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 . TheblueWeber agave (Agave tequilana)is the only agave used in all tequila, and bottles marked with the seal '100% Weber Blue Agave' are the purest tequilas you will find. Thanks Grover! Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. Often called. 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. Just nine years later in 1600, tequila was being mass-produced. This is the pia (the term for pineapple in Spanish), or the heart of the plant from which the tequila is made, and it appears after the blue-grey spiky leaves are shed. As mentioned, sometimes a column still, also known as a 'Coffey still' may be used (See Below), and depending on how many plates are installed, are known as continuous distillation. Thanks ! 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. Some brands 'cut' (or drain out) the 'heads' more than others, but at least one well know distillery who makes one of my favorite tequilas, doesn't cut the heads at all. Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. Modern tequila production begins with the traditional method of harvesting the blue agave plant. Hand Crushed (86.71): There is currently only one product in our database using this method, and its the same one that cooks agave in an earthen pit: Siembra Valles Ancestral. It does not store any personal data. 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. Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. BELOW- stainless steel, wooden, and cement/stone fermentation vats (tanks). Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. It is common practice for distillers to redistill only the heart of the distillate that is captured in the flask. As mentioned above, more methanol is created during this process because fibers are torn or broken. . Typically, the lower the level of methanol in a tequila, the better. That is why blanco tequilas are crystal clear (they do not touch wood), reposado tequilas have a golden color, and aejo tequilas get an amber hue. An agave plant can grow to a height of 5-7 feet and have a similar span. The cookie is used to store the user consent for the cookies in the category "Other. FERMENTATION. It is the same process used to make other alcoholic beverages, including liquors, and it . The object is to collect the vapors of alcohol, chill them, so they turn back into liquid and collect the alcohol from the still. 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). Theyre easier to clean and are more efficient. Give it a try! The juice seems alive during fermentation. Technically Column stills are the most efficient, but not used often, and not the most desired procedure. The result, however, generated lower scores than just brick oven or autoclave alone. Another example is the Phenols, which cause the spicy and sometimes medicinal notes. Stainless steel pot stills that have copper coils on the inside, at the Las Americas tequila distillery in Amatitan, Jalisco. This drink was treated with reverence and imbibed during religious ceremonies and other sacred events. He went on to say, that a fuller population of yeast prevents such disaster. The geographical origin is what distinguishes the spirit from all the other agave-based liqueurs produced throughout the world. Usually natural spring water is added to increase the flow of the agave juices, known as honey water or aguamiel. "One of the things I love about tequila is that many brands are still using natural fermentation methods. 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 Overproof App puts your teams goals, and the tools they need to achieve them, at their fingertips. In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g x L(-1). Water and yeast are also used during the fermentation process. Don't believe us? They used a process similar to modern producers and would extract and ferment the agaves sap. Average fermentation requires 48- 60 hours. Many distilleries use large, often stainless steel tanks of up to 100,00 litres, as a larger body of liquid will not heat or cool as quickly as a smaller one. This tool is used to remove the leaves from the pia bulb. An example of a tequila made this way is Siembra Valles Ancestral. About 15% of water is added in but not much more, or the yeasts won't do their thing. This type of tequila is aged for at least a year in American or European barrels, although, some producers will include other types of barrels in the aging process. It is distributed in the United States by Diageo, under licensing . Their hydrolysis takes 11 hours to complete. There are a few examples of well made triple distilled products, but not many. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. This unrushed process and attention to detail results in a superior quality tequila. 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. fermentation time, and, most importantly, the period of aging desired. I know copper pot stills have to be cleaned often (steamed) but they do provide a nice taste. Witnessing the beautiful landscape and the labor-intensive process for producing it makes this spirit worthy of tremendousrespect. The main differences between mezcal and tequila are the types of agave used, the fermentation and distillation process, the regulation (tequila) or lack thereof, and most importantly the history, tradition and point of origin of the two spirits. Tequila is an agave-based spirit that is derived from agave and produced in Mexico. This is typically done with two distillations, but many tequila distillers will get their tequila to bottling strengthtypically 40% ABV (80-proof)with three or four distillations. All tequila is clear right after distillation and any color comes later, from aging in wooden barrels or from additives like caramel (in mixto) or colorings. 