Cactus alcoholic drink: name and description

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What they did with this plant in South America: they tried to stew it, cook it, bake it, use it as a decoration for houses. Soon they came up with the idea of making an alcoholic drink from a cactus. Its name is known today to almost every lover of the "green snake". Due to the fact that the technology for making alcohol is being improved, it is supplied to the market in different varieties. You will learn about what kind of alcoholic drink is made from a cactus from this article.

A bit of history

Judging by the reviews, many consumers are interested in what kind of drink is made from a cactus. At one time, the Aztecs, who lived on the American continent, produced pulque, or octli. The basis for alcohol was the blue agave cactus. Later, when these lands were settled by the colonialists, the Aztec drink recipe formed the basis of the 38-degree mezcal. The fact is that the imported alcohol fromcolonizers ended pretty quickly. And they decided to improve the drink of the local population and thus replenish their stocks. The new products were called brandy mescal, agave wine and mescal tequila. According to experts, mezcal is the prototype of tequila, which is known to the modern consumer. Since its inception, this cactus alcoholic drink has been repeatedly improved, thanks to which it has gained worldwide fame and popularity.

Introduction

Tequila is a traditional Mexican cactus drink. Due to the fact that in this product the amount of ethanol reaches 55%, it is considered strong alcohol. The composition is represented by three types of alcohols, namely ethyl, isobutyl and isoamyl. In an effort to improve the taste and aroma properties, the cactus drink is additionally seasoned with other substances (about 300 elements). Some consumers may confuse tequila with mezcal. It is also a cactus-based Mexican alcohol. Despite the fact that the same raw materials are used for the production of mash, these are completely different types of alcohol. The fact is that tequila and mezcal are made using different technologies and with different contents of the main ingredient.

Drink base

The Blue Agave cactus is native to the Antilles. When this plant was brought to Mexico, the locals called it mexcamelt. The natives deified this cactus, because they believed that the agave is an early incarnation of the goddess Mayaheul. According to experts,the scope of this plant was not limited to the production of alcohol. Blue agave leaves were used to make paper, clothes, ropes, and sleeping pads. There are 136 species of this plant in Mexico, but tequila is made exclusively from the blue agave. In addition, it is used for the production of regional drinks, namely pulque, racilla, sotola and bacanora. However, tequila has always been considered the most famous cactus liquor.

On the origin of the name

According to local linguists, the term "tequila" was invented by the ancient Nahuatl people who inhabited ancient Mexico. In Russian, "tequila" is translated as "a place of wild herbs." However, there is a second version of the origin of the name. According to linguists, the word "tequila" comes from the words tequilt and tlan "place of work". According to the third version, tequila is a distorted name for the Tiqulios people of Mexico. They make vodka in several stages, more on which below.

Where does production begin?

The blue agave is considered an amazingly hardy plant, for which a dry climate, poor soil and lack of irrigation are the norm. The ideal place to grow agave is the reddish clay soil in the state of Jalisco. Planted, cared for and harvested by hand. The fact is that Mexico is famous for its very cheap labor force, and the use of high-tech equipment involves the use of expensive fuel, service staff and repairs. It takes the harvester 5 minutes to separate the fruit from the rhizome and then prune the leaves. The leaves do not have any industrial value. BUTThat's why fertilizers are made from them. As a result, the fruit without leaves (piña) is sent for heat treatment.

They used to be cooked in ovens, but today they use steam heating. Under the influence of heat, sugar is obtained from natural carbohydrates. The mezcal manufacturing technology provides for the firing of piñas in special pits, which are lined with stones. This is necessary so that the vodka is saturated with aromas and flavors from the burnt wood. In the manufacture of tequila, a similar procedure is not used.

