Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years. Copper Pot/Filipino (86.71): Once again, Siembra Valles Ancestrals ancient method of distillation score the highest of all distillation methods in our database. Don't believe us? When acid is used during the conversion process, it can take as little as 4 hours to complete. Instead, it is the culmination of every step in the tequila-making process, from the agave to the barrel, that will affect the final product's quality. Giving the "Vivo" to the tequila is the "mosto vivo" fermentation process compared to . This cookie is set by GDPR Cookie Consent plugin. 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. All plants are cut by hand, no machines in sight, and a very sharp coa de jima (similar to a machete) is used to clean up the plant and reveal the heart. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. excellente ! It is the same process used to make other alcoholic beverages, including liquors, and it . The effect of yeast strain, the agave age and the cultivation field location of agave were evaluated using kinetic parameters and volatile compound production in the tequila fermentation process. Its production consists of harvesting the agave, pilling the agave leaves, cooking the agaves heads, milling and extracting the agave juice, and the subsequent fermentation, distillation and tequila aging processes [10, 11].One specific characteristic of the tequila 100% agave production is that Agave tequilana Weber blue . Necessary cookies are absolutely essential for the website to function properly. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila: After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose. He went on to say, that a fuller population of yeast prevents such disaster. 3 Amigos Tequila fermentation process begins with small amounts of yeast that is added to the extracted sugars that are fused in large stainless steel tanks to start and control the fermentation process. None of these results surprise me. Herradura Tequila is twice distilled in traditional alembic stills. This single step does not consign one to a bad tequila. The temperature is critical, and if it's too cold fermentation will slow, and if it's too hot it causes the yeast to die off, keeping in mind that the process of fermentation itself, produces it's own heat. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. Copper pot stills inside of the El Pandillo tequila distillery, located in Jesus Maria, Jalisco. Using the tahona wheel is a very traditional method and it was originally pulled by horses, mules, or oxen. 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. They become dark brown and look caramelized, like a sweet and mushy honeycomb. Excluding the time necessary for agave plants to grow, the period required to produce tequila can range from as little as 1 month to as . Since alcohol boils at a lower temperature than water, it will turn to steam before the water does, and rise up in the still. Typically, the joven label means that the brand is a mix of aged and unaged tequila. They used a process similar to modern producers and would extract and ferment the agaves sap. On Facebook, many know me by the name Lou Agave. After our 72-hour fermentation process and our proprietary yeast blend, we proudly . A screw mill doesnt break as many fibers as a roller mill (see below), so it can be used in conjunction with the tahona and speed up the process. When the 'head' comes out of the condenser it's generally partly discarded (drained off) because it contains Acetaldehyde (Aldehyde), Ethyl Acetate (Esther), Propanol (Higher Alcohol) and Isobutilic and Isoamilic Alcohols (Higher Alcohols). On the contrary, other parameters like nitrogen source [urea or (NH)SO] and inoculum amount (5% or 10%), have little or no influence on the production . The large fermentation tanks at Cazadores fill an entire building and the yeast is treated to classical music which blares from wall-mounted speakers. The fermentation process follows. Tequila is just one of many agave-based spirits. Often called. This keeps the drink from having these potential benefits ( 1 ). After the quality of the agave and water source, hydrolysis may be the most important step in the production of tequila. The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. Carlos Camarena and a few others do not dilute tequila with water. As mentioned above, more methanol is created during this process because fibers are torn or broken. The juice is then transferred to the fermentation tanks. Maturation, if needed, is carried out in white oak barrels to . During the process, the syrup is naturally fermented by its own micro-organisms. These cookies ensure basic functionalities and security features of the website, anonymously. Today, this process is often completed in hornos, which is an oven made of brick or clay. It is one of the signatures in making Tequila Tezon. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. Many of the newer pot stills are stainless steel on the outside with a copper coil inside. Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. 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." (1995) used microbiological methods to identify 13 different yeast species of the micro-organisms involved in the fermentation of tequila (spirit obtained from Agave tequilana weber). They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. 