Jenny's Tequila Making in Guadalajara
Sexy Hot Jenny in Mexico
Transcript
00:00I'm in love with this place, I didn't expect such a city, Guadalajara has surprised me.
00:07I think that many of us who come to the United States and have not visited Mexico,
00:11we have this ignorance of what one thinks of how Mexico is according to what is sold in the United States.
00:16But wow, what a beautiful city.
00:19In fact, I move to Guadalajara, I think.
00:21And the weather, I don't even tell you.
00:23Is it always like this?
00:24Yes, we always have a temperate climate.
00:26And the truth is a pleasure, Guadalajara is the host capital of the world.
00:30And also the capital of tequila.
00:32And here we have the sample.
00:34That's why we're here, for tequila.
00:36In no other part of the world can tequila be made, only in Mexico.
00:40Only in Mexico, according to what we have the denomination of origin,
00:43and the production of Agave Weber Azul.
00:46The best.
00:47It is the best to produce tequila, a completely regulated drink.
00:51Well, how long have you had the factory?
00:53More than 10 years.
00:55We are working and with a very interesting productivity.
00:59How much do we get out of here per day?
01:01An average of 20,000 liters per day.
01:0320,000 liters, and I imagine that for Mexicans it does not last a day.
01:06That's why they go 20,000, and it's not the only factory they have.
01:10Well, we have another plant, but we are in constant movement.
01:15One of the best-selling products in the world today is tequila.
01:19It occupies first place because it is a very noble drink.
01:22It is a regulated drink, which is very important.
01:25Controlled.
01:26We have a regulating advice of tequila from all brands.
01:30And this allows to offer the world quality in the products.
01:34Well, as you can see, normally tourists come to Guadalajara
01:37and go to tequila, to the town of tequila, also to do the tours.
01:40We are going to give them something very exclusive.
01:43Yes, this is an exclusive tour.
01:46We are going to show you how it is really done.
01:48We are going to open the door, how tequila is made, with great pleasure.
01:51We are ready, let's go.
01:52Let's try tequila, guys.
01:53Come on.
01:55It comes from the field, it brings its own land.
01:58Because the pickers, when they do the process of the lime,
02:01it is a very small pineapple, approximately 6 or 7 kilos.
02:04It's called quimar, when they cut it.
02:06Quimar is when they cut it.
02:07I learned a new word.
02:09They do the process of ...
02:11What do they cut it with? Machete?
02:12No, it's called coa, it's a special H.
02:16It's round.
02:17By hand?
02:18By hand, exactly.
02:19Wow.
02:20So they do their process of lime,
02:22and they load with mules, depending on the property of the land.
02:25It is a very rough terrain.
02:27Mules?
02:28Mules load trucks.
02:29Really?
02:30Oh, I want to see that.
02:31Others are at the level of the floor, a very even terrain.
02:34They practically load that with a tractor, they go up in the tractor.
02:38The tractor makes the truck load.
02:41Basically, this is a small pineapple.
02:44For our quality control, we accept 5% of these pineapples on a trip.
02:495% of the small ones?
02:50Of the small ones.
02:51Yes, because obviously they can send you a lot of little ones.
02:54This one has a sugar content.
02:56The sugar that the pineapple contains is called inulin.
02:59That's what we need to be able to do the fermentation process and alcohol production.
03:04So in this case, a pineapple of this size, its sugar content is very low.
03:09So it doesn't have ...
03:10The bigger, the more sugar.
03:12Inulin.
03:13Exactly, the more sugar content it has.
03:15So it's not convenient to put pineapples of this type in a process because I'm not going to take it out.
03:19You have to wait for it to grow.
03:20For it to grow and develop.
03:21We are waiting for this to turn on.
03:23Yes, right now one of the boys, an operator is coming so that they can see the grinding process.
03:28Basically, this is a grinder, it is a disc grinder.
03:30It's like a carrot juice extractor.
