Tequila

  1. Style of tequila made by blending an unaged tequila with an older tequila
    Joven or Oro (Gold)
  2. The variety of Agave specifically used for tequila production
    Blue Agave (Agave tequiliana weber)
  3. Two main categories of tequila
    • 100% Agave Tequila
    • Tequila (Non-100% Agave or "Mixto")
  4. Minimum amount of agave sugar used in the production of "mixto" tequila
    51%
  5. Term used for the long, pointed leaves of the agave plant
    Pencas
  6. Term used for the sweet "juice" that builds up in the "cabeza" of the agave plant
    Aguamiel (honey water)
  7. Mexican state that is the main center of tequila production
    Jalisco
  8. 4 Mexican states (besides Jalisco) that have tequila-producing regions
    • Tamaulipas
    • Guanajuato
    • Nayarit
    • Michoacán
  9. Term used for the ovens traditionally used to cook the agave
    Hornos
  10. Large stone wheel traditionally used to crush cooked agave
    Tahona
  11. Fibers leftover after agave is crushed and presses; sometimes used in the tequila-production process
    Bagazo
  12. Type of raw carbohydrate in agave
    Inulin
  13. Top-selling tequila brand in the world
    Jose Cuervo
  14. Aging requirement for "plata" tequila
    No aging required
  15. Aging requirement of "reposado" tequila
    Minimum of 2 months in oak
  16. Aging requirement of "añejo" tequila
    Minimum of 1 year in oak
  17. Aging requirement of "extra-añejo" tequila
    Minimum of 3 years in oak
  18. Fermented beverage produced from agave sap
    Pulque
  19. Agave-based spirit with its production base in Oaxaca
    Mezcal
  20. Distilled beverage produced from the "desert spoon" plant
    Sotol
Author
mikedutch
ID
353942
Card Set
Tequila
Description
CSS Module 7 (chapter 8-tequila) 2020
Updated