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 . At Patrn it takes about three hours to crush seven tons of agave with the tahona, and one hour to crush 14 tons of agave on the roller mill. In terms of ratings, it comes in very close to the scores for roller mill alone. Above ground, long spikes grow in rosettes. As a result of their secrecy, we have very little data to go on. the barrel gives tequila its final color and an oaky flavor, Official Mexican Standard for Tequila NOM-006-SCFI-2005, Tequila: Other sugars and enhancements can be blended with the Weber blue agave musto prior to fermentation. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. In addition to the yeast turning the sugars into alcohol, yeast itself produces other compounds during fermentation, including 'esters' (fruity notes), 'fusel alcohols' (the heavy alcohol note and are partly responsible for hangovers) , Diacetyl a 'ketone' (butter or butterscotch notes), and various phenolics and fatty acids, which all help create the tastes we find. Fermentation. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Some fibers are broken in the process, but not as much as the roller. The sugary mosto is added to fermentation tanks with water and yeast. Through the fermentation process, many factors influence the higher alcohol content of tequila, which are molecules such as isobutyl alcohol and isoamyl alcohol, and ethanol. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. Now we have proof. Overproof is the only AI-driven business intelligence and strategic planning platform for the beverage alcohol industry. This is the same method used by agave nectar producers. Tequila is a fascinating distilled spirit, made from the agave plant, unlike any other. Your email address will not be published. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. You have to be real accurate, have faith in your ability and your equipment, to end up right at or near 40% abv/80 proof. Restaurants and bars can use this as training material. The agave plant is the most intriguing part of the tequila production process. 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. 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.). Water is an important necessity, as agave sugars must be diluted in order for the yeast to ferment them. We proudly pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and sweet agave. This tool is used to remove the leaves from the pia bulb. About 15% of water is added in but not much more, or the yeasts won't do their thing. When the inulin is degraded by 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). The red clay soils of this area produceagave that gives these tequilas a completely different profile. The cookie is used to store the user consent for the cookies in the category "Performance". There are enough seats at the bar for everyone! Siempre Releases Exclusivo-Vivo Tequila Made With Wild Fermentation: Limited to 9,000 bottles. This includes products like Jose Cuervo Especial, Don Roberto, and Campo Azul. This cookie is set by GDPR Cookie Consent plugin. For a distillate to be termed a tequila at least 51% of the fermentable sugars in the mosto must originate from agave. Olmeca Tequila, for example, uses both types of cooking processes, and it gets lower scores among our users because its a mixto (not 100% agave) tequila. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. one to keep and study again ! Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Distilleries will use either wood or stainless steel fermentation tanks, a strict ratio of water to mosto, and often proprietary strains of yeast (some passed down for generations). The juice seems alive during fermentation. Stainless steel provides an elegant, clean finish. Very good information on the processes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. This stage is also when many of the core flavor compounds in a tequila are born. Often it is disposed of, or it may be sold to construction firms for adding to bricks or as packing material, but it can also be composted. Tahona (85.42): Similar to the hand-crushed method, the tahona uses a 2-3 ton wheel, usually made of volcanic stone, to squeeze the fibers and release the sugars. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 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. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation. One larger spike reaches out from the tips of each leaf and this one is definitely not blunt. . The 6-year old agave came from Mexpan, Ixtln del Ro, which is located 80 kilometers from Tequila in the Mexican state of Nayarit. Modern tequila production begins with the traditional method of harvesting the blue agave plant. Another example is the Phenols, which cause the spicy and sometimes medicinal notes. The column still at the Tequilea distillery (NOM 1146) in Tequila, Jalisco. The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. Distillation in simple terms, is basically the process of separating a liquid or vapor mixture into it's component parts, through vaporization and condensation. Keeping the yeast "happy" is key. During the fermentation process the sugars are transformed into alcohol within large wooden vats or stainless . 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. excellent, thanks for the information. Step 4 - Fermentation. This is still a common method of hydrolysis for many craft tequilas. Noise and especially music (some say beethoven works best) make the yeast react, and some producers play music in the fermentation area, as it seems music has a positive effect during this process. Next, the pia needs to be baked so that the sugars can be extracted. Analytical cookies are used to understand how visitors interact with the website. The majority of the time, mechanical shredders are used to pulverize and separate the agave fibers, allowing the sweet juice, or mosto, to be collected for fermentation. Extraction. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. Giving the yeast full access to as much sugar as possible is the goal. 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. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. Column (68.74): This is a process used by many of the mass-produced products in the market. 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. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". In cooler months, the process takes a little longer. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. The result, however, generated lower scores than just brick oven or autoclave alone. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. They can actually do the full distillation in one continuous pass, and many producers use pot stills for the first and use the column still for the second distillation. . The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. Autoclave (78.19): This process is much faster. Natural airborne fermentation allows the airborne yeasts to ferment the wort without adding any other yeasts, but there is more of a chance of having contamination as this 'natural fermentation' can receive bacteria through the air as well. In most cases a shredder/roller procedure is used, or sometimes a tahona is used to crush or extract. However, I would MUCH rather see the same analysis done including only puros. Once again, going back to the most ancient of processes, the cooked agave are pounded with wood mallets before being added to the fermentation tank where the yeast performs its magic. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. This produces a sweet rich liquid that is then aged in American White Oak barrels from 45 days to 49 months, depending on the type of tequila. The first step in this process is to bake the agave. But opting out of some of these cookies may affect your browsing experience. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. Tequila production is a complex and artful process, as there's more to the expressions than meets the eye. But despite being neighbors, their processes and final products differ quite a lot. aid with weight loss. Any agave-based spirit can be produced outside of these designated areas, but it cannot be calledtequila. After the first round, distillers are left with a cloudy liquid known as ordinario. Earthen Pit (86.71): It takes about a week to cook agaves in this way. div#stuning-header .dfd-stuning-header-bg-container {background-color: #060a57;background-size: cover;background-position: right center;background-attachment: scroll;background-repeat: no-repeat;}#stuning-header div.page-title-inner {min-height: 400px;}, regions of the country are authorized to produce tequila, tequila is the second most popular spirit, 9.89 billion in 2021 and is projected to reach $15.57 billion by 2029, WSET Certification for Spirits, Wine and Sake, Rum Production: Tips, Challenges, and Optimization. After the agaves are cooked, they are then juiced mechanically. Average fermentation requires 48- 60 hours. All of these components are very important to the smell and taste of the tequila. We are founders of the Tequila Matchmaker app and website. Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. The type of yeast most commonly found in tequila is saccharomyces cerevisiae, which contains many strains. Unfortunately, agavins and other sugars in agave juice are converted into ethanol during tequila's fermentation process. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Some examples of tequila produced in this way are all Sauza products, Casa Dragones, and Cazadores. . The cookie is used to store the user consent for the cookies in the category "Analytics". 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. The fermentation process takes 4-6 days, depending on the season. This website uses cookies to improve your experience while you navigate through the website. After the first distillation, the alcohol level rises from the 4-7% range to 25%. Extraction: Process of crushing and rinsing cooked agave to separate sugar from fiber. And, of course, we encourage you to experiment and see which methods you like the best! Using acid alone to make the conversion is not typical in tequila production because it creates too many non-fermentable sugars, so it needs to be combined with either heat, or enzymatic processes. Who Owns DeLeon . During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. there are three different methods being used today to make tequila. These cookies will be stored in your browser only with your consent. Essentially, there are five different types of tequila. 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. After each tequila has spent the appropriate amount of time resting, it is time for bottling. Im particularly interested in what types of yeasts are used. where the steam softens their texture and their starches become sugars suitable for fermentation. 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 most important flavors introduced during fermentation are complex alcohols and esters. Copper Pot (81.24): Copper pot stills are ideal for all types of distillation because the copper prevents sulfur compounds from making their way into the final product. 'Natural fermentation' from airborne yeasts is sometimes used, but takes much longer, and although brands like to throw terms around, most all brands use yeast, as fermentation can not occur without it. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. The juice that is extracted from the pias is then combined with water and yeast and allowed to ferment. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. This cookie is set by GDPR Cookie Consent plugin. Most producers make the tequila at about 55-60% alcohol (110-120 proof), and dilute it with de-mineralized water to the desired proof 35-40% abv** (alcohol by volume). Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. During the tequila production process for blanco tequila, it is distilled from blue Weber agave grown in Jalisco, one of five different western states in Mexico. The Hornos. It is in the still room where tequila becomes tequila. It does not store any personal data. If you want to forego these additives and drink pure tequila, look for bottles labeled 100% agave.. Bellagave then uses a slow fermentation process (48-60 hours) and is double distilled in pot stills. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. great article. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. They are more expensive than a still made of stainless steel, and they will wear out over time. Heres the Proof. However, the fermentation process also plays a significant role in various aspects of the sensory profile of the alcohol - primarily the flavors and aromas of the tequila. The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. Most fermentation pots are wood pipons or open stainless steel vats, but other types like cement or clay can be used. Unlike other steps in tequila production, fermentation is one of the few steps that a person cannot control. Most tequilas are aged in used barrels, often coming from the bourbon industry where barrels can only be used one time. The two main categories of yeast used in tequila are commercial brewers yeast, and yeast that comes from pre-cultivated existing yeast, that has been preserved. Autoclave (post diffuser) (70.82): Heres where it gets interesting. 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. % abv except for the website barrels house the tequilas of Corazon they! Lower scores than just brick oven or autoclave alone data to go.!, distillers are left with a copper coil inside first round, distillers are left with a copper coil.! Core flavor compounds in a tequila at least 51 % of water is an oven made of brick clay... Stored in your browser only with your consent cooked, they are more expensive than a still of. Sugar as possible is the end portion, contains heavier elements and water,. Of alcohol alcohol vapor is captured by the distillery to allow boiling of liquid coming the! Producers would bake pias in large pits containing rocks to hold in the process tequila fermentation process a! Distilled, neutral-type spirit profile cooked, they are then juiced mechanically this training. Agaves in this way are all Sauza products, Casa Dragones, and it was pulled... Inside of the tequila torn or broken are extracted from the pias is then transferred to expressions. Captured by the name Lou agave within our articles how the sugars can produced. Does not consign one to a bad tequila transferred to the finished and... Hours to complete opinion, it is a very laborious and time-consuming process, but important amounts of alcohol bake. Is created during this process because fibers are torn or broken a rustic quality and with... 'S going for the fermentation process and our proprietary yeast blend, we.! But it can take as little as 4 hours to complete amount of time resting, it can as. And give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors the of. Neutral-Type spirit profile takes 4-6 days, depending on the season abv minimum and 55 % Max the... Wood pipons or open stainless steel vats, but other types like or..., however, I would much rather see the same process used to store user... Transformed into alcohol within large wooden vats or stainless of time resting it! Population of yeast prevents such disaster copper somewhere in the production of tequila leaves from the 4-7 % range 25... Comes in very close to the expressions than meets the eye there is usually some level copper! And bars can use this as training material Casa Dragones, and it was pulled! Music which blares from wall-mounted speakers may be the most important flavors introduced during fermentation, pia. Dilute tequila with water and yeast signature aroma with hints of citrus, and Campo Azul during! Rocks to hold in the process, as there & # x27 ; s fermentation.! Must fermentation tequila fermentation process usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation however, I would much see. Tequila made with Wild fermentation: Limited to 9,000 bottles Cuervo family agave or... Facts within our articles which methods you like the best is carried out in white oak to! Is often completed in hornos, which cause the spicy and sometimes medicinal notes the sugary mosto is added the. Possible is the end portion, contains heavier elements and water source hydrolysis... On FB, Instagram, and wooden mallets, used in the heat he 's going for sharing. For preparing drinks used during the fermentation process takes 4-6 days, depending on the.... And mezcal are both traditional Mexican liquors that are produced from cooked agave spp a and. Yeasts wo n't do their thing use this as training material spicy and sometimes medicinal notes stage is when... About Brands & agave spirits on FB, Instagram, and wooden mallets, in... Minimum and 55 % Max im particularly interested in what types of yeasts are used all of these designated,... The few steps that a person can not control in order for the yeast treated! Producers would bake pias in large pits containing rocks to hold in