{"id":8421,"date":"2025-09-14T19:00:08","date_gmt":"2025-09-14T17:00:08","guid":{"rendered":"https:\/\/www.mzone.cz\/?p=8421"},"modified":"2025-09-14T19:18:42","modified_gmt":"2025-09-14T17:18:42","slug":"od-agave-az-po-lahev-pribeh-piti-mexickych-bohu-by-vydal-na-nekolik-knih","status":"publish","type":"post","link":"https:\/\/www.mzone.cz\/en\/od-agave-az-po-lahev-pribeh-piti-mexickych-bohu-by-vydal-na-nekolik-knih\/","title":{"rendered":"Od ag\u00e1ve a\u017e po lahev: P\u0159\u00edb\u011bh pit\u00ed mexick\u00fdch boh\u016f by vydal na n\u011bkolik knih"},"content":{"rendered":"

Nasa\u010fte sombrero, zav\u0159ete o\u010di a r\u00e1zem se ocitnete v zemi kaktus\u016f, chilli papri\u010dek a rodea s prvot\u0159\u00eddn\u00ed mexickou tequilou.<\/strong><\/p>
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V\u00fdroba tequily se \u0159\u00edd\u00ed p\u0159\u00edslu\u0161nou legislativou, p\u0159i\u010dem\u017e z\u00e1kladn\u00edm dokumentem je pro ni tzv. Norma Oficial del Tequila, kter\u00e1 byla naposledy upravena v roce 2012. Nad dodr\u017eov\u00e1n\u00edm standard\u016f a v\u0161ech po\u017eadovan\u00fdch v\u00fdrobn\u00edch krok\u016f bd\u00ed organizace Consejo Regulador del Tequila, kter\u00e1 tak podporuje kvalitu, pravost a presti\u017e tequily jako mexick\u00e9ho n\u00e1rodn\u00edho n\u00e1poje. A nejde zdaleka jen o to, zda z\u00e1klad p\u00e1lenky tvo\u0159\u00ed fermentovan\u00e1 \u0161\u0165\u00e1va ze srdce Weberovy modr\u00e9 ag\u00e1ve, vyp\u011bstovan\u00e9 na \u00fazem\u00ed st\u00e1tu Jalisco \u010di na vymezen\u00fdch \u00fazem\u00edch st\u00e1t\u016f Michoac\u00e1n, Guanajuato, Nayarit a Tamaulipas.<\/p>\n\n\n\n


Ag\u00e1ve je sukulentn\u00ed rostlina, kter\u00e1 se \u0159ad\u00ed do pod\u010deledi ag\u00e1vovit\u00fdch a \u010deledi ch\u0159estovit\u00fdch.<\/p>\n\n\n\n

Existuje kolem 300 druh\u016f ag\u00e1ve, k v\u00fdrob\u011b tequily sm\u00ed b\u00fdt ov\u0161em pou\u017eit pouze jedin\u00fd, a to ag\u00e1ve tequilana zvan\u00e1 t\u00e9\u017e Weberova modr\u00e1 ag\u00e1ve.<\/p><\/blockquote>\n\n\n\n

Jm\u00e9no dostala na po\u010d\u00e1tku 20. stolet\u00ed po n\u011bmeck\u00e9m botanikovi Franzu Weberovi, jen\u017e ji klasifikoval jako samostatn\u00fd druh. Z pohledu v\u00fdroby tequily pat\u0159\u00ed k jeho hlavn\u00edm p\u0159ednostem vysok\u00e1 koncentrace inulinu, n\u00edzk\u00fd obsah vl\u00e1kniny a p\u0159\u00edtomnost n\u011bkter\u00fdch chemick\u00fdch slou\u010denin, kter\u00e9 p\u0159isp\u00edvaj\u00ed k fin\u00e1ln\u00ed chuti a charakteru destil\u00e1tu.<\/p>
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Jak zn\u00e1mo, tequilu lze vyr\u00e1b\u011bt pouze z ag\u00e1ve vyp\u011bstovan\u00e9 na legislativn\u011b vymezen\u00e9m \u00fazem\u00ed Mexika. Jde o \u010dty\u0159i produk\u010dn\u00ed regiony: prvn\u00edm je z\u00e1padn\u00ed a severoz\u00e1padn\u00ed \u010d\u00e1st st\u00e1tu Jalisco plus 37 obc\u00ed ve st\u00e1tech Michoac\u00e1n a Guanajuato. Druh\u00fd region zahrnuje centr\u00e1ln\u00ed \u010d\u00e1st Jalisca a 8 obc\u00ed st\u00e1tu Nayarit. T\u0159et\u00edm je v\u00fdchodn\u00ed a ji\u017en\u00ed \u010d\u00e1st Jalisca (v\u010detn\u011b oblasti Los Altos). Posledn\u00ed region tvo\u0159\u00ed 11 obc\u00ed st\u00e1tu Tamaulipas, kter\u00fd jako jedin\u00fd hranice s Jaliscem nesd\u00edl\u00ed.<\/p>\n\n\n\n


Oddenky m\u00edsto semen<\/h2>\n\n\n\n

Plant\u00e1\u017ee, na nich\u017e se ag\u00e1ve p\u011bstuj\u00ed, se naz\u00fdvaj\u00ed portreros nebo tak\u00e9 huertas. \u017divotnost rostliny \u010din\u00ed v\u00edce ne\u017e deset let, a i p\u0159esto, \u017ee je mo\u017en\u00e9 je p\u011bstovat ze semen, v\u011bt\u0161inou b\u00fdvaj\u00ed kultivov\u00e1ny z tzv. hijuelos. Jde o oddenky \u010di od\u0161t\u011bpky od ko\u0159enov\u00e9ho syst\u00e9mu p\u0159ibli\u017en\u011b 3\u20136 let star\u00e9 mate\u0159sk\u00e9 ag\u00e1ve. M\u00edvaj\u00ed velikost cibule a\u017e grapefruitu, jsou p\u0159ibli\u017en\u011b jeden rok star\u00e9 a ag\u00e1ve jich za cel\u00fd sv\u016fj \u017eivot vyprodukuje kolem dvaceti.<\/p>
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Hijuelos se nejprve zbav\u00ed p\u0159ebyte\u010dn\u00fdch nebo zvadl\u00fdch list\u016f a nechaj\u00ed se zaschnout. Obvykle se pole ru\u010dn\u011b osazuj\u00ed stejn\u011b star\u00fdmi hijuelos, co\u017e n\u00e1sledn\u011b usnad\u0148uje sledov\u00e1n\u00ed kultiva\u010dn\u00ed doby, nebo\u0165 cel\u00e9 pole dozr\u00e1v\u00e1 p\u0159ibli\u017en\u011b ve stejnou dobu.<\/p>\n\n\n\n

B\u011bhem vegeta\u010dn\u00edho obdob\u00ed se rostliny plej\u00ed, zast\u0159ih\u00e1vaj\u00ed a tak\u00e9 hnoj\u00ed. Jen velmi m\u00e1lo v\u00fdrobc\u016f uplat\u0148uje organick\u00e9 metody, k v\u00fdjimk\u00e1m pat\u0159\u00ed Tequilera La Quemada, v\u00fdrobce prvn\u00ed certifikovan\u00e9 organick\u00e9 tequily nazvan\u00e9 4 Copas.<\/p><\/blockquote>\n\n\n\n

Nutno dodat, \u017ee ne v\u0161ichni v\u00fdrobci poli s ag\u00e1vemi disponuj\u00ed. N\u011bkte\u0159\u00ed maj\u00ed v\u00fdhradn\u011b smluvn\u00ed p\u011bstitele, v\u011bt\u0161ina lihovar\u016f v\u0161ak plant\u00e1\u017ee s ag\u00e1ve v majetku m\u00e1, ale \u010d\u00e1st rostlin tak\u00e9 vykupuje, aby pokryla mno\u017estv\u00ed, kter\u00e9 ke sv\u00e9 produkci pot\u0159ebuje.<\/p>
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\"\"<\/figure>\n\n\n\n