Fermentation

Technically, this process is very similar to making beer. Its essence is to turn sugar in the form of natural carbohydrates into alcohol. The final product is represented by a low-alcohol liquid with a strength of not more than 5%. When 100% tequila is made, the finished juice is immediately poured into a vat, in which fermentation will take place. Additionally, the container is filled with cheap cane sugar. Fermentation takes up to five days, in cold weather - up to two weeks. The fact is that under the influence of cold temperature, fermentation slows down. If it is too high, then the bacteria can die. Since daytime temperatures often exceed 35 degrees in Mexico, tequila producers use large 100-liter containers. This choice is due to the fact that in a large amount the liquid cannot quickly heat up or cool down.

About distillation

After the liquid has stopped fermenting, it is sent for distillation. After fermentation injuice contains up to 7% alcohol. The remaining fibers are removed by filtration. Thanks to distillation, the drink is deprived of low-quality impurities. According to experts, premium tequila is distilled 3-4 times. Already after the first distillation, the liquid is clearer. It will acquire its color already during the infusion in barrels with caramel additives. Before pouring the finished alcohol into bottles, it is filtered using cellulose filters and activated carbon.

Varieties

There are several varieties of Mexican vodka, which are distinguished by their unique taste, aroma and aftertaste. Of great importance for these parameters is the place where the plant was grown, the amount of sugar in the wort, the ethanol content, etc. The properties of the cactus drink depend on the container in which the Mexican bitter stood, as well as on the aging time.

In Mexico, according to such a parameter as the content of agave, two varieties are distinguished from alcoholic products: Tequila Agave and Tequila Mixto. In the first composition, 100% agave sugar is represented, in the second - 51%. And the rest was supplemented with sugar extracted from corn or cane. Which cactus drink is considered the youngest? According to experts, this is a Tequila Joven variety.

There is no aging procedure for this vodka. In order for the bitter to have the desired aroma and color, it is seasoned with food colors and natural flavors. Judging by numerous consumer reviews, this Mexicanbitter with a very weak taste and a strongly pronounced alcohol smell. The most popular type of tequila is Blanco. After double distillation of the wort, alcohol is infused for two months in metal containers. This drink has a cactus flavor and a strong smell. Similar properties, namely high transparency and purity of taste, are inherent in Silver tequila, which is infused for only one month.

A short aging period is also provided for cactus vodka "Gold". Additionally, this variety is seasoned with various impurities, caramel, glycerin and oak essence, thanks to which the vodka has a dark yellow color and a pleasant aftertaste with distinct caramel notes. Judging by the reviews, this variety is preferred mainly by young people. Reposado tequila is considered an elite alcoholic drink made from cactus. The exposure period varies from 2 to 12 months. To make the taste of alcohol softer, the production technology provides for special oak containers. Añejo tequila is aged in 600-liter containers from 1 to 3 years. Cactus vodka is infused in barrels that previously contained cognac, bourbon or sherry. As a result, Mexican alcohol is obtained with a more complex flavor range and an amber hue.

What do experts advise?

To buy real tequila, not counterfeit, you need to read the label. The following symbols should be indicated there:

• NOM. This inscription indicates that the products meet the standards.
• CRT. Alcohol is controlled by a special organization that deals withby adjusting the release of tequila.
• DO. If the label has this inscription, then you can be sure that this alcohol is with agave fruit juice.

It may be that on the bottom of the glass container you will find a small sediment of small solid particles. According to experts, this is not an indicator of counterfeit, but rather, indicates that the products are original and unfiltered.

About drinking

In Mexico, it is customary to drink tequila from caballitos - special glasses with a thick bottom. Lime fruit with s alt is served separately.

Before drinking alcohol, s alt is sprinkled on the back of the hand, and lime juice is squeezed on top. First you need to lick off this mixture, and then empty the caballitos. Lemon or orange can be used instead of lime, and cinnamon can be used instead of s alt.

Some consumers like to cut a lemon in half, carefully remove all the pulp from it so as not to damage the peel, and then put a little s alt into the citrus and fill with Mexican bitter. In Germany, they mostly drink tequila with beer, adhering to a ratio of 1:10. Judging by the reviews, Mexican alcohol in tandem with a foamy product is very intoxicating.