| Agave |
A
large, cactus-like plant similar in look to a giant aloe;
the sugary juice of the Blue Agave is the source of tequila.
|
| Agave
Azul |
(Blue
Agave) The specific variety of agave from which tequila is
made.
|
| Aguamiel |
The
unfermented juice extracted from the roasted agave.
|
| Añejo |
Tequila
aged in oak barrels for twelve months or more; golden amber
with a soft, smooth, complex flavor.
|
| Autoclave |
A
large pressure cooker used to cook the agave piñas.
|
| Bacanora |
A
distilled drink made in Sonora from maguey, but not from Blue
Agave.
|
| Barrica |
Barrel.
|
| Blanco |
Also
known as silver; a clear, unaged tequila with a fresh, fruity
flavor.
|
| Cabeza |
The
first portion of distillate (heads), highest in alcohol and
aldehydes, which is usually discarded.
|
| Coa
de jima |
A
specialized tool used by the Jimador for harvesting agave.
|
|
Colas
|
The
final portion of distillate containing the lowest alcohol
and soapy flavors, usually recycled into another distillation.
|
| Cooperage |
The
skilled craft of making barrels and casks.
|
| Corazón |
The
"heart" of distillation containing the best flavors
and aromas for tequila.
|
| Fabrica |
A
tequila distillery.
|
| Gran
Reposado |
100%
Blue Agave tequila made in small batches and rested in wood
barrels for twice as long as most reposados.
|
| Hijuelo |
A
"baby" agave plant, which is replanted and develops
into a mature agave plant.
|
| Horno |
The
traditional oven used to cook agave piñas.
|
| Jimador |
The
laborer who harvests agave.
|
| Joven
abocado |
An
unaged tequila with sugars added for a golden, tawny color
and slightly sweeter flavor.
|
| Los
Altos |
One
of the major growing regions for Blue Agave - a mountainous
area with rich red soil.
|
| Madre |
A
mature or "Mother" agave plant from which hijuelos
have been harvested.
|
| Maguey |
A
Spanish term encompassing all varieties of agave.
|
| Mezcal |
A
distilled drink made primarily in Oaxaca from various types
of agave.
|
| Mixto |
Tequila
produced using a mixture of agave sugars and other plant sugars.
|
| Mosto
Muerto |
The
aguamiel after fermentation is completed.
|
| NOM |
Norma
Oficial Mexicana. The official number assigned by the government
to each tequila distillery, identifying which company made
or bottled tequila.
|
| Ordinario |
The
first run distillate when making tequila.
|
| Piña |
The
pineapple-shaped heart of the agave plant.
|
| Piloncillo |
Unrefined
sugar made from dried sugarcane juice, used in production
of mixto tequila.
|
| Pipon |
Tank,
usually made of wood, used for storing tequila.
|
| Pulque |
Fermented
Mexican drink, made from agave sap, that resembles a milky
liquid.
|
| Reposado |
Tequila
"rested" in wood thanks or barrels for at least
two months. Mellow in flavor, pale straw in color.
|
| Tahona |
The
ancient traditional stone wheel used to crush and extract
juice from cooked agave.
|
| Tequila |
Both
the region and the town that gave the spirit of tequila its
name.
|