03:32It has some blades.
03:34The difference, obviously, is that the extractor is horizontal.
03:38This disc is vertical.
03:40So that the pineapple enters from the top, from the side and begins to grind the pineapple.
03:45And does it grind it completely?
03:47Exactly, it grinds it.
03:48The fiber comes out.
03:49What it is about is to crumble the pineapple.
03:52And there we strain it, right?
03:53No, after that process, since we obtain the fiber from the agave, we pass it through this equipment that we have here in the back, which is called a diffuser.
04:01That's like a mega washer.
04:03It's a washer.
04:04The dirt.
04:05We mostly take care of extracting the inulin.
04:08Inulin is a sugar.
04:10Obviously, it is a polysaccharide.
04:12Maximum 60 ...
04:13Has it started?
04:14It has already started.
04:16The machinery works a little.
04:17That's the sound of the grinder, right?
04:21The sound of the chichín.
04:22Let's see, how many of these do we need to make a bottle of tequila?
04:26To make a bottle of tequila?
04:27A single bottle.
04:28A single bottle.
04:31Approximately like 20 kilos.
04:3620 kilos would come out ...
04:37Two big ones of those.
04:38Like one, nothing more.
04:40A big one.
04:41The little ones, well, obviously it takes up more, right?
04:43But from a big one, we are taking out approximately 2 liters.
04:48At a drinkable degree, which would be 40% alcohol volume.
04:51Very well, carefully.
04:52We are going up.
04:54This is fabulous.
04:55I love to see how they do things.
05:00Be careful with the steam, please.
05:02Don't burn our cameraman.
05:05If you feel the heat.
05:07It's hot.
05:08Basically, here is the process.
05:10This is a tunnel.
05:11At the bottom, we see what is the conveyor chain, which is perforated.
05:15Through these pipes, the agave juice goes up.
05:19Clean water enters from the rear end of the equipment.
05:22And as the water enters, it is collected in some fins that are at the bottom.
05:27And it is pumped through the upper part.
05:29Once it reaches the upper part, the water makes a waterfall.
05:33And that's what makes the agave fiber wash.
05:37This is water, nothing more.
05:38This is water with sugar content.
05:40We already consider it juice.
05:42It already brings inulin here.
05:44It's darker there.
05:45Exactly, as you can see, there are some parts where it is darker.
05:48Because it is extracting more sugar.
05:50As clean water enters from one end, it is washed by stage.
05:54There are 18 stages of washing.
05:56A waterfall forward.
05:58The juice that is collected at the bottom is sent to the next stage, to the front.
06:03And until the end, at the beginning of the water, we already have a water with sugar content.
06:10Sweet water.
06:11It's not sweet.
06:12Like tea.
06:13Yes, more or less.
06:14What would you say?
06:15Like agave juice.
06:17Pure juice, nothing more.
06:20Here, obviously, it is with heat.
06:22We can open the equipment right now.
06:25It's hot.
06:26Come and see it, because I don't want to burn myself.
06:29Oh no, it's not that bad.
06:32I don't think the camera will catch it, because it's going to fog up.
06:37But hey, I'll explain what I see.
06:39A lot of agave being boiled.
06:42It's literally that, right?
06:43It's boiling.
06:44It's being...
06:45It would be like a bain-marie.
06:47No, boiled.
06:48No, it's...
06:49What happens is that we need hot water for the inulin to dissolve.
06:52Inulin is soluble in hot water.
06:53So, through the washing that is done on the top, the dilution of the inulin is done.
06:59It makes me think, like...
07:00Have you ever made pineapple water?
07:02Exactly.
07:03They take out the pineapple box, boil it, and they have pineapple juice.
07:06It would be agave juice.
07:08It's the same.
07:09Basically, it would be the same.
07:10Here, the process is to extract the sugar that agave has.
07:14Well, and what I see down there, what would it be?
