How is Tequila Made?

How is tequila made? We'll give you a step by step rundown of the entire fascinating process of making tequila.

Tequila is more than just a spirit; it’s a reflection of Mexico's rich history and culture.

If you are a tequila enthusiast or just want to learn more about how tequila is made, then you'll enjoy this.

Let’s embark on a journey that uncovers the intricacies of this beloved drink.

Jump to:

• The Tequila-Making Process: A Quick Overview
• What is Tequila? A Glimpse into Its Soul
• Tequila’s Roots: A Taste of History
• Blue Agave: The Essence of Tequila
• The Art of Harvesting: Jimadores in Action
• The Transformation: Cooking the Agave
• Juice Extraction: Getting the Agave Nectar
• Fermentation: Nature’s Alchemy
• Distillation
• The Process of Aging
• Presentation: Bottling the Spirit
• Tequila's Pride: Regulations and Authenticity

Tequila making is an art form, and deserves a more in depth look.

What is Tequila? A Glimpse into Its Soul

At its core, tequila is a distilled alcoholic beverage made primarily from the Blue Agave plant, native to certain regions of Mexico.

Its deep roots in Mexican culture make it not just a drink, but a testament to tradition and craftsmanship.

You can read more about what tequila is for a detailed look into this beloved spirit.

Tequila’s Roots: A Taste of History

Centuries ago, the indigenous peoples of Mexico, long before the Spanish set foot on their lands, were already fermenting the sweet sap of the agave plant to produce a drink known as pulque.

The arrival of the Spanish introduced the art of distillation, a technique that evolved this ancient drink into the tequila we celebrate today.

Blue Agave: The Essence of Tequila

One of the big differences between tequila and mezcal is in the agave used.

The very first step in how tequila is made is choosing the right plant.

Choosing the Right Agave: There are numerous agave varieties, but the star of tequila is the weber Blue Agave plant, scientifically named Agave tequilana Weber var. azul.

For a spirit to bear the prestigious label “100% agave tequila,” it must exclusively use this variety.

Growth and Terroir: The Blue Agave plant is not a rapid grower; it matures over 6-10 years.

Specific regions, mainly around Jalisco, provide the optimal soil and climate conditions.

These environmental factors, from mineral-rich soils to unique weather patterns, contribute distinct flavors to the agave and the resulting tequila.

Using blue weber agave is essential in tequila production.

The Art of Harvesting: Jimadores in Action

The second step of the tequila production process is harvesting the blue agave.

The Expert Hands: Jimadores are the skilled artisans responsible for selecting and harvesting the ripe agave plants. This task demands expertise, ensuring only the best plants are chosen.

The Piña: Once the spiky leaves are expertly sheared off, the heart or "piña" is revealed. It's called a piña because it closely resembles a large pineapple, and this is where the sugary sap resides.

The Transformation: Cooking the Agave

The next step in how tequila is made is cooking the agave pina's.

Once harvested, the piñas are transported to distilleries and baked in large traditional brick ovens or modern autoclaves.

Here is an example of a traditional brick oven.

And a more modern autoclave.

This slow cooking process, often spanning days, converts the agave’s starches into fermentable sugars, while also imparting a caramelized sweetness to the piñas.

Juice Extraction: Getting the Agave Nectar

At the heart of the tequila production process is the extraction of the agave juices from the baked agave piñas. This juice, laden with agave sugars, serves as the foundation for the spirit.

Traditional Method - Tahona: This ancient method employs a large circular stone wheel, known as a tahona.

As the wheel rolls over the softened piñas, it crushes them, squeezing out the precious agave juice.

This labor-intensive process has been passed down through generations. Many aficionados argue that this method imparts a depth and authenticity to the tequila's flavor, as it incorporates both the juice and the agave fibers.

Modern Method - Mechanical Mills: To keep up with the global demand for tequila, many distilleries have transitioned to mechanical mills.

These machines can efficiently extract juice from vast quantities of piñas, increasing yield and consistency.

