to fermentation.

TAHONA OR STONE MILL: uses animal force. A big stone wheel crush the cooked in a trapiche

‣ PRESS : Very low efficiencies. Involves pressing the piñas using a mechanical press of any sort.

‣ EMBOLO AND MANUAL CRUSHING: involves crushing the piñas manually. Mainly used in Michoacán, Puebla y Guerrero.

‣ MECHANIZED MILLING: typical rolling mills used in th etequila industry. The system crush, press and wash sugars out of the fiber to obtain a juice rich in sugars. Fibers are then discarded.

‣ DIFUSER : the uncooked piñas are crushed and steam is used to get the raw juice from the plant. It is highly efficient and hundred of tons can be processed per day. The raw juice is the hydrolyzed using high temperatures and acids.

44

C . G R I N D I N GThis is the process of tearing the fibers of cooked agave piñas to extract their juices. Some separate the bagasse (or fiber) from the juice of piñas, some do not.

TAHONA

PRESS

MORTAR

MECHANICAL MILL

> T A H O N A O R S T O N E M I L L : (Artisanal) Using animal or human power, the cooked piñas are pressed in a wheel mill by turning a large stone pulled by force. The result is a mixture of fiber and juice that serves to prepare the fermentation broth.

> P R E S S E S : (Artisanal) This technology is rarely used because it is not as efficient. It consists of the mechanical squeezing of the piñas.


44

C . G R I N D I N GThis is the process of tearing the fibers of cooked agave piñas to extract their juices. Some separate the bagasse (or fiber) from the juice of piñas, some do not.

TAHONA

PRESS

MORTAR

MECHANICAL MILL

> T A H O N A O R S T O N E M I L L : (Artisanal) Using animal or human power, the cooked piñas are pressed in a wheel mill by turning a large stone pulled by force. The result is a mixture of fiber and juice that serves to prepare the fermentation broth.

> P R E S S E S : (Artisanal) This technology is rarely used because it is not as efficient. It consists of the mechanical squeezing of the piñas.


> H O R N O C Ó N I C O D E S U E L O : Artesanal prehispánico; se hace una hoguera para calentar piedras volcánicas dentro. Una vez que se alcanza la temperatura necesaria se meten las piñas de agave enteras o en pedazos. El horno se tapa con petates y encima se pone tierra y piedras para sellarlo. Entre 3 a 5 días después el agave está cocido. Es el de uso típico en zonas del centro y sur del país.> H O R N O D E M A M P O S T E R Í A : Artesanal colonial; horno de ladrillo, piedra, adobe o barro alimentado por leña - calor directo - o vapor - mediante una caldera - donde se cocinan los agaves. Se llena el horno con agaves. el cocimiento dura entre 2 y 5 días. > A U T O C L A V E : Moderno colonial, industrial; Inventada en el siglo XV en Europa, la au-toclave usa vapor de agua y por lo tanto requiere de una caldera que la alimente. Consiste en un recipiente de metal sellado. Si se usa a altas presiones se aumentar la velocidad del cocimiento, lo que reduce la calidad del agave cocido. Sin embargo, si las autoclaves se usan a presiones cercanas a la atmosférica y bajas temperaturas, es posible controlar el proceso de cocimiento sin afectar la calidad del cocimiento. En producciones industriales combinadas con difusor suelen usarse para hidrolizar o cocer jugo crudo con los difusores para cocer jugos en vez de piñas, con fines de bajar costos.

Es el proceso desgarrar las fibras de las piñas para extraer su jugo cocido. Algunos sepa-ran el bagazo o fibra de las piñas del jugo y otros no.