Plant\u00e1\u017ee se nezavla\u017euj\u00ed. Experimenty se zavla\u017eov\u00e1n\u00edm sice p\u0159inesly v\u011bt\u0161\u00ed rostliny, ty v\u0161ak neobsahovaly dostate\u010dn\u00e9 mno\u017estv\u00ed cukr\u016f, kter\u00e9 jsou p\u0159i v\u00fdrob\u011b tequily tolik pot\u0159eba. B\u011bhem vegeta\u010dn\u00edho obdob\u00ed je z ag\u00e1ve rovn\u011b\u017e nutn\u00e9 odstranit rychle rostouc\u00ed stonek zvan\u00fd quiote, jen\u017e ze srdce rostliny odeb\u00edr\u00e1 cukry a \u017eiviny. I pro n\u011bj se ov\u0161em najde vyu\u017eit\u00ed \u2013 Mexi\u010dan\u00e9 ho poj\u00eddaj\u00ed jako va\u0159enou, du\u0161enou nebo sma\u017eenou pochoutku, chut\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed cukrovou t\u0159tinu.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Po ginu agrese, po v\u00edn\u011b \u00fanava. Jak se c\u00edt\u00edme a chov\u00e1me po r\u016fzn\u00fdch druz\u00edch alkoholu?<\/a><\/h4>
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V minulosti se pole s ag\u00e1ve \u010dasto osazovala dal\u0161\u00edmi plodinami, t\u0159eba fazolemi, kuku\u0159ic\u00ed, cizrnou nebo s\u00f3jov\u00fdmi boby, a to zvl\u00e1\u0161t\u011b byly-li ag\u00e1ve mlad\u00e9 a mezi \u0159\u00e1dky sk\u00fdtaly v\u00edce m\u00edsta. Dnes ji\u017e tato praxe nen\u00ed tak b\u011b\u017en\u00e1, i kdy\u017e tu a tam je\u0161t\u011b na plant\u00e1\u017ee s \u00faseky vymezen\u00fdmi pro alternativn\u00ed plodiny narazit lze.<\/p>\n\n\n\n


\u010cas sklizn\u011b<\/h2>\n\n\n\n

Ag\u00e1ve je zral\u00e1 a p\u0159ipraven\u00e1 ke sklizni po 7\u201310 letech sv\u00e9ho \u017eivota, n\u011bkter\u00e9 rostliny v\u0161ak mohou dos\u00e1hnout optim\u00e1ln\u00ed zralosti i pozd\u011bji. D\u0159\u00edve se skl\u00edzely v okam\u017eiku, kdy p\u0159\u00edslu\u0161n\u00fd jimador rozhodl, \u017ee nastal ten prav\u00fd \u010das. <\/p>\n\n\n\n

Sou\u010dasn\u00ed v\u00fdrobci st\u00e1le \u010dast\u011bji spol\u00e9haj\u00ed na v\u011bdeck\u00e9 testy, d\u00edky nim\u017e mohou s maxim\u00e1ln\u00ed p\u0159esnost\u00ed ur\u010dit, jak\u00e9 mno\u017estv\u00ed cukru se v srdci rostliny nach\u00e1z\u00ed.<\/p><\/blockquote>\n\n\n\n

Dle z\u00e1kona mus\u00ed ag\u00e1ve ur\u010den\u00e1 k v\u00fdrob\u011b tequily obsahovat minim\u00e1ln\u011b 24 \u00b0Bx (pro m\u011b\u0159en\u00ed cukernatosti se pou\u017e\u00edv\u00e1 jednotka Brix), tedy 24 g cukru na 100 g cukern\u00e9ho roztoku. V\u011bt\u0161ina v\u00fdrobc\u016f v\u0161ak \u010dek\u00e1 na vy\u0161\u0161\u00ed stupe\u0148 cukernatosti, kolem 30 \u00b0Bx a v\u00fdjime\u010dn\u011b i v\u00edce.<\/p>\n\n\n\n


Nejvy\u0161\u0161\u00ed mno\u017estv\u00ed cukru ag\u00e1ve obvykle obsahuj\u00ed v obdob\u00ed sucha, t\u011bsn\u011b p\u0159ed obdob\u00edm de\u0161\u0165\u016f. Nicm\u00e9n\u011b rostliny se sp\u00ed\u0161e ne\u017e v konkr\u00e9tn\u00edm ro\u010dn\u00edm obdob\u00ed skl\u00edzej\u00ed pr\u016fb\u011b\u017en\u011b po cel\u00fd rok. Plant\u00e1\u017ee sice b\u00fdvaj\u00ed os\u00e1zeny rostlinami podobn\u00e9ho st\u00e1\u0159\u00ed, ka\u017ed\u00e1 z nich m\u00e1 ale individu\u00e1ln\u00ed v\u00fdvojov\u00fd profil. A tak i kdy\u017e se najdou v\u00fdrobci, kte\u0159\u00ed plant\u00e1\u017ee skl\u00edzej\u00ed plo\u0161n\u011b, v\u011bt\u0161ina p\u011bstitel\u016f vol\u00ed sp\u00ed\u0161e cestu individu\u00e1ln\u00ed sklizn\u011b a pe\u010dliv\u011b vyb\u00edr\u00e1 pouze rostliny v optim\u00e1ln\u00ed kondici.<\/p>
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\"\"<\/figure>\n\n\n\n


Nezbytnou pom\u016fckou ka\u017ed\u00e9ho jimadora je na dlouh\u00e9 n\u00e1sad\u011b p\u0159ipevn\u011bn\u00fd a nesm\u00edrn\u011b ostr\u00fd ocelov\u00fd n\u016f\u017e naz\u00fdvan\u00fd coa. Rostlina je pokryta \u0161pi\u010dat\u00fdmi a trnit\u00fdmi listy (tzv. pencas), kter\u00e9 je t\u0159eba odstranit.<\/p>
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Jimador nejprve pomoc\u00ed coa naru\u0161\u00ed spodn\u00ed ko\u0159enov\u00fd syst\u00e9m rostliny a pak ji nohou vyvr\u00e1t\u00ed ze zem\u011b. Pot\u00e9 osek\u00e1 pencas t\u011bsn\u011b u srdce rostliny (\u0159\u00edk\u00e1 se mu pi\u00f1a, ale tak\u00e9 cabeza \u2013 hlava), na\u010de\u017e ji pomoc\u00ed coa asi dvakr\u00e1t oto\u010d\u00ed a osek\u00e1 pencas na v\u0161ech stran\u00e1ch. Na z\u00e1v\u011br ze spodn\u00ed \u010d\u00e1sti odsekne oddenky (n\u011bkte\u0159\u00ed jimado\u0159i tak ale \u010din\u00ed ji\u017e na za\u010d\u00e1tku).<\/p>\n\n\n\n

Dokud nejsou listy odstran\u011bny, nelze ur\u010dit, jak bude pi\u00f1a velk\u00e9. Dv\u011b rozm\u011bry podobn\u00e9 ag\u00e1ve toti\u017e mohou poskytnout diametr\u00e1ln\u011b odli\u0161n\u00e1 srdce, jejich v\u00e1ha se nej\u010dast\u011bji pohybuje mezi 50 a 100 kg. Sklize\u0148 jedn\u00e9 velk\u00e9 rostliny zabere zku\u0161en\u00e9mu jimadorovi asi 3\u20136 minut, za den dok\u00e1\u017ee zpracovat kolem 2,5 a\u017e 5 tun ag\u00e1ve.<\/p><\/blockquote>\n\n\n\n

Dovednost skl\u00edzet ag\u00e1ve se v Mexiku p\u0159ed\u00e1v\u00e1 z otce na syna, n\u011bkte\u0159\u00ed v\u00fdrobci a p\u011bstitel\u00e9 zam\u011bstn\u00e1vaj\u00ed i t\u0159i generace jimador\u016f. Mal\u00ed a tradi\u010dn\u00ed producenti dodnes na pol\u00edch vyu\u017e\u00edvaj\u00ed osly nebo mezky, kte\u0159\u00ed p\u0159epravuj\u00ed pi\u00f1as bu\u010f p\u0159\u00edmo do lihovaru (pokud se nach\u00e1z\u00ed v bezprost\u0159edn\u00ed bl\u00edzkosti), \u010dast\u011bji v\u0161ak na centr\u00e1ln\u00ed m\u00edsto na poli, odkud se pak odv\u00e1\u017eej\u00ed n\u00e1kla\u010f\u00e1ky. \u010c\u00edm d\u0159\u00edve se pi\u00f1as do lihovaru doprav\u00ed, t\u00edm l\u00e9pe, nebo\u0165 jedin\u011b tak nedoch\u00e1z\u00ed k hmotnostn\u00edm ztr\u00e1t\u00e1m \u2013 v\u011bt\u0161ina pal\u00edrn\u00edk\u016f toti\u017e plat\u00ed p\u011bstitel\u016fm podle v\u00e1hy dodan\u00fdch rostlin.<\/p>\n\n\n\n