While they might lack the romanticism of the traditional tahona, they provide a sustainable means to meet the growing thirst for tequila worldwide.

However, purists believe the tahona method lends a unique depth of flavor to the tequila.

Fermentation: Nature’s Alchemy

The fermentation process is a miraculous natural transformation, where simple sugars become complex spirits. It’s here that tequila starts to whisper its many stories.

The Role of Yeast: Yeasts are microorganisms that feed on sugars, producing alcohol and carbon dioxide as by-products. They are the unsung heroes in the world of spirits, wines, and beers.

Natural vs. Cultivated Yeasts: There's a divergence in tequila production when it comes to the choice of yeast.

• Natural Yeasts: Many traditional distilleries rely on airborne yeasts, unique to their specific location.
  These yeasts, borne from the surrounding environment, lend a distinct local character to the tequila.
  Each fermentation can be slightly different, making the outcome somewhat unpredictable but intrinsically tied to its place of origin.

• Cultivated Yeasts: Modern tequila production often uses cultivated yeasts, which are specifically chosen for their consistent fermentation properties.
  They provide a controlled and predictable outcome, ensuring every batch is consistent in flavor and quality.

The Fermentation Vats: The extracted agave juice, or "mosto", is poured into large fermentation vats or tanks.

Over several days, the yeasts work their magic, converting the sugars into alcohol. This is not just a chemical transformation; it's a sensory one.

As the fermentation progresses, a bouquet of flavors and aromas begins to develop – from fruity to earthy, each one adding a layer to tequila's multifaceted character.

The fermented juices then need to go through a distillation process.

Distillation

Distillation is a critical phase in the creation of tequila. This process harnesses the principle of differing boiling points to separate and concentrate the alcohol from the fermented juice.

Tequila distilleries, with their specialized equipment and time-honored techniques, play an essential role in ensuring the spirit's purity and unique character.

Distillation Apparatus: At the core of distillation in tequila distilleries are the stills, typically made of copper or stainless steel.

Copper, with its excellent heat conductivity, is believed by many artisans to impart a smoother finish to the tequila.

Whereas stainless steel tanks are more durable and easier to maintain.

The First Distillation – "Ordinario": The fermented juice, known as "mosto," is first subjected to this preliminary distillation.

The goal here is to separate the alcohol from the bulk of the water, along with impurities and other volatile components.

This initial distillation produces a cloudy liquid called “ordinario,” which typically has an alcohol content of about 20-25%.

The Second Distillation: To further refine and concentrate the alcohol, the “ordinario” undergoes a second distillation. Here, the focus is on separating the alcohol into three parts:

• Heads (or "cabezas"): These are the initial vapors that come off and often contain undesirable compounds like methanol. They are discarded or re-distilled.
• Heart (or "corazón"): This is the main portion of the distillation, and it's where the highest quality tequila resides. It's the sweet spot of distillation, containing the purest and most flavorful components.
• Tails (or "colas"): These come after the heart and, while richer in flavor, can contain heavier alcohols that might give the tequila a rough edge. Depending on the distillery's preferences, some of this may be blended with the heart or discarded.

After this rigorous two-step distillation, the resultant spirit is clear, with an elevated alcohol concentration, typically around 55-60%.

It's then either diluted to a desired proof with demineralized water and bottled as Blanco tequila or moved to the aging process for further maturation.

The Process of Aging

Aging tequila is an artform, where time, wood, and spirit converse. While not all tequilas are aged, those that undergo this process develop additional depth, both in color and flavor.

Tequila is typically aged in oak barrels giving it a distinct taste.

Aged tequilas tend to have deeper flavors, including woody notes. While unaged tequilas have crisper, fresher flavors.

The different types of tequila are defined by how long they have been aged.

Blanco Tequila (White)

• Profile: This is the purest expression of distilled agave, capturing the plant's true essence. It's clear, fresh, and vibrant.
• Aging Process: Blanco tequila doesn't spend time aging in barrels. It’s bottled shortly after distillation, ensuring a crisp, agave-forward taste.

