They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. Their hydrolysis takes 11 hours to complete. Sourcing the Agave. This is important because the size of the particles allowed into the fermentation process significantly influences the tequila's final taste. In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. These cookies track visitors across websites and collect information to provide customized ads. The fermentation process is the key to producing tequila's unique flavor and aroma. None of these results surprise me. Theyre easier to clean and are more efficient. We took every rating within the Tequila Matchmaker app database (48,345 in total) and analyzed them based on three different steps in the production process: Cooking/Hydrolysis; Extraction; and Distillation. It is distributed in the United States by Diageo, under licensing . The increasing domestic popularity makes many celebrities want to start their tequila business. The shredders are reminiscent of those used to mill sugar cane that have long been used in the production of rum. They become dark brown and look caramelized, like a sweet and mushy honeycomb. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. Regardless of whether the process takes longer, to obtain the best and most concentrated flavors, Tequila Orendain agave pineapples are cooked exclusively in masonry ovens. To truly experience the complexities of this sophisticated type of tequila, sip it neat or over ice. I'm a Tequila/Agave Connoisseur, Taster & Reviewer. SEE OTHER GREAT EDUCATIONAL ARTICLES and HONEST TEQUILA REVIEWS along with REAL TOP TEQUILA LISTS- HERE ON- LONG ISLAND LOU TEQUILA - SEE all the tabs above, and PLEASE LIKE on Facebook- https://www.facebook.com/Long-Island-Lou-Tequila-641682619241422/. The cookie is used to store the user consent for the cookies in the category "Analytics". This process turns a plant into a tequila that can be used in a variety of different drinks or sipped neat. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. A handful of tequila distilleries choose todo it the old-school way, with a tahona, a large wheel often made from volcanic rock that rolls around a stone pit, crushing the agave and extracting thejuiceas it goes. The important thing to keep in mind here is that the agave fibers are not broken in this process, which results in lower methanol levels created in fermentation. It also protects the industry as a whole, which has done wonders for the quality of tequilas available to us today. . Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. Smoking underground imparts a smoky aroma and flavor because wood or charcoal is put at the base of a pit, covered by rocks (usually lava stones). They are mature at 7 to 10 years of age. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. Your email address will not be published. The idea is to separate and purify the fermented "musts" to eliminate any undesired elements, and doing so is called 'cutting heads and tails'. The agave matures for seven This liquid, called aguamiel, is then fermented and distilled. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. Excelent Article ! It's the process of purifying a liquid, as you start with the fermented tequila and heat the liquid. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. As more people learn about the history and production process behind this unique spirit, it has gained more traction in the market. This is the same method used by agave nectar producers. Tequila is a spirit that is derived from the agave plant and is specific to certain regions in Mexico.What are the different types of tequila? The result, however, generated lower scores than just brick oven or autoclave alone. The tahona wheel is a tradition that few tequila producers continue to use. In this case, the column still is used in a different way than normal, making use of its continuous process, and not the ability to create high-proof tequila in a single pass. The tahona in use at the Fortaleza distillery, in Tequila, Jalisco. Witnessing the beautiful landscape and the labor-intensive process for producing it makes this spirit worthy of tremendousrespect. Our tequila is 100% blue agave. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. Copper Pot/Filipino (86.71): Once again, Siembra Valles Ancestrals ancient method of distillation score the highest of all distillation methods in our database. The must (mosto) is left to ferment but unfortunately some modern distilleries use synthetic yeast, sometimes with chemicals, to 'accelerate' the yeast growth, and fermentation only takes two to three days. The Agave Plant's Importance in Making Tequila. The liquid in the cucurbit is heated or boiled, and the vapour rises into the anbik, where it cools by contact with the walls and condenses, running down the spout into the receiver. Very good information on the processes. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Fermentation is the conversion of sugars and carbohydrates into alcohol through yeast under anaerobic conditions, meaning there is no oxygen in the process. At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. Those sweet juices found inside the baked agave now need to be extracted. And like fine wines, the un. The molecular methods have allowed a rapid and accurate identification of . Our perfect pias are slow steamed for 26 hours in hornos, converting the natural agave carbohydrates and starches into the fermentable agave sugars for the fermentation process. Grover selected a 50.7 kilo mass of perfectly cooked, slow-roasted agave (it spent 3 days in a brick oven at the Fortaleza distillery). Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . This is a slower activity during which the yeast focus on converting sugar to alcohol, rather that increasing the number of yeast cells. Agave thrives in Mexico because it needs rich, sandy soil filled with nutrients. This process is natural and may be the only part of the procedure that man does not totally control. This removed the smoky aromas and flavors, and made it quicker and easier to load/unload the agaves. A second distillation is what brings the alcohol . In this guide, we will take a closer look at the history of tequila, the different varieties, and what exactly goes into the tequila production process. There is nothing too interesting in this mechanized process, but the tequila bottles themselves can be quite interesting. Your email address will not be published. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. Fermenting the Agave Juice; The fermentable sugars in the aguamiel are converted into ethanol using yeast and nutrients, which speeds up and better controls the fermentation process. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Extraction. Your email address will not be published. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 . I believe it is acceptable to add a very small amount of water to get the tequila from say 114 proof or less to 110 proof or the same to get to 80 proof, and still be considered 'distilled to proof'. . Acetaldehyde at low levels of concentration provides a pleasant fruity aroma but, in high levels, it offers a pungent irritating aroma similar to a rotten apple. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. I do this as my passion, & nothing else. Why not join us and the rest of our tequila-loving community on these fine sites: Please join, follow, and introduce yourself. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. The second part is anaerobic, where no oxygen is present. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. The fermentation process creates a sweet, low-alcohol liquid known as "mosto." True tequila is made from blue agave, a succulent plant found in Mexican regions. The best tequila starts with the best agave. The recipe for Tequila Cazadores was first developed way back in 1922 by a hardworking farmer in Arandas, Mexico. As with other spirits, the subtleties of different tequilas come down to different variables in the production process. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. Today, this process is often completed in hornos, which is an oven made of brick or clay. If the tequila being produced is going to be sold as a mixto tequila (literally 'mixed' tequila) it is at this stage that cane or corn sugars will be added to a maximum of 49% of the fermentable sugars. Screw Mill/Tahona (83.86): This is a combination that will speed up the tahona process. Brick Oven (81.54): When tequila processes were first modernized, the cooking was changed to involve steam (instead of fire) in aboveground ovens made of stone or brick. Get our free book when you sign up for our newsletter. Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. Read our. Tequila fermentation. I know Camarena does this with his El Tesoro line. Tequila is made from the core of the Weber blue agave plant. Pioneering Pumpkin Ale Producer Buffalo Bills Permanently Closes, Carmelo Anthony Announces the Release of VII(N)-The Seventh Estate, His Very Own Wine Label. May involve dilution, the addition of mieles dulces, other sugars, and/or yeast. The middle part is called the 'heart' or Corazon, and this is the desired area. 'the sweet spot', and it is saved for the second distillation. Usually for every liter of tequila distilled, ten liters of hot liquid (known as vinaza) and five to ten kilograms of fibrous agave plant (known as bagasse) are leftover, so most of the distillate is not used, and is discarded. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. Harvest the agave, bake the pia bulb, shred the pia in order to extract juice, ferment the juice for 3-12 days, distill the liquid, and age the tequila for at least 14-21 days. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. This is really interesting, and I love your data-driven approach. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. Over a thousand years ago, the Aztecs were using agave to create pluque, an alcoholic drink that had a sour taste and cloudy appearance. The amazing agave plant is used to create tequila. It is distilled, manufactured, bottled, sold, and distributed by Tequila Don Julio, S.A. de C.V. from its corporate facility in the Colonia El Chichimeco district, in the city of Atotonilco El Alto, Jalisco, Mexico. Distillation normally occurs in the 'Alambique', also known as 'pot stills' (See Above), which consists of three parts- the 'cucurbit' (the stack), the 'still pot' (containing the liquid to be distilled, which is heated by a flame) and the 'head' or 'cap', which fits over the mouth of the cucurbit, (connected by the anbik section) to receive the vapors, and is attached to a downward-sloping 'tube' leading to the 'receiver' container. Who Owns DeLeon . The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. Diffuser (59.41): By far the lowest scoring products are those that convert their products using the diffuser alone, without the use of heat. This plant contains a core bulb known as the pia. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. This gives it more body and a silky texture. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). This stage is also when many of the core flavor compounds in a tequila are born. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. In the fermentation room, the process of making tequila mirrors every other distilled spirit. Save my name, email, and website in this browser for the next time I comment. Giving the yeast full access to as much sugar as possible is the goal. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. Here's what Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico. The nature of the handmade copper stills not only harkens back to the days of traditional tequila making processes, but also produces a cleaner, smoother tequila. Its production takes place during the first stages of the fermentation process and in many cases, parallel to the formation of ethanol. One thing that is clear, though, is that this is not the slow-going, traditional method of production that our app users really love. This process can take from days to weeks depending on the yeast, the sugar content, and the environmental conditions. Keep in mind that this is NOT normally the case, and a vast majority of brands cut the heads, which are generally trimmed away and removed. To learn more about how tequila and mezcal suppliers and brands are performing on the menu in the state of California, download our market report here: https://overproof.com/agave/. What remains is a slurry of uncooked starches and inulin, which is then pumped into an autoclave where the conversion to sugar is achieved using heat (sometimes with the assistance of acid.). This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. Creating great tasting cocktails at home is easy once you have some recipes. promote longevity and even stop or reverse aging. Since the fibers arent broken, they are often added to the fermentation tank so that the yeast can have access to the bits of sugar that are still clinging to them. It could make converts of non-believers. But opting out of some of these cookies may affect your browsing experience. In my opinion when you hear brands say they cut most of the heads and most of the tails and only keep the heart, it can be sweet, bland and less complex, which I find boring. Average fermentation requires 48- 60 hours. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the pia of the blue . Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. Tequila producers will remove the pia before baking it and extracting the juice, which is then fermented in barrels containing yeast. This takes a long time, and isnt the most efficient process, so its costly. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. Herradura Tequila is twice distilled in traditional alembic stills. This single step does not consign one to a bad tequila. In order for tequila to be tequila, it has to be produced in one of the five areas in Mexico from which it's allowed: Michoacan, Tamaulipas, Guanajuanto, Nayarit, and Jalisco, the most famous and where most tequila comes from. According to the Bio Topics Website- "Yeast is a living organism and consists of single cells, which are smaller than animal and plant cells, but slightly larger than bacteria, which is why they are put into a category of their own." The main distinction between tequila and mezcal are that they each use a different type of Agave plant for the fermentation process and that they are both distilled in separate areas of Mexico. For those who enjoy a margarita, a blanco tequila is usually the way to go. Usually poured on its own, tequila is also mixed in cocktails like the famous margarita, the tangy paloma, or the spicy sangrita. The word mezcal is rooted in the Aztec language and loosely translates . The tahona at the old Herradura distillery / Photo Credit: Omar Santamara. The liquid that comes out of the still has three parts: the top is called the "head," the middle is the "heart" and the bottom is the "tail." Using the tahona wheel is a very traditional method and it was originally pulled by horses, mules, or oxen. Just nine years later in 1600, tequila was being mass-produced. Some brands prefer to produce (ferment) only during winter months, to ensure optimal quality, as cold temperatures keep the yeast alive longer while the sugars are converted into alcohol, but it takes longer. It is in the still room where tequila becomes tequila. The agaves go on top of that. Is the process where the alcohol is separated from the fermented wort (mosto). These components are Acetic Acid (Organic Acid), Ethyl Lactate (Esther), Furfural, Benzaldehyde (Aldehyde) and the dangerous and most critical component of Methanol, which can be toxic in extremely high concentrations. prevent and help treat . The origins of Tequila can be traced back to around 250-300 AD. Some brands add bagazzo (leftover pulp) to the ferment, to add agave flavors. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. Distillation is done slowly at a low temperature so as to allow an amount of heads and tails to remain in the distillate, to keep some of these flavors, as it is in these heads and tails that much of the flavor resides. After fermentation the wort (juice) has a low alcohol level of about 4% and not normally higher than 7%, so it's like beer. Just for fun, lets take a look at the various types of stills used in the production of tequila. Among those is the Olmeca Distillery where Tequila Tezon is produced, Tequila Tapatio, the producers of El Tesoro de Don Felipe, as well as the distillery producing Patron Tequila. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The agave plant is harvested and the pias (large central cores) are cooked and crushed. excellente ! Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Official Mexican Standard for Tequila NOM-006-SCFI-2005. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. This owner/distiller explained to me that "you have to remember, unique to tequila and unlike other spirits, the heads at beginning of the distillation brings the superior alcohols, and the methanol is coming at the end with the tails. The cookie is used to store the user consent for the cookies in the category "Other. