Increasingly common in Brazilian parties, the Tequila is becoming one drink we asked for neighboring Paraguay and bring up an option in addition to the good old rum in many bars there.
Tequila X X
Before talking more about the history and drink manufacturing process, a curiosity; according to Marco De la Roche, a partner at Drink.Lab consulting agency and founder of the website specializing in beverages Mixology News, Brazilians are giving the wrong gender to drink. For two reasons: Tequila (difficult to use this "o"), is a product of 'designation of origin', that just as the Champagne and Cognac, are baptized according to the region where it traditionally focuses production.
But the other reason why we call this kind of ~ ~ queen of ballads of 'Tequila', is a simple question of translation from Spanish to Portuguese, explains De La Roche,
In general, the Brazilian tequila called the "tequila". More correct would even call the drink "Tequila". Not that I will defend the term for life, each call as you want. In Spanish, is spoken el Tequila because it is masculine, feminine and if it were, we would call it tequila.
One of the first information that you need to have about Tequila is that it can only be considered 'Tequila' if it is produced in the following regions of Mexico: Jalisco, Michoacán, Nayarat, Tamaulipas and some municipalities of Guanajuato. This all has the seal of the Official Mexican Standard and the phrase "Hecho in Mexico" written on the label. Can repair when the market!
But after all, what is done "the" Tequila?
Originated from the root of a cactus called blue agave, the potential distillation plant was only discovered in the mid-century. XVI. Before that, the blue agave was used for buildings, fuel, soap, such as healing and more recently its use has been extensively explored in the light products market as a natural sweetener with very low glucose level. There are different information on the plant ripening process, but it is estimated an average of 10 years until it reaches the ideal spot for the manufacture of the drink.
To produce Tequila, the work of the Jimador, professional responsible for removing the soil agave and prepare it for the first baking is required. At harvest all the leaves are removed and only the heart of the plant is used.
The root of the plant is split in half and goes for baking. The appearance after more than 20 hours cooking is similar to a caramel - it's no wonder that agave is a great sugar substitute of choice in meals. After that, the plant is pressed, squeezed and brought to a tank for boiling water for days. The fermented liquid is still undergoing two distillation processes until a clean and transparent drink.
Types of tequila
From that result leave the five types of tequila: Blanco, Oro, Reposado, Añejo and Extra Añejo. The first is the end result of distillation clear. The Reposado is made from the drink for two months aging in oak barrels, so take on a yellowish color. Already Añejo and Extra Añejo follow the same line as the Reposado, but stay longer in the barrels. Finally, the gold is nothing but mixing between Blanco and any other type.
Tequila Sunrise:
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