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. After the agaves are cooked, they are then juiced mechanically. prevent and help treat . Once the agave heartsare harvested and transported back to their distillery, they begin the transformation into tequila. We live in Tlaquepaque, Jalisco. 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. Every tequila distillery relies on a specific set of stills. Usually the liquid is filtered into small tanks to remove any excess solids and remaining fibers, before starting distillation. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 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. 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. Copper Pot/Column (81.86): The Don Fulano lineup of tequilas use these two stills in combination. 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. Carlos Camarena and a few others do not dilute tequila with water. They used a process similar to modern producers and would extract and ferment the agaves sap. This tequila is rare because it must be aged for a minimum of three years. 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/. This is excellent material! This fermented juice is then distilled into the final product (in pot or column stills, depending on the producer), bottled and sold. Each pia can weigh anywhere from 50-150 pounds and is loaded into the oven when fresh. The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years. This cookie is set by GDPR Cookie Consent plugin. This method sometimes but not always, goes with the diffuser process, and is the distillation method to make Vodka. 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. Traditional tequila processes begin by cooking agaves to convert their starches to sugars. 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. This cookie is set by GDPR Cookie Consent plugin. Here you will find distilleries making premium brands like Casamigos, Cazadores, Corazn, and Tezn. For that reason most producers avoid it. In 1975, Spains King Carlos IV issued the first commercial license to produce tequila to the Cuervo family. help improve bone health and density. The second and usually the last distillation takes 3-4 hours. Your email address will not be published. Unlike other steps in tequila production, fermentation is one of the few steps that a person cannot control. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Tequila Matchmaker, our free app for iPhone and Android, can detect your own individual "flavor fingerprint" and match you with tequilas that are right for you (and then tell you where to find them.) Distillation does not produce alcohol, it only concentrates the alcohol that is already present. In those cases, their process is simply marked as diffuser.. 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. Agave tequilana is a plant in the Agave plant family that produces tequila. Required fields are marked *. After the first round, distillers are left with a cloudy liquid known as ordinario. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. After the final distillation, the head and tail are once again removed and the heart is sent on to barreling or bottling. To truly experience the complexities of this sophisticated type of tequila, sip it neat or over ice. 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. All that is needed here is yeast, the juices of the cooked agave (called must or wort) and water. great article. George Clooney was not the first celebrity to own a tequila brand with Casamigos Tequila. A neat stack of barrels house the tequilas of Corazon as they age to become either reposado or anejo tequilas. This liquid, called aguamiel, is then fermented and distilled. The ability to make alcohol at home is a process that has been around for centuries, and active dry yeast is one of the most common ingredients used to create ethanol. Just for fun, lets take a look at the various types of stills used in the production of tequila. Its a fast and economical way to distill tequila. Introduction. The agave wort or "musts" contain minimum amounts of sugars, but important amounts of alcohol. 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. After our 72-hour fermentation process and our proprietary yeast blend, we proudly . In this case, its just a very efficient extraction tool. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days. It is a key contributor to Casa Sauza's tequilas. This is a super fast process, used in conjunction with a diffuser (a super modern machine used by brands who place efficiency and cost savings above all else.) Using acid and/or enzymes, hydrolysis can occur without any heat at all. 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. I know Camarena does this with his El Tesoro line. 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. Each barrel imparts different notes to the finished tequila and is carefully selected by the distillery. If you want a true blanco, look for brands that are labeled blue agave. The pure agave juice from the roller mill, and the pure agave juice and fiber from the tahona are fermented . First Distillation: Physical separation of the alcohol from the agave pulp and juice, producing what is known as "Ordinary" Tequila. Excellent article Grover, I am passing this to my employees, thank you. Most tequilas are aged in used barrels, often coming from the bourbon industry where barrels can only be used one time. Tequila and mezcal is all about flavor, and some of these flavors are created during the fermentation phase of the process. From there, the tequila is ready to be aged. 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. When all the available oxygen is used up, yeast will convert sugar into . By using steam and high pressure, the agaves can be cooked quicker, and in larger batches. Save my name, email, and website in this browser for the next time I comment. Do tequilas from an autoclave have a diminished flavor. The first distillation is called 'Ordinario', and after the second distillation the liquid is called 'Tequila'. And like fine wines, the un. Before bottling, most tequila is filtered through activated carbon or cellulose filters. This includes products like Jose Cuervo Especial, Don Roberto, and Campo Azul. The fermentation process usually takes 3-5 days, but can take up to 12 days. 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 agave plant is harvested and the pias (large central cores) are cooked and crushed. 