> T A H O N A O M O L I N O D E P I E D R A : Artesanal; usa fuerza animal y algunas veces humana. Se prensan las piñas cocidas en un trapiche haciendo girar una gran rueda de piedra o cemento sobre estas. El resultado es una mezcla de fibra y jugo que sirve para elaborar el mosto de fermentación.> P R E N S A S : Artesanal; Es una tecnología poco usada ya que no es tan eficientes. Consiste en exprimir el jugo de las piñas presionandolas. > E M B O L O S Y M A C H A C A D O M A N U A L : Artesanal; consiste en golpear con bas-tones, machetes o émbolos las piñas para obtener jugo y fibra. Se utilizan principalmente en algunos pueblos de Michoacán, Puebla y Guerrero.

c.MOLIENDA

TAHONA MORTERO PRENSA MOLINO MECÁNICO

28

D FERMENTATION

Objetive: To convert sugars into alcohol. Great number com compounds are created and concentrated in the final must.

‣ The are a wide number of materials being used in the containers (wood, copper, steel, clay, cement, leather, plastics) what confers flavor to the product and dramatically change variable such as heat transfer, sustain or not microbe consortium, etc.

‣ The sizes and shapes also are divers affecting the oxigen and temperature of fermentation.

‣ Fermentation can be totally wild, partially wild - where yeast is inoculated - or totally aseptic. Depending on the kind of fermentation consorcium and the conditions the result may be signifiatly different.

‣ Time of fermentation, can go from 24 hrs to up to 7 weeks.

‣ Nutrients may or may no be added

46

D. F E R M E N T A T I O N

Agave juices (and sometimes their fibers) are placed in tubs. Then, water and yeasts are added. Microorganisms transform juices into fermented musts.

> F E R M E N T A T I O N V A T S :Fermentation tubs come in various sizes and materials that affect the final taste of the product. Smaller sized vats are usually between 200 to 500 liters and often made of clay, cement or cowhide. The typical fermentation vat used in Oaxaca is between 1,000 to 2,000 liters and made of wood, normally pine

WOOD

CEMENT

METAL

LEATHER


46

D. F E R M E N T A T I O N

Agave juices (and sometimes their fibers) are placed in tubs. Then, water and yeasts are added. Microorganisms transform juices into fermented musts.

> F E R M E N T A T I O N V A T S :Fermentation tubs come in various sizes and materials that affect the final taste of the product. Smaller sized vats are usually between 200 to 500 liters and often made of clay, cement or cowhide. The typical fermentation vat used in Oaxaca is between 1,000 to 2,000 liters and made of wood, normally pine

WOOD

CEMENT

METAL

LEATHER


D. FERMENTACIÓN

MADERA METAL CEMENTO CUERO

> M O L I N O S : Moderno, industrial; consiste en una serie de molinos mecánicos que des-garran, exprimen y lavan las fibras de las piñas cocidas para obtener un jugo rico en azu-cares. Las fibras quedan separadas y no participan en pocesos posteriores. Este sistema es muy común en procesos con producciones medianas y grandes.> D I F U S O R : Postmoderno, industrial; trabaja con agaves crudos. A través de un sistema de molinos desgarra las piñas verdes y usa vapor para extraer los azúcares. Es muy efi-ciente y pueden procesarse decenas de toneladas por día. El jugo crudo es hidrolizado a altas temperaturas posteriormente en autoclaves a alta presión. Muchos tequilas y algu-nos mezcales de baja calidad usan esta tecnología.

Los jugos y/o fibras del agave se ponen en tinas, se le suele agregar agua, levaduras y microorganismos transforman los jugos en mosto fermentado.

> T I N A S D E F E R M E N T A C I Ó N : Las tinas de fermentación pueden ser de varios tama-ños y materiales lo que afecta el sabor final del producto. En cuestión de tamaños las más pequeñas suelen ser de entre 200 a 500 litros, hechas muchas veces de barro, cemento o cueros de res. La típica tina de fermentación en Oaxaca va de 1000 y 2000 litros, hecha de pino o de roble. Lamentablemente, también se usan contenedores de plástico para fermentar que pueden ir de los 1,000 hasta los 5,000 lts. A nivel más industrial las tinas de fermentación pueden ir desde los 5,000 lts hasta los 50,000 lts siendo estos general-mente de acero inoxidable. > L E V A D U R A S , M I C R O O R G A N I S M O S Y A D I T I V O S : La fermentación de los ju-gos se lleva a cabo principalmente por microorganismos llamados levaduras. Otros organ-ismos como las bacterias contribuyen de forma muy importante al sabor del mezcal. La mayoría de los mezcales artesanales esperan a que las levaduras naturales y las bacterias fermenten poco a poco sus mostos y jugos. Otro usan levaduras seleccionadas o aisladas, ya que estas ofrecen generalmente productos más consistentes. Además de las levadu-ras, algunos productores usan sales nutritivas para acelerar el proceso de fermentación.