07:16Look, there, precisely, that jet in the tube, which is a little bigger,
07:20which would be about 3 inches,
07:23in that is the juice of the harvest.
07:26It's called the juice that comes out in the final tub.
07:29It's what's coming out.
07:30It's the one that serves.
07:31That's the one that serves.
07:32It's the darkest.
07:33And the other?
07:34The other little one is the one we saw dripping down there.
07:36It's the one that recovers the juices from here, from the bulb.
07:40It would be so as not to waste.
07:41Exactly.
07:42We don't waste any juice.
07:43All the juice goes to the process.
07:45Those are our juice recoveries.
07:47Here we do a conditioning with a catalyst
07:52so that the process of hydrolysis is carried out faster.
07:55If we drink this juice, it's not sweet yet.
07:58Up to this point, it's just pure agave juice.
08:01It tastes acidic, it's bitter, it doesn't have such a pleasant flavor.
08:04Like the pineapple.
08:05Exactly.
08:06Then, later, we send it to the hydrolysis process
08:10and we can go there right now.
08:12Well, let's go.
08:18Let's take a break and be right back.
08:20We'll be right back.
08:21To all of Mexico, with Yenis Cordamaglia, for Miami TV.
08:51Hey guys, I'm Jenny.
08:52And I want to invite you to see our new show, A Todo México,
08:55which means To All Mexico, here in Miami TV.
09:06We continue in A Todo México.
09:12You've been here for 94 hours, right?
09:14Basically, yes.
09:15Do you sleep? Do you have a bed here?
09:17Almost, yes.
09:18First of all, congratulations for your amazing cleaning.
09:22Because I know you're responsible for checking everything.
09:25Top notch.
09:26So, let's continue with the hydrolysis part.
09:29What hydrolysis?
09:30Where would this be?
09:32In these two tanks.
09:33Okay.
09:34For this, we have another equipment that helps us cut the time of the hydrolysis.
09:38It's basically the cooking of the juice that comes raw.
09:42We're going to put it right down, look.
09:45Here we are.
09:47Yes, it's a part where the juice is cooked.
09:51So, this is hot?
09:52No.
09:53It's wrapped, you can't feel it.
09:55But inside, there's a tank like this, where the juice is at 90 degrees Celsius.
09:59Ah, okay.
10:00So, it reaches high temperatures, which causes the chemical links of the sugar to break,
10:05so that it's possible for the yeast to consume them.
10:08And when it finishes here, where does it go?
10:10Or here we already have the tequila, right?
10:12It's still agave juice.
10:14Agave juice.
10:15It's still fermenting.
10:16That's where the magic happens, where the yeast consumes the sugar and turns it into alcohol.
10:21So, no one wants to drink this in this state?
10:23No, not yet.
10:24It was a little bitter, right?
10:25Yes.
10:26So, the last part would be there?
10:29No, it's still in the fermentation chamber.
10:32And what do we have there? Water?
10:33Water. It's the process water.
10:35Okay.
10:36Let's go to the fermentation, which is the part we're missing.
10:40Oh, it smells so good!
10:45Look!
10:46It looks like beer!
10:48I could swim here, right?
10:50Yes, that's where the fermentation takes place at its maximum splendor.
10:53The yeast is what causes the movement.
10:56Is this still hot?
10:57No.
10:58Yes, it's still a little hot.
10:59The same yeast is giving it temperature, but you have to have it, as I was telling you,
11:04controlled so that the yeast does not die and can produce the maximum alcohol.
11:08It looks like soap.
11:09Obviously, it's soap, but look at the colors and everything.
11:11I love it.
11:12So, how many hours is this one?
11:15This one is already 72 hours old.
11:17This one is missing another 24 or less than 48.
11:20So, how do you know when it's ready?
11:22It no longer has bubbles.
11:23It has no movement, exactly.
11:24I'll tell you about the serpentine.
11:26Once it gets here to the tank, it doesn't cool down completely.
