Production Process

About

What Is Tequila?

Tequila is a distilled spirit made from the Weber blue agave plant. Tequila is a popular spirit used in many different cocktails, like the Margarita, Paloma, and the Tequila Sunrise. The Mexican government decrees that tequila is only allowed to be produced in Mexico, and only in certain designated regions, including: Jalisco, Nayarit, Guanajuato, Michoacán, and Tamaulipas

Tequila is made from the Weber blue agave plant, or agave tequilana, which is a large succulent with long, spiked leaves similar to aloe vera. Within the core of the blue agave plant is a bulb called the piña. This bulb is baked and juiced, and the juice is fermented with yeast in barrels to make tequila.

process

How Is Tequila Made?

Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. Here is more information about each one of these steps:

Step 1 Harvest the agave

Modern tequila production begins with the traditional method of harvesting the blue agave plant. A special knife called a coa is used to cut the leaves on the agave plant away from the underground piña bulb.

Step 1 Harvest the agave

Step 2 Bake the agave core, or the piña

The piña bulb must be baked in order to extract its fermentable sugars. Traditionally, piñas were baked in pits lined with rocks, but today, they’re baked in either clay and brick ovens called hornos, or large stainless steel ovens.

Step 2 Bake the agave core, or the piña

Step 3 Shred the piña and extract the agave juice

After the piñas are baked, they are crushed and shredded to extract the sweet juice inside, which is called mosto. Mosto is extracted in one of two ways: by using an industrial mechanical shredder (the most common modern way), or by the traditional method of using a tahoma, a large stone wheel that crushes and juices the piña.

Step 3 Shred the piña and extract the agave juice

Step 4 Ferment the agave juice, or mosto

Next, the mosto must ferment into ethyl alcohol in order to become a spirit. The mosto is combined with yeast and water in large fermentation tanks. This process uses either large stainless steel tanks, or large wooden barrels.

Step 4 Ferment the agave juice, or mosto

Step 5 Distill the fermented mosto

The agave juices are then distilled, which purifies the liquid and concentrates the alcohol in the mixture. Tequila is typically distilled twice. The first distillation produces a cloudy liquid called the ordinario. The second distillation produces the clear silver tequila, which is then ready to be aged and bottled.

Step 5 Distill the fermented mosto

Step 6 Age the tequila

All tequila is aged for at least 14 to 21 days. Silver or blanco tequila is aged for the minimum time. Aged tequila comes in three types: reposado (“rested,” aged for two months to one year), añejo (“aged,” aged for one to three years), and extra añejo (aged for over three years). To produce a more aged tequila, the distilled blanco is put into aged oak barrels, which gives the tequila a golden color. There is also a fifth kind of tequila called joven (“young”) or oro (“gold”), which is a mix of silver tequila and reposado tequila.

Step 6 Age the tequila

Mr Sancho PancHo's - "Tequila Maestra"

This role requires extensive knowledge of the agave plant, fermentation, and distillation processes, and a refined palate to ensure the highest quality of tequila.

A “Tequila Maestra” is a title often given to a highly skilled and knowledgeable expert in the production of tequila.

Their Responsibilities Typically Include:

1. Selecting Agave:

Choosing the best blue agave plants for production.

2. Overseeing Harvest:

Managing the jimadores (agave farmers) who harvest the agave.

3. Production Process:

Supervising the various stages of tequila production, including cooking the agave, fermentation, distillation, and aging.

4. Quality Control:

Ensuring the final product meets high-quality standards.

5. Blending and Tasting:

Blending different batches to create a consistent and balanced flavor profile and tasting the product to ensure its quality.

6. Innovation:

Developing new tequila varieties or production techniques.