Blue agave

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Blue agave
Agave tequilana 1.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Asparagaceae
Subfamily: Agavoideae
Genus: Agave
Species:
A. tequilana
Binomial name
Agave tequilana
Synonyms [1]
  • Agave angustifolia subsp. tequilana(F.A.C.Weber) Valenz.-Zap. & Nabhan
  • Agave palmerisTrel.
  • Agave pedrosanaTrel.
  • Agave pes-mulaeTrel.
  • Agave pseudotequilanaTrel.
  • Agave subtilisTrel.

Agave tequilana, commonly called blue agave (agave azul) or tequila agave, is an agave plant that is an important economic product of Jalisco, Mexico, due to its role as the base ingredient of tequila, a popular distilled beverage. The high production of agavins (branched oligosaccharides composed mostly of fructose) in the core of the plant is the main characteristic that makes it suitable for the preparation of alcoholic beverages.

The tequila agave is native to the states of Jalisco, Colima, Nayarit, Michoacán, and Aguascalientes in Mexico. The plant favors altitudes of more than 1,500 metres (5,000 ft) and grows in rich and sandy soils. Blue agave plants grow into large succulents, with spiky fleshy leaves, that can reach over 2 metres (7 ft) in height. Blue agaves sprout a stalk (quiote) when they are about five years old. These stalks can grow an additional 5 metres (16 ft), and they are topped with yellow flowers. [2] [3] The stalk is cut off from commercial plants so the plant will put more energy into the heart. [4]

The flowers are pollinated by the greater long-nosed bat (and by insects and hummingbirds) and produce several thousand seeds per plant, many of them sterile. The plant then dies. Cultivated plants are reproduced by planting the previously removed shoots; this has led to a considerable loss of genetic diversity in cultivated blue agave.

It is rarely kept as a houseplant, but a 50-year-old blue agave in Boston grew a 9 m (30 ft) stalk requiring a hole in the greenhouse roof and flowered in the summer of 2006. [5]

Tequila production

Agave tequilana 'Weber's Azul' Agave tequilana0.jpg
Agave tequilana 'Weber's Azul'

Tequila is made only from a specific cultivar of Agave tequilana called 'Weber Azul'. The plant is from the Asparagaceae family. This cultivar is larger and blue-gray in color compared to the smaller and green normal A. tequilana. It is a rapid grower and prolific offsetter in keeping with its agricultural advantages. Tequila is produced by removing the heart (piña) of the plant in its seventh to fourteenth year (depending on growth rate and whims of harvester). Harvested piñas normally weigh 40–90 kg (80–200 lb). [4] This heart is stripped of its leaves and heated to convert the inulin to sugars. Then the roasted core is pressed or crushed to release the sugary clear liquid called aguamiel, which is, in turn, fermented and distilled into alcohol. Tequila is also made with a sugar formulation of 51% agave and 49% other sugars. These tequilas are referred to as Mixtos. [6]

Pathogens affecting the plant

As agave production has moved to an industrial scale since the end of the 1980s, diseases and pests, collectively referred to as TMA (tristeza y muerte de agave, "wilting and death of agave"), have hit the crops. Through the 1990s, diseases spread, particularly Fusarium fungi and Erwinia bacteria, exacerbated by the low genetic diversity of the agave plants. [7] Other problems include the agave weevil, Scyphophorus acupunctatus , [8] and a fungus, Thielaviopsis paradoxa . [9]

According to a 2004 study, additional pathogens, Erwinia carotovora , Enterobacter agglomerans , Pseudomonas mendocina , and Serratia spp. are responsible for continued rot. [10]

See also

Related Research Articles

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Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands of the central western Mexican state of Jalisco.

<span class="mw-page-title-main">Plum</span> Edible fruit

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<span class="mw-page-title-main">Mezcal</span> Distilled alcoholic beverage from Mexico

Mezcal, sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli, which means "oven-cooked agave", from metl and ixcalli. Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not.

<i>Agave americana</i> Species of flowering plant

Agave americana, commonly known as the century plant, maguey, or American aloe, is a flowering plant species belonging to the family Asparagaceae. It is native to Mexico and the United States, specifically Texas. This plant is widely cultivated worldwide for its ornamental value and has become naturalized in various regions, including Southern California, the West Indies, South America, the Mediterranean Basin, Africa, the Canary Islands, India, China, Thailand, and Australia.