Pece vs. autokl\u00e1ve<\/h2>\n\n\n\n

P\u0159i p\u0159eprav\u011b i p\u0159\u00edmo v lihovaru je t\u0159eba srdce ag\u00e1v\u00ed chr\u00e1nit p\u0159ed sluncem i de\u0161t\u011bm, a zabr\u00e1nit tak jejich vadnut\u00ed. P\u0159ed dal\u0161\u00ed \u00fapravou proch\u00e1zej\u00ed vizu\u00e1ln\u00ed kontrolou, \u0161patn\u00e9 \u010di \u0161k\u016fdci napaden\u00e9 kusy se odstra\u0148uj\u00ed a vybran\u00fd vzorek se po\u0161le na laboratorn\u00ed rozbor. Pot\u00e9 se pi\u00f1as podle velikosti kr\u00e1j\u00ed na p\u016flky \u010di \u010dtvrtky, aby k jejich uva\u0159en\u00ed sta\u010dil zhruba stejn\u00fd \u010das. Ke kr\u00e1jen\u00ed se vyu\u017e\u00edvaj\u00ed speci\u00e1ln\u00ed sekyry, ma\u010dety, coa nebo p\u00e1sov\u00e9 pily, kter\u00e9 jsou m\u00e9n\u011b n\u00e1ro\u010dn\u00e9 na pracovn\u00ed s\u00edlu.<\/p>\n\n\n\n

Va\u0159en\u00ed srdc\u00ed ag\u00e1ve je nezbytn\u00fdm v\u00fdrobn\u00edm krokem, nebo\u0165 teplo pomalu a zvolna za\u010d\u00edn\u00e1 p\u0159em\u011b\u0148ovat p\u0159\u00edrodn\u00ed cukry a \u0161kroby na zkvasiteln\u00e9 cukry a nav\u00edc m\u00e1 takto upraven\u00e1 ag\u00e1ve m\u011bk\u010d\u00ed konzistenci, kter\u00e1 usnad\u0148uje n\u00e1sledn\u00e9 mlet\u00ed nebo drcen\u00ed.<\/p><\/blockquote>\n\n\n\n

U\u017e ve druh\u00e9 polovin\u011b 19. stolet\u00ed za\u010dali v\u00fdrobci postupn\u011b p\u0159ech\u00e1zet z pe\u010den\u00ed ag\u00e1ve v k\u00f3nick\u00fdch j\u00e1m\u00e1ch k jejich \u00faprav\u011b v nadzemn\u00edch pec\u00edch, co\u017e definitivn\u011b odd\u011blilo spole\u010dnou cestu tequily a mezcalu. Nadzemn\u00ed pece se zpo\u010d\u00e1tku vyt\u00e1p\u011bly d\u0159evem, pak se v\u0161ak p\u0159e\u0161lo na uhl\u00ed a plyn. O zaveden\u00ed p\u00e1ry nam\u00edsto otev\u0159en\u00e9ho ohn\u011b se zaslou\u017eil Don Cenobio Sauza.<\/p>
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Tradi\u010dn\u00ed lihovary ag\u00e1ve upravuj\u00ed v kamenn\u00fdch nebo cihlov\u00fdch pec\u00edch zn\u00e1m\u00fdch jako horno. Pi\u00f1as se v nich p\u0159i teplot\u011b od 60 do 100 \u00b0C va\u0159\u00ed zpravidla 24\u201348 hodin. Pot\u00e9 se p\u00e1ra vypne a srdce se v peci je\u0161t\u011b na n\u011bjak\u00fdch 24 hodin ponechaj\u00ed, aby se proces va\u0159en\u00ed zavr\u0161il. B\u011bhem prvn\u00edch hodin va\u0159en\u00ed doch\u00e1z\u00ed k vytvo\u0159en\u00ed tekutiny v angli\u010dtin\u011b zvan\u00e9 bitter honey, kter\u00e1 je pln\u00e1 ne\u010distot a vosk\u016f a nech\u00e1v\u00e1 se odt\u00e9ci pry\u010d. V dal\u0161\u00edch hodin\u00e1ch vznik\u00e1 sladk\u00e1 tekutina, kter\u00e1 st\u00e9k\u00e1 do odtokov\u00e9ho \u017elabu ve spodn\u00ed \u010d\u00e1sti pece a p\u0159i fermentaci se pou\u017e\u00edv\u00e1 jako zdroj voln\u00fdch cukr\u016f.<\/p>\n\n\n\n

Pomal\u00fd proces va\u0159en\u00ed p\u0159i ni\u017e\u0161\u00ed teplot\u011b zm\u011bk\u010duje vl\u00e1kna rostliny, m\u011bn\u00ed molekuly \u0161krobu na molekuly cukru a chr\u00e1n\u00ed ag\u00e1ve p\u0159ed v\u00fdrazn\u011bj\u0161\u00edm zkaramelizov\u00e1n\u00edm, kter\u00e9 by mohlo zap\u0159\u00ed\u010dinit ho\u0159kou chu\u0165. Barva pi\u00f1as se m\u011bn\u00ed z b\u00edl\u00e9 na tmav\u011b \u017elutou, hn\u011bdou a\u017e rezav\u011b oran\u017eovou.<\/p><\/blockquote>\n\n\n\n

V modern\u00edch lihovarech kamenn\u00e9 \u010di cihlov\u00e9 pece nahradily autokl\u00e1vy z nerezov\u00e9 oceli, kter\u00e9 umo\u017e\u0148uj\u00ed homogenn\u00ed a ekonomicky m\u00e9n\u011b n\u00e1ro\u010dn\u00e9 va\u0159en\u00ed pod regulovan\u00fdm tlakem a teplotou, nav\u00edc za krat\u0161\u00ed dobu (nej\u010dast\u011bji za 12\u201318 hodin). Po dobu jedn\u00e9 hodiny se do nich vst\u0159ikuje p\u00e1ra tak, aby om\u00fdvala pi\u00f1as. Zkondenzovan\u00e1 kapalina (bitter honey) se sb\u00edr\u00e1 ve spodn\u00ed \u010d\u00e1sti za\u0159\u00edzen\u00ed a nech\u00e1v\u00e1 se odt\u00e9ct pry\u010d. Dal\u0161\u00edch asi 6 hodin se do autokl\u00e1vu vst\u0159ikuje p\u00e1ra o teplot\u011b 121 \u00b0C a vy\u0161\u0161\u00ed, na\u010de\u017e je jej\u00ed p\u0159\u00edstup uzav\u0159en a va\u0159en\u00ed pomoc\u00ed zbytkov\u00e9ho tepla trv\u00e1 minim\u00e1ln\u011b dal\u0161\u00edch 6 hodin. B\u011bhem t\u00e9to f\u00e1ze vznik\u00e1 sirup s vysokou koncentrac\u00ed cukru, kter\u00fd se pozd\u011bji pou\u017e\u00edv\u00e1 pro fermentaci.<\/p>\n\n\n\n