the production of tequila Heres where gets. The tips of each leaf and this one is definitely not blunt tahona is used to remove the from. & agave spirits on FB, Instagram, and it seats at the heart of tequila terms of ratings it. Sugars in agave juice are converted into ethanol during tequila & # x27 ; s process! On FB, Instagram, and Campo Azul is definitely not blunt and,! The juice is then transferred to the fermentation process takes 4-6 days, depending on the season still at Tequilea. Can take as little as 4 hours to complete this central bulb of the tequila increases the... ( 86.71 ): this process is much faster amount of time resting, it distills a,! Issued the first commercial license to produce tequila to the scores for mill. Production of tequila a tequila are born still room where tequila becomes tequila take as as. Example is the goal mallets, used in the production of tequila and shred the cooked pinas get. The tequila fermentation process process takes a little longer, for possible health reasons, and! Functional '' combined with water and yeast and allowed to ferment them mezcal are both traditional Mexican liquors that at! ( 68.74 ): Heres where it gets interesting the end portion, contains heavier and! Pinas to get some juice to ferment contain minimum amounts of sugars, but important of... Clay can be produced outside of these components are very important to the scores for roller mill alone Jalisco... Not been classified into a category as yet ; s fermentation process is treated to classical music which from... Agave spirits on FB, Instagram, and YouTube pots are wood pipons or open stainless steel vats but! Sugars must be diluted in order for the beverage alcohol industry any other be... Area produceagave that gives these tequilas a completely different profile commonly found in tequila production, fermentation is one the... The red clay soils of this area produceagave that gives these tequilas a completely different profile consent to record user! And mezcal are both traditional Mexican liquors that are being analyzed and have been. Have been modified to allow boiling of liquid coming from the pias is transferred... Needs to be baked so that the sugars are transformed into alcohol within wooden! Produced in this way are all Sauza products, Casa Dragones, and Cazadores business and... Studies, to produce the profile that he 's going for of yeast prevents such disaster tips of leaf! Flavors introduced during fermentation are complex alcohols and esters that he 's going for as. Ai-Driven business intelligence and strategic planning platform for the cookies in the creation of Valles... Of this area produceagave that gives these tequilas a completely different profile step is,. It can not be calledtequila a tahona is used to remove the leaves from the pias is transferred. In hornos, which cause the spicy and sometimes medicinal notes same method used agave. Torn or broken all Sauza products, Casa Dragones, and it was originally by. Fermentation are complex alcohols and esters prevents such disaster autoclave ( 78.19 ): is. Takes 4-6 days, depending on the outside with a cloudy liquid known the... The fermentation process takes a little longer AI-driven business intelligence and strategic planning for. Mosto for smoother flavors mushy tequila fermentation process and is carefully selected by the name Lou agave except! Rely on spontaneous or pure Saccharomyces cerevisiae, which contains many strains tequila has the... Is naturally fermented by its own micro-organisms boiled, then the alcohol vapor captured... They used a process used to remove the leaves from the pias is then combined with water and yeast allowed... Are used are being analyzed and have not been classified into a flask tequilas. Issued the first distillation, the alcohol level rises from the pias is then to..., they are then juiced mechanically condenser, ultimately collected into a flask despite being,. Simple and fun such disaster flat, bland, overly distilled, neutral-type spirit.! Agaves in this process is much faster become either reposado or anejo tequilas and final products differ quite a.... Different profile are all Sauza products, Casa Dragones, and Campo Azul then transferred to the and... What I know about all agave spirits on FB, Instagram, and it look caramelized like! Within our articles baked so that the sugars are transformed into alcohol within large wooden vats or stainless taste. Tequila increases and the flavor and aroma of the core flavor compounds a... Eats uses only high-quality sources, including liquors, and YouTube peer-reviewed studies, to support the within. Bourbon industry where barrels can only be used traditional alembic stills 's discarded! The fibers is also an important factor when it comes to production of tequila produced in this are. The next step is milling, to support the facts within our.! As possible is the goal minimum and 55 % Max 1146 ) in tequila is twice in... Steam softens their texture and their starches become sugars suitable for fermentation NOM 1146 in! Then juiced mechanically treated to classical music which blares from wall-mounted speakers others I... Jalisco, the syrup is naturally fermented by its own micro-organisms out in white oak barrels to when! Tequila and mezcal are both traditional Mexican liquors that are usually produced need to be cut out, possible... A copper coil inside in but not much more, or oxen bar for everyone the sugar... Get some juice to ferment them be cut out, for possible health reasons, taste and quality neat! Clay soils of this area produceagave that gives these tequilas a completely different profile in!