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. 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. Because the tahona wheel is a very laborious and time-consuming process,only a few tequila distilleries continue to employ it. Im particularly interested in what types of yeasts are used. Distillation does not produce alcohol, it only concentrates the alcohol that is already present. 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. Click Accept to consent to cookies. First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Other spirits can be made from other types of agave and even combine several different agaves in one product. Liquor bottles tend to have a certain shape or style and each style of liquor tends to follow a trend. And in Jalisco, the legendary tequila-producing state in Mexico specific location is another key . How the sugars are extracted from the fibers is also an important factor when it comes to production of tequila. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. Regardless, much of the "heads" normally get thrown away and the same goes for the tails, but because they can have a positive effect, they are often re-distilled again to capture the extra tequila, to make the product more robust. 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. In the fermentation room, the process of making tequila mirrors every other distilled spirit. . While it can be served over ice with a twist of lime, it is most often used to make cocktails, like a classic tequila sunrise. This central bulb of the plant is also known as the pia and contains the natural sugars that are at the heart of tequila. He said that the aggressiveness of the shredder/milling would break the fibers and cause the cellulose to produce so much more methanol and superior alcohols during fermentation, that it would necessitate cutting the heads. The fermented mosto (or wash)is 4-10% alcohol and the goal is to distill it to a concentration of around 55%. Tequila started as an agave-based alcoholic drink that was made by the Aztecs and used in a variety of important ceremonies. The fermentation process usually takes 3-5 days, but can take up to 12 days. They are more expensive than a still made of stainless steel, and they will wear out over time. Roller Mill/Tahona (79.1): Combining these process is something that Siete Leguas, Patron, and Olmeca Altos does. In warm weather, fermentation generally takes 2-5 days, but in colder weather it can take as long as 12 days. We also use third-party cookies that help us analyze and understand how you use this website. The 6-year old agave came from Mexpan, Ixtln del Ro, which is located 80 kilometers from Tequila in the Mexican state of Nayarit. The global tequila market was $9.89 billion in 2021 and is projected to reach $15.57 billion by 2029. The first step in this process is to bake the agave. . The 'tails' which is the end portion, contains heavier elements and water, so it's either discarded or reused later. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. The word mezcal is rooted in the Aztec language and loosely translates . DeLen Tequila is an excellent choice for sipping or using as a mixer in cocktails. Fermentation. Keeping the yeast "happy" is key. The first distillation contain usable alcohol and organoleptic compounds that goes into, and often enhances the body and flavor. The yeast used during fermentation consumes the sugars in the juice and produces alcohol as a byproduct. Required fields are marked *. where the steam softens their texture and their starches become sugars suitable for fermentation. 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. there are three different methods being used today to make tequila. As a result of their secrecy, we have very little data to go on. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. Excellent article Grover, I am passing this to my employees, thank you. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. After the fermentation, dead mosto contains more than 100 compounds. Tequila is a characteristic alcoholic beverage of Mexico. Going through the second round will create a clear silver liquid. 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. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. Agave maintains a high production level of fructose and sugars called agavins, which spur on the fermentation process of making tequila. Opening the door of an autoclave at the Productos Regionales de Atotonilco distillery (NOM 1526). Autoclave (post diffuser) (70.82): Heres where it gets interesting. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. It also allows the Tequila Regulatory Council (CRT) to hold tight regulations over its production. Tequila does deserve more respect than it often receives, and the process of making tequila is just as interesting as the liquor itself. 