WEI

Tequila is going through an explosion in growth! Come learn why and how this is happening.

• Denomination of Origin – states & regulations
  
• NOM Number
  
• Classifications – blanco, joven, reposado, añejo, extra añejo
  
• Categories – Tequila, 100% agave
  
• Misc. Labeling items – Alcohol by Volume, Net Quantity​
  
• The basic steps of traditional tequila production – jima, hydrolysis(cooking), extraction, fermentation, distillation
  
• Production tools – brick oven, autoclave, tahona, roller mill, diffuser, pot still, column still
  
• Basic agave facts – maturation time, agave tequilana
  
• Tequila Service basics: expiry, effect of oxygen, vessel, serving temperature
  
• The systematic approach to tequila tasting
  
• Debunking tequila myths: tequila worm, cactus/agave, salt and lime, the darker the better, hangover etc.
  
• Cristalino, Flavored, Mixto tequilas explained
  
• Tequila as Mezcal – common roots, similarities, differences