The document provides information on various types of tequilas and mezcals. It discusses the production process for tequilas including the types of agave used, regions of growth, cooking and extraction methods, fermentation, distillation, and aging. It also provides tasting notes and descriptions for different tequila and mezcal brands.

9.  The first tequilas in the
US were Mixto.
 These are 51% distilled
agave and 49% alcohol
from other sources.

20.  Use a tasting glass, a champagne glass, large surface
area.
 Sniff the near edge.
 Sniff the middle. Citrus, floral, light, fruity.
 Sniff the far edge? Volatile alcohol.
 Then taste.
 If tasting several taste light (Blanco) to dark (Extra
Anejos)

21.  Aroma: Deep agave
aroma, slight smoke,
hints of green apple,
citrus, and white pepper.
 Palate: Smoke, citrus,
eucalyptus. Smooth and
light with sugared
grapefruit.
 Finish: Lingering heat
and sweet agave. Slightly
spicy.

22. Ilegal Joven
Ilegal Joven is ideal for cocktails and
perfect to be sipped on its own. It has deep
agave aromas, and hints of green apple,
citrus and white pepper.
Rating: (50 reviews) - Write a review
Cost: $$
Brand: Ilegal Mezcal
NOM: NOM-O01X, NOM-O134X, NOM-
O305X, NOM-O423X
Mezcalero: Alvaro Hernandez,
Armando Hernandez Lorenzo, Eric
Hernandez
Maguey: Espadin
Agave: Angustifolia
Distillation: Copper, Steel
Style: Joven
State: Oaxaca
Town: Tlacolula
ABV: 40%
Release year: 2006
Website:https://www.ilegalmezcal.com/,
opens in new window
Ownership: Bacardi

23.  ROLLA DEL MAR
 Roulade of white fish
stuffed with shrimp and
crab over tomatillo sauce.

27.  Has to be from the ACO
naming the beverage as a
tequila.
 Has to be made from
Blue Agave.
 Has to be at least 51%
agave.
 Can be aged or not.
 Can be aged in different
types of barrels.

30.  Aroma: Exceptionally strong
orange, tangerine-sweet, with
no real evidence of the tequila
underpinnings in the mix. A
hint of lemon, vaguely floral.
 Palate: Quite sweet, with a
flood of orange followed by
some vanilla and
marshmallow notes.
 Finish: A sprinkle of green
herbs is the only hint that this
is tequila, not vodka — or
possibly triple sec.

31.  JICAMA SALAD
 Shredded jicama with
avocado lime dressing,
oranges, cilantro, cotija
and dew drop peppers.

34. •The variety of agave used
•The region (climate, ground)
•Time of the year the production
takes place
•Roasting (time, with or without
mash)
•The still (clay, copper or mix)
•Maturation time

35.  Azal Tequilana Weber
Blue
 F.Weber in 1905
 The Lily Family

43.  AGAVE TYPE: Tequilana Weber,
 AGAVE REGION: Jalisco (Los Altos),
 REGION: Jalisco (Los Altos Southern),
 COOKING: Autoclave (high pressure),
 EXTRACTION: Roller Mill,
 WATER SOURCE: -,
 FERMENTATION: 100% agave, Stainless steel tanks,
 DISTILLATION: 2x distilled,
 STILL: Stainless Steel Pot,
 AGING: -,
 ABV/PROOF: 40% abv (80-proof)

44.  Aroma: Peach, caramel,
cinnamon, cigar box and
clover honey.
 Taste: The creamy,
medium-weight mouth-
feel articulately displays
roasted agave in a suave,
well-integrated balance of
flavors that are oak driven
while maintain fresh fruity
characteristics.
 Finish: Long, roasted
agave, nutmeg, honey and
oak. Slow to fade.
.

45.  TRADITIONAL
JALISCO, MEXICAN
STEW
 Lamb stewed in chili
peppers and spices
served with cilantro,
crema and torillas.

47.  Tequila Blanco
 Tequila Reposado
 Tequila Anejo
 Tequila Extra Anjo
 Mezcal

54. PRODUCTION DETAILS
NOM: 1596,
(Previously: 1456 )
AGAVE TYPE: Tequilana Weber,
AGAVE REGION:-,
REGION: Jalisco (Los Altos
Southern),
COOKING: Stone/Brick Ovens,
Autoclave (post diffuser),
EXTRACTION: Diffuser, Roller Mill,
WATER SOURCE: -,
FERMENTATION: Stainless steel
tanks, 100% agave,
DISTILLATION: 2x distilled,
STILL: Column, Stainless Pot w/Copper
Coil,
AGING: -,
ABV/PROOF: 40% abv (80-proof)

55.  Aroma: Toasted agave,
fresh green herbs and
vibrant citrus.
 Taste: Soft and smooth
on the palate. Hints of
sweet vanilla.
 Finish: Savory brown
spices and black pepper.
Warming finish.
.

56. JERICALA
Cinnamon spiced flan
crème brulee