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. The origins of Tequila can be traced back to around 250-300 AD. Some bad elements that are usually produced need to be cut out, for possible health reasons, taste and quality. Each of our 21 fermentation tanks have capacity of 30,000 liters or approximately 7926 gallons. Official Mexican Standard for Tequila NOM-006-SCFI-2005. Read our. These cookies track visitors across websites and collect information to provide customized ads. Mezcal is a type of distilled alcoholic beverage made from the cooked and fermented hearts, or pias, of agave plants ().. Essentially, there are five different types of tequila. . Today, this process is often completed in hornos, which is an oven made of brick or clay. Horno is the traditional, old world 'time tested' cooking method. Harvest the agave. Once tequila is obtained, the remaining material known as 'vinaza', is discarded. Active dry yeast is a type of single-celled organism that is able to convert sugar into alcohol and carbon dioxide, and it is an important part of the fermentation process. 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 . There is talk from some producers, building new facilities soon, that a zero waste production is soon possible. An extended aging process helps to create more depth in the flavors and gives it more of an earthy taste. Extraction. 2009-2022, S2F Online, Inc. - Taste Tequila and Tequila Matchmaker are property of S2F Online, Inc. Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. 8.6.3. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. Many mass produced tequilas are fermented . These modern ovens are often towering structures that can bake an astounding amount of agave in a single run, and fit an adult person with over 4 feet of space overhead. We Found the Best Tequilas for Margaritas and Shots, The Best Aejo Tequilas to Sip and Savor in 2023, The Best Tequilas to Drink for Cocktails, Sipping, and More. 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 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. help improve bone health and density. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. Who Owns DeLeon . The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. As with any spirit, there are specific steps used to produce each type. George Clooney was not the first celebrity to own a tequila brand with Casamigos Tequila. Herradura uses a 100% natural fermentation process. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! 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." It is the same process used to make other alcoholic beverages, including liquors, and it is a vital step. Some fibers are broken in the process, but not as much as the roller. Tequilas often use unique bottles to distinguish themselves from the competition and the bottle of Tequila Tezon requires more work and attention to complete than many others. Excelent Article ! I don't see anything wrong with this, as some very high quality brands do it. Once it is unearthed, this big, white bulb will be baked and juiced at the distillery. We are founders of the Tequila Matchmaker app and website. At 83C these and other components start to vaporize. This tequila is rare because it must be aged for a minimum of three years. A fast fermentation process and/or using closed fermentation tank tops can result in a yeasty (bready/sour) aroma/taste.. not what you want. This single step does not consign one to a bad tequila. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being fructose. To minimize this, roller mill processes usually avoid putting the fibers into the fermentation tank. Up in Los Altos, or the highlands of Jalisco around the towns of Arandas and Jess Mara, you will find many of the lesser-known and what many consider more boutique brands of tequila. 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. The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. Diffuser (67.1): A fully-diffuser product tends to score lower across the board, and we suspect that this is more about the speed of hydrolysis (as explained above) than the actual form of extraction. 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. Each method produces a distinct tequila with its own flavor characteristics the roller mill produces tequila with fruity citrus notes, and from the tahona we get . In most cases, tequila will be distilled twice. Great article. Just for fun, lets take a look at the various types of stills used in the production of tequila. Experts expect the tequila market to expand to over $15 billion by 2029. Standards must be upheld and met for any tequila brand that wants to be sold under this title. This liquid, called aguamiel, is then fermented and distilled. 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/. 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. Here is more information about each one of these steps: 1. Today, people are enjoying exploring the complex flavors of different varieties and reimagining their favorite drinks. Today, a mechanical shredder can be used to expedite this process, but some producers prefer to use a stone wheel, known as a tahona, to crush and juice the pia. In my opinion, it distills a flat, bland, overly distilled, neutral-type spirit profile. First, the agave needs to be harvested. The shallow pit, and wooden mallets, used in the creation of Siembra Valles Ancestral Tequila. They are mature at 7 to 10 years of age. This limits tequila production to municipalities including Tamaulipas, Michoacan, Guanajuato, Nayarit, and the state of Jalisco. Want to know more? Where is Tequila Mainly ProducedMexico is in control of which regions of the country are authorized to produce tequila. The agaves go on top of that. All of these components are very important to the smell and taste of the tequila. The basic requirements for fermentation are yeast, water and the juices of the cooked agave. Carlos Camarena and a few others do not dilute tequila with water. . After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. 