master the technical and cultural complexities of the category. You'll study the agave varieties, fermentation microbiology, and the biochemistry behind flavor development, from enzymes and organic acids to volatile compounds and fermentation pathways.
The distillation module breaks down the chemical logic behind heads, hearts, and tails, while exploring the impact of additives on spirit character. Geographic and regulatory coverage expands to lesser-known agave spirits beyond the traditional Denominations of Origin.
The course also broadens your expertise with a survey of other Mexican fermented and distilled beverages, including tesgüino, pox, charanda, and traditional liqueurs, offering a full-spectrum view of Mexico’s ancestral drinks.
Level Three is the first course in the program to include a formal tasting examination, requiring students to apply advanced sensory analysis techniques to evaluate agave spirits with precision.
Upon completion, participants will have a scientific and cultural command of agave spirits, essential for educators, producers, advanced sommeliers, and serious connoisseurs.