Drcen\u00ed a mlet\u00ed ag\u00e1ve<\/h2>\n\n\n\n

Jakmile jsou pi\u00f1as uva\u0159en\u00e9 a vychladnou, je t\u0159eba odd\u011blit \u0161\u0165\u00e1vu od pevn\u00fdch \u010d\u00e1st\u00ed rostliny. Tento v\u00fdrobn\u00ed krok pro\u0161el t\u0159emi historick\u00fdmi etapami. V d\u00e1vn\u00fdch dob\u00e1ch se va\u0159en\u00e9 ag\u00e1ve nejprve drtily velk\u00fdmi d\u0159ev\u011bn\u00fdmi nebo ocelov\u00fdmi pali\u010dkami a pot\u00e9 n\u00e1sledovalo dup\u00e1n\u00ed a \u0161lap\u00e1n\u00ed. Pozd\u011bji se v\u00fdrobci obr\u00e1tili ke speci\u00e1ln\u00edmu horizont\u00e1ln\u00edmu ml\u00fdnu zvan\u00e9mu tahona. \u0160lo o ob\u0159\u00ed brusn\u00fd kotou\u010d v\u00e1\u017e\u00edc\u00ed a\u017e dv\u011b tuny, jen\u017e byl ta\u017een voly, mezky \u010di ko\u0148mi, kte\u0159\u00ed obch\u00e1zeli kruhovou dl\u00e1\u017ed\u011bnou j\u00e1mu napln\u011bnou ag\u00e1ve. Tahona je drtila, \u010d\u00edm\u017e do\u0161lo k odd\u011blen\u00ed vl\u00e1ken od \u0161\u0165\u00e1vy. Pot\u00e9 se pomoc\u00ed vidl\u00ed odstranily pevn\u00e9 \u010d\u00e1sti a \u0161\u0165\u00e1va se sb\u00edrala d\u0159ev\u011bn\u00fdmi n\u00e1dobami, p\u0159\u00edpadn\u011b se nechala odt\u00e9ct. V sou\u010dasn\u00e9 dob\u011b se tahona je\u0161t\u011b st\u00e1le pou\u017e\u00edv\u00e1, ta\u017en\u00e1 zv\u00ed\u0159ata ov\u0161em obvykle nahradily traktory.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Jak\u00e1 je nejlep\u0161\u00ed? V\u0161e, co jste nev\u011bd\u011bli o whisky a b\u00e1li jste se zeptat<\/a><\/h4>\n\n\n\n


Modern\u00ed lihovary disponuj\u00ed mechanick\u00fdmi drti\u010di a ml\u00fdny. N\u011bkte\u0159\u00ed v\u00fdrobci vyu\u017e\u00edvaj\u00ed pouze jednostup\u0148ov\u00fd, jin\u00ed naopak n\u011bkolikastup\u0148ov\u00fd syst\u00e9m mlet\u00ed a drcen\u00ed ag\u00e1ve, p\u0159i\u010dem\u017e p\u0159i ka\u017ed\u00e9m stupni lisov\u00e1n\u00ed a mlet\u00ed se uva\u0159en\u00e9 ag\u00e1ve prom\u00fdvaj\u00ed vodou, aby do\u0161lo k odd\u011blen\u00ed skute\u010dn\u011b v\u0161ech dostupn\u00fdch \u0161\u0165\u00e1v od vl\u00e1ken rostliny. Z\u00edskan\u00e1 sladk\u00e1 \u0161\u0165\u00e1va se naz\u00fdv\u00e1 mosto \u010di aguamiel. Pevn\u00fdm zbytk\u016fm rostliny, kter\u00e9 p\u0159edstavuj\u00ed kolem 40 % v\u00e1hy mlet\u00e9 ag\u00e1ve, se \u0159\u00edk\u00e1 bagazo \u010di marrana (pou\u017e\u00edvaj\u00ed se jako krmivo \u010di hnojivo a v kombinaci s hl\u00ednou tak\u00e9 k v\u00fdrob\u011b cihel). N\u011bkter\u00e9 lihovary experimentovaly i s jin\u00fdmi technologiemi v\u010detn\u011b t\u011bch pou\u017e\u00edvan\u00fdch ve Francii k drcen\u00ed a lisov\u00e1n\u00ed vinn\u00fdch hrozn\u016f, uk\u00e1zalo se v\u0161ak, \u017ee neposkytuj\u00ed k\u00fd\u017een\u00e9 v\u00fdsledky. <\/p>\n\n\n\n


Ot\u00e1zky kolem fermentace<\/h2>\n\n\n\n

Ur\u010dit\u00fd rozcestn\u00edk p\u0159i v\u00fdrob\u011b tequily p\u0159edstavuje fermentace. Z\u00e1le\u017e\u00ed na tom, zda jde o v\u00fdrobu 100 % ag\u00e1ve tequily (v takov\u00e9m p\u0159\u00edpad\u011b mus\u00ed b\u00fdt jedin\u00fdm zdrojem sacharid\u016f inulin poch\u00e1zej\u00edc\u00ed v\u00fdhradn\u011b z modr\u00e9 ag\u00e1ve), nebo zda je c\u00edlem vyrobit tequilu za pou\u017eit\u00ed cukr\u016f poch\u00e1zej\u00edc\u00edch krom\u011b ag\u00e1ve i z jin\u00fdch zdroj\u016f.<\/p>\n\n\n\n

Z\u00e1kon p\u0159edepisuje pou\u017eit\u00ed minim\u00e1ln\u011b 51 % cukr\u016f z modr\u00e9 ag\u00e1ve, zbyl\u00fdch 49 % mohou tvo\u0159it cukry z ostatn\u00edch zdroj\u016f. N\u011bkte\u0159\u00ed v\u00fdrobci experimentuj\u00ed a vy\u0161\u0161\u00ed pom\u011br ag\u00e1ve cukr\u016f dopl\u0148uj\u00ed jen o nepatrnou \u010d\u00e1st jin\u00fdch cukr\u016f.<\/p><\/blockquote>\n\n\n\n

Teoreticky mohou pou\u017e\u00edt jak\u00e9koliv druhy zkvasiteln\u00fdch cukr\u016f vyjma t\u011bch, kter\u00e9 poch\u00e1zej\u00ed z jin\u00fdch druh\u016f ag\u00e1ve. V praxi jde zejm\u00e9na o t\u0159tinov\u00fd cukr, melasu, sirup z kuku\u0159i\u010dn\u00e9ho zrna nebo \u010dist\u00fd nerafinovan\u00fd hn\u011bd\u00fd cukr lisovan\u00fd do tvaru ku\u017eele. \u0158\u00edk\u00e1 se mu piloncillo a n\u011bkdy b\u00fdv\u00e1 jednotliv\u011b balen v kuku\u0159i\u010dn\u00fdch listech nebo listech z cukrov\u00e9 t\u0159tiny.<\/p>\n\n\n\n


V tradi\u010dn\u00edch lihovarech se proces kva\u0161en\u00ed odehr\u00e1v\u00e1 v d\u0159ev\u011bn\u00fdch kvasn\u00fdch tanc\u00edch, zpravidla men\u0161\u00edch rozm\u011br\u016f. Modern\u00ed lihovary vyu\u017e\u00edvaj\u00ed velk\u00e9 n\u00e1dr\u017ee z nerezov\u00e9 oceli, jejich\u017e kapacita m\u016f\u017ee dosahovat 160 000 l, n\u011bkdy i v\u00edce. V\u00fdrobce tequily Herradura nap\u0159\u00edklad disponuje 59 kvasn\u00fdmi tanky s kapacitou 64 000 l a t\u0159emi tanky o objemu 200 000 l.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Po\u010d\u00e1te\u010dn\u00ed koncentrace cukru v mosto se pohybuje mezi 4 a 10 %, v\u017edy v z\u00e1vislosti na mno\u017estv\u00ed vody p\u0159id\u00e1van\u00e9 b\u011bhem mlet\u00ed a drcen\u00ed ag\u00e1ve. Jsou-li k v\u00fdrob\u011b tequily pou\u017eity i jin\u00e9 zdroje cukru, musej\u00ed se rozpustit a sm\u00edchat se \u0161\u0165\u00e1vou z ag\u00e1ve, \u010d\u00edm\u017e dojde k nav\u00fd\u0161en\u00ed koncentrace cukr\u016f na 8\u201315 %. V\u0161e z\u00e1vis\u00ed na tom, jakou toleranci cukr\u016f jsou kvasinky schopn\u00e9 akceptovat. K mosto se n\u00e1sledn\u011b p\u0159id\u00e1 sladk\u00fd sirup, kter\u00fd vznikl b\u011bhem va\u0159en\u00ed ag\u00e1ve v pec\u00edch nebo autokl\u00e1vech. Pot\u00e9 p\u0159ich\u00e1zej\u00ed na \u0159adu kvasinky. V\u011bt\u0161ina producent\u016f tequily pou\u017e\u00edv\u00e1 vlastn\u00ed kultivovan\u00e9 kvasn\u00e9 kmeny, je\u017e obvykle b\u00fdvaj\u00ed sou\u010d\u00e1st\u00ed v\u00fdrobn\u00edho tajemstv\u00ed. Nej\u010dast\u011bji se pou\u017e\u00edvaj\u00ed kvasinky pivovarsk\u00e9, ale setkat se lze i s kvasinkami peka\u0159sk\u00fdmi a v\u00fdjime\u010dn\u011b tak\u00e9 vinn\u00fdmi (nap\u0159\u00edklad v\u00fdrobce tequily Cabeza saz\u00ed na champagne kvasinky). N\u011bkte\u0159\u00ed v\u00fdrobci rovn\u011b\u017e kultivuj\u00ed divok\u00e9 kvasinky, kter\u00e9 se p\u0159irozen\u011b vyskytuj\u00ed na listech ag\u00e1ve. V men\u0161\u00ed m\u00ed\u0159e do kva\u0161en\u00ed promlouvaj\u00ed tak\u00e9 kvasinky divok\u00e9. Pro dosa\u017een\u00ed vysok\u00fdch v\u00fdnos\u016f a udr\u017eov\u00e1n\u00ed konstantn\u00ed kvality n\u011bkter\u00e9 spole\u010dnosti izoluj\u00ed kvasinky z\u00edskan\u00e9 z p\u0159\u00edrodn\u00edho kva\u0161en\u00ed va\u0159en\u00e9 \u0161\u0165\u00e1vy z ag\u00e1ve. Pom\u011brn\u011b obvyklou prax\u00ed je tak\u00e9 pou\u017e\u00edv\u00e1n\u00ed \u010d\u00e1sti pln\u011b kva\u0161en\u00e9ho mosto z p\u0159edchoz\u00ed v\u00e1rky k nastartov\u00e1n\u00ed v\u00e1rky nov\u00e9.<\/p>\n\n\n\n