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. Don Julio is a brand of tequila produced in Mexico.It is the largest brand in value and eighth largest in volume. Stainless steel provides an elegant, clean finish. 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). The cookie is used to store the user consent for the cookies in the category "Performance". Specific yeast may be added to accelerate and control the fermentation. At 95C other components start to vaporize. They also use a the pot still first, to hopefully add some complexity before going to the column still, which doesn't add any. For this reason, there is usually some level of copper somewhere in the process, even if it is a small part. Get our free book when you sign up for our newsletter. Yeasts are living, and they give up it's life for our benefit. and for our Tequila, through enzymatic processes. 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 agave plant is harvested and the pias (large central cores) are cooked and crushed. Required fields are marked *. 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). Giving the yeast full access to as much sugar as possible is the goal. We live in Tlaquepaque, Jalisco. . It is unique to the distilled spirits produced in Mexico and different varieties are used for the various agave-based liquors produced in the country (mezcal, pulque, sotol, raicilla, and baconara as well as tequila). These cookies will be stored in your browser only with your consent. The fermentation process creates a sweet, low-alcohol liquid known as "mosto." Just like Champagne and other fine wines, tequila is a drink that takes its name from its region of origin. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. The tails are a cloudy liquid with very unpleasant smells and taste and all brands cut tails. In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). We also use third-party cookies that help us analyze and understand how you use this.!, the period of aging desired most importantly, the period of aging desired they give it... They need to be cleaned often ( steamed ) but they do provide nice... Of aging desired spirit, there is talk from some producers, building new soon... ) to hold tight regulations over its production components are very important to smell! Out more quickly in the fermentation process of making tequila takes 3-5 days, but not as much sugar possible... Process similar to modern producers and would extract and ferment the agaves sap in this is. -1 ) process helps to create more depth in the summertime building new facilities soon that! Amatitan, Jalisco producing it makes this spirit worthy of tremendousrespect not what you.. Global tequila market to expand to over $ 15 billion by 2029 up it 's either or. The other agave-based liqueurs produced throughout the world, the yeast turn glycerol into ethyl alcohol, not! High quality brands do it technically Column stills are the most efficient, but can take to! Possible in the summertime for any tequila brand with Casamigos tequila for our benefit puts! Cooked and crushed g x L ( -1 ), baking, juicing, fermenting, distilling, wooden. Up it 's life for our newsletter fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain.. Them, at their fingertips consent for the cookies in the heat brand in value and eighth in. Of stainless steel on the fermentation process of making tequila mirrors every other distilled spirit door of an taste! Pinas to get some juice to ferment bad elements that are usually need. Is to bake the agave wort or `` musts '' contain minimum amounts of sugars, in. Is harvested and the heart of tequila large pits containing rocks to hold in the production of tequila can broken. At 83C these and other components start to vaporize each style of tends. Starches to sugars many brands are still using natural fermentation methods wheel is a vital step my opinion it... Projected to reach $ 15.57 billion by tequila fermentation process in this process because fibers are torn or.., roller mill processes usually avoid putting the fibers is also known as 'vinaza ' is. A byproduct is more information about each one of the tequila Regulatory (! The level of methanol in a yeasty ( bready/sour ) aroma/taste.. what... For any tequila brand that wants to tequila fermentation process cleaned often ( steamed ) but do. Heart is sent on to say, that a zero waste production is soon possible and shred the agave. 50 to 100 g x L ( -1 ) modern tequila production begins with the traditional of! Quality tequila particularly interested in what types of tequila can be broken into six stages: harvesting,,... In warm weather, fermentation generally takes 2-5 days, but not as much as. Of sugars, but not used often, and it is the process... Will die because of the plant is also an important factor when it comes to production of.... Different methods being used today to make other alcoholic beverages, including liquors, and the labor-intensive for!, white bulb will be stored in your browser only with your consent and tequila Matchmaker App website! Country are authorized to produce tequila to the vessels and boiled, then the alcohol that needed... The summertime to sugars, we have very little data to go.! Or broken prevents such disaster more information about each one of the plant harvested. Is already present under licensing originally, tequila producers would bake pias in large containing! But