11:32We have it here at 50 degrees and we have to keep cooling it down a little more
11:35to get it to 29 degrees Celsius, 28, and start the fermentation process.
11:39Right now, the juice feels a little hot.
11:42Yes, you can feel the steam.
11:44I think it has about 40 degrees Celsius.
11:47So, we can try it.
11:48And it's sweet.
11:49If you try it.
11:54Oh, how delicious!
11:56Yes, it's like sweetener, but liquid.
11:59Liquid, exactly.
12:00Up to this point, when it's already hydrolyzed or cooked juice,
12:06what you were saying, the honey,
12:08we would have to put this in evaporators to make agave honey.
12:11To make it very thick.
12:12To make it thick.
12:13But we don't put it in that type of process.
12:15We put it in a fermentation process.
12:17That's where the process is divided.
12:19Yes, exactly.
12:20We dedicate ourselves entirely to making tequila.
12:23We don't make honey.
12:24So, well, but you already learned the two ways, right?
12:27Before hydrolysis, it's bitter.
12:29We didn't try that one, because it has a very unpleasant flavor.
12:32But you already tried this one, and it's sweet.
12:34So, in a few hours, it's going to start fermenting on its own.
12:37Yes, once the temperature drops.
12:39Look at the color.
12:40This is the cooked juice.
12:44Yes, honey color.
12:45Yes, exactly.
12:46How do you end up making it totally transparent?
12:48In the distillation process, which is the next stage of distillation.
12:52We're not done yet.
12:54It's hot here.
12:56So, there's nothing else to show here.
12:59The next stage, after fermentation,
13:03is when we have the dead must, which you saw over there.
13:06Dead, it died.
13:07Yes, exactly.
13:08It's called dead because it has no activity.
13:10It has no life.
13:11It has no life, exactly.
13:12So, here in this part, we send that must to this process.
13:16This is the traditional distillation process, right?
13:19Which is two teams of...
13:21Twenty photographers back here.
13:24...of distillation, right?
13:26In this case, there are two of destruction.
13:28The norm of tequila tells us that you have to do a double stage of distillation.
13:32One is destruction and the other is rectification.
13:34Destruction.
13:35Destruction.
13:36Why? What is it?
13:37Destruction is when you have the must that we have of fermentation,
13:39and we distill it and remove all the alcoholic content.
13:42That alcoholic content is called ordinary.
13:44It's not drinkable.
13:45It's a little...
13:47It's a very bitter tequila, we could say.
13:48Exactly.
13:49Too much.
13:50Undrinkable.
13:51So, later, that ordinary is subjected to another distillation process,
13:55and that is called rectification.
13:56And the product obtained after that process is called tequila.
13:59Very good quality.
14:00So, exactly.
14:01It's precisely for what?
14:02To remove impurities.
14:03First, you remove the major impurity in the must.
14:07And you get the ordinary.
14:09You have some fats that what you managed to perceive there,
14:11in the part where you are foaming the fermentation process,
14:14those are also waxes of the agave stalk.
14:17So, we have to remove that,
14:18because if not, the tequila would taste like soap.
14:20Yes, it tastes like soap.
14:21So, in a moment...
14:22Yes, yes.
14:23If you are not careful during the process,
14:25you will get that note of soap.
14:27Yes.
14:28So, here, basically,
14:29you have to remove all that kind of impurities to make it...
14:32Filters.
14:33All filters.
14:34More pure, right?
14:35Here is where we add the tequila.
14:37At first, it's white tequila, right?
14:39Because of standards, it's already called white tequila.
14:41It's the one that is obtained from the distillation process.
14:44Later, we can say,
14:46you know what?
14:47I can embalm that white directly in a bottle, right?
14:49With a dress,
14:50with a brand,
14:51at a commercial level,
14:52so that it can be drinkable, right?
14:53That one still burns a little, right?
14:54Yes.
14:55It's a little more astringent,
14:56it's very strong.
