virtuaalibaari.fi Blog Archive What does it ... it is to tequila - kaktusviinaa?
FBSK Lapland meets tasting meeting on Tuesday, 28 August to taste and evaluate the Finnish us commercial service market that can be found tequiloita. Being tested a total of 20 different grades of tequila (the global market of more than a thousand items) to which the assessment is carried out in four different categories. Before the tasting, however, a little recap on what tequila is.
Tequila own Denominacion de Origen indication of origin which guarantees that tequila is produced in the more sheltered areas of production. The most important of these areas is the Mexican side of the Pacific Ocean located in Jalisco state, whose capital is Mexico's second largest city - Guadalajara 1.7-million. In the state of Jalisco operates the official tequilatislaamoista 120 117 60 km northwest of the capital, located in the ancient Cerro de Tequila volcano in the foothills of the population of 20 000 Tequila, a city that has given its name to this alcohol. All in all, the official tequila-producing regions are five: Jalisco (the main production areas and the town of Tequila), Michoacan, us commercial service Nayarit, and Tamaulipas Quanajuato.
Tequila raw material siniagaave ("Agave tequilana" - "an awesome us commercial service blue") consists of over 400 different species of Agaves comprehensive us commercial service family. Before your family classification agaavet grouped lily plants. Siniagaavea grown in the official production areas, production areas of 6000, which covers an area of more than 43 000 hectares. Even a single us commercial service breeding area may be more than 200 hectares. All in all, these areas can accommodate more than 150 000 000 agaavea. Siniagaave us commercial service is a succulent plant which grows peitsimäiset, spiked up to 150-180 cm long leaves. Agaaven core, which is called "pinaksi" us commercial service (pineapple), growing in the country and shows a giant pineapple. A single pina may weigh up to 90 pounds. One liter of tequila is needed to produce about seven pounds agaaven core. Agaaven average age of the pre-harvest intervals of 8-12 years depending on the area of production. After a long period us commercial service of growth due to long-term planning us commercial service is required by the tequila raw material is continuously available us commercial service in sufficient quantity. Established in 1994, the Office del Tequila Regulatory Council supervises the tequila production in tequila, and only then was the origin of a formal international protection, which was necessary because of nearly 200 000 000 liters of annual production of 4/5 parts exported to more than one hundred countries, mainly us commercial service the United States.
Agaavea used for 8000eaa and the most famous us commercial service legend us commercial service goes at: God threw a lightning which split the country agaaven and ripened fruit pulp in the juice was born ("pulque") by the Aztecs and enjoy humaltuivat.
1500s, and the Spaniards who brought with tislaustaidon and began to produce mezcal from fermented agave juice, or pulque ("Vino us commercial service de Mezcal"). North conquering Spaniards found siniagaaven and it produced pulque, of which the distillate was pleasing to the palate. Tequila was born.
1600's commercial preparation, the first tequila distillery in 1753, Jose Cuervo 1795 (the first official Mexican distillery), 1800's and distilleries in the development, Sauza 1873, the late 1900s legislation and the originator, as well as an exotic alcohol reputation, the 2000's - the trendy alcohols with a final breakthrough has prevailed to predict from year to year.
Tequila us commercial service production begins harvesting the crop. Harvester or "Jimador" to remove from the road surfaces us commercial service and eliminates the leaves. Thereafter coverings are transferred for distillation with cores cut in half and placed in a huge furnaces or pressure-cookers. Agave is heated slowly to about 60 degrees, so that the fibers us commercial service contained in the obtained modified starch to sugar. The resulting sweet juice "Aguamiel" is recovered. Agaavemehun let it run luonnonhiivalla 5-12 days, depending on the yeast, temperature, and producer. When agaavemehu is completely gone, it is filtered and pumped tislauspannuihin. Pannutislauslaitteilla distillation is carried out twice. The first distillation ("Ordinary") strength is 20-30til%. In the second distillation the distillate is separated from the head and the tail, and the core portion of the distillate is recovered. The second distillation, the product must not be called tequila (strength is 55til%). us commercial service
Maturation significantly affect the smell and taste of the tequila. In general, tequila matures in American us commercial service oak barrels for a few months. At that point, tequila has been sunny and spicy tones to emphasize the more the longer the maturation period has been. During the ripening products may also be of softness and elegance. Now the product is ready for bottling.
