BEVROLOGY

Tequila production is strictly regulated by the Mexican governments rules & regulations, regular inspections are done to ensure that the rules are not broken by the harvesters and distillers                 CREDITS: https://cdn-attachments.timesofmalta.com/3ab48ae758a91164c428f34932158272-1050798791-1300229422-4d7fed2e-620x348.jpg Harvesting - it takes 12 years for an agave plant to mature, if harvested very soon then the adequate level of sugar is not present in the plant. The spiny leaves are cut from the body of the plant to reveal the large pineapple heart shaped base called as P ina weigh about 35-70 kg.                                                                      Credits: https://i.huffpost.com/gen/1927025/thumbs/o-PINA-570.jpg?6 Co...

Credits :  hungryforever It is distilled from a fermented mash (juice) from a blue variety of genus plant  Know as maguey or blue mezcal in Mexico. One interesting thing about the sprit is that it comes Jalisco district of Mexico, if it comes any other part it is then called  Mezcal,  the method of distillation can be a bit different but the spirit tastes the same. Quality tequila is distilled from 100% agave but the Mexican government & law permits tequila distillers to mix other sugars with it thus corn is mixed during fermentation it can only be mixed to a percentage of 49% Tequila is bottled not less  than 80* proof,  most tequilas are bottled at 37-40 per cent.

POT STILL METHOD( BATCH STILL) IT IS A VERY SLOW PROCESS AND MAY RESULT IN SOME LEAKAGE OF ALCOHOL,THE APPARATUS IS MADE UP OF COPPER KNOWN AS (ALEMBIC) WITH A CAPACITY OD 1000-1200  LITERS Credits:  wikimedia.org This is a manual method of separating alcohol   from water .the mixture is taken to a large pot generally made of copper.the pot is heated from below as the mixture starts getting heated and we know that alcohol evaporates at 76*c and water at 100*c,alcohol evaporates first and passes through the neck and enters into the condensation chamber.as soon   as it reaches the condensation chamber where it is cooled by water acting as a coolant changes it form from vapour to droplets of liquid and is collected in the vessel The liquid is produced in three parts 1HEAD(FORESHOTS) 2 HEART 3 TAIL(FEINTS OR AFTERSHOTS) The head and tail is collected in a separate vessel .the head contains a lot of methylalcohol and not suitable for human consumpt...

                                                        ALCOHOLIC STRENGTH  Alcoholic strength is a measure of how much alcohol is contained in an alcoholic beverage. HISTORY Before the 17th century, Britain defined alcoholic strength in term of proof, which was defined as the most diluted spirit & it should sustain combination of gunpowder  that they used to mix equal quantity of gunpowder & the spirit, then ignite it to a flame, if the mixture failed to ignite then it was called that the alcohol was too weak, if it burnt brightly it was considered as strong & if it burnt with blue flame it was considered fit for consumption, Hence by this method under proof and over proof alcohol was determined. EUROPEAN UNION The European Union follows the recommendation of : ORGANISATION INTERNATIONAL DE METROLOGY LEGALE (...

                                                          Distinguishing Alcohol Before finding the difference between types of alcoholic beverages, lets first understand what is an alcohol, as a matter of fact alcohol can be defined as any class of organic compound containing a hydroxyl function group  (-OH) is defined as alcohol, Ethanol is the scientific name given to alcohol, thus any beverage containing ethanol is termed as an alcoholic beverage. On the process of their formation alcohol are distinguished into three parts:- * Fermented : Fermentation is a process where sugar reacts with yeast at a certain temperature and produces ethyl-alcohol,carbon dioxide gas & energy. Some fermented alcoholic drinks are:    1. Wines : Wines are further classified depending on their characteristics these are: credit:...

First alcohol Alcohol is one of the most important part of a restaurant these days, but did you know when did alcohol first came into picture?   Discovery of late stone age jugs reflects the culture & common intention of fermented beverages existed at least as early as the Neolithic period (c. 10000 BC) It was when the Egyptians used fermented grains to form a liquid which was a prototype form of beer, these grains enabled them to enhance the process of bread making and proved in making raised breads. They found that adding the sediments of the ferment was the quickest and easiest method of starting fermentation in a new batch of dough. credit:pixabay Wine came after beer but was to become of crucial and religious importance to the Egyptian, Greece & Rome. It was used in celebrations and festivals. In addition to its festive and cultural role wine was also used in culinary purpose as it was used to make tough meat supple, also wine marinades used to rem...

Hello, Welcome to Bevrology, a place where you will find answer to all your beverage related questions, My Name is Sachin Kumar Keshari, the sole owner of this blog, coming from a humble background & a graduate from Institute of Hotel Management-Ahmedabad, Specialized in food & beverage  I am a beverage enthusiast and the fundamental drive to start this journey is to increase the knowledge of people around about beverages, it is said that when you light candles for others you too get enlightened, this is what I want to do basically believe in. Beverages have a whole lot of things with old classics to the new trendy hence , When I write I also go through the topic which I am about to share with you, so by reading the article I too get a good amount of knowledge about the topic thus, it helps me and my readers to know about beverages very closely, With the hopes that I will provide ample amount of knowledge to you, I welcome you to BEVROLOGY Happy surfing. BEVROL...