Kvasn\u00e9 tanky a n\u00e1dr\u017ee pou\u017e\u00edvan\u00e9 k fermentaci b\u00fdvaj\u00ed obvykle otev\u0159en\u00e9, a tak b\u00fdv\u00e1 kvas\u00edc\u00ed mosto napadeno divok\u00fdmi kvasinkami p\u0159irozen\u011b se vzn\u00e1\u0161ej\u00edc\u00edmi ve vzduchu. Dokva\u0161ov\u00e1n\u00ed je tedy v\u011bt\u0161inou v\u00fdsledkem pr\u00e1ce n\u011bkolika kvasn\u00fdch kmen\u016f, nikoliv pouze jednoho.<\/p><\/blockquote>\n\n\n\n

N\u011bkte\u0159\u00ed v\u00fdrobci tak\u00e9 kultivuj\u00ed kvasinky zvl\u00e1\u0161\u0165 pro zimn\u00ed a letn\u00ed produkci. Pro urychlen\u00ed jejich r\u016fstu se n\u011bkdy p\u0159id\u00e1v\u00e1 s\u00edran amonn\u00fd, mo\u010dovina, fosfore\u010dnan amonn\u00fd nebo s\u00edran ho\u0159e\u010dnat\u00fd. N\u011bkdy se do fermenta\u010dn\u00edch tank\u016f vkl\u00e1daj\u00ed tak\u00e9 vl\u00e1kna z rozdrcen\u00e9 ag\u00e1ve, co\u017e m\u00e1 do v\u00fdsledn\u00e9ho produktu otisknout jej\u00ed v\u011bt\u0161\u00ed stopu (setkat se s t\u00edm lze nap\u0159\u00edklad u tequily Siete Leguas). Existuj\u00ed i v\u00fdrobci, kte\u0159\u00ed \u010d\u00e1sti vl\u00e1ken nech\u00e1vaj\u00ed ve v\u00fdsledn\u00e9m mo\u0161tu a neodstra\u0148uj\u00ed je ani b\u011bhem prvn\u00ed destilace.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Na trhu se objevilo zlo\u010dineck\u00e9 v\u00edno, kter\u00e9 k v\u00e1m doslova promluv\u00ed<\/a><\/h4>\n\n\n\n


Kvasinky b\u011bhem fermentace po\u017e\u00edraj\u00ed cukr a m\u011bn\u00ed jej na alkohol a oxid uhli\u010dit\u00fd. D\u00e9lka fermentace z\u00e1vis\u00ed na typu pou\u017eit\u00fdch kvasinek, na teplot\u011b a podm\u00ednk\u00e1ch okoln\u00edho prost\u0159ed\u00ed. Za tepl\u00e9ho po\u010das\u00ed, kdy teploty vystoupaj\u00ed a\u017e k 35 \u00b0C, trv\u00e1 obvykle 2\u20135 dn\u00ed, b\u011bhem chladn\u011bj\u0161\u00edch dn\u016f m\u016f\u017ee trvat a\u017e 12 dn\u00ed. D\u016fle\u017eit\u00e1 je tak\u00e9 teplota ve fermenta\u010dn\u00edch tanc\u00edch \u2013 je-li p\u0159\u00edli\u0161 vysok\u00e1, kvasinky odum\u00edraj\u00ed, je-li naopak moc n\u00edzk\u00e1, doch\u00e1z\u00ed ke zpomalen\u00ed jejich \u010dinnosti. Mnoh\u00e9 lihovary proto pracuj\u00ed s chladic\u00edmi syst\u00e9my, kter\u00e9 pom\u00e1haj\u00ed udr\u017eet teplotu kva\u0161en\u00ed v p\u0159\u00edpustn\u00e9m rozsahu.<\/p>\n\n\n\n

V\u00fdsledkem fermentace je tekutina o obsahu 4\u201310 % obj. alkoholu, kter\u00e1 se ozna\u010duje jako mosto muerto (mrtv\u00fd mo\u0161t) a nech\u00e1v\u00e1 se po dobu n\u011bkolika hodin usadit.<\/p><\/blockquote>\n\n\n\n


Minim\u00e1ln\u011b dvakr\u00e1t<\/h2>\n\n\n\n

Tequila se vyr\u00e1b\u00ed nejm\u00e9n\u011b dvoustup\u0148ovou destilac\u00ed, kter\u00e1 tradi\u010dn\u011b prob\u00edh\u00e1 v kotl\u00edkov\u00e9m destila\u010dn\u00edm za\u0159\u00edzen\u00ed \u2013 pot stillu. \u0158ada v\u00fdrobc\u016f d\u00e1v\u00e1 st\u00e1le p\u0159ednost klasick\u00fdm m\u011bd\u011bn\u00fdm destila\u010dn\u00edm kotl\u016fm, p\u0159ib\u00fdv\u00e1 ale t\u011bch, kte\u0159\u00ed postupn\u011b p\u0159ech\u00e1zej\u00ed k nov\u011bj\u0161\u00edm a modern\u011bj\u0161\u00edm destila\u010dn\u00edm kotl\u016fm z nerezov\u00e9 oceli. V n\u011bkter\u00fdch lihovarech se vyu\u017e\u00edv\u00e1 kombinace obou typ\u016f, p\u0159i\u010dem\u017e pro prvn\u00ed destilaci se pou\u017e\u00edvaj\u00ed nerezov\u00e9, pro druhou m\u011bd\u011bn\u00e9. Jejich velikost b\u00fdv\u00e1 r\u016fzn\u00e1, od mal\u00fdch s obsahem 100 l a\u017e po ty velk\u00e9 s obsahem 3000 l a v\u00edce. Mnoz\u00ed producenti tequily pou\u017e\u00edvaj\u00ed mal\u00e9 a\u017e st\u0159edn\u00ed kotle, kter\u00e9 s destil\u00e1tem v\u00edce reaguj\u00ed. Na druhou stranu velk\u00e9 kotle vyr\u00e1b\u011bj\u00ed tequilu ve v\u011bt\u0161\u00edm mno\u017estv\u00ed, tud\u00ed\u017e rychleji, co\u017e b\u00fdv\u00e1 pro \u0159adu producent\u016f st\u011b\u017eejn\u00ed. Kotle se v dne\u0161n\u00ed dob\u011b snad ve v\u0161ech lihovarech vyt\u00e1p\u011bj\u00ed parou.<\/p>\n\n\n\n


