THE TEQUILA MAKING PROCESS
From Agave to Glass
Tequila is more than a spirit—it’s a story of land, labor, and legacy. Crafted exclusively from Blue Weber agave and governed by strict regulations, authentic tequila reflects centuries of tradition and innovation. Here’s how it’s made, step by step.
1. Harvesting the Agave (La Jima)
The journey begins in the agave fields of Jalisco and other designated regions.
- Plant. Blue Weber agave (Agave tequilana)
- Maturity. 6–10 years
- Harvesters. Jimadores, skilled artisans who use a coa (a sharp, flat blade) to trim spiky leaves and extract the heart—called the piña
- Goal. Select ripe piñas rich in sugars, essential for fermentation
2. Cooking the Piñas
Cooking transforms raw starches into fermentable sugars.
- Traditional method. Stone ovens (hornos) for slow roasting (24–72 hours).
- Modern method. Autoclaves (pressurized steam ovens) for faster cooking.
- Flavor impact. Slow roasting enhances caramelization and depth; autoclaves offer cleaner, lighter profiles.
3. Extraction (Juicing)
Once cooked, the piñas are crushed to release sweet agave juice.
- Tahona. A large volcanic stone wheel used to crush piñas—preserves traditional flavor.
- Roller mills. Mechanical crushers for higher efficiency.
- Goal. Extract aguamiel (honey water), the sugary liquid that will be fermented.
4. Fermentation
This is where sugar becomes alcohol.
- Yeast. Natural airborne or cultivated strains.
- Vessels. Wooden vats, stainless steel tanks, or concrete tubs.
- Time. 3–7 days depending on temperature and yeast type.
- Additive-free note. No added sugars, flavors, or accelerants—just agave, yeast, and time.
5. Distillation
Distillation purifies and concentrates the alcohol.
- Process. Typically double distillation
- Equipment. Copper pot stills or stainless steel columns
- Goal. Achieve desired alcohol content (usually 35–55% ABV) while preserving agave character
6. Aging
Tequila can be bottled immediately or aged to develop complexity.
- Blanco (Plata): Aged 0 to 60 days.
- Reposado: Aged 61 days to 365 days.
- Anejo: Aged up to 3 years.
- Extra Anejo: Aged 3+ years.
- Barrels. Often American or French oak.
- Impact. Aging mellows harshness and adds flavor from the wood.
7. Bottling & Compliance
Before reaching your glass, tequila must meet strict standards.
- Regulatory body. Consejo Regulador del Tequila (CRT).
- Requirements. Must be made in designated regions, from 100% Blue Weber agave (for premium labels), and meet labeling laws.
- Additive-free certification. Voluntary but increasingly valued by connoisseurs.
Final Thoughts
Every bottle of additive-free tequila is a tribute to the land, the jimadores, and the producers who honor tradition. Whether sipped neat or mixed into a cocktail, Real Tequila tells a story worth savoring.
