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TEQUILA & MEZCAL COURSE


The blue agave plant grows very well in the volcanic red soil of the region. They harvest more than 300 million agave plants annually.

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Tequila & Mezcal Course Contents

  • Standards of Tequila & Mezcal
  • Tequila Types
    • Different Styles – Blanco, Reposado, Añejo, Extra Añejo, Cristalino.
  • Mezcal Types
  • Production
  • Legally Recognized Regions
  • Flavors & Aromas
    • Different Mezcal Styles – (Aged in Glass, Pechuga etc…)
  • Production methods
    • Batch
    • Continuous
    • Compound
  • How to make 25 Classic & Popular Tequila/Mezcal Cocktails
  • Botanicals and how they effect flavors
  • Pairing with Food and Cigars
  • Popular Brands Review & Tasting Notes
  • Legal Standards in the U.S. & EU
  • Origins
  • Terminology

What’s Tequila made from?

 

This beverage is a distilled alcohol made from the blue agave plant. Mezcal is also made from agave. But varieties can differ. It originated in the city bearing its name in Mexico. The City of Tequila is located in the highlands of Jalisco, a western Mexican state. The blue agave plant grows very well in the volcanic red soil of the region. They harvest more than 300 million agave plants annually. The way agave grows depends on the region it is from. The highlands region offers blue agaves that are larger and sweeter in taste and scent. Lowland agaves have an herbaceous aroma and flavor.

How many types of Tequila are there?

Well, you can think of it as vodka flavored with juniper berries

In this Rum course we correct all those misconceptions about Rum. This wonderful and versatile beverage.

In Holland, distillers make a similar spirit called Genever. It’s from a mixture containing malted barley, wheat, corn, and rye. It produces a fuller bodied spirit similar to malt whisky. Highly aromatic juniper berries are necessary as flavoring agents for both gin and Genever. Other botanicals used include: anise, cinnamon, lemon peel, orange peel, coriander, cassia bark etc. Most distillers have their own unique combination of botanicals which they maintain as a trade secret.

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What is the target audience?

  • Current or new bartenders, mixologists & servers in the hospitality industry who want to improve their skills
  • Those who want to get a job in a bar or restaurant
  • Bar & restaurant owners & managers who need to train their staff
  • Wine shop and liquor store owners & managers who need to train their staff
  • Anyone interested in learning more about alcohol