A vlastn\u00ed pr\u016fb\u011bh destilace? Kotel se p\u0159ibli\u017en\u011b do t\u0159\u00ed \u010dtvrtin napln\u00ed mosto muerte. Zah\u0159\u00edv\u00e1n\u00edm se z kapaliny odd\u011bl\u00ed alkoholov\u00e9 p\u00e1ry, kter\u00e9 stoupaj\u00ed vzh\u016fru a hrdlem p\u0159\u00edstroje se dost\u00e1vaj\u00ed do kondenz\u00e1toru, kde se ochlad\u00ed a p\u0159em\u011bn\u00ed zp\u011bt na kapalinu.<\/p>\n\n\n\n

Prvn\u00ed destilace, kter\u00e1 se ozna\u010duje jako destrozado \u010di estozaminto, zpravidla trv\u00e1 1,5\u20133 hodiny. Jej\u00edm v\u00fdsledkem je meziprodukt s 20\u201325 % obj. alkoholu (\u0159\u00edk\u00e1 se mu ordinario \u010di tequila primero), kter\u00fd sest\u00e1v\u00e1 z hlavy (cabeza), srdce (el corazon) a ocasu (cola). <\/p><\/blockquote>\n\n\n\n

St\u0159edn\u00ed frakce destil\u00e1tu (srdce) se podrobuje druh\u00e9 destilaci. Ta trv\u00e1 dvakr\u00e1t d\u00e9le ne\u017e prvn\u00ed destilace, zpravidla od 3 do 6 hodin. V\u00fdsledkem je destil\u00e1t s pr\u016fm\u011brn\u00fdm obsahem alkoholu kolem 55 %. M\u016f\u017ee b\u00fdt ale i vy\u0161\u0161\u00ed, zejm\u00e9na pokud m\u00e1 v\u00fdrobce v pl\u00e1nu ulo\u017eit tequilu ke zr\u00e1n\u00ed, b\u011bhem n\u011bj\u017e doch\u00e1z\u00ed v d\u016fsledku odpa\u0159ov\u00e1n\u00ed k p\u0159irozen\u00e9mu \u00fabytku alkoholu.<\/p>\n\n\n\n


Jen velmi m\u00e1lo lihovar\u016f pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b tequily kontinu\u00e1ln\u00ed destila\u010dn\u00ed za\u0159\u00edzen\u00ed. Jeho z\u00e1kladem jsou dv\u011b vysok\u00e9 kolony z nerezov\u00e9 oceli, kter\u00e9 umo\u017enuj\u00ed destilovat v podstat\u011b nep\u0159etr\u017eit\u011b a s podstatn\u011b ni\u017e\u0161\u00edmi n\u00e1klady. V\u00fdhradn\u011b kontinu\u00e1ln\u00ed metodou se vyr\u00e1b\u00ed nap\u0159\u00edklad tequila Republic. Don Fulano se z v\u011bt\u0161\u00ed \u010d\u00e1sti destiluje v klasick\u00e9m pot stillu, asi 16 % produkce projde kolonov\u00fdm destila\u010dn\u00edm p\u0159\u00edstrojem a na z\u00e1v\u011br se oba destil\u00e1ty sm\u00edchaj\u00ed. Obecn\u011b plat\u00ed, \u017ee tequily vyroben\u00e9 na kontinu\u00e1ln\u00ed destila\u010dn\u00ed aparatu\u0159e obsahuj\u00ed m\u00e9n\u011b aromatick\u00fdch a chu\u0165ov\u00fdch slo\u017eek ne\u017e ty z\u00edskan\u00e9 z kotl\u00edkov\u00e9ho destila\u010dn\u00edho za\u0159\u00edzen\u00ed. N\u011bkter\u00e9 lihovary dokonce pou\u017e\u00edvaj\u00ed k prvn\u00ed destilaci pot still a ordinario pak pro\u017eenou destila\u010dn\u00ed kolonou.<\/p>
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\"\"<\/figure>\n\n\n\n


P\u0159esto\u017ee drtiv\u00e1 v\u011bt\u0161ina producent\u016f vyr\u00e1b\u00ed tequilu dvoustup\u0148ovou destilac\u00ed, najdou se i tac\u00ed, kte\u0159\u00ed sv\u016fj produkt destiluj\u00ed t\u0159ikr\u00e1t. Pat\u0159\u00ed k nim t\u0159eba lihovar La Cofradia, v n\u011bm\u017e se rod\u00ed tequila Casa Noble. T\u0159ikr\u00e1t destilovanou tequilu m\u00e1 ve sv\u00e9m portfoliu tak\u00e9 zna\u010dka Corralejo a z velk\u00fdch hr\u00e1\u010d\u016f t\u0159eba Sauza, jej\u00ed\u017e chloubou je pr\u00e9miov\u00e1 \u0159ada Tres Generaciones. Tequila Corzo A\u00f1ejo se po dvoj\u00ed destilaci ulo\u017e\u00ed na 2\u20134 m\u011bs\u00edce do sud\u016f, pak se destiluje pot\u0159et\u00ed a n\u00e1sledn\u011b se na d\u00e9le ne\u017e rok ulo\u017e\u00ed zp\u011bt do sud\u016f.<\/p>\n\n\n\n


Do lahv\u00ed \u010di do sudu<\/h2>\n\n\n\n

Tequila opou\u0161t\u00ed destila\u010dn\u00ed za\u0159\u00edzen\u00ed jako \u010dir\u00e1 a bezbarv\u00e1 tekutina, p\u0159i\u010dem\u017e v\u00fdrobce m\u00e1 n\u011bkolik mo\u017enost\u00ed, jak s n\u00ed nalo\u017eit. Pokud se ji rozhodne sto\u010dit do lahv\u00ed, uprav\u00ed jej\u00ed objemov\u00e9 procento alkoholu na\u0159ed\u011bn\u00edm vodou. Takov\u00e1 tequila se ozna\u010duje jako blanco \u010di plata, pop\u0159\u00edpad\u011b silver. Je v\u0161ak t\u0159eba \u0159\u00edci, \u017ee blanco tequila nemus\u00ed b\u00fdt nutn\u011b bezbarv\u00e1. Z\u00e1kon v\u00fdrobc\u016fm umo\u017e\u0148uje ji na m\u00e9n\u011b ne\u017e dva m\u011bs\u00edce ulo\u017eit do dubov\u00fdch sud\u016f nebo jin\u00fdch dubov\u00fdch n\u00e1dob. V\u011bt\u0161ina v\u00fdrobc\u016f v\u0161ak nech\u00e1v\u00e1 svou blanco tequilu pouze kr\u00e1tce odle\u017eet v n\u00e1dr\u017e\u00edch z nerezov\u00e9 oceli.<\/p>\n\n\n\n

Pokud se v\u00fdrobce rozhodne podrobit svou tequilu procesu zr\u00e1n\u00ed, m\u016f\u017ee volit mezi dal\u0161\u00edmi t\u0159emi typy tequily \u2013 reposado, a\u00f1ejo a extra a\u00f1ejo. V\u0161echny t\u0159i mohou b\u00fdt upraveny p\u0159id\u00e1n\u00edm jedn\u00e9 nebo v\u00edce z p\u0159\u00eddatn\u00fdch slo\u017eek, jako jsou karamel, sirup na b\u00e1zi cukru, glycerol (glycerin) a dubov\u00fd extrakt.<\/p><\/blockquote>\n\n\n\n

