Tequila Still

Agave Cultivation and Harvesting

Tequila is made with a single agave varietal – Agave tequilana Weber, blue variety. This succulent can take anywhere from five to ten years to reach maturity.

Hydrolysis

The blue agave contains a high concentration of complex carbohydrates known as inulins, which need to be hydrolyzed into simpler, fermentable sugars. This conversion is typically achieved through thermal methods, such as steam cooking in brick ovens or stainless-steel autoclaves.

Extraction

After cooking, the agave’s sugars need to be extracted. Typically, the agave is crushed and rinsed to separate the sugars from the fibers. This is usually accomplished using a series of roller mills. 

Fermentation

The extracted sweet liquid from the cooked agave, known as aguamiel (honey water), is diluted and transferred into large vats or tanks. Here, yeasts will ferment the sugars, converting them into alcohol. 

Distillation

The low-alcohol mosto undergoes distillation to separate ethyl alcohol and flavor compounds from water, solids, and unwanted elements. This can be done using alembic pot stills or modern distillation columns. When using alembic stills, the tequila must be distilled twice. The initial distillation results in a cloudy liquid known as ordinario, with an alcohol content of about 20-25% ABV. Re-distilling the ordinario produces blanco tequila, which must have an ABV between 35% and 55%.

Aging

Tequila is commonly aged in previously used American whiskey barrels, although any type of oak is allowed. New barrels, along with French, Canadian, and Hungarian oak, are also utilized. The aging process in these barrels imparts color, aroma, and flavor to the tequila, while also allowing it to “breathe” and mellow over time.