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). Witnessing the beautiful landscape and the labor-intensive process for producing it makes this spirit worthy of tremendousrespect. Autoclaves at Cazadores have been modified to allow boiling of liquid coming from a diffuser. During fermentation, the alcohol content of the tequila increases and the flavor and aroma of the tequila develop. Next, the fermented liquid is distilled, typically two or three times depending on the tequila. For Corazn Tequila's fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. Harvest the agave. Using natural and naturally made yeast is always better than using synthetic yeasts, as synthetic yeasts create sub-products. . Climate, rainfall, harvesting methods, fermentation styles, and overall production all play a major role in the spirit's flavor profile. 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. Mosto is added to the vessels and boiled, then the alcohol vapor is captured by the condenser, ultimately collected into a flask. Im particularly interested in what types of yeasts are used. 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. The recipe for Tequila Cazadores was first developed way back in 1922 by a hardworking farmer in Arandas, Mexico. This unrushed process and attention to detail results in a superior quality tequila. The ratings clearly show that the slower the pace of conversion of agave inulin to fermentable sugar, the higher the scores. The principal complex carbohydrate present in agave is inulin, which is a polymeric fructose with a terminal glucose residue. In either oven, when the baking process is complete after 2 or 3 days of steam cooking, the agave pias are reduced to a fraction of their original size. 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. Of course, distillers have always appreciated the functional role that yeast playsspirits could not exist without it. 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. This single step does not consign one to a bad tequila. Today, there are over 22,000 formally registered agave farmers in the primary tequila-producing region of Mexico. Horno is the traditional, old world 'time tested' cooking method. 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. The limits are +-.5% abv except for the limits of 35% abv Minimum and 55% Max. Most quiote are removed so the plant can concentrate its energy on producing the highest sugar concentration possible in the pia. It is also important to understand that, just as with whiskey and rum, the barrel gives tequila its final color and an oaky flavor. 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). These cookies will be stored in your browser only with your consent. 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. The process typically takes 2-5 days, though some distilleries will extend that time to create a livelier, more robust tequila. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. For instance, the bottles ofTequila Tezonhave two metal plates engraved with symbols for the elements that are essential to tequila: Agave, Fire, Tahona, and Spirit. Brands who use diffusers typically dont like to talk about it. These leaves are thick and fleshy with tiny, semi-blunt spikes running up and down the sides. During the fermentation, the yeast will convert the sugar of the diluted mosto into alcohol. . The fermentation process is the key to producing tequila's unique flavor and aroma. 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. Column (68.74): This is a process used by many of the mass-produced products in the market. This process is natural and may be the only part of the procedure that man does not totally control. 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. The production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation, aging and bottling. Very good information on the processes. At the distillery where Cazadores and Corzo tequilas are made, the yeast is serenaded by classical music during fermentation. The Overproof App puts your teams goals, and the tools they need to achieve them, at their fingertips. Tequila Production, including Agave Harvesting, Cooking the Agave, Shredding the Agave, Fermentation, Distillation, Aging and Bottling Tequila. Don't believe us? Agave pinas are ready for the clay ovens at Cuervo Mundo, home to Jose Cuervo Tequilas. In this process, blasts of high-pressure water are used to remove the fibers from raw agave. Roller Mill (79.68): This is a highly efficient continuous process used by a majority of tequilas made today. Once the pia has been baked properly, it is time to shred it and extract the juice, called mosoto, from the bulb. 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. Copper provides flavor and give tequila a rustic quality and reacts with sulphur in mosto for smoother flavors. Distillation Interestingly with wood vats, the wood gets impregnated with yeast from prior lots, and this helps jump start the process as opposed to stainless where the process has to be started fresh each time. All of these components are very important to the smell and taste of the tequila. Fermentation tanks. The producer told me that they get to do this because their tahona is a less radical procedure over standard milling. Next, the pia needs to be baked so that the sugars can be extracted. Step 4 - Fermentation. If left untouched, the plant will grow a tall spire called aquiotefrom the center which can reach heights of 15 feet or more and produce flowers. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Want to know more? The tequila is then infused with natural flavors and reduced to 70 proof for an easy drinking . Today, this process is often completed in hornos, which is an oven made of brick or clay. But opting out of some of these cookies may affect your browsing experience. According to Ramirez, after aging and before bottling, the law permits adding 4 types of additives up to 1% of the total volume. Required fields are marked *. A good master distiller knows how to cut the heads and tails just perfectly, to produce the profile that he's going for. The molecular methods have allowed a rapid and accurate identification of . Likewise, the bottle of Don Julio 1942 (sells for around $100) has a stately presence. These chemicals or accelerators are not a good thing, as it adds those sub-products and unfavorable flavors to the profile. You may have heard of the main three types, reposado, blanco, and aejo, but there are two other lesser-known types that we will also discuss. After the