Tequila Production

Learn about the fascinating process of tequila production, from the cultivation of agave plants to the distillation and aging techniques used to create this iconic Mexican spirit.

Primary Ingredient

The blue agave plant (Agave tequilana Weber blue variety) serves as the cornerstone ingredient in tequila production. Unlike other agave species, the blue agave is specifically cultivated for its high sugar content and unique flavour profile, essential for creating authentic tequila.

Production Process of Tequila

1. Harvesting the Agave

Selection: Skilled jimadores select mature blue agave plants (Agave tequilana Weber blue variety) after 712 years of growth.

Extraction: The leaves are removed, revealing the piña (heart) of the agave, which is rich in sugars and essential for fermentation.

2. Cooking the Agave

Processing: The piñas are baked or steamed in traditional stone ovens (hornos) or modern autoclaves to convert complex carbohydrates into fermentable sugars.

Duration: Cooking times can vary but generally last several hours, ensuring the agave's sugars are fully extracted.

3. Extraction of Agave Juice

Crushing: Once cooked, the agave piñas are crushed to extract the aguamiel (juice) using traditional tahona wheels or mechanical shredders.

Collection: The extracted juice is collected and transferred for fermentation.

4. Fermentation

Yeast Addition: The agave juice is transferred to fermentation tanks, where yeast (either naturally occurring or added) is introduced to initiate fermentation.

Duration: Fermentation typically lasts several days, during which sugars convert into alcohol, producing a lowalcohol content liquid known as "mosto."

5. Distillation

Initial Distillation: The "mosto" undergoes double or triple distillation in copper pot stills or stainless steel column stills to separate alcohol from impurities.

Purity: Distillation removes impurities, refining the alcohol content and flavor profile of the tequila.