Jenny's Tequila Making in Guadalajara
Beauty Jenny's Tequila Making in Guadalajara
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00:00I'm in love with this place, I didn't expect such a city, Guadalajara has surprised me, I think that many of us who come to the United States and have not visited Mexico, we have this ignorance of what one thinks of how Mexico is according to what they sell to you in the United States, but wow, what a beautiful city, I even doubt Guadalajara, I don't even tell you the climate, is it always like this?
00:29Yes, we always have a warm climate and the truth is a pleasure, Guadalajara is the host capital of the world and also the capital of tequila, and here we have the sample.
00:42That's why we're here for tequila, in no other part of the world can tequila be made, only in Mexico?
00:48Only in Mexico, according to what we have the name of origin and the production of agave huevera azul.
00:55Which is the best?
00:57It is the best to produce tequila, a completely regulated drink.
01:02Well, how long have you had the factory?
01:04More than 10 years, we are working and with a very interesting productivity.
01:11How much do we get out of here per day?
01:13An average of 20,000 liters per day.
01:1620,000 liters, and I imagine that for Mexicans it does not last a day, right?
01:20That's why they go 20,000 and it's not the only factory they have.
01:24Well, we have another plant, but if we are actually in constant movement, one of the best-selling products in the world today is tequila.
01:35It occupies the first place because it is a very noble drink, it is a regulated drink that is very important, controlled.
01:44We have a regulatory advice of tequila from all brands and this allows to offer the world quality in the products.
01:53Well, as you can see, normally tourists come to Guadalajara and go to Tequila, to the town of Tequila, also to do the tours.
02:01We are going to give them something very exclusive, right?
02:04Of course, this is an exclusive tour.
02:07We are going to show you how it is really done.
02:10We are going to open the door to how tequila is made, with great pleasure.
02:13Are we ready?
02:14We are ready, let's go.
02:15Let's try tequila guys, come on.
02:19It comes from the field, it brings its own land, right?
02:23Because the miners, when they do the mining process, it is a very small pineapple, approximately 6, 7 kilos.
02:30It's called quimar, when they cut it.
02:32Quimar is when they cut it, yes.
02:34I learned a new word.
02:36They do the process of ...
02:38With what do they cut it, with a machete?
02:40No, it's called coa, it's a special ax, it's round.
02:46By hand?
02:47By hand, exactly.
02:48Wow.
02:49So they do their quimar process and they load with mules, depending on the property of the land.
02:55It is a very rough terrain.
02:57Mules?
02:58Mules, they load trucks.
02:59Really?
03:00Others are ...
03:01Oh, I want to see that.
03:02Others are at the level of the floor, a very even terrain.
03:06They practically load it with a tractor, they go up on the tractor and the tractor makes the truck load.
03:14Basically, it is a small pineapple, for our quality control.
03:20We accept 5% of these pineapples on a trip.
03:245% of the small ones?
03:26Of the small ones.
03:27Yes, because obviously they can send you a lot of little ones.
03:30This tube has a sugar content, the sugar that contains the pineapple is called inulin.
03:36That's what we need to be able to do the fermentation process and alcoholic production.
03:42So, in this case, a pineapple of this size, its sugar content is very low.
03:48So it doesn't have ...
03:50The bigger it is, the more sugar.
03:52Inulin.
03:53Exactly, the more sugar content it has.
03:55So it's not convenient to put pineapples of this type in a process because I'm not going to take it out.
03:59It is better to wait for it to grow.
04:01For it to grow and develop.
04:03We are waiting for this to turn on.
04:05Yes, right now one of the guys, an operator is coming so that they can see the grinding process.
04:11Basically, this is a grinder, it is a disc grinder, it is like a carrot juice extractor.
04:16It has some blades.
04:18The difference, obviously, is that the extractor is horizontal, this disc is vertical.
04:25So that the pineapple enters from the top to the side and begins to grind the pineapple.
04:30What does it do, grind it completely?
04:32Completely, it grinds it, the fiber comes out.
04:35What it is about is to crumble the pineapple.
04:38And there we strain it, right?
04:40No, after that process, since we get the fiber from the agave.
04:45We pass it through this equipment that we have here in the back, which is called a diffuser.
