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LABORATORY TECHNICAL SHEET 

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Review of SALMIANA AGAVE LIQUEUR 

RAW MATERIAL 

The wealth of agaves in Mexico is due  largely to the heterogeneity of the territory with the different climates,  soils, topography, geology and the intrinsic properties of each type of agave, such as its genetic plasticity,  ecological tolerance, dispersal capacity, seed germination, biotic interactions with other organisms such as pollinators,  that is why it can be defined that Mexico is the ideal place for the development and  prosperity of  these types of crops.

 

AGAVES are found in more than 75% of the national territory and their distribution is extremely dispersed,  they are very prosperous in arid areas  and semi-arid of the center and  north of the country, and their number decreases drastically towards the warm and humid areas of the south of the country. Of all these varieties only 35 of them are used to make mezcal, and of these 35 varieties only 12 are favorable for the extraction of sugars for agave honey or mezcal, for this special edition the SALMIANA agave has been selected as the base of a cocktail content or to combine with some preparations or concentrates, giving it  a homogeneous taste  to the prepared 

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MASONRY FURNACE 

 Airtight room where the pineapples are cooked with the heat of the firewood, providing a smoked flavor of  agave, adding the aromas of oak, ocote or palm wood from the region.

 

When the pineapples are steam cooked whose heat source is LP gas,  the master mezcalero seeks  give us the taste of the agave plant, here they move away  wood flavors or wood flavors.

 

Pineapples cooked over low heat in masonry ovens give us mezcals with body and uniform pearliness.

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Disc Mill 

DISC mill

Agave ripper and shredder from Ø3' to Ø6' by means of disc and hammers with a capacity of 50 to 200 tons of agave per day. Made of carbon steel, internally plated in stainless steel. Epoxy or electrostatic polyurethane paint finish for exteriors.

Hedgehog Mill

Agave defibrator by means of sea urchin rotors with capacities from 200 to 400 tons of agave per day.

Hammer Mill

Agave defibrator by means of hammer rotors or chains with capacities from 200 to 400 tons of agave per day.

Knife Cutter.

Agave ripper by means of knives with capacities from 200 to 400 tons of agave per day.

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FERMENTATION 

Fermentation is an anaerobic biological process in which simple sugars, such as glucose and fructose, are transformed into ethanol and carbon dioxide by the action of yeasts (responsible for the fermentation process); These yeasts are microorganisms that, when they are in a medium rich in sugars, reproduce and generate large amounts of alcohol and CO2. Fermentation takes place in stainless steel vats.

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DISTILLATION

Copper still distillation, used for this SPECIAL order, is fractionated by successively separating the liquids from the mixture, taking advantage of the difference between their boiling points.

 

It is very important that the master mezcalero knows  the degrees of evaporation of the different alcohols, the first evaporations are removed since they are methanols that evaporate from a temperature of 34.7  at 64.3 degrees.

The last evaporations or the tails are the propanols that evaporate from 82.4 to 99.4 degrees of temperature

  ETHANOLS  are those that evaporate from 78ºC to 82º c

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BOTTLE 

Alcoholic richness content  38% Vol. Alc. Designed for cocktail preparations, made with agave salmiana mezcal and other sugars, enhancing the smoky flavor, its production process begins with the burning of the pineapple in masonry ovens, from there it goes to the disc mill to extract the must that then it will wait for its fermentation in stainless steel vats, and finally the distillation will take place in a copper still. It is priced at $150 pesos per liter, to be sold on average at $183 pesos per liter.

Bottle  "Soni"

FRONT SIDE 

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YOUNG MAN

  Agave Salmiana Liqueur

  State  San Luis Potosi

Net Cont. 1 L  38% Vol Alc

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REAR SIDE 

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State:_______________________________________ San Luis Potosi
Population:___________________________________
  Mexquitic Municipality
Maguey employee:_________________________
  Salmiana
Master mezcalero:_________________________ Daniel Rodriguez.
Type of oven:_______________________________ Masonry.
Grinding type:___________________________ Mechanical
Fermentation vat type:____________
  Stainless steel tubs.
Water used for fermentation:___
   Spring.
Distiller type:_________________________
  Copper alembic.
Number of distillations:________________
   Double distillation.
Adjustment of alcoholic strength:__________
  3 % 
Distillation date:______________________
   NOVEMBER 2, 2021.
Alcoholic wealth:________________________
   38% .
Liters produced:_________________________
   1000 Liters.
Lot: ________________________________________
   091121
Bottle number:________________________
  501
Content ml:______________________________
  750ML
 

REGULATORY STANDARDS 

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