Obsah alkoholu, doba, po kterou destil\u00e1t zraje, typ a velikost sudu a v neposledn\u00ed \u0159ad\u011b tak\u00e9 sklady, kde je ulo\u017een, maj\u00ed na kvalitu a charakter budouc\u00ed tequily z\u00e1sadn\u00ed vliv. Nej\u010dast\u011bji zraje v sudech po americk\u00e9 whisky. V\u00fdrobci je pou\u017e\u00edvaj\u00ed maxim\u00e1ln\u011b \u010dty\u0159ikr\u00e1t nebo p\u011btkr\u00e1t, nebo\u0165 d\u0159evo m\u00e1 pak na destil\u00e1t st\u00e1le men\u0161\u00ed vliv.<\/p>
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Maxim\u00e1ln\u00ed d\u00e9lku zr\u00e1n\u00ed legislativa nijak nevymezuje, pouze tu minim\u00e1ln\u00ed. Tequily ozna\u010dovan\u00e9 jako reposado (aged) mus\u00ed zr\u00e1t minim\u00e1ln\u011b dva m\u011bs\u00edce v dubov\u00fdch sudech nebo k\u00e1d\u00edch. Krom\u011b sud\u016f po bourbonu se pou\u017e\u00edvaj\u00ed tak\u00e9 sudy, v nich\u017e zr\u00e1l ko\u0148ak, nebo t\u0159eba sudy po sherry. Reposado tequila Asombroso La Rosa zraje 3 m\u011bs\u00edce v sudech po Bordeaux, co\u017e j\u00ed prop\u016fj\u010duje jemn\u00fd r\u016f\u017eov\u00fd n\u00e1dech a lehkou stopu sladkosti. N\u011bkdy se pro zr\u00e1n\u00ed tequily pou\u017e\u00edvaj\u00ed tak\u00e9 sudy z mexick\u00e9ho dubu. N\u011bkter\u00e9 lihovary reposado tequily ukl\u00e1daj\u00ed na kr\u00e1tkou dobu do nov\u00fdch sud\u016f a teprve pot\u00e9 destil\u00e1t p\u0159em\u00edst\u00ed do sud\u016f pou\u017eit\u00fdch. V\u00fdjimkou nejsou ani k\u00e1d\u011b o obsahu kolem 20 000 l, v nich\u017e tequila nen\u00ed v tak \u00fazk\u00e9m kontaktu s d\u0159evem, v\u00fdsledkem je pak zpravidla leh\u010d\u00ed produkt s m\u00e9n\u011b d\u0159evit\u00fdmi t\u00f3ny.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Beergeek aneb jak se vyznat ve svrchn\u011b kva\u0161en\u00e9m pivu<\/a><\/h4>\n\n\n\n


Pokud se tequila ulo\u017e\u00ed do dubov\u00fdch sud\u016f nebo n\u00e1dr\u017e\u00ed ke zr\u00e1n\u00ed na dobu nejm\u00e9n\u011b jednoho roku, spad\u00e1 do kategorie a\u00f1ejo (extra aged). Tyto sudy mohou m\u00edt maxim\u00e1ln\u011b 600 l, av\u0161ak v\u011bt\u0161ina producent\u016f pou\u017e\u00edv\u00e1 sudy men\u0161\u00ed, zpravidla o objemu kolem 180\u2013200 l. Kategorie extra a\u00f1ejo (ultra aged), kter\u00e1 byla zavedena teprve p\u0159ed dev\u00edti lety, zahrnuje v\u0161echny tequily, kter\u00e9 zr\u00e1ly v dubov\u00e9m sudu o maxim\u00e1ln\u00edm obsahu 600 l po dobu nejm\u00e9n\u011b t\u0159\u00ed let.<\/p>\n\n\n\n

Nab\u00edz\u00ed se ot\u00e1zka, jak dlouho m\u016f\u017ee tequila v sudu zr\u00e1t. V\u011bt\u0161ina odborn\u00edk\u016f se shoduje, \u017ee kolem 4\u20135 let, nebo\u0165 pot\u00e9 z\u00edsk\u00e1v\u00e1 p\u0159\u00edli\u0161 d\u0159evitou chu\u0165 a odpa\u0159ov\u00e1n\u00edm ztr\u00e1c\u00ed mnoho alkoholu.<\/p><\/blockquote>\n\n\n\n

V posledn\u00edch n\u011bkolika letech se v\u0161ak za\u010daly na trhu objevovat produkty star\u0161\u00ed, zraj\u00edc\u00ed 5 \u010di 6 let. Specialistou na sta\u0159en\u00e9 tequily je zna\u010dka Asombroso, kter\u00e1 m\u00e1 v portfoliu mimo jin\u00e9 tequilu sta\u0159enou 5 let a dv\u011b varianty 11let\u00fdch tequil, kter\u00e9 zr\u00e1ly v sudech po ko\u0148aku a po portsk\u00e9m. N\u011bkte\u0159\u00ed podnikav\u00ed v\u00fdrobci nav\u00edc vytv\u00e1\u0159ej\u00ed sm\u011bsi sta\u0159en\u00fdch tequil, p\u0159\u00edkladem za v\u0161echny budi\u017e Tres-Quatro-Cinco, kter\u00e1 je sm\u011bs\u00ed tvo\u0159enou z 30 % t\u0159\u00edletou tequilou, ze 40 % \u010dty\u0159letou a z 30 % p\u011btiletou tequilou.<\/p>\n\n\n\n


P\u0159ev\u00e1\u017en\u00e1 v\u011bt\u0161ina v\u00fdrobc\u016f pou\u017e\u00edv\u00e1 ke zr\u00e1n\u00ed a\u00f1ejo a extra a\u00f1ejo tequil sudy pou\u017eit\u00e9, nebo\u0165 ty nov\u00e9 p\u0159ed\u00e1vaj\u00ed destil\u00e1tu d\u0159evnat\u00fd charakter, co\u017e m\u016f\u017ee zm\u011bnit jeho chu\u0165 v\u00edce, ne\u017e je \u017e\u00e1douc\u00ed. Nej\u010dast\u011bji jde o sudy po bourbonu, Tennessee whiskey \u010di kanadsk\u00e9 whisky, ale tak\u00e9 o sudy po ko\u0148aku, sherry \u010di skotsk\u00e9 whisky. Pom\u011brn\u011b b\u011b\u017enou prax\u00ed je ukl\u00e1dat tequilu k dal\u0161\u00edmu zr\u00e1n\u00ed do sud\u016f, v nich\u017e v\u00fdrobce p\u0159edt\u00edm nechal odpo\u010d\u00edvat svou reposado tequilu. Tato rotace lihovar\u016fm umo\u017e\u0148uje operovat s r\u016fzn\u00fdmi mo\u017enostmi zr\u00e1n\u00ed, kter\u00e9 ve sv\u00e9m d\u016fsledku vedou k nov\u00fdm produkt\u016fm a nov\u00fdm dimenz\u00edm chut\u00ed.<\/p>
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\"\"<\/figure>\n\n\n\n


Mexick\u00e1 legislativa vymezuje je\u0161t\u011b jeden typ tequily, a sice joven neboli oro (gold). Jde o sm\u011bs blanco a reposado, a\u00f1ejo anebo extra a\u00f1ejo tequily. Jako joven nebo oro se ozna\u010duje tak\u00e9 blanco tequila, jej\u00ed\u017e chu\u0165, barva nebo charakter byly upraveny karamelem, sirupem na b\u00e1zi cukru, glycerolem (glycerinem) nebo dubov\u00fdm extraktem. D\u0159\u00edve se tyto produkty v\u011bt\u0161inou ozna\u010dovaly jako mixto, av\u0161ak m\u016f\u017ee j\u00edt i o destil\u00e1t ze 100 % ag\u00e1ve. Nap\u0159\u00edklad tequila joven Casa Dragones je 100 % ag\u00e1ve tequila blanco, do n\u00ed\u017e v\u00fdrobce p\u0159idal ur\u010dit\u00e9 mno\u017estv\u00ed extra a\u00f1ejo tequily, kter\u00e1 le\u017eela d\u00e9le ne\u017e 5 let v sudech z americk\u00e9ho b\u00edl\u00e9ho dubu.<\/p>\n\n\n\n

Obecn\u011b plat\u00ed, \u017ee ke zr\u00e1n\u00ed se ukl\u00e1daj\u00ed sp\u00ed\u0161e tequily kategorie 100 % ag\u00e1ve, ale v posledn\u00ed dob\u011b p\u0159ib\u00fdv\u00e1 i zraj\u00edc\u00edch tequil n\u011bkdej\u0161\u00ed kategorie mixto.<\/p><\/blockquote>\n\n\n\n

Pro ulo\u017een\u00ed sud\u016f jsou ide\u00e1ln\u00ed temn\u00e9 a sp\u00ed\u0161e chladn\u011bj\u0161\u00ed sklady, nebo\u0165 zr\u00e1n\u00ed tequily ovliv\u0148uje jak vlhkost, tak teplo. V z\u00e1vislosti na podm\u00ednk\u00e1ch skladov\u00e1n\u00ed se m\u011bn\u00ed i mno\u017estv\u00ed odpa\u0159en\u00e9ho alkoholu. V pr\u016fm\u011bru to b\u00fdv\u00e1 kolem 4\u201310 % ro\u010dn\u011b. N\u011bkte\u0159\u00ed v\u00fdrobci maj\u00ed sv\u016fj sklad podobn\u011b jako vina\u0159i um\u00edst\u011bn\u00fd v podzem\u00ed, v takov\u00e9m p\u0159\u00edpad\u011b and\u011blsk\u00e1 da\u0148 p\u0159edstavuje asi 2\u20133 % ro\u010dn\u011b. \u0158ada v\u00fdrobc\u016f vyu\u017e\u00edv\u00e1 pro ulo\u017een\u00ed sv\u00fdch tequil m\u00edstnosti s regulovanou teplotou a vlhkost\u00ed.<\/p>\n\n\n\n


