Simulate Tequila Without Agave

[Wagner Ramírez]

Characteristics of the Genuine Tequila Must

• It is produced by cooking the pineapples of the blue agave.
• High in fructose and glucose from the hydrolysis of inulin.
• High in melanoidins from cooking blue agave.
• High in aromatic terpenes (alpha terpineol, linalool, trans-nerolidol, trans-farnesol, eugenol) from blue agave.
• High in nutrients.
• Contains lactic batteries and alcoholic yeasts from the fermentation vats.

Ingredients

• 7 pounds of corn syrup (fructose and glucose).
• 1 pound of caramelized sugar (glucose and melanoidins).
• 4 pounds of rolled oats (nutrients).
• 4 gallons of water.
• 2 g of Lallemand WildBrew Sour Pitch. (Lactobacillus plantarum).
• 1 packet of Lallemand BRY-97 West Coast Ale. (Saccharomyces cerevisiae).

Wort Preparation

• Dissolve the caramelized sugar and corn syrup in the water.
• Boil 5 minutes.
• Cool. Expected initial gravity 1080.
• Add the oat flakes.
• Add the two strains of yeast.
• Ferment at 77 - 86 Fahrenheit for 1 month. Expected Final Gravity 1005.

Distillation in Alembic
• Cut 100 ml head.
• Distill until reaching 40 – 50% ABV.
• Add 100 g of lime peel and 5 g of cloves (aromatic terpenes) to the boiler.
• Distill until reaching 80 – 90% ABV.
• Reduce up to 40% ABV with distilled water.
• Aged with 3 g of French oak chips for 1 week.

Column distillation with reflux system
• Add 60 g of lime peel and 3 g of cloves (aromatic terpenes) to the boiler.
• Cut 100 ml head.
• Distill until reaching 80 – 90% ABV.
• Reduce up to 40% ABV with distilled water.
• Aged with 3 g of French oak chips for 1 week.

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