Reposado Tequila (Rested)

• Profile: Reposado tequilas bridge the gap between the freshness of Blanco and the complexity of longer-aged varieties. They have a gentle golden hue with hints of oak, vanilla, or caramel.
• Aging Process: Reposado means "rested", and these tequilas are given a siesta in wooden barrels for anywhere between 2 months to a year. The type of wood used, often American or French oak, imparts its own flavor signature.

Añejo Tequila (Aged)

• Profile: With a deeper golden color, Añejos offer a richer experience. Notes of dried fruits, spices, and even chocolate might be discerned.
• Aging Process: These tequilas are matured in barrels for a period spanning 1 to 3 years. Over time, they absorb more character from the wood, becoming a harmonious blend of agave and oak.

Extra Añejo Tequila (Ultra-aged)

• Profile: This is tequila at its most opulent. Dark, almost resembling a fine cognac or whiskey, Extra Añejos boast a multi-layered flavor profile.
• Aging Process: The process takes the utmost patience, Extra Añejo tequilas are nestled in barrels for over 3 years, sometimes even decades. They absorb deep woody notes, often mingled with hints of dried fruits, honey, and more.

Presentation: Bottling the Spirit

Once the tequila has matured to perfection, or straight after distillation for Blancos, it's time for bottling.

1. Bottle Selection: The choice of bottle isn’t merely functional; it’s symbolic. Some brands opt for artisanal hand-blown glass bottles, while others might choose sleek, modern designs. The silhouette, weight, and texture of the bottle can often hint at the character of the tequila inside.

2. Labeling: The label is not just informative but also a canvas that carries the brand's legacy. It often narrates the history, origin, and craftsmanship behind the spirit. Iconic symbols, family crests, or illustrations of the agave plant are common elements.

3. Final Touches: Before sealing, some tequilas might be diluted to the desired alcohol content using demineralized water. Others might undergo an additional filtration process for added clarity.

Tequila's Pride: Regulations and Authenticity

Tequila isn't just a spirit; it's a symbol of Mexican heritage, pride, and craftsmanship. Recognizing its cultural and economic significance, the Mexican government has implemented strict regulations to safeguard its legacy and integrity. The Consejo Regulador del Tequila (CRT) is at the forefront of these efforts.

The Formation of CRT:

• Origin: Established in 1994, the CRT is a nonprofit organization working in conjunction with the Mexican government. Its primary mandate is to ensure the protection, authentication, and quality of tequila.
• Role: The CRT supervises every stage of tequila production, from the planting of agave to the bottling of the final product.

Geographical Indications:

• Designation: Only spirits produced in certain regions of Mexico can be labeled as tequila. These include select municipalities in Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas.
• Significance: The unique soil, climate, and traditions of these regions give tequila its distinct character. This geographical indication ensures that tequila maintains its ties to its roots.

Production Standards:

• Agave Type: Genuine tequila must be made from the Blue Agave plant (Agave tequilana Weber, blue variety).
• Composition: To be classified as "Tequila", the spirit must contain at least 51% blue agave sugars. However, many premium brands boast a 100% agave label, indicating no additional sugars were used during fermentation.

Labeling and Marketing:

• Transparency: Every bottle of genuine tequila has a unique code known as the NOM (Norma Oficial Mexicana), indicating the distillery of its origin. This allows consumers to trace the spirit's roots.
• Claims: Brands cannot make misleading claims about their tequila. Any declarations regarding age, production method, or agave content must be verifiable.

International Recognition:

• Protection: Thanks to international agreements, the term "tequila" is protected globally. This means that a bottle sold in Europe, Asia, or anywhere else as "tequila" must adhere to the standards set by the CRT.
• Economic Impact: By safeguarding the authenticity of tequila, the CRT not only protects Mexico's cultural heritage but also ensures the economic vitality of a sector that provides livelihoods to thousands.

We hope you enjoyed learning about the tequila production process. I hope it answered the question "how tequila is made?"