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Santa Monica
TEQUILA DISTRIBUTORS |
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History |
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Products |
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Recipes |
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Contact |
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About Us |
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Tequila Process |
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The process of tequila begins when the blue agave is planted usually 8 to 12 years prior to cutting it.
The leaves are chopped away from its core by the 'Jimador', then the cores are hauled to the destillery where they are cut in half and put to roast. Starches turn to sugar as the cores are roasted in steam ovens. Roughly speaking seven kilos of agave cores are needed to produce one liter of Tequila. |
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Fermentation |
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The roasted cores are then shredded, their juices pressed out and placed in fermenting tanks.. Once the juices are in the vats yeast is added. Every distiller keeps its own yeast as a closely guardad secret. During fermenting, the yeasts acts upon the sugars of the agave plant converting them into alcohol. |
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Distillation |
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Juices ferment for 30 to 48 hours then they are distilled twice in copper stills or stainless steel in continuous distillation towers. The first distillation produces a low-grade alcohol and the second a fiery colorless liquid that is later blended before being bottled. Alcohol content may be between 70 and 110 proof. At this moment the liquor is no longer mezcal but tequila. |
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Aging |
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Once distilled, the end product is concentrated in tubs where it is diluted to pass it to the 'pipones' or casks, where it will be matured depending on the kind of tequila desired. In the aging process, the last stage is carried out in the white oak. |
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Some companies like 'Quiote' and 'Lluvia de Estrellas' prefer Canadian oak since it confers to the end product a very peculiar taste, color and aroma.
A good Tequila depends on factors like the age, the thickness of the stave, the alcohol content, and the resting and aging conditions. The humidity and ventilation are important because in the aging process there are oxidative reactions. |
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