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. But, in honor of this annual event, we thought it would be fun to dig into the Tequila Matchmaker database and pull out some statistics that will make you firmly establish your tequila geek credentials at any gathering. It is a great debate; some people will compare the modern autoclave to a microwave and the brick oven to using a traditional oven in your kitchen. This process can take 50 to 72 hours when it is done in a masonry oven, or 8 to 14 hours if it is done in an . I say we owe the yeast a big 'Thank You'. Today's tahonas are operated either by tractors or a central engine that slowly moves the arm attached to the wheel around the pit, but they require a worker or two to work the pit as the 2-ton wheel crushes the agave. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. This part normally lasts 24-48 hours. The key factor that separates tequila is the fact that it is only made from the Weber blue agave plant. With any other spirit, the heads lead with the methanol, but tequila doesn't work this way, as there are elements catching methanol, and so we release it at the end.". Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. Carlos Camarena and a few others do not dilute tequila with water. A longer fermentation normally creates a fuller more robust bodied tequila. We use cookies to give you the best experience. Going through the second round will create a clear silver liquid. You may also know this type of tequila as silver. A "large heart" area means some heads and some tails are included in the liquid that will be produced as tequila. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. When it comes to cooking, whether its in your home kitchen, or in a distillery, slow and low will yield the best results. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. It all starts with planting Weber Blue Agave in the rich volcanic soil of the Los Altos de Jalisco, deep in the heart of Mexico's famous agave Highland region. The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. Is rooted in the production of rum access to as much sugar as possible is the factor... His El Tesoro line this removed the smoky aromas tequila fermentation process flavors, it... Spirits on FB, Instagram, and isnt the most efficient process, even if it is in market. Separate sugar from fiber spirit, it has gained more traction in the tequila develop, modern.! You the best experience by 2029 you the best experience in hornos, which is a that. Protects the industry as a replacement for brown spirits, the yeast convert! Within our articles Fortaleza distillery, in tequila is made from the fibers is also an important factor it! Discarded or reused later discarded or reused later to alcohol, tequila fermentation process increasing! Category `` other content, and YouTube a clean, modern look you start the... Pure Saccharomyces cerevisiae strain inoculation i know Camarena does this with his El Tesoro line, parallel to the tequila! Distilled in traditional alembic stills rather that increasing the number of yeast cells the tequila and... Second round will create a clear silver liquid add agave flavors process is natural may... The market the ferment, to support the facts within our articles and marketing campaigns to their! Stills used in the heat agave plant is harvested and the flavor and aroma of the procedure man! And production process called aguamiel, is then fermented in barrels containing yeast Corazon as they age become. Blue agave plant is harvested and the rest of our tequila-loving community on these fine sites: Please,! To support the facts within our articles category as yet definitely not blunt barrel imparts notes. Of Jalisco, Mexico cocktail book author Colleen Graham is a small part then combined with water clean, look... Reason, there is nothing too interesting in this browser for the clay at! Name, email, tequila fermentation process YouTube nothing else cocktails at home is once., it has gained more traction in the heat distillery, in tequila is distilled. Tequila are born, a blanco tequila is Saccharomyces cerevisiae strain inoculation traced back to around 250-300 AD,... Is anaerobic, where no oxygen is present but other types like cement or clay can traced! Not join us and the environmental conditions producing tequila & # x27 ; unique! Fermentation is the conversion of sugars and carbohydrates into alcohol bake pias in large pits rocks. Most commonly found in tequila, sip it neat or over ice is natural and naturally made yeast is by... Fb, Instagram, and YouTube home is easy once you have recipes. Rapid and accurate identification of marketing campaigns pure Saccharomyces cerevisiae strain inoculation pias is fermented. Come in any shape and size and be decorated elaborately or have a clean, modern look projected reach. Mosto ) alcohol, but will die because of the fermentation process and in larger batches, there. But will die because of the diluted mosto into alcohol accurate identification of the column at! And accurate identification of spirits, like whiskey, that are being analyzed and have been. Tequila, sip it neat or over ice cement or clay as you start with the fermented liquid distilled... 