29

E DISTILATION

Objective: Trap and concentarte the alchocols and volatile compounds from the most.Heads, heart and tails

‣ Basic principle - differential boiling points

‣ Can be used stills made from different copper or steel. but other structures made from clay, stone or cane can be used too.

‣ Mezcal is distilled at least twice 48

E . D I S T I L L A T I O NFermented musts already contain a huge amount of flavorsome compounds that must go through at least two stages of distillation in the process of cre-ating mezcal. The first distillation produces the ordinary and the second dis-tillation produces the mezcal. For the distillation, mezcaleros use:

> S T I L L S : Stills can be of different sizes and materials, but they generally operate on the same principles. The juice is loaded with or without fiber, then heated using wood, gas or steam to start the evaporation process. A cap on the back (called the “overburden”) captures fumes and leads to a serpentine, which is generally immersed in a water tank or in contact with a cooling system. This is where the fumes cool and condense into fluid again. The stills are usually made of metals (like copper or steel), but you may find some traditional stills made of mud, stone or even reeds. The product is usually distilled at least twice, and it is very important to know where to “cut,” or select those pleas-ant distillates from the unpleasant ones.

COPPER

CLAY

STAINLESS STEEL

COLUMNS


48

E . D I S T I L L A T I O NFermented musts already contain a huge amount of flavorsome compounds that must go through at least two stages of distillation in the process of cre-ating mezcal. The first distillation produces the ordinary and the second dis-tillation produces the mezcal. For the distillation, mezcaleros use:

> S T I L L S : Stills can be of different sizes and materials, but they generally operate on the same principles. The juice is loaded with or without fiber, then heated using wood, gas or steam to start the evaporation process. A cap on the back (called the “overburden”) captures fumes and leads to a serpentine, which is generally immersed in a water tank or in contact with a cooling system. This is where the fumes cool and condense into fluid again. The stills are usually made of metals (like copper or steel), but you may find some traditional stills made of mud, stone or even reeds. The product is usually distilled at least twice, and it is very important to know where to “cut,” or select those pleas-ant distillates from the unpleasant ones.

COPPER

CLAY

STAINLESS STEEL

COLUMNS


En la destilación los mostos fermentados, que contiene ya alcohol y una enorme cantidad de otros compuestos sabrosos que integrarán el mezcal son sometidos a un proceso de calentamiento y condensación en al menos dos etapas. En la primera se obtiene el ordi-nario y en la segundo se consigue el mezcal final. Para la destilación se utilizan:

> A L A M B I Q U E S : Pueden ser de tamaños y materiales distintos, aunque en general operan todos bajo el mismo principio: se carga el mosto con o sin fibra, para después calentarlos usando leña, gas o vapor de agua y conseguir que los compuestos empiecen a evaporar. Una tapa en su parte posterior llamada montera captura los vapores y los lleva a un serpenti - generalemente inmerso en un tanque de agua o en contacto con un sistema de enfriamiento - donde se enfrían y condensan volviéndolos líquidos nuevamente. Los alambiques suelen ser de metales como el cobre y el acero, pero artesanlemente es po-sible encontrarlos de barro, piedra y hasta carrizo. El producto suele ser destilado al me-nos dos veces y es muy importante saber dónde “cortar” o seleccionar aquellos destilados agradables de los desagradables. > C O L U M N A S D E D E S T I L A C I Ó N : Son grandes columnas donde se hace interactuar vapor de agua a altas temperaturas con mosto, produciendo una evaporación instantánea de este. Debido al peso y densidad de los compuestos evaporados en la columna, es po-sible ordeñar, o sacar los de interés. Las columnas son usadas industrialmente no sólo para bebidas alcohólicas sino en la industria petroquímica. Logran reducir costos y suelen entregar productos muy limpios con poca complejidad de sabores y olores.