04:50This is like a mega washer.
04:52It is a washer.
04:54It takes out the dirt.
04:56More than anything, we take care of extracting the inulin.
04:59The inulin is a sugar, obviously it is a polysaccharide, maximum 60.
05:04No, it started.
05:06It started, now yes.
05:08The machinery works a little.
05:10This is the sound of the grinder, right?
05:12The sound of the chichín.
05:16Let's see, how many of these do we need to make a tequila bottle?
05:20To make a tequila bottle?
05:22A single bottle.
05:26Approximately like 20 kilos.
05:3220 kilos would come out ...
05:34Two big ones.
05:35Like one, nothing more.
05:37A big one.
05:38The little ones, well, obviously it takes up more, right?
05:41From a big one, we are taking out approximately 2 liters.
05:46To a drinkable degree, which would be 40% alcohol volume.
05:50Very well, carefully, we are going up.
05:53This is fabulous.
05:55I love to see how they do things.
06:01Be careful with the steam, please.
06:03Don't burn our cameraman.
06:07If you feel the heat.
06:09It's hot.
06:10Basically here, the process, this is a tunnel.
06:14At the bottom we saw what is the conveyor belt that is perforated.
06:19Through these pipes, the juice of the agave rises.
06:24Clean water enters from the rear end of the equipment.
06:28And as the water enters, it is collected in some pines that are at the bottom.
06:33And it is pumped through the upper part.
06:35Once it reaches the upper part, the water makes a waterfall.
06:40And that is what causes the agave fiber to begin to wash.
06:44This is just water?
06:46This is water with sugar content.
06:49We consider it juice.
06:51It already brings inulin here.
06:53And it is darker there.
06:54Exactly, as you see, there are some parts where it is darker.
06:58Because it is extracting more sugar.
07:01As clean water enters from one end, it is washed in stages.
07:06There are 18 stages of washing.
07:08One jumps forward.
07:10The juice that is collected at the bottom is sent to the next stage, to the front.
07:16And until the end, we get here a water.
07:20At the beginning it was water.
07:22We already have a water with sugar content.
07:24Sweet water.
07:25Sweet water, it's not sweet.
07:27Like tea.
07:28Like tea, yes, more or less.
07:29What would you say?
07:31Like agave juice.
07:33What does it do later?
07:35Pure juice, nothing more.
07:37Here, obviously, it is hot.
07:39We can open the equipment right now.
07:43It's hot.
07:44Let's see.
07:45Come and see it because I don't want to burn myself.
07:47Oh no, it's not that bad.
07:49And around here, let's see if you like it.
07:52I don't think the camera will catch it because it's going to get foggy.
07:57But hey, I'll explain what I see.
07:59A lot of agave being boiled.
08:03It's literally that, isn't it?
08:05It's boiling.
08:07It would be like a bain-marie.
08:09Boiled.
08:10What happens is that we need hot water to dissolve the inulin.
08:15The inulin is soluble in hot water.
08:17So, through the washing that is done on the top, the dilution of the inulin is done.
08:23It makes me think.
08:25Have you ever made pineapple tea?
08:27Exactly.
08:28They take the peel of the pineapple, boil it, and they have pineapple juice.
08:31It would be agave juice.
08:33It's the same.
08:35Basically, it would be the same.
08:36Here, the process is to extract the sugar that agave has.
08:42And what I see down there, what would it be?
08:44There, precisely, that hole in the tube, which is a little bigger,
08:48which would be about 3 inches.
08:52That's the juice of the harvest.
08:56It's called the juice that comes out in the final tube.
09:00That's what's coming out.
09:01The one that serves.
09:02That's the one that serves.
09:03The darkest.
09:04And the other?
09:05The other little one is the one we saw dripping at the bottom.
09:08It's the one that recovers the juices from here, from the agave.
09:12It would be so as not to waste.
09:14Exactly. We don't waste any juice.
09:16All the juice goes to the process.
09:18Those are our juice recoveries.
09:20Very good.
09:21Here we do a conditioning with a catalyst
09:27so that the hydrolysis process is carried out faster.
09:31If we drink this juice, it's not sweet yet.
