Skip to main content

If you know, you know... Tequila

What keeps me passionated in the market of beverages is, that there is still something new to explore.
I thought I got a good overview of Tequila. Sure I am no more a bartender and neither a beverage manager - and cannot keep track of all latest "lit-brands". 
On the other side, I thought that I am pretty solid with the production of Tequila and what makes good and what doesn't make good tequila. Boy was I wrong.

For anyone who knows reasonably well about spirits and tequila, the point, that 100% agave tequila is better than mixtos (which are a mixture between >51% sugars fermented from agave and >49% other sugars (normally sugar cane) was really clear to me.
 
However I stumbled upon the method of Acid-Thermal Hydrolysis on Tequilamatchmaker.com
As I haven't heard about it, I googled it and found on longislandloutequila.com this very passionate comment about the process:

DIFFUSER- This next procedure is one that people need to learn about, and then learn to stay away from. It's important to know which brands use this procedure, called a diffuser. This method is often described as a 'modern' or an 'efficient procedure', as they don't like to advertise the use of a diffuser, and I'm not surprised why. Diffusers usually are made by a Spanish company named Tomsa Destil, and they look like large storage containers. This method normally doesn't even cook the agave pinas in the process of making tequila. A diffuser is the ultimate industrialized and efficient, mass produced agave soul-killing method of quickly producing tequila often within one day. This method of using this multimillion-dollar massive machine, called a diffuser, takes the soul away from the agave, kills most of the natural flavors and in my opinion, produces a bland, flat, boring, vodka like, minty, medicinal, fake and horrible tasting tequila. A diffuser is an industrialized mass production machine setup, that utilizes the fastest and most efficient procedures, stripping away the essence of the agave in the process. This is used to basically make quick, normally cheap, junk tequila- that at best, is suitable for mixing only, in my opinion. Although Casa Dragones is a brand that is ridiculously expensive, but made in this very same way, it has great marketing and promotion, and has placed itself at the top echelon of diffuser tequila...read more

Diffuser

 

Since I am reading and learning about spirits and tequila, I never heard about this Diffuser method and about Acid-Thermal Hydrolysis.

However I was slightly surprised about the big difference in quality when it comes to tequilas even from the same distillery (and even if both tequilas are 100% agave tequilas). 

For example El Jimador - which is 100% agave - in my eyes passable, but not great and Herradura Plata, which is a real enjoyable tequila. Obviously the Herradura is more expensive - but both tequilas are blancos (hence minimal aged - the Herradura for sure a bit more aged than most other blancos) - but there is definitely a huge quality difference. Now it makes sense.

So here you have got it. I am sure, that I didn't broke any news for tequila buffs. But for the rest of us bar-people, who know some brands and like to consume one or the other, I hope that I could point to the right direction.

Do you like to get my opinion about the controversy? Comment down below!


Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h