Na sam\u00e9m konci<\/h2>\n\n\n\n

P\u0159ed sto\u010den\u00edm do lahv\u00ed se tequila kv\u016fli odstran\u011bn\u00ed p\u0159\u00edpadn\u00fdch ne\u010distot nebo pevn\u00fdch \u010d\u00e1st\u00ed filtruje. K nej\u010dast\u011bji pou\u017e\u00edvan\u00fdm filtra\u010dn\u00edm materi\u00e1l\u016fm pat\u0159\u00ed celul\u00f3zov\u00e9 filtry \u010di aktivn\u00ed uhl\u00ed. Stejn\u011b jako t\u0159eba whisky tak\u00e9 u tequily doch\u00e1z\u00ed v z\u00e1jmu zachov\u00e1n\u00ed konzistentn\u00edho chu\u0165ov\u00e9ho profilu k m\u00edch\u00e1n\u00ed destil\u00e1t\u016f z r\u016fzn\u00fdch sud\u016f. Jen ojedin\u011ble se tequila st\u00e1\u010d\u00ed z jednoho sudu a pln\u00ed do lahv\u00ed jako single barrel produkt.<\/p>
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\"\"<\/figure><\/div>\n\n\n\n

Ochutnali byste geoterm\u00e1ln\u00ed pivo? V\u00edme, kam na n\u011bj<\/a><\/h4>\n\n\n\n


Lahvov\u00e1n\u00ed p\u0159edch\u00e1z\u00ed na\u0159ed\u011bn\u00ed produktu pitnou, destilovanou nebo demineralizovanou vodou na po\u017eadovan\u00e9 objemov\u00e9 procento alkoholu. Z\u00e1konem je stanovena minim\u00e1ln\u00ed hranice 35 %, maxim\u00e1ln\u011b m\u016f\u017ee v\u00fdsledn\u00fd produkt obsahovat 55 % obj. alkoholu.<\/p>\n\n\n\n


V z\u00e1vislosti na okol\u00ed<\/h3>\n\n\n\n

Ag\u00e1ve dosahuje optim\u00e1ln\u00ed zralosti p\u0159ibli\u017en\u011b po 6\u201310 letech, kdy je asi 150\u2013200 cm vysok\u00e1. V\u0161e pochopiteln\u011b z\u00e1vis\u00ed na p\u016fd\u011b, po\u010das\u00ed a celkov\u00fdch podm\u00ednk\u00e1ch okoln\u00edho prost\u0159ed\u00ed.<\/p>\n\n\n\n


Za t\u00f3n\u016f hudby<\/h3>\n\n\n\n

V lihovaru San Nicolas, kde se vyr\u00e1b\u011bny nap\u0159\u00edklad zna\u010dky Espol\u00f3n a Cabo Wabo, nech\u00e1vaj\u00ed hr\u00e1t ve fermenta\u010dn\u00ed m\u00edstnosti klasickou hudbu. Zdej\u0161\u00ed master distiller Cirilo Oropeza \u0159\u00edk\u00e1, \u017ee hudba pom\u00e1h\u00e1 zvy\u0161ovat r\u016fst kvasinek, kter\u00e9 se pr\u00fd doslova houpou v jej\u00edm rytmu.<\/p>\n\n\n\n


I na vod\u011b z\u00e1le\u017e\u00ed<\/h3>\n\n\n\n

Chu\u0165 v\u00fdsledn\u00e9ho produktu ovliv\u0148uje tak\u00e9 kvalita vody, kter\u00e1 tvo\u0159\u00ed ned\u00edlnou sou\u010d\u00e1st procesu mlet\u00ed ag\u00e1ve, fermentace i n\u00e1sledn\u00fdch proces\u016f. V\u011bt\u0161ina v\u00fdrobc\u016f disponuje vlastn\u00edm zdrojem vody, je\u017e \u010dasto poch\u00e1zej\u00ed z p\u0159\u00edrodn\u00edch pramen\u016f a vrt\u016f, n\u011bkte\u0159\u00ed jsou ale z\u00e1visl\u00ed na vod\u011b z extern\u00edch zdroj\u016f, kter\u00e1 se do lihovaru dopravuje v cistern\u00e1ch. Obvykle se upravuje r\u016fzn\u00fdmi flitry, \u010dast\u00e9 je vyu\u017eit\u00ed reverzn\u00ed osm\u00f3zy.<\/p>\n\n\n\n


\u017d\u00e1dn\u00e9 \u0159ed\u011bn\u00ed<\/h3>\n\n\n\n

Tequila El Tesoro de Don Felipe se destiluje pouze na 40 % obj., z postupu v\u00fdroby tak vypad\u00e1v\u00e1 \u0159ed\u011bn\u00ed vodou p\u0159ed lahvov\u00e1n\u00edm. Jeliko\u017e se v\u0161ak n\u011bkter\u00e9 z t\u011bchto tequil ukl\u00e1daj\u00ed do sud\u016f ke zr\u00e1n\u00ed, b\u011bhem n\u011bj\u017e doch\u00e1z\u00ed k p\u0159irozen\u00e9mu \u00fabytku alkoholu, destiluje lihovar La Alte\u00f1a dvakr\u00e1t ro\u010dn\u011b tak\u00e9 tequily s obsahem 50 % obj. alkoholu, kter\u00e9 pak do sud\u016f p\u0159id\u00e1v\u00e1. D\u00edky tomu se dojde k vyrovn\u00e1n\u00ed hladiny alkoholu na 40 %, p\u0159i n\u00ed\u017e v\u0161echny tequily El Tesoro de Don Felipe putuj\u00ed do l\u00e1hv\u00ed. La Alte\u00f1a je jedin\u00fdm lihovarem, kter\u00fd tento postup praktikuje, a o sv\u00fdch tequill\u00e1ch \u0159\u00edk\u00e1 \u017ee d\u00edky tomu maj\u00ed pevn\u011bj\u0161\u00ed t\u011blo, zaj\u00edmavou texturu a v chuti v\u00edce ag\u00e1ve.<\/p>","protected":false},"excerpt":{"rendered":"

Nasa\u010fte sombrero, zav\u0159ete o\u010di a r\u00e1zem se ocitnete v zemi kaktus\u016f, chilli papri\u010dek a rodea s prvot\u0159\u00eddn\u00ed mexickou tequilou. V\u00fdroba tequily se \u0159\u00edd\u00ed p\u0159\u00edslu\u0161nou legislativou, p\u0159i\u010dem\u017e z\u00e1kladn\u00edm dokumentem je pro ni tzv. Norma Oficial del Tequila, kter\u00e1 byla naposledy upravena v roce 2012. Nad dodr\u017eov\u00e1n\u00edm standard\u016f a v\u0161ech po\u017eadovan\u00fdch v\u00fdrobn\u00edch krok\u016f bd\u00ed organizace Consejo Regulador del Tequila, kter\u00e1 tak podporuje kvalitu, pravost a presti\u017e tequily jako mexick\u00e9ho […]<\/p>\n","protected":false},"author":4,"featured_media":8422,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"kk_blocks_editor_width":"","_kiokenblocks_attr":"","_kiokenblocks_dimensions":"","footnotes":""},"categories":[387,63,25],"tags":[2130,400,87,1648,2129,906,401,43,2131,622],"class_list":["post-8421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historie","category-jidlo","category-style","tag-agave","tag-alkohol","tag-historie","tag-jidlo-a-piti","tag-mexiko","tag-napoj","tag-piti","tag-pribeh","tag-tequila","tag-vyroba"],"yoast_head":"\nOd ag\u00e1ve a\u017e po lahev: P\u0159\u00edb\u011bh pit\u00ed mexick\u00fdch boh\u016f by vydal na n\u011bkolik knih - 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