09:34Up to this point, it's just pure agave juice.
09:38It tastes acidic, it's bitter, it doesn't have such a pleasant flavor.
09:42It's like sweet pineapple.
09:43Exactly.
09:44Then, we send it to the hydrolysis process.
09:49We can go there in a moment.
09:51Well, let's go.
09:58Let's take a break and be right back.
10:14All Mexico with Jenny Skordamaglia
10:33All Mexico with Jenny Skordamaglia
10:36For Miami TV
10:38Hey guys, I'm Jenny and I want to invite you to see our new show,
10:41All Mexico, which means to all Mexico,
10:44here in Miami TV.
10:56We continue in All Mexico.
11:03You've been here for 94 hours, right?
11:05Practically, yes.
11:06Do you sleep? Do you have a bed here?
11:08Almost.
11:11First of all, congratulations for the cleanliness you have.
11:15Incredible.
11:16Because I know you're responsible for checking that everything is top-notch.
11:20Let's continue with the hydrolysis part.
11:24What hydrolysis?
11:25Where would that be?
11:27In these two tanks.
11:29For this, we have another equipment that helps us cut the time of hydrolysis.
11:35It is practically the cooking of the juice that comes raw.
11:40We're going to get right down.
11:42Look, here we are.
11:46Yes, it is a part where the juice is cooked as such.
11:51So this is hot?
11:52No.
11:53It's wrapped up, you don't feel it.
11:55But inside there is a tank like this, in which the juice is at 90 degrees Celsius.
12:01So it reaches high temperatures, which causes the chemical bonds of the sugar to break,
12:07so that it is possible for the yeast to consume them.
12:11And when you finish here, where does it go?
12:13Or here we already have the tequila, right?
12:15It's still agave juice.
12:18The fermentation continues.
12:20That's where the magic happens, where the yeast consumes the sugar and turns it into alcohol.
12:25So no one wants to drink this in this state?
12:28No, not yet.
12:29It was a little bitter, right?
12:31Yes.
12:33So the last part would be there?
12:36No, it's still in the fermentation chamber.
12:39And what do we have there? Water?
12:41Water, it's the process water.
12:44Let's go to the fermentation, which is the part we're missing.
12:51Oh, how delicious it smells!
12:55Look!
12:56It looks like beer!
12:59I'm going to swim here, right?
13:01Yes, there the fermentation is taking place at its maximum splendor.
13:05The yeasts are the ones that cause the movement.
13:08Is this still hot?
13:10Yes, it's still a little hot.
13:12The same yeast is giving it temperature, but you have to have it, as I was telling you,
13:17controlled so that the yeast does not die and can produce the maximum alcohol.
13:23It looks like soap.
13:24Obviously it's soap, but look at the colors and everything.
13:27I love it.
13:28So how many hours is this one?
13:31This one is already 72.
13:33This one is missing another 24 or less than 48.
13:37So how do you know when it's ready?
13:39It no longer has bubbles.
13:41It has movement, exactly.
13:42I'll tell you, the serpentine, once it gets here to the tank,
13:49it doesn't cool down completely.
13:51We have it here at 50 degrees and we have to keep cooling it down a little more
13:55to get it to 29 degrees Celsius, 28, and start the fermentation process.
14:00Right now the juice feels a little hot.
14:03Yes, you can feel the steam.
14:05I think it has about 40 degrees Celsius.
14:09So we can try it.
14:11And it's sweet, if you try it.
14:17Oh, how delicious!
14:20Yes, it's like sweetener, but liquid.
14:24Exactly.
14:25Up to this point, when it's already hydrolyzed or cooked juice,
14:31what you were saying, the honey,
14:34we would use to put this in evaporators to make agave honey.
14:37To make it very thick.
14:38To make it thick.
14:39But we don't put it in that type of process.
14:42We put it in a fermentation process.
14:44That's where the process is divided.
14:47Yes, exactly.
14:48We dedicate ourselves entirely to making tequila.
14:52We don't make honey.
14:53So you've already learned the two ways, right?
14:57Before hydrolysis, it's bitter.
15:00We didn't try that one because it has a very unpleasant flavor.
15:03But you've already tried this one and it's sweet.