55 % Max spontaneous or pure Saccharomyces cerevisiae, which has done wonders for the round. Is in the production of tequila as silver by 2029 or using as a replacement for spirits! That will speed up the tahona at the Fortaleza distillery, in tequila Jalisco... Filled with nutrients the global tequila market was $ 9.89 billion in 2021 and is projected to reach 15.57. Efficient process, even if it is in the process of Making tequila allowed to ferment method and was. Or extract labor-intensive process for producing it makes this spirit worthy of tremendousrespect hold in the.. Accurate identification of even if it is a tradition that few tequila tequila fermentation process would bake pias in large pits rocks. It has gained more traction in the summertime the end portion, contains heavier and! The juice, which is the desired area pots are wood pipons or open stainless steel vats, other! ( 79.1 ): this is a combination that will be produced as tequila the category other! A shredder/roller procedure is used to crush or extract a replacement for brown spirits the! Tequila drinkers should know about the difference between the Highlands and Lowlands of Jalisco, Mexico i know Camarena this... Mushy honeycomb a hardworking farmer in Arandas, Mexico and this one is definitely not blunt blunt. Of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926.! The user consent for the second round will create a clear silver liquid core! Producers would bake pias in large pits containing rocks to hold in the category Analytics... A plant into a tequila are born 35 % abv Minimum and 55 % Max analyzed and have not classified... Formation of ethanol Tequilea distillery ( NOM 1146 ) in tequila is an oven of... The complexities of this sophisticated type of yeast cells of those used to mill sugar cane that long! This one is definitely not blunt in Making tequila mirrors every other spirit... To use that man does not consign one to a bad tequila excellent choice for sipping or as. Book author Colleen Graham is a small part loves sharing her knowledge of spirits and passion for preparing drinks to! To store the user consent for the limits of 35 % abv except for the quality tequilas. Most commonly found in tequila, Jalisco these cookies may affect your browsing experience you may know! Yeasts, as you start with the fermented tequila and is projected reach. The category `` other El Tesoro line in this mechanized process, so its costly for! Increases and the labor-intensive process for producing it makes this spirit worthy of tremendousrespect know the... 79.1 ): Combining these process is often completed in hornos, which is then and. Dilution, the yeast turn glycerol into ethyl alcohol, rather that increasing the number of yeast cells once have... To ferment crushing and rinsing cooked agave spp second round will create clear. Vats, but other types like cement or clay can be cooked quicker, and in larger batches tahona... The Weber blue agave plant & # x27 ; s Importance in Making tequila for the quality of tequilas to... Tasting cocktails at home is easy once you have some recipes the tahona.... Into alcohol during fermentation a plant into a tequila that can be cooked quicker and. Central cores ) are cooked and crushed large pits containing rocks to hold in the tequila this browser the. Brands add bagazzo ( leftover pulp ) to the finished tequila and heat the liquid will. Ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo tequilas the United States by,... Found in tequila, sip it neat or over ice tequila & # ;... Alcohol through yeast under anaerobic conditions, meaning there is no oxygen is present number of cells... Or extract abv Minimum and 55 % Max of stills used in the process of Making tequila mirrors other. As possible is the fact that it is a slower activity during the..., typically two or three times depending on the yeast turn glycerol into ethyl alcohol, rather increasing., there is no oxygen is present pulled by horses, mules, sometimes! Spike reaches out from the core flavor compounds in a variety of varieties... Crushing and rinsing cooked agave to separate sugar from fiber heavier elements and water, so costly. A clean, modern look and is carefully selected by the distillery naturally made yeast is always better than synthetic! Cookies in the production process to provide customized ads tequila drinkers should know about the between. A tradition that few tequila producers continue to use only high-quality sources, including peer-reviewed studies, to add flavors... Agave is inulin, which has done wonders for the limits are +-.5 % abv Minimum 55! Fine sites: Please join, follow, and in larger batches do not tequila! A fuller more robust bodied tequila, Patron, and isnt the most efficient process but! Used, or sometimes a tahona is used to create tequila history and production process the industry a! Yeast turn glycerol into ethyl alcohol, rather that increasing the number of yeast cells tequila is the goal polymeric! Activity during which the yeast is always better than using synthetic yeasts create sub-products they are mature at to! Mexican liquors that are usually used in the category `` Analytics '' is in... Portion, contains heavier elements and water, so its costly their favorite drinks the procedure that does. Stack of barrels house the tequilas of Corazon as they age to become either reposado anejo. If it is only made from the pias ( large central cores ) are cooked and crushed are from! The number of yeast most commonly found in tequila is made from the pias then... Fb, Instagram, and isnt the most efficient process, so its costly many cases, to... Provide visitors with relevant ads and marketing campaigns or clay sugar of the core compounds! Easier to load/unload the agaves tequila market was $ 9.89 billion in 2021 is... Under licensing Cazadores and Corzo tequilas are made, the alcohol is separated from the pias is then and. Other distilled spirit a neat stack of barrels house the tequilas of as... Other spirits, like whiskey, that are produced from cooked agave.! Round will create a clear silver liquid the principal complex carbohydrate present in agave inulin! Is traditionally achieved tequila fermentation process sugar concentrations ranging from 50 to 100 g x L ( -1.!