Tequila drinkers are generally unaware of the amount of time and effort that goes into each bottle. Tequila is entrenched in Mexican history, from the men who manage and harvest the maguey in ways that predate modern agriculture to hand-painted ceramic bottles.
If you like tequila, you've probably wondered how it's made. Tequila has spawned some of the most successful brands and distinctive cocktails to date as one of the most identifiable and celebrated spirits. It comes from the agave plant, which is blue in color (scientifically known as the agave tequilana).
The blue agave grows wild in Mexico's Jalisco highlands, and it takes more than seven years to mature. Agave farmers (known as jimadors) harvest the huge succulents once they have reached maturity by cutting the leaves and exposing the hearts (or piña), which are then delivered to a distillery.
Now let's learn more about how tequila is made.
What Is Tequila Made From?
Agave Plant
The fascinating aspect of the tequila-making process is the agave plant. It's only found in Mexican distilled spirits, and different types are used to make the country's many agave-based liquors. Agaves can reach a height of 5-7 feet and a width of the same. They are mature when they are 7 to 10 years old.
Harvesting
The agave plant is still planted, cared for, and harvested by hand, relying on centuries-old knowledge that has been passed down from generation to generation. The agave utilized in tequila is grown on the distillery's own three-generation-old fields. The plants are methodically nurtured until they are mature and ready to harvest.
The piña will have to amass the starches that will convert into fermentable sugars for longer as the agave becomes older. To make one liter of exquisite tequila, about 15 pounds of agave piña are needed.
Cooking
Depending on their size, harvested piñas are usually sliced into halves or quarters to allow uniform cooking. Then they are manually put into the ovens, where they are stacked by hand, frequently with the use of conveyors. They use steam to transform the piña's starchy sap into fermentable sugar.
The agave is traditionally baked for 24-48 hours in a steam-heated masonry oven known as a horno. The steam is turned off to finish the cooking process, and the baked piñas are left to cool for another 16-48 hours.
Extraction
After cooking the piñas, we bring them to a milling area to have the sugar extracted. The cooked piñas are smashed to extract the juice, known as "aguamiel," which is fermented. The piñas are traditionally processed in a circular pit called a "tahona" with a big grinding wheel operated by tractors, oxen, or mules. To separate the liquids from the fiber, modern distilleries employ a machine. After processing, the piñas are washed with water and filtered to remove the fluids. After that, workers can start fermenting the piñas.
Fermentation
Fermentation is the process by which all types of alcohol are produced. When yeast is added to devour the sugar in whatever is being used (in this example, agave), the process is called fermentation. Alcohol is produced as a result of the yeast digesting the sugar. Fermentation takes four to six days on average to complete.
Distillation
After fermentation, the mosto, or fermented agave juice, is ready to be distilled. To make ordinario, the juice will be heated to the vaporization point of the alcohol, then cooled and condensed.
Tequila is distilled to increase the amount of alcohol in the drink. Tequila blanco is created. You could also try to drink this ordinario, but you'd probably end up blinded and inebriated! As a result, Mexican law mandates that all tequila be distilled twice. For top-shelf tequila, the mosto might be distilled three or even four times.
Filtration
Each tequila undergoes a somewhat distinct filtration process. Workers utilize carbon filters to remove the extra fatty components that give tequila its hazy appearance by filtering it through them in cold temperatures. Other filtration methods ensure that the liquid is free of particles and, as a result, give the tequila a lustrous finish.
Aging
This is, without a doubt, the most crucial phase in the tequila production process. Tequila is aged in whiskey or bourbon barrels, which contributes to tequila's distinct characteristics. It's also responsible for the golden or caramel color of aged tequila. The aging procedure will differ depending on the type of tequila used. If it's tequila blanco, this step will be skipped entirely.
Conclusion
One interesting fact about tequila is that it can only be labeled tequila if it is distilled in the Mexican state of Jalisco. If you're sipping tequila tonight and the bottle reads "tequila," you can be sure it's the real kind. You're probably getting a little thirsty at this point. Why not reward yourself with some premium 1942 tequila?
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