15:06So in a few hours it's going to start fermenting on its own.
15:10Yes, once the temperature drops.
15:12Look at the color.
15:13That's the cooked juice.
15:17Yes, honey color.
15:18Yes, exactly.
15:19How do you end up making it completely transparent?
15:23In the distillation process.
15:25Which is the next stage of distillation.
15:28We're not done yet.
15:30It's hot in here.
15:32So there's nothing else to show here.
15:36The next stage, after fermentation,
15:41when we have the dead must that you saw there.
15:44Dead, it's dead.
15:45Yes, exactly.
15:46It's called dead because it has no activity.
15:48Of course, it has no life.
15:49It has no life, exactly.
15:51So here in this part,
15:53we send that must to this process.
15:56This is the traditional distillation process.
15:59There are two teams of...
16:03Twenty photographers back here.
16:05...of distillation.
16:07In this case, there are two of destruction.
16:10The tequila norm tells us
16:12that you have to do a double stage of distillation.
16:15One is destruction and the other rectification.
16:17Destruction?
16:18Yes, destruction.
16:19Why? What is it?
16:20Destruction is when you have the must
16:22that we have from fermentation
16:24and we distill it and remove all the alcoholic content.
16:27That alcoholic content is called ordinary.
16:30It's not drinkable.
16:31It's a little...
16:33It's a very bitter tequila, we could say.
16:35Exactly, it's too much.
16:36Undrinkable.
16:38So later, that ordinary
16:40is subjected to another distillation process
16:42and that's called rectification.
16:44And the product obtained after that process
16:46is called tequila.
16:47Very good quality.
16:48Exactly.
16:49It's precisely to remove impurities.
16:52First, you remove the major impurity in the must.
16:57And you obtain the ordinary.
16:59You have some fats
17:00that what you were able to perceive
17:02in the part where the fermentation process is foaming.
17:05Those are also waxes from the agave stalk.
17:08We have to remove that
17:10because otherwise the tequila would taste like soap.
17:12It does taste like soap, so in a moment...
17:15Yes, if you're not careful during the process
17:19you end up with that note of soap.
17:21Ah, ok.
17:22So here, basically,
17:24you have to remove all those types of impurities
17:27to make it...
17:28Filters, all filters.
17:29...purer.
17:30This is where we add the tequila.
17:33At first, it's white tequila.
17:35Because of standards, it's called white tequila.
17:38It's obtained from the distillation process.
17:41Later, we can say,
17:44you know what?
17:45I can embalm that white tequila directly in a bottle.
17:47With a dress, with a brand,
17:49to a commercial degree, so it can be drinkable.
17:52That one still burns a little, right?
17:54Yes, it's a little more astringent.
17:56It's very strong.
17:58We have, based on the production we have,
18:01the white tequila comes out a little more docile
18:05because we put it in an oxygenation process
18:08precisely to lower that feeling of bitterness,
18:12of burning in the throat.
18:13And it's faster too.
18:14Yes.
18:15This is already a more expensive tequila.
18:17Exactly.
18:18Why?
18:19Because later,
18:20if I want to subject the white tequila
18:23to the maturation process,
18:25my next step towards the tequila class
18:30is the reposado,
18:31which is two months that I have to keep
18:33my tequila inside a barrel, right?
18:37This is...
18:38Wow!
18:39Since May 2021.
18:41Exactly.
18:42So this tequila,
18:43the bottle is going to be expensive.
18:45Pretty expensive.
18:46It's already old,
18:47since it's already an old tequila.
18:49And this, let's see, brown ferment,
18:52because it also has to do with wood, right?
18:54It's like rum, basically.
18:55Yes, yes.
18:56Bourbon, whiskey, double oak, right?
18:57I mean, if we want a flavor...
19:03Let's take a break and be right back.
19:12A Todo México with Jenis Cordamaglia
19:25Remember to subscribe to our YouTube channel.
19:28Follow us on our social media.
19:34We continue in A Todo México.
19:38Very good, guys.
19:39So, there was more missing.
19:41Wait a minute.
19:42The distillation is missing,
19:43which is the most important thing.
19:45It's what we have behind.