El grado alcohólico resultante en el mezcal final es variable. El destilado obtenido di-rectamente del alambique entrega productos de entre 47 y 65% de alcohol. Estos grados son muy fuertes y suelen ser ajustados con agua, ya sea agregando agua destilada en el mismo alambique o de otra fuente. El grado alcohólico de los mezcales artesanales suele ser variable y en función del sabor y perfil que el productor haya establecido.

E. DESTILACIÓN

COBRE ACERO BARRO COLUMNA DE DESTILACIÓN

30

F FURTHER OPTIONAL PROCESSES

Objective: To perform further flavoring processes in the mezcal joven

• Mezcal joven is typaclly obtain between 45 to 52 ABV

• Hydrating it is optional

• It can be subjected to:

✴ Aging

✴ Flavoring (Ej. worm, fruits, herbs, artificial flavors)

✴ Coloring

✴ Blending

> D E A B O C A M I E N T O / S A B O R I Z A C I Ó N P O S T E R I O R :

Procesos posteriores como el añejamiento, la adición de insectos, la maceración de hier-bas y/o frutas con o sin destilación posterior -como el mezcal de pechuga- , son ejemplos clásicos de mezcales modificados después de su obtención como producto joven. Adicional-mente y por desgracia, la ley permite el uso de saborizantes totalmente ajenos a la naturaleza y tradición del mezcal y que se agregan con el fin de enmascarar o intensificar sabores, sobre todo en productos baratos y/o de alto volúmen.

Grasas, acetona, frutas maduras, mango, plátano.

Chocolate, chile, fogata.

Miel, almendra, avellana, vainilla,

caramelo.

Sabores cítricos, menta, anís,

amargos.

FERMENTACIÓN MADERA/HUMO AGAVE COCIDO AGAVE VERDE

SABORES BÁSICOS DE LOS MEZCALES BLANCOS

11






caramelo.


amargos.



11






caramelo.


amargos.



11






caramelo.


amargos.



11

50

F. A D D E D P R O C E S S E SAlthough the finished mezcal does not require any process to be extraordinary, it is common to add flavoring or abouchement process. Some of these are traditional to their regions, using local fruits and herbs like lemon verbena or nanche. Others, inspired by European processes, use barrels for aging. Adding worms and insects, like scorpions, also has an effect on the taste, and is not necessarily always positive. It is typically a response to marketing rather than quality. In industrial products, it is not uncommon to use artificial flavorings and additives.

AGING

HERBS

FRUIT

ARTIFICIAL FLAVORING


50

F. A D D E D P R O C E S S E SAlthough the finished mezcal does not require any process to be extraordinary, it is common to add flavoring or abouchement process. Some of these are traditional to their regions, using local fruits and herbs like lemon verbena or nanche. Others, inspired by European processes, use barrels for aging. Adding worms and insects, like scorpions, also has an effect on the taste, and is not necessarily always positive. It is typically a response to marketing rather than quality. In industrial products, it is not uncommon to use artificial flavorings and additives.

AGING

HERBS

FRUIT

ARTIFICIAL FLAVORING


54

Typically produced in Oaxaca and Guerrero

High flavor complexity with well-defined notes of smoke,ripened fruit and acetone (petrol-like notes)

FERMENTATION

SMOKE

COOKEDAGAVE

GREENAGAVE

AGAVE

COOKING

GRINDING

FERMENTATION

DISTILLATION

Mainly espadín and other wild and semi-cultivated varieties(Tobalá, Madrecuishe, Tepestate, etc.)

Tahona mill pulled by a mule or similar animal

Wood vats, fibers are included duringfermentation

Copper still,double distillation

Ground oven, heated using pine or oak wood

ARTISANAL MEZCAL FROM PALENQUE


55

Typically produced in Oaxaca and Guerrero

High flavor complexity with well-defined notes of smoke,ripened fruit and acetone (petrol-like notes)

FERMENTATION

SMOKE

COOKEDAGAVE

GREENAGAVE

AGAVE

COOKING

GRINDING

FERMENTATION

DISTILLATION

Mainly espadín and other wild and semi-cultivated varieties(Tobalá, Madrecuishe, Tepestate, etc.)

