MXO - Questions for day 3 (Maturation + Tequila/Mezcal)

Maturation definition

ageing an alcoholic beverage in a container

4 types of maturation container

Oak cask, stainless-steel tanks, cermaic jars (terra cota), glass container

Angelshare definition

Small portion of the liquid that evaporate over time in porous containers

2 natural factors that impact angel share

climate, environement (iode taste)

Burning cask 2 names

Cooperage process, bousinage

Goals of cooperage process

Develop aromas, watertight

3 mains oaks types

American oak, european oak, Japaneese oak

What is the name of the Japaneese oak ?

Mizunara

Main aroma of American Oak

Vanilla, caramel and coconut

Main aroma of European Oak

Wide aromatic range, rich and delicate flavours

Main aroma of Japaneese Oak

Complex aromas : sandalwood, exoticspices and coconut

4 most uses cask sizes + volume

American standard barrel - 200l

Barrique - 225l

Tonneau - 900l

Foudre de chêne - 1200-3000l

What's the name of the person in charge of the maturation ?

Cellar master

2 pourous/semi-pourous ageing recipient

Oak Cask, Ceramic Jars

2 air tight and non-pourous ageing recipient

Stainless steel, glass container

Angel share percentage for : cool and humid climate

2-5%/year

Angel share percentage for : warm and dry climate

up to 10%/year

Double cask process

Change the beverege maturation container to gain new tastes and aromas

What is the name of a cask that is used to give taste in a double cask process

Falvoured Cask

3 exemples of flavour cask

Madeira, Port/Sauterne Wine, Bourbon (or other spirits)

2 main purposes of blending

taste consistency, reach new taste profiles

Special excellent year during the harvest process

Milesim/vintage

Tequila state(s)

Jalisco (+4)

Mezcal state(s)

Oaxaca (+8)

Tequila agave

Blue weber agave

Mezcal agave

Most of the time Espadin

Heart of agave (name, max weigh)

Pina, up to 90kg

Cooking process : Tequila

Roasting, industrial oven (or traditional)

Cooking process : Mezcal

Slow roasting, Palenque

Palenque composition

Coal, lava rocks, pina, agave leaves, soil (?)

4 classifications of tequila/mezcal

Blanco, Reposado, Anejo, Extra-Anejo

Blanco ageing

0-2 months

Reposado Ageing

2 months - 1 year

Anejo ageing

1-3 year

Extra-anejo ageing

min 3 years

How to serve Mezcal

Neat, oranges slices and Gusano

What is Gusano

Ground agave worm + salt

Small cask effect on ageing

Faster ageing, more wood aromas

Agave harvesting people and tool

Jimadores, Coa

What is the taste obtain through oxydation

Citrus

What are the 4 main products made from agave Plants

Tequila/mezcal, Syrup, Cosmetic, Clothes

Important traditional event in Mexico where Mezcal is drink

las dias de los muertos - 2.11

Creation Year of Tequila

1974

Creation year of Mezcal

1994

Spirit description Guide line (4)

Type (fermented, distilled), Raw ingerdients, production process, characteristics