Page 5 - Demo
P. 5

agave to enhance the desirable - and sometimes surprisingly delicate agave aromas - while reducing fiber/methanol overtones.
Our research identified a specific enzyme which organically transforms the agave´s inulin into sugar with only marginal help from the application of heat. Known as enzymatic hydrolysis, as opposed to thermal hydrolysis, the idea was historically pioneered over centuries in Japan, based on a fungus (Koji) which makes enzymes for rice and potato-based fermented and distilled spirits such as sake and shochu. Enzymatic hydrolysis enhances the authentic delicate savor of the raw material while avoiding the hint of burnt taste which is associated with thermal hydrolysis.
With enzymatic hydrolysis, Porfidio presses the agave juice from the raw, uncooked agave plant first, than filter it to remove the last remmants of agave fiber. Only then do the enzymes begin to hydrolyze the juice. In contrast, with the usual ´thermal hydrolysis´, the agave juice is extracted from the plant only after it has been cooked, along with its fibers.
As a result, enzymatic hydrolysis releases much less methanol from the agave fiber, reducing the methanol content from the usual 250-300 mg per 100ml (calculated at 100% Alc.) in thermally-hydrolyzed pure 100% agave tequila or mezcal, to a mere 80-100 mg per 100ml in enzymatic-hydrolyzed pure agave spirits.
This is important since, as the British Department of Health advises ´before potentially turning blind´ the maximun advisory intake of methanol is 600 milligrams per party night, an amount which is quite feasible in drinking cultures where people drink spirits by the bottle, The usual 100% agave tequila contains 250 to 300 mg of methanol per 100ml. That´s three times the proportion of Porfidio 100% Blue Agave Super-Jalisco.
It is Destileria Porfidio´s opinion that we cannot guarantee moderate consumption even if desired, and that in any case, the less toxic methanol drunk, the better for the consumer´s health. So, drinking half a liter of thermally hydrolyzed 100% agave tequila at standard proof will give a carouser a dose perilously close to the British safe limit of 600 milligrams of methanol. In contrast, a consumer would have to drink roughly one and half liters of whisky, vodka or Porfidio Super-Jalisco at 40% alcohol for the same degree of risk.
While, as the Romans said, there can be no argument about taste, chemical analysis is definitive. A distilled spirit from a low glycemic index sugar source, prepared by enzymatic hydrolysis of the agave plant ensuring a low methanol content in the distilled end product, can provide the consumer with a unique spirit! And only Porfidio combines these two intrinsic quality features simultaneously in one distilled alcoholic beverage which is what makes it so special.
For most consumers, who probably have no idea what methanol in a drink implies, Porfidio 100% Blue Agave Super-Jalisco´s comparative smoothness and lack of harshness on the palate is its major difference from 100% agave tequilas. Methanol, along with fusel oils, is a major cause of that roughness, and Porfidio´s enzymatic hydrolysis is what makes Porfidio so smoothly palatable.
Porfidio is proud to incur the extra expense of enzymatic hydrolysis as part of the company´s integrated premium spirit philosophy, guaranteeing its customers a flavorsome and pleasant experience.

   3   4   5   6   7