14:58We have,
14:59based on the production we have,
15:01the white tequila comes out a little more docile,
15:04because we put it in a process of oxygenation,
15:06precisely,
15:07to lower that sensation of bitterness,
15:10of burning in the throat.
15:11And it's faster too.
15:12Yes.
15:13This is already a more expensive tequila.
15:14Exactly.
15:15Why?
15:16Because later,
15:17if I want to subject the white tequila
15:19to the maturation process,
15:21my next step towards the tequila class
15:25is the reposado,
15:26which is two months that I have to keep
15:28my tequila inside a barrel, right?
15:31This one is,
15:32wow,
15:33since May 2021.
15:34Exactly.
15:35So this tequila,
15:36the bottle is going to be expensive.
15:37Pretty expensive.
15:38It's already old,
15:39since it's already an old tequila.
15:41And this one,
15:42let's see,
15:43Brown Furman,
15:44because it also has to have the wood, right?
15:45It's like rum, basically.
15:46It's like a whiskey double oat.
15:47I don't know,
15:48if we want a flavor.
15:52Let's take a break and be right back.
16:05To all of Mexico,
16:06with Jenis Cordamaglia.
16:10Remember to subscribe to our YouTube channel.
16:13Follow us on our social media.
16:16We continue in To All of Mexico.
16:22Very good guys,
16:23so there was more missing.
16:24Wait a minute.
16:25The distillation is missing,
16:26which is the most important thing.
16:27It is what we have behind.
16:28Yes,
16:29practically what we have in the background
16:31is the distillation tower.
16:32It is a tower that distills 20,000 liters of tequila daily.
16:35Yes.
16:36We saw a while ago the issue of the alambiques,
16:39that in alambiques we distill 5,000 liters as well.
16:41So in total,
16:42the factory has a maximum production capacity
16:44of 25,000 liters of tequila daily.
16:46It's going to be complicated to get in, but ...
16:48No, we don't go in here.
16:51Look at this machine.
16:52Basically the tequila,
16:53we have the tequila from here.
16:55Yes, I go in, wait.
16:58This would be the tequila already obtained.
17:01This tube is already what comes out
17:03for our day tank,
17:04the tequila receiver.
17:05But,
17:06it's this one.
17:07And there is the tequila.
17:11It smells like a fire.
17:13Yes,
17:14here the tequila is coming out
17:1588, 89 degrees alcohol volume.
17:18Wow!
17:19That's a lot of alcohol.
17:21You drink it as if it were water.
17:23If you like it,
17:24palade a little.
17:25But yes,
17:26here it is already tequila.
17:28Excellent.
17:29Yes.
17:30Very good.
17:31Now yes,
17:32we say goodbye to this machine room.
17:33Very small.
17:34Bye guys.
17:35Bye.
17:43Very good friends.
17:44Now yes,
17:45the most important thing was missing,
17:46which was the tasting.
17:47So,
17:48Miguel Ángel here
17:49is in charge of this part.
17:50So,
17:51you are going to tell us a little
17:52about the time this takes.
17:53Don't be nervous,
17:54don't worry,
17:55I don't bite.
17:56How are you?
17:57Very good, thank you.
17:58I'm very happy.
17:59You prepared a beautiful table for us.
18:00So,
18:01you are several here,
18:02as you can see.
18:03So,
18:04tell me.
18:05Yes,
18:06look,
18:07today,
18:08to conclude a little
18:09with what was the visit
18:10here to the distillery,
18:11which is very different,
18:12which has been a white tequila,
18:13a reposed tequila
18:14and an old tequila.
18:15Is there a way
18:16to taste the tequila?
18:17Yes,
18:18the first thing is
18:19that you smell it,
18:20but very,
18:21like very slowly.
18:22Not suddenly,
18:23if not.
18:24Not suddenly,
18:25because as ...
18:26They disperse.
18:27Like this?