<span class="mw-page-title-main">Tequila, Jalisco</span> Town & Municipality in Jalisco, Mexico

Santiago de Tequila is a Mexican town and municipality located in the state of Jalisco about 60 km from the city of Guadalajara. Tequila is best known as being the birthplace of the drink that bears its name, "tequila," which is made from the blue agave plant, native to this area. The heart of the plant contains natural sugars and was traditionally used to make a fermented drink. After the Spanish arrived, they took this fermented beverage and distilled it, producing the tequila known today. The popularity of the drink and the history behind it has made the town and the area surrounding it a World Heritage Site. It was also named a "Pueblo Mágico" in 2003 by the Mexican federal government.

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<i>Dickeya dadantii</i> Disease-causing Gram Negative Bacillus

Dickeya dadantii is a gram-negative bacillus that belongs to the family Pectobacteriaceae. It was formerly known as Erwinia chrysanthemi but was reassigned as Dickeya dadantii in 2005. Members of this family are facultative anaerobes, able to ferment sugars to lactic acid, have nitrate reductase, but lack oxidases. Even though many clinical pathogens are part of the order Enterobacterales, most members of this family are plant pathogens. D. dadantii is a motile, nonsporing, straight rod-shaped cell with rounded ends, much like the other members of the genus, Dickeya. Cells range in size from 0.8 to 3.2 μm by 0.5 to 0.8 μm and are surrounded by numerous flagella (peritrichous).

<span class="mw-page-title-main">Agave syrup</span> Sweetener

Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.

<span class="mw-page-title-main">Dos Lunas Tequila</span>

Dos Lunas is a line of 100% blue agave tequilas produced in Guadalajara, Jalisco, Mexico, by Dos Lunas Spirits, LLC, headquartered in El Paso, Texas. The brand has the first triple-distilled silver tequila, a month aged Reposado, 18 month aged Añejo and 10 year old Extra Añejo.

<span class="mw-page-title-main">Espolon</span> Tequila brand

El Espolón is a brand of tequila from Campari America. The tequila is produced by the Casa San Nicolas brand in the Los Altos (Highlands) region of Jalisco, Mexico. It has four products which are Blanco, Reposado, Añejo and Cristalino tequila. Each one is 80 proof or 40% ABV.

<i>Agave angustifolia</i> Species of flowering plant

Agave angustifolia is a species of agave plant which is native to Mexico and Central America. It is used to make mezcal and also as an ornamental plant. The cultivar 'Marginata' that white margins on the leaves is a popular variety cultivated in botanical gardens and backyards. It is very closely related to blue agave Agave tequilana, but is used to make the distilled alcoholic beverage mezcal instead of tequila, and is the predominant agave species grown in the Mexican state of Oaxaca.

<span class="mw-page-title-main">Tequila Volcano</span>

Tequila Volcano, or Volcán de Tequila is a stratovolcano located near Tequila, Jalisco, in Mexico. It stands at a height of 2,920 meters above sea level,. Stratovolcanoes, also referred to as composite volcanoes, are the "iconically" conical-shaped volcanoes, found most commonly along subduction zones. Stratovolcanoes are composed of steeply dipping layers of lava, hardened ash, and other material that erupted from the main vent such as tephra and pumice. Commonly higher than 2500 meters above sea-level, Stratovolcanoes have gentle lower slopes which gradually become steeper the higher you get with a relatively small summit crater. Due to their eruptions, Stratovolcanoes have several distinct variations giving some a specific feature such as calderas and amphitheaters.

<span class="mw-page-title-main">Raicilla</span> Alcoholic beverage from Jalisco, Mexico

Raicilla is a distilled spirit originating in the south western part of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant.

<i>Agave</i> Genus of flowering plants closely related to yucca

Agave is a genus of monocots native to the arid regions of the Americas. The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves. Agave now includes species formerly placed in a number of other genera, such as Manfreda, ×Mangave, Polianthes and Prochnyanthes.

