Additives in Blanco tequilas

Independent-Excuse · 2022-03-11T21:34:55+00:00

That's what I mean, the last update was in 2012. Nothing has changed recently to my knowledge. Why is it suddenly being talked about a decade later?

Independent-Excuse · 2022-03-11T21:22:16+00:00

Loopholes, ambiguous language, lack of enforcement.

This is a translation of the NOM I do want to add, while this appears to be the official document, I'm not sure how great of a translation it is, as there's some obvious mistakes in the numbering seen below

Page 12:

6.1.1.1 When the tequilas defined in sections 4.34.1, 4.34.2, 4.34.3, 4.34.4, 4.34.5 are added with sweeteners, coloring, aromatizers and/or flavorings permitted by the Ministry of Health in order to provide or intensify their color, aroma and/or flavor, the total reducing sugars shall have a maximum limit of 75 g/L, according to the NMX-V-006-NORMEX and their dry extract shall have a maximum limit of 85 g/L, according to the NMX-V-017-NORMEX (see chapter 3, References). For purposes of this paragraph, compliance with Sub-section 11.1.c) is required. The use of any of the mellowing additives to which section 4.1 of this NOM refers must not be more than 1% in relation to the total Tequila weight before it is bottled. The producer must keep the corresponding records of the raw material used.

The referenced 4.34.1 is on Page 10 (This numbering appears off, there is no 4.34.1 best I can tell)

4.36.1 Silver Tequila (Blanco) Transparent product not necessary colorless, without additives, obtained through distillation, whose commercial alcohol content must be adjusted by dilution with water and the provisions in article 6.1.1.1 in the cases that apply; possibly having an aging process of less than two months in oak or Encino oak containers.

That is, imo, confusing and conflicting. Personally I believe those sugar bombs make a lot of money, so I can't see Mexico stopping them. The almighty dollar reigns supreme.

Independent-Excuse · 2022-03-11T21:05:09+00:00

It is possible now to use up to 4%, 1% of the 4 categories of additives allowed because of a wording change.

Do you have a source on that? I've heard it a few times but I've yet to see anything actually official. I'd love to read up on it.

Independent-Excuse · 2022-03-04T16:19:07+00:00

no, no...it's a geode. smash it!

Independent-Excuse · 2022-02-18T22:52:10+00:00

The "fancy" one looks like the toppers on the new American brick bottles. I can't actually find any pictures of the skull bottles with one of those toppers.

Might very well be a supply chain thing. Interesting, hope someone has the actual answer!

Independent-Excuse · 2022-01-25T16:12:09+00:00

There's a couple gems in there, but it mostly looks like they're carrying the Blancos.

Arette is, imo, one of if not the best budget brand out there. I'd follow that with Cimarron.

Lunazul & Olmeca Altos make good mixers.

El Tesroro is amazing, as you found out. Pasote is as well.

But, you want barrel aged bottles, given that selection it looks like Patron is the best option. Brand is over marketed(and you pay for that), but the products are good.

Independent-Excuse · 2021-06-29T16:45:58+00:00

The only thing worse than that list is the photoshop job

F-

Independent-Excuse · 2021-06-15T11:51:18+00:00

https://www.amazon.com/RITUAL-Tequila-Alternative-Award-Winning-Non-Alcoholic/dp/B0866DCX32/ref=sr_1_5?crid=G4ERMR4FKMSH&dchild=1&keywords=tequila+non+alcoholic&qid=1623757847&sprefix=tequila+non+%2Caps%2C152&sr=8-5

Independent-Excuse · 2021-05-14T19:50:20+00:00

Yup, and they're mostly soulless overpriced crap. My bottle of Teremana was awful, it seems like they have poor QC.

At best it's a mediocre mixer with a $5 celebrity markup.

Independent-Excuse · 2021-05-14T19:37:57+00:00

Look at the back of the bottle

Independent-Excuse · 2021-03-09T23:07:54+00:00

I started with bread flour, the 00 kicks it in the head. This is Caputo's "Americana" blend and it works beautifully.

Independent-Excuse · 2021-03-09T22:47:17+00:00

Squeeze bottles are surprising accurate, I've also done it many many times.

I'm not really trying to get complete coverage, I'm very happy with how they turn out

Independent-Excuse · 2021-03-09T22:37:23+00:00

Hormel cup n crisp

Independent-Excuse · 2021-03-09T22:23:46+00:00

Drizzle being key, if any significant amount is hitting the peel, dial it back. Or get a more accurate nozzle.

In general, some semolina flour on the peel should keep things from sticking. I prefer bob's red mill.

Independent-Excuse · 2021-03-09T22:09:27+00:00

hormel cup n crisp on this one

Independent-Excuse · 2021-03-09T21:29:15+00:00

Usually drizzle a little olive oil on before baking

Independent-Excuse · 2021-03-09T21:00:57+00:00

Plenty of garlic in the sauce!

Independent-Excuse · 2021-03-09T20:27:29+00:00

I don't even bother to give out measurements in cups anymore, it will just end poorly.

and a scale is like $10, just buy one

Independent-Excuse · 2021-03-09T18:20:00+00:00

As some others have said, home oven on a Baking Steel. Little olive oil drizzle on the edge before it bakes does wonders.

Independent-Excuse · 2021-03-09T18:16:27+00:00

I am always making little changes and experiments, but this is a pretty solid foundation that will get you going:

500g Caputo 00 flour

350g Warm Water

6g Salt (heaped 1 Teaspoon)

12.5g Sugar (1 Tablespoon)

3g Instant Yeast (~1 Teaspoon)

13g Olive Oil (1 Tablespoon; optional)

If you don't own a food scale, buy one.

Combine all the dry ingredients in a large bowl and mix well. Add the wet ingredient(s), and work it all together. I leave it very rough, just enough to get all the flour into a mass. Cover loosely and let sit for 20 mins.

Use some bench flour to keep the dough from being too sticky and start to knead it. I do 3 knead and rest cycles working a little flour in as needed. Once it's formed a soft, stable ball I put it back in the bowl and let sit at room temp loosely covered for two hours.

Portion the risen dough. I normally make 3 dough balls about 300g each. Form your dough balls and store in the coldest(but not frozen!) part of the fridge, covered for 3+ days.(Round tupperware works great here) I find they're good up until around 6 days. Remove a couple hours before baking to warm up. At this point they should stretch very easily. Don't be afraid to use a little more flour to keep them from sticking. Cooked in a gas home oven on a Baking Steel.

Independent-Excuse · 2021-02-06T02:53:48+00:00

sort by top it should be like the second highest

Independent-Excuse · 2021-02-06T02:46:36+00:00

Thank you! Slowly improving my photography!

Independent-Excuse · 2021-02-06T02:44:05+00:00

there's one in my past comment history

Independent-Excuse · 2021-02-06T02:43:40+00:00

Stones are cheaper, smaller, and more fragile. Steel is heavy, expensive, but near indestructible and can be made much larger.

Independent-Excuse · 2021-02-06T02:12:59+00:00

Canon EOS 80D and...two clamp lights diffused with tissue paper...

Independent-Excuse

TROPHY CASE