18:28No,
18:29no,
18:30no,
18:31no,
18:32but if it gets to irritate you a little
18:33the respiratory tract,
18:34then it is like very ...
18:35it is drained
18:36and if you see
18:37that it takes a long time to go down,
18:38it is a tequila
18:39that has a lot of body,
18:40a lot of oils
18:41and waxes
18:42that give
18:43more density
18:44to the product.
18:45Interesting.
18:46Yes.
18:47And there is a very
18:48comical question
18:49that we are asked
18:50sometimes.
18:51They say,
18:52what do you see?
18:53Because many call it
18:54legs,
18:55many call it tears.
18:56What do you see?
18:57What do you see?
18:58For you,
18:59what would be
19:00tears
19:01or legs?
19:02No,
19:03I see like a mountain
19:04and the water
19:05that falls.
19:06They tell us
19:07that when
19:08the taster
19:09sees legs
19:10it is because
19:11he is single
19:12and if he sees tears
19:13it is because
19:14he is already married.
19:15I am very well balanced.
19:16I see nature.
19:17Cheers.
19:18If you can notice,
19:19this is a tequila
19:20that is a little sweeter
19:21than the first one
19:22that we drank.
19:23Wow,
19:24and it does not burn.
19:25Well,
19:26guys,
19:27I hope that the decantation
19:28has served you
19:29something.
19:30It served me
19:31because,
19:32the truth is
19:33that,
19:34well,
19:35it is a tequila
19:36that is
19:37a little
19:38sweeter
19:39than the first one
19:40that we drank.
19:41It served me
19:42because,
19:43the truth is
19:44that,
19:45well,
19:46we have made
19:47a decantation
19:48of ron,
19:49we have made
19:50a decantation
19:51of wines,
19:52but,
19:53I do not know
19:54if you knew,
19:55I did not know
19:56that this was
19:57the process
19:58of really
19:59savoring a good
20:00tequila
20:01and what better
20:02than coming
20:03to the place
20:04of tequila
20:05that is here
20:06in Guadalajara
20:07where we are.
20:08Today,
20:09the next day,
20:10we are in
20:11a new factory.
20:12As you can see,
20:13the production
20:14is growing.
20:15We are in one
20:16of the factories
20:17where more tequila
20:18is produced
20:19in the world.
20:20Here,
20:21you can only smell it.
20:22This wood comes
20:23from different parts
20:24of the world,
20:25one in particular
20:26from France,
20:27and we have
20:28more or less
20:29one million
20:30six hundred
20:31thousand liters
20:32of tequila.
20:33I mean,
20:34just with the smell,
20:35once these are full,
20:36it's just beautiful.
20:37Hi, friends,
20:38we continue
20:39visiting these
20:40beautiful landscapes,
20:41how can
20:42you see,
20:43now we are
20:44in Capilla
20:45de Guadalupe.
20:46This is emblematic
20:47because it won
20:48the best national
20:49prize for the
20:50best agave
20:51and not only that,
20:52but it also has won
20:53the most expensive
20:54tequila bottle
20:55in the world,
20:56recorded in record
20:57records.
20:58So look how
20:59beautiful these agaves
21:00that you see here
21:01are, they are
21:02many more years
21:03old and those
21:04that you will see
21:05Imagine, every time you drink a bottle of tequila, you are drinking 5 years plus what you drink.
21:20As you can see, this land is red because it has a high content of iron and that is precisely what makes the agave grow strong and with good tequila.
21:35If you are surrounded by so much tequila, well, here we are, 8,000 barricades here in Guadalajara, Mexico, one of the largest producers and from where the tequila is going to come out, Jenis Cordovaglia. Enjoy!
22:06Well, this was a long journey, but you know what? As they were just telling me, it is good to have clear information about how tequila is made and not misinformed, so I hope you have learned with me.
22:19And for you to know, this is where the tequila is made, Jenis Cordovaglia, which you will soon be able to buy. A big kiss and see you soon!