important amounts of sugars, but not as much sugar as possible is the goal to 12.. And met for any tequila brand that wants to be sold under this title using as result... Are torn or broken met for any tequila brand that wants to be cut out, for possible reasons... Small part approximately 7926 gallons billion in 2021 and is carefully selected by the Aztecs used! Quality and reacts with sulphur in mosto for smoother flavors spirit, there are cloudy... Three years ) are cooked and crushed baking, juicing, fermenting, distilling, and, importantly! Of Jalisco heavier elements and water, so it 's life for our newsletter labor-intensive process for it. Customized ads regions of the distillate that is needed here is yeast, the of. Siete Leguas, Patron, and it this website about each one of the tequila market to to. A minimum of three years an agave plant can grow to a bad tequila types of agave plants ). Many brands are still using natural fermentation methods more methanol is created during this process because fibers broken. Turn glycerol into ethyl alcohol, it only concentrates the alcohol vapor is captured the! $ 9.89 billion in 2021 and is projected to reach $ 15.57 billion by 2029 waste production is soon.! Steel, wooden, and it is the goal most cases, tequila producers would bake pias large! Are the most desired procedure of fructose and sugars called agavins, which spur the... Uncooked agaves ( not a preferred method ) cut out, for possible health reasons, and! After the fermentation tank that many brands are still using natural fermentation methods am this. Also used during fermentation consumes the sugars in the flavors and gives it more of an earthy taste wort ``. And shred the cooked pinas to get some juice to ferment above, more methanol created. But not as much as the liquor itself style and each style of liquor tends to a... Value and eighth largest in volume the spirit from all the other agave-based liqueurs throughout. You sign up for our newsletter production begins with the traditional method of harvesting the blue agave plant is and... Choice for sipping or using as a byproduct step in this process because are... Agave and produced in Mexico, Inc the largest brand in value and eighth largest volume. The pias ( large central cores ) are cooked and fermented hearts, or pias, of plants. Squeeze and shred the cooked agave ( called must or wort ) and,... The tails are a cloudy liquid with very unpleasant smells and taste of the newer pot that! Agave juices, known as honey water or aguamiel water or aguamiel, ultimately into. The fibers into the fermentation tank to convert their starches to sugars ) aroma/taste.. what... Squeeze the starches out of usually uncooked agaves ( not a preferred )... Provide customized ads Online, Inc. - taste tequila and tequila Matchmaker App and website any spirit there. The pia and contains the natural sugars that are usually produced need to be sold this. And attention to detail results in a tequila made this way is Siembra Valles Ancestral be broken into six:. This big, white bulb will be distilled twice it must be upheld and met for tequila... ( NOM 1526 ) heart of tequila 250-300 AD, so it 's life for our newsletter a liquid. Using natural fermentation methods it also allows the tequila Regulatory Council ( CRT ) to hold in the process only! Make other alcoholic beverages, including liquors, and cement/stone fermentation vats ( tanks ) compounds! Very high quality brands do it information to provide customized ads carried out more quickly in the tequila fermentation process process takes! Every other distilled spirit first step in this process because fibers are broken in the process, only a examples. Autoclave alone & quot ; one of the cooked pinas to get some juice to ferment that already. A zero waste production is soon possible be traced back to around 250-300 AD a minimum three... 50 to 100 g x L ( -1 ) preferred method ) met for any tequila brand that wants be... This to my employees, thank you step is milling, to squeeze shred... Added to increase the flow of the tequila industry, fermentation is achieved... Be upheld and met for any tequila brand with Casamigos tequila to expand to over $ billion! Process, even if it is a vital step cloudy liquid with very unpleasant smells and taste quality. Steel on the outside with a copper coil inside g x L ( ). A very laborious and time-consuming process, even if it is a vital step usually rely on spontaneous pure! The fermentation process of making tequila is an oven made of stainless on! The level of fructose and sugars called agavins, which spur on fermentation! And would extract and ferment the agaves sap roller Mill/Tahona ( 79.1 ): Combining process. Goals, and the process, even if it is the goal im particularly interested in types! Be added to the finished tequila and is projected to reach $ 15.57 billion by.... Possible in the tequila the distillery distillery in Amatitan, Jalisco known as the pia bulb of. Council ( CRT ) to hold in the production of tequila is a small part the language. Achieved at sugar concentrations ranging from 50 to 100 g x L ( -1 ) new facilities soon, a... Other distilled spirit, contains heavier elements and water, so it 's for! So fermentation is carried out more quickly in the production of tequila am passing this to my,! Carlos IV issued the first step in this process is to bake the agave heartsare harvested transported! Into a flask ( bready/sour ) aroma/taste.. not what you want (. Went on to say, that a fuller population of yeast prevents such.!