Tahona mill pulled by a mule or similar animal

Wood vats, fibers are included duringfermentation

Copper still,double distillation

Ground oven, heated using pine or oak wood


56

ARTISANAL MEZCAL FROM HACIENDA

Typically produced in San Luis Potosí, Jalisco and Zacatecas

Bold flavor with predominant cooked agave notes like caramelfollowed by fermentation and green agave notes.

AGAVE

COOKING

GRINDING

FERMENTATION

DISTILLATION

Blue agave (for tequila),espadín or other varietiesof A. angustifolia,wild Salmiana

Mechanical mill

Metal or cementfermentation vats

Steel or copper stills,double distillation

Brick / Masonry oven

FERMENTATION

COOKED AGAVE

GREENAGAVE

* In this type of mezcal, smoke cannot be found as the cooking process involves steam


57

Typically produced in San Luis Potosí, Jalisco and Zacatecas

Bold flavor with predominant cooked agave notes like caramelfollowed by fermentation and green agave notes.

AGAVE

COOKING

GRINDING

FERMENTATION

DISTILLATION

Blue agave (for tequila),espadín or other varietiesof A. angustifolia,wild Salmiana

Mechanical mill

Metal or cementfermentation vats

Steel or copper stills,double distillation

Brick / Masonry oven

FERMENTATION

COOKED AGAVE

GREENAGAVE

* In this type of mezcal, smoke cannot be found as the cooking process involves steam


58

INDUSTRIAL MEZCAL

Uses diffuser and column distillation technology

Poor expression in terms of complexity and intensity. It is common to use flavor agents

and a secondary source of sugar (Mixto)

FERMENTATION

DISTILLATION

ADDEDPROCESSES

Monocultivated blue agaveor espadín. Sometimes combined with other sources of sugar (Mixto)

Large stainless steel vats between 20 and 100 kiloliters.

Column distillation performed in one or two steps

Added flavors are commonlyused. They can be subjected to aging.

Juices are first extracted with a diffuser and then cooked using a high-pressure autoclave.

*In this type of mezcal, smoke cannot be found as the cooking process involves pressurized steam

FERMEN-TATIONON

GREENAGAVE

N

COOKEDAGAVE

COOKINGAND JUICE EXTRACTION

RAW MATERIAL


59

Uses diffuser and column distillation technology

Poor expression in terms of complexity and intensity. It is common to use flavor agents

and a secondary source of sugar (Mixto)

FERMENTATION

DISTILLATION

ADDEDPROCESSES

Monocultivated blue agaveor espadín. Sometimes combined with other sources of sugar (Mixto)

Large stainless steel vats between 20 and 100 kiloliters.

Column distillation performed in one or two steps

Added flavors are commonlyused. They can be subjected to aging.

Juices are first extracted with a diffuser and then cooked using a high-pressure autoclave.

*In this type of mezcal, smoke cannot be found as the cooking process involves pressurized steam

FERMEN-TATIONON

GREENAGAVE

N

COOKEDAGAVE

COOKINGAND JUICE EXTRACTION

RAW MATERIAL



✦ What quality means in agave spirits vs. other categories?

✦ Can we say one agave spirit is better than other? Complexity, rarity and uniqueness

✦ It is possible to determine what "historic taste" is?

✦ Can agave spirits explore new paths without loosing integrity?

✦ What is next in agave derived spirits? Should only the past exist? Can we make new spririts in this category with authenticity ?

✦ How can I as a bartender contribute positively to the development of the agave spirits? drink such as tepache and pulque are related to mezcal?

Section 3. Looking for an integrative of agave spirits : a unique raw material

anatomy of agave-seductive succulent presentation

Education

raw agave

agave derived spirits

agave spirits different

integrative of agave

agave plants

raw materials agave

herbaceous agave flavors

s e s t e s tequila