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Member Advice Summary
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Should you go MIXTO?
by lirubis | Jan 24 '02
With mixtos, you really have a higher risk of getting yourself in trouble, because of lesser quality control standards and raw materials used.Return to opinion
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No simple answer (Reply to this comment)
by lirubis
Altough you mentioned the "politically correct" way of doing a mixto, by incorporating a mixed formula as the must ((Mosto, un spanish) begins fermentation, the vast majority of producers simply do the cheapest and fastest way: add already produced alcohol. There are many tricks involved, but I know that this can happen either BEFORE the distillation process begins (which is the second best option), or after.
So far, I have seen tequileros prepare "mostos" from sugar cane, melaza (molasses),remolacha, piloncillo, panocha (sorry, I will look in the references for the correct translation for these words, I promise) and even fructose.
The problem is that yeast used to ferment agave mosto, does not work (or better said: the chemical transformation of carbohidrate chains into alcohol) the same due to the different elements involved: some "sugars" are more complex than others, so the yeasts perform differently, or better said: less efficiently depending on the mixture.
The REAL problem here starts when the producers add CHEMICAL additives so the fermentation process becomes more efficient, and faster. They usually take into account other issues like flavor purity and quality, as well as color and aroma. All this manipulation is the darkest chapter in tequila manudacturing, so that is why I insist on the superiority of 100% blue agave specimens. I hope this helps you better understand how tricky tequileros can be...LOL!
Enjoy, my friend.
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Jan 26 '02
5:08 pm PST
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Great article! + a couple questions. (Reply to this comment)
by jeffs_usa
Lirubis,
I know you didn't want to go too much into production; but I am very curious. When is the "sugar-cane alcohol" added? Do they add molassas, corn syrup, sugar or whatever to the must before fermentation. --or-- do they add already fermented/distilled sugar-spirit (crappy rum?) to finished blanco tequila. I read somewhere that Sauza adds molassas to the must but crervo adds spirit to finished tequila (which sounds closer to what you described).
I have not tried any mixo beyond cuervo and swore it off because of cuervo. I'll try a couple of the ones on your approved list now. I run a liquor store and would love to find an under-$30 mixo to suggest to people to replace the cuervo everyone just picks up out of habbit. Hell, we already sell the Sauza I may just try that one tonight!
Thanks for the great article.
Jeff
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Jan 25 '02
10:46 am PST
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I agree (Reply to this comment)
by 4-1-1
I really do notice a difference between a mixto tequila and one that is 100% blue agave. I wonder if the chemical components of the alcohol are different (doesn't seem like a likely explanation) or what there is that explains my reaction ...I don't experience the kind of side affects (headache) with a good tequila that I might if I over-indulge a little with a mixto.
Hey... I like the old 100% ble agave Jimador! I thought it was pretty good for $25 U.S. Guess I need to expand my horizons.
Cheers,
Tom / 4-1-1
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Jan 24 '02
12:38 pm PST
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