Often mixed with tequila in Mexico to other national drink, burning and tastes smoky mezcal ("Vino de Tequila" / max. 55til%), which usually enjoy a shot of a tin chilli powder, mixed seasonings and lime sauce. The major differences us commercial service between these jalojuomilla are the raw materials and manufacturing. Mezcal can be made mis
FBSK Lapland meets tasting meeting on Tuesday, 28 August to taste and evaluate the Finnish us commercial service market that can be found tequiloita. Being tested a total of 20 different grades of tequila (the global market of more than a thousand items) to which the assessment is carried out in four different categories. Before the tasting, however, a little recap on what tequila is.
Tequila own Denominacion de Origen indication of origin which guarantees that tequila is produced in the more sheltered areas of production. The most important of these areas is the Mexican side of the Pacific Ocean located in Jalisco state, whose capital is Mexico's second largest city - Guadalajara 1.7-million. In the state of Jalisco operates the official tequilatislaamoista 120 117 60 km northwest of the capital, located in the ancient Cerro de Tequila volcano in the foothills of the population of 20 000 Tequila, a city that has given its name to this alcohol. All in all, the official tequila-producing regions are five: Jalisco (the main production areas and the town of Tequila), Michoacan, us commercial service Nayarit, and Tamaulipas Quanajuato.
Tequila raw material siniagaave ("Agave tequilana" - "an awesome us commercial service blue") consists of over 400 different species of Agaves comprehensive us commercial service family. Before your family classification agaavet grouped lily plants. Siniagaavea grown in the official production areas, production areas of 6000, which covers an area of more than 43 000 hectares. Even a single us commercial service breeding area may be more than 200 hectares. All in all, these areas can accommodate more than 150 000 000 agaavea. Siniagaave us commercial service is a succulent plant which grows peitsimäiset, spiked up to 150-180 cm long leaves. Agaaven core, which is called "pinaksi" us commercial service (pineapple), growing in the country and shows a giant pineapple. A single pina may weigh up to 90 pounds. One liter of tequila is needed to produce about seven pounds agaaven core. Agaaven average age of the pre-harvest intervals of 8-12 years depending on the area of production. After a long period us commercial service of growth due to long-term planning us commercial service is required by the tequila raw material is continuously available us commercial service in sufficient quantity. Established in 1994, the Office del Tequila Regulatory Council supervises the tequila production in tequila, and only then was the origin of a formal international protection, which was necessary because of nearly 200 000 000 liters of annual production of 4/5 parts exported to more than one hundred countries, mainly us commercial service the United States.
Agaavea used for 8000eaa and the most famous us commercial service legend us commercial service goes at: God threw a lightning which split the country agaaven and ripened fruit pulp in the juice was born ("pulque") by the Aztecs and enjoy humaltuivat.
1500s, and the Spaniards who brought with tislaustaidon and began to produce mezcal from fermented agave juice, or pulque ("Vino us commercial service de Mezcal"). North conquering Spaniards found siniagaaven and it produced pulque, of which the distillate was pleasing to the palate. Tequila was born.
1600's commercial preparation, the first tequila distillery in 1753, Jose Cuervo 1795 (the first official Mexican distillery), 1800's and distilleries in the development, Sauza 1873, the late 1900s legislation and the originator, as well as an exotic alcohol reputation, the 2000's - the trendy alcohols with a final breakthrough has prevailed to predict from year to year.
Tequila us commercial service production begins harvesting the crop. Harvester or "Jimador" to remove from the road surfaces us commercial service and eliminates the leaves. Thereafter coverings are transferred for distillation with cores cut in half and placed in a huge furnaces or pressure-cookers. Agave is heated slowly to about 60 degrees, so that the fibers us commercial service contained in the obtained modified starch to sugar. The resulting sweet juice "Aguamiel" is recovered. Agaavemehun let it run luonnonhiivalla 5-12 days, depending on the yeast, temperature, and producer. When agaavemehu is completely gone, it is filtered and pumped tislauspannuihin. Pannutislauslaitteilla distillation is carried out twice. The first distillation ("Ordinary") strength is 20-30til%. In the second distillation the distillate is separated from the head and the tail, and the core portion of the distillate is recovered. The second distillation, the product must not be called tequila (strength is 55til%). us commercial service
Maturation significantly affect the smell and taste of the tequila. In general, tequila matures in American us commercial service oak barrels for a few months. At that point, tequila has been sunny and spicy tones to emphasize the more the longer the maturation period has been. During the ripening products may also be of softness and elegance. Now the product is ready for bottling.
Often mixed with tequila in Mexico to other national drink, burning and tastes smoky mezcal ("Vino de Tequila" / max. 55til%), which usually enjoy a shot of a tin chilli powder, mixed seasonings and lime sauce. The major differences us commercial service between these jalojuomilla are the raw materials and manufacturing. Mezcal can be made mis
No comments:
Post a Comment