LABORATORY TECHNICAL SHEET
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
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.
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.
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.
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
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
YOUNG MAN
Agave Salmiana Liqueur
State San Luis Potosi
Net Cont. 1 L 38% Vol Alc
REAR SIDE