How to Make Tequila
Making tequila is a complex process that requires specific conditions, ingredients, and
equipment. Here's a simplified breakdown of how tequila is made:
1. Harvesting the Agave Plant
● Tequila is made from the blue agave plant, specifically Agave tequilana. The plant takes
about 7 to 10 years to mature before it can be harvested.
● The heart of the plant, called the piña, is the part that contains the sugar needed to
make alcohol. The leaves are cut away, leaving just the piña.
2. Cooking the Agave
● The piñas are then cooked to convert the complex carbohydrates (starches) into
fermentable sugars. This is typically done by steaming them in large ovens (called
hornos) for 24 to 48 hours. This process makes the agave more tender and easier to
extract the sugars.
3. Crushing the Agave
● After cooking, the agave is crushed to extract the sugary juice, called aguamiel (honey
water). Traditionally, this was done by hand using a large stone wheel, but modern
methods often involve mechanical crushers or mills.
4. Fermentation
● The extracted juice is placed into large fermentation tanks. Yeast is added to convert the
sugars into alcohol. This process typically takes 3 to 7 days, depending on the
temperature and conditions.
5. Distillation
● After fermentation, the liquid (now called mosto) is distilled to separate the alcohol from
the water and other impurities.
● Tequila is distilled twice. The first distillation (called “destrozamiento”) extracts the
alcohol, and the second distillation (called “rectificación”) refines the tequila and makes
it purer.
● The mosto is distilled in copper or stainless steel stills, which give tequila its
characteristic flavor.
6. Aging (Optional)
● Blanco (or Silver) tequila is the unaged version, bottled immediately after distillation.
● Reposado tequila is aged in oak barrels for at least two months, giving it a smooth and
slightly woody flavor.
● Añejo tequila is aged for at least one year, resulting in a richer, more complex flavor.
● Extra Añejo is aged for a minimum of three years.
7. Bottling
● Once the tequila is distilled and aged (if applicable), it’s filtered and bottled. Some
tequilas may be diluted with water to adjust the alcohol content, which is typically around
40%.
Key Ingredients and Equipment:
● Blue agave
● Ovens (for cooking the agave)
● Fermentation tanks
● Distillation stills (copper or stainless steel)
● Oak barrels (for aging, if making reposado or añejo)
Note:
Tequila production is regulated and must come from specific regions of Mexico (mainly Jalisco).
For it to be classified as tequila, it must contain at least 51% agave, though many high-quality
tequilas use 100% blue agave.
