Why are there floaties in my tequila?
Ah, floaties in tequila, a common occurrence that can sometimes catch us off guard. But fear not, my friend, for I am here to shed some light on this phenomenon and put your mind at ease.
Firstly, it's important to understand that tequila is a distilled spirit made from the blue agave plant. During the production process, various compounds and impurities can find their way into the final product, resulting in floaties or particles in your tequila.
One common culprit for floaties in tequila is fatty acids. These acids can be naturally present in the agave plant and are released during the fermentation and distillation processes. When the tequila is chilled or stored at lower temperatures, these fatty acids can solidify and form cloud-like particles or sediment. So, if you've been keeping your tequila in a cold environment, that could be the reason for those floaties.
But what if you've been storing your tequila at room temperature and still notice floaties? Well, there's another possibility to consider – copper particles. Copper is commonly used in the distillation process to help remove impurities and enhance flavor. However, at times, tiny particles of copper can find their way into the final product, leading to those blue floaties you mentioned. While copper is generally harmless in small amounts, it's best to avoid consuming large quantities of it.
Now, let's talk about what you can do to address those floaties in your tequila. If you happen to notice particles floating in the bottle, it's a good idea to gently shake it up. This agitation helps redistribute the fatty acids or copper particles and allows them to reabsorb into the liquid. After a few shakes, you should see the cloudiness dissipate, resulting in a clearer tequila.
However, it's worth noting that some floaties may not completely disappear, especially if they are larger or more stubborn particles. In such cases, you can try using a fine mesh strainer or cheesecloth to strain the tequila before serving. This will help remove any remaining floaties and ensure a smooth drinking experience.
In my personal experience as a sommelier and brewer, I've encountered floaties in tequila on numerous occasions. Sometimes, they can be quite noticeable, while other times they may be barely perceptible. However, I've found that the presence of floaties doesn't necessarily indicate a poor-quality tequila. It's simply a result of the production process and the presence of natural compounds and impurities.
To summarize, floaties in tequila can be caused by fatty acids or copper particles. Chilling the tequila can cause the fatty acids to solidify, while copper particles may be present due to the distillation process. Gently shaking the bottle can help redistribute these particles and make the tequila clearer. And if you're still bothered by floaties, straining the tequila through a fine mesh can further remove any remaining particles. So, the next time you spot floaties in your tequila, rest assured that it's a natural occurrence and won't necessarily affect the taste or quality of your drink. Cheers!