<span class="mw-page-title-main">Don Julio</span> Brand of tequila produced in Mexico

Don Julio is a brand of tequila produced in Mexico. It is the largest brand in value and eighth largest in volume. Its owned by the British-based multinational alcoholic beverage maker Diageo. It is distilled, manufactured and bottled by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico.

<span class="mw-page-title-main">Sauza Tequila</span> Company

Sauza Tequila Import Company is a producer of tequila located in Tequila, a municipality of the state of Jalisco, Mexico. It was founded in 1873 when Don Cenobio Sauza started La Perseverancia distillery. Sauza Tequila Import Company is owned by Beam Suntory, headquartered in Chicago, Illinois. Their products include Sauza, Conmemorativo, Hornitos and Tres Generaciones.

Sol de Mexico is a brand of 100% blue agave tequila produced by Productos Regionales de Atotonilco, S.A. de C.V. This brand has over 50 years history.

<span class="mw-page-title-main">Olmeca Tequila</span>

Olmeca Tequila is a tequila produced in Jalisco, Mexico. Olmeca is owned by the Pernod Ricard Group. Olmeca produces three tequilas: Olmeca, Olmeca Altos, and Olmeca Tezón.

Agave Wine originates from Mexico. It is a fortified wine made from fermented blue agave, and fortified by being blended with blanco tequila. It is similar to tequila, in that it is harvested from the same plant. Although the two alcoholic beverages come from the weber blue agave plant, the drinks have similar, but different flavors. Agave wine has a much lower alcohol content and can be sold by vendors in the United States without an official liquor license. Also like tequila; agave wine comes in 100% de agave and mixto versions. 100% de agave wine has long been used in traditional Mexican margaritas and is said to make margaritas that are as good if not better than traditional tequila based margaritas.

<span class="mw-page-title-main">Santera Tequila</span> Brand of tequila

Santera Tequila is a brand of tequila made from blue agave which is produced and bottled in Jalisco, Mexico.

References

  1. "Agave tequilana F.A.C.Weber – The Plant List". www.theplantlist.org.
  2. Gentry, Howard Scott. Agaves of Continental North America. University of Arizona Press, Tucson, 1992.
  3. Weber, Frederic Albert Constantin. Bulletin du Muséum d'Histoire Naturelle 8(3): 220–223, f. 1–2. 1902.
  4. 1 2 Chadwick, Ian (June 27, 2007). "In Search of the Blue Agave: Harvesting Agave for Tequila". Ianchadwick.com. Retrieved 2011-11-06.
  5. Agave on Beacon Hill, Boston. WLVI-TV (Television news clip). Archived from the original on 2021-12-21 via Youtube.
  6. Chadwick, Ian. "In Search of the Blue Agave: Pure agave and mixto tequilas". Ianchadwick.com.
  7. Dalton, Rex (December 22, 2005). "Alcohol and science: Saving the agave". Nature. 438 (7071): 1070–1071. Bibcode:2005Natur.438.1070D. doi: 10.1038/4381070a . ISSN   0028-0836. PMID   16371973. S2CID   8758561.
  8. Altuzar, A.; E. A. Malo; H. Gonzalez-Hernandez; J. C. Rojas (2007). "Electrophysiological and behavioural responses of Scyphophorus acupunctatus (Col., Curculionidae) to Agave tequilana volatiles". Journal of Applied Entomology. 131 (2): 121–127. doi:10.1111/j.1439-0418.2006.01135.x. S2CID   82440717.
  9. Martinez-Ramirez, J.; P. Posos-Ponce; J. Robles-Gomez; K. Beas-Ruvalcaba; L. Fucikovsky-Zak. "Base leaf spot and a black rot of agave caused by Thielaviopsis paradoxa". Phytopathology. 2006 American Phytopathological Society Annual Meeting. Vol. 96. Quebec City, Canada. pp. S74. doi: 10.1094/PHYTO.2006.96.6.S1 .
  10. Jimenez-Hidalgo, I.; Virgen, G.; Martinez, D.; Vandemark, G.J.; Alejo, J.; Olalde, V. (March 2004). "Identification and characterization of soft rot bacteria of agave tequilana weber var.azul". European Journal of Plant Pathology. 110: 317–331. doi:10.1023/B:EJPP.0000019791.81935.6d. S2CID   28303844.