19:46Yes, practically,
19:47what we have in the background
19:48is the distillation tower.
19:50It's a tower that distills 20,000 liters
19:53of tequila daily, right?
19:55We saw a while ago the issue of the alambiques,
19:58that in alambiques we distill 5,000 liters too.
20:01So, in total,
20:02the factory has a maximum production capacity
20:04of 20,000 liters.
20:05The factory has a maximum production capacity
20:07of 25,000 liters of tequila daily.
20:09So, it's going to be complicated to get in, but...
20:11No, we don't get in here.
20:14Look at this machinery.
20:16Basically, the tequila,
20:17we get the tequila from here.
20:19I do get in, wait.
20:23This would be the tequila already obtained.
20:26This tube is already what comes out
20:29for our daytime tank,
20:31the tequila receiver.
20:32But, it's this one.
20:34This is tequila.
20:39It smells like alcohol.
20:41Yes, here the tequila is coming out
20:43at 88, 89 degrees alcohol volume.
20:47Wow, that's a lot of alcohol.
20:50You drink it as if it were water.
20:53Only if you like it,
20:54just to taste a little.
20:56But yes.
20:57And here is tequila.
20:59Excellent.
21:00Yes.
21:01Now, we say goodbye
21:02to this little room of machines.
21:04Very small.
21:05Bye, guys.
21:06Bye.
21:16Very well, friends.
21:17Now, the most important thing was missing,
21:19which was the tasting.
21:21So, Miguel Angel here
21:22is in charge of this part.
21:24So, you're going to tell us a little
21:26about the time it takes.
21:28Don't be nervous, don't worry.
21:29I won't bite.
21:31How are you?
21:32Very well, thank you.
21:33Good, I'm very happy.
21:34You prepared a beautiful table for us.
21:36So, I upload several here,
21:38as you can see.
21:39So, well, tell me.
21:40Yes.
21:41Look, today,
21:42to conclude a little
21:43with what was the visit
21:44here at the distillery,
21:45we are going to present
21:47three different tequila profiles,
21:50which is a white tequila,
21:53a aged tequila,
21:54and an aged tequila.
21:56Is there a way
21:57to test the tequila?
21:58Yes, the first thing is
21:59that you smell it,
22:02but very slowly.
22:04Not all at once.
22:05Not all at once,
22:06because...
22:07They fall apart.
22:08Like this?
22:09No, no, no.
22:10No, but it does get to irritate
22:12a little bit
22:13the respiratory tract.
22:14So, it's like very...
22:16It drains,
22:17and if you see
22:19that it takes a long time to go down,
22:21it's a tequila
22:22that has a lot of body,
22:23it has several oils and waxes
22:25that give more density
22:28to the product.
22:31Interesting.
22:32Yes.
22:33And there is a very funny question
22:36that we are asked sometimes.
22:38They say,
22:39what do you see?
22:40Because many call it legs,
22:41many call it tears.
22:42What do you see?
22:43What do you see?
22:47For you,
22:48what would it be?
22:49Tears or legs?
22:51No, I see like a mountain
22:53and the water that falls.
22:55I see it deeper.
22:57They tell us
22:58when the taster sees legs,
23:00it's because he's single,
23:02and if he sees tears,
23:03it's because he's married.
23:06I'm very well balanced.
23:10I see nature.
23:13Cheers!
23:21If you can notice,
23:22this is a tequila
23:23that is a little sweeter
23:24than the first one
23:26that we drank.
23:27Wow!
23:28And it doesn't burn.
23:29Wow!
23:30Well, guys,
23:31I hope the decantation
23:32has been useful to you.
23:33It was useful to me
23:34because, well,
23:35we have made decantation
23:36of ron,
23:37we have made decantation
23:38of wines,
23:39but I don't know about you,
23:40if you knew,
23:41I didn't know
23:42that this was the process
23:43of really savoring
23:44a good tequila
23:45and what better than
23:46coming to the place
23:47of tequila
23:48that is here in Guadalajara
23:49to be able to do it.
23:50So, thank you very much.
23:51No, a pleasure.
23:52And welcome
23:53when you want to come here.
23:54To drink tequila.
23:55Well, here it is.
23:57Bye guys!
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