time vs technology: tequila's past vs its future (are new technologies for the better or worse
DESCRIPTION
A true craft spirit is made with the blood, sweat and tears of those who craft it. Distillers pride themselves on using local ingredients, custom equipment and most importantly, creating things from the ground up. For over 250 years, this has been the way Tequila is born. But…with the growing popularity of Tequila, distillers are finding the need to produce more then ever before. This growth has lead to the need for new technology to keep up with demand. So the question remains, are these advancements for the better? Or is quality being sacrificed for quantity?TRANSCRIPT
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Time Vs Technology#TOTC2014
#TIMEVSTECH
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PANELIST
Enrique De Colsa
Ryan Fitzgerald
David Suro-Piñera
Tomas EstesPLEASE DRINK RESPONSIBLE
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ENRIQUE DE COLSA
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Ryan Fitzgerald
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Tomas Estes
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David Suro-Pinera
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Tequila Interchange Project• The Tequila Interchange Project (TIP) is a non-profit
organization and consumer advocacy group for agave distilled spirits comprised of bartenders, consultants, educators, researchers, consumers and tequila enthusiasts. Our organization advocates the preservation of sustainable, traditional and quality practices in the industries of agave distilled spirits. In light of concerning trends that are currently becoming mainstays in the production of agave distillates, TIP seeks to place a renewed emphasis on the importance of preserving the great heritage of agave distillation in Mexico.
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THE AGAVE
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PLANTING
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MR. TOMAS ESTES
If we want to have a good hamburger we will want to start with good meat
from a well bread, well cared for cow.
The same applies to starting with raw material for Tequila
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WHERE SOMETHING COMES FROM MATTERS!
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AGAVE REGIONS
Tequila and agave are produced in a defined geographical region including 5 states. Jalisco produces more than 90% of total volume.
Guanajuato (7)
Tamaulipas (11)
Nayarit (8)
Jalisco (all)
Michoacán (30)
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Tequila Valley
4,200-5,200 ft
Highland
5,700-6,700 ft
AGAVE REGIONS
Temperature, soil, altitude, rain fall and natural factors are in part responsible for agave development.
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TASTING
TERRIOR MATTERS
Tequila Valley vs Highland
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AGAVE REPRODUCTION
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MATURATION
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Weather
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INFLUENCES OF MAN
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AGAVE INSPECTION
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AGAVE INSPECTION
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ROASTING
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vs
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MILLING
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TASTING
Highland Tequilas using a mix of modern and traditional
technology
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NEW TECHNOLOGY
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THE DIFFUSER
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DIFFUSER
1. Inulin extraction from raw agave, using hot water, and then a hydrolysis step.
Juice to hydrolysis
Raw agave bagasse
Knife mill
Heat Exchanger
Chain mill
Diffuser
Raw agave
Hot water
Steam
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DIFFUSER
Juice to fermentation
Cooked agave bagasse
Knife mill
Chain mill
Diffuser
Cooked agave
Room temperature water
2. Sugar extraction from cooked agave, using room temperature water to obtain a juice for fermentation.
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Juice to fermentation + milling juice
Cooked agave bagasse
Chain mill
Diffuser
Bagasse from milling
Room temperature water
DIFFUSER
3. Sugar extraction from bagasse from milling process. Obtained juice is mixed with the one obtained in milling process.
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DISTILLATION
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THE FUTURE OF AGAVE
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THE FUTURE OF TEQUILA
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Thank you for your attention!
@yummycocktails@Ihatecocktails@DavidSuroP
@donjulio
Please rate this seminar in the Tales 2014 app#TIMEVSTECH is the Hashtag
This Powerpoint: www . slideshare . net / ElayneDuke
Many Thanks to : @/www.donjulio.com & www.tequilainterchangeproject.org/
TALES CAP TEAM “ YOU ROCK”