Learn about the Tequila production processes

By Mariana MiglianoMay 05, 2021

Jimador extraindo agave da fazenda de agave antes do processamento

What is tequila made of?

If you're a reader of our blog, you already know we've talked about tequila a few times—after all, it's the essential ingredient for our beloved Quetzalli. But do you know how this spirit is produced? Did you know that certain steps in the process directly influence the flavor and quality of the final product? That's right, just because it's 100% agave doesn't mean you'll have a quality product in your hands.

It is possible to have a better mixed tequila than a 100% agave one, depending on how it is produced!

In this article, in partnership with the Experience Agave website, by specialist Clayton Szczech, we brought basic information about the production process, so you can become a true expert on this nectar of the gods (at least among the crowd).

1. Cultivation and harvesting of agave

As you already know, tequila is made from a specific plant species: Agave tequilana Weber, better known as blue agave. This succulent plant takes five to ten years to reach maturity, and the more mature it is, the more sugars it produces (which results in a better tequila).

Some tequila brands use 5-year-old agave in their production process, but ideally, it should be grown for at least 8 years. Blue agave is harvested by professionals called jimadores (hence the name El Jimador tequila ).

The name jimador comes from the use of a specific tool, called a coa de jima , which is nothing more than a rounded, sharp blade attached to a long wooden shaft. Using this coa, the jimador cuts and removes the agave's leaves (also known as pencas) and also removes its roots. What remains of the plant is the piña —pine cone in Spanish—its stem, which resembles a giant pineapple. A piña from a mature, healthy blue agave can weigh up to 45 kg and produce up to 8 liters of tequila (and many liters of Quetzalli).

2. Hydrolysis

Blue agave contains a large amount of complex carbohydrates called inulin. This substance must be hydrolyzed (a chemical reaction caused by water that helps break down carbohydrate molecules) to transform it into a simpler, more fermentable form of sugar. This is a crucial part of the tequila production process and can be done in two ways, directly influencing the flavor and quality of the final product.

Traditionally, this process is thermal, with the pine cones steamed. When Mexicans first began producing tequila, the pine cones were placed in underground pits and cooked using the indirect heat generated by them. Gradually, the process was modernized, and today, they are placed in large brick ovens or stainless steel autoclaves to cook directly over steam.

Another hydrolysis process, used by major brands, involves chemical and enzymatic reactions using a diffuser. In these cases, the piña is not cooked and is introduced whole and raw into the diffuser, where maximum juice is extracted. This allows for more tequila to be produced much faster (the final product can be produced in just 24 hours), but many flavor components are lost, compromising the final taste.

3. Extraction

Once the pine cones have been cooked, it's time to extract the sugar. Generally speaking, the agave piña is crushed and rinsed to separate the sugar from the fibers. In most processes, this is done in a series of roller mills, but some producers use a tahona, a stone wall, for extraction.

4. Fermentation

The sweet liquid extracted from the agave is called aguamiel (loosely translated as honey water). It is diluted and pumped into vats or tanks. There, yeast begins to ferment the sugar and transform it into the alcohol found in our beloved tequila. Fermentation involves the creation of various compounds that impart aroma, flavor, and body to the alcohol. The result of this process is called mosto, which is similar to an agave beer.

5. Distillation

The must is a low-alcohol compound and is therefore distilled, a process that separates the ethyl alcohol (and some flavor components) from the water, solids, and other unwanted elements. Tequila can be distilled in stills (like cachaça) or in modern distillation columns.

When using stills, tequila must be distilled twice. The first distillation produces a cloudy liquid called ordinario (ordinary in Portuguese), with an alcohol content of between 20% and 25%. Distilling this liquid again produces a blanco tequila, with an alcohol content of between 35% and 55%.

6. Aging

To make aged tequilas, such as reposado, añejo, and extra añejo, oak barrels are required. Typically, they're aged in single-use American whiskey barrels, but the rule of thumb is that any type of oak can be used. These barrels impart notes like vanilla and caramel to the final flavor. The longer they're aged, the more flavor and color they acquire!

Ready!

After this class, you can say that you understand the basic production process of any tequila, whether it is blanco or extra-añejo .

Want to try the best tequila drink made in Brazil? Now, find out where to buy your Quetzalli , get your shot, enjoy in moderation, and don't down the shot in one gulp ;)

Want to learn more about the tequila used in Quetzalli? Check out our article on the Search for the Perfect Tequila !

Author

Mariana Migliano

Tags: como a tequila é feita fatos sobre tequila o que é tequila origem da tequila produção de tequila tipos de tequila

2 comments

Anonymous on July 26, 2021

Oi Luiz, vamos ver se conseguimos tirar sua dúvida:

A tequila não é exatamente um drink, seria mesmo um destilado. No Brasil não conhecemos nenhum destilado de sabor próximo à tequila, isso porque ela tem características marcantes do agave azul, planta utilizada na sua destilação e que não se encontra aqui no Brasil.

Em relação a drinks que contém tequila em sua composição, a Quetzalli é o único que é elaborado no Brasil. É feita com tequila blanco misturada com frutas (maracujá e limão) e adoçada com calda de agave. É bem diferente de tomar uma tequila pura, pois o sabor das frutas e da calda de agave são marcantes, e o teor alcoólico é bem reduzido se comparado ao da tequila pura!
Luiz Guimarães on July 26, 2021

Querido(a)s. Existe algum drink, elaborado no Brasil, que é razoavelmente parecido com uma boa tequila ? Grato