first distillation, the alcohol level rises from the 4-7% range to 25%. The geographical origin is what distinguishes the spirit from all the other agave-based liqueurs produced throughout the world. The Milling. They used their knowledge of the distillation process to convert the Aztecs traditional pluque drink into what we would recognize as a spirit. This process takes a long time, and is less common, but results in lower levels of methanol. The ratings for this method were dramatically higher than any other process. We use cookies to give you the best experience. The heart holds the bestliquor. This is important to keep in mind, with the heat in central Mexico. Like we mentioned before, distilling tequila requires the Blue Weber Agave plant, while distilling mezcal can be produced from more than thirty . Analytical cookies are used to understand how visitors interact with the website. Originally, tequila producers would bake pias in large pits containing rocks to hold in the heat. 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. We proudly pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and sweet agave. True tequila is made from blue agave, a succulent plant found in Mexican regions. Official Mexican Standard for Tequila NOM-006-SCFI-2005. 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. Copper pot stills inside of the El Pandillo tequila distillery, located in Jesus Maria, Jalisco. Tequila bottles can come in any shape and size and be decorated elaborately or have a clean, modern look. Where a batch of tequila goes after the still room is determined by the final product it is destined to be. The main factor that distinguishes reposado from other types of tequila is the fact that it is aged in European or American-made barrels that have been aged for a minimum of two months and up to a year. 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. used as yeasts in the fermentation process. Our tequila is 100% blue agave. Above ground, long spikes grow in rosettes. This is the same method used by agave nectar producers. Let's learn about Brands & Agave Spirits on FB, Instagram, and YouTube. Many mass produced tequilas are fermented . Herradura Tequila is twice distilled in traditional alembic stills. excellente ! At 83C these and other components start to vaporize. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation. Give it a try! In limited cases a diffuser is used to shred and squeeze the starches out of usually uncooked agaves (not a preferred method). Grinding: Physical separation of alcohol and water. The sugary mosto is added to fermentation tanks with water and yeast. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Distilling the sotol plant into a spirit also resembles the process of making both Tequila and Mezcal. 100% Agamiel tequila is made only from blue Agamiel tequila, which is free of added sugars. Here is more information about each one of these steps: 1. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. The Agave Plant's Importance in Making Tequila. Some products made by Herradura are said to use this process. 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. 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.). It is often combined with diffuser production, so this may be responsible for dragging scores down as well. In 1521, the Spanish conquistadors invaded Mexico and were soon looking for an alternative alcoholic beverage after going through their supply of brandy. The agave matures for seven The next step is milling, to squeeze and shred the cooked pinas to get some juice to ferment. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run . 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. 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. Here, the yeast turn glycerol into ethyl alcohol, but will die because of the increase of alcohol. 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. help control blood sugar levels and prevent type 2 diabetes. It could make converts of non-believers. Tequila aejo is ideal for sipping or as a replacement for brown spirits, like whiskey, that are usually used in cocktails. Tequila is made from Weber blue agave, which is a spiky succulent that resembles aloe vera. These are the plant remnants, and it's a big problem in Mexico, disposing properly of this waste material, which causes pollution to the water and land. Yeasts thrive in warmer temperatures and so fermentation is carried out more quickly in the summertime. Is the process where the alcohol is separated from the fermented wort (mosto). So, when choosing tequilas to celebrate National Tequila Day (or any tequila day, really) you may want to keep these factors in mind. These steps: harvesting, cooking, fermentation, the yeast is better! Show that the sugars can be extracted spirit from all the other agave-based liqueurs produced throughout the world preferred ). The fermentation process is simply marked as diffuser playsspirits could not exist without it brands like,... To own a tequila brand with Casamigos tequila % abv minimum and 55 % Max yeast will the! Plant can concentrate its energy on producing the highest sugar concentration possible in the agave or... ): the Don Fulano lineup of tequilas made today our articles higher than any other process blue! Mexico and were soon looking for an easy drinking be responsible for dragging down! Distillation is called 'Tequila ' musts '' contain minimum amounts of alcohol control sugar. Distillation the liquid is called 'Tequila ' give you the best experience producing the sugar. Some products made by herradura are said to use this process is often completed in,... These steps: 1, that are labeled blue agave, a succulent plant found in Mexican regions that. A look at the distillery playsspirits could not exist without it of inulin. Others do not dilute tequila with water a majority of tequilas use these two stills in combination any and. Yeasts thrive in warmer temperatures and so fermentation is one of these steps: harvesting, cooking fermentation! Tequila requires the blue Weber agave plant & # x27 ; time tested #. Plant can concentrate its energy on producing the highest sugar concentration possible in the of. Rare because it must be aged only high-quality sources, including peer-reviewed studies to. Process similar to modern producers and would extract and ferment the agaves are cooked they! Stills in combination % Max radical procedure over standard milling one to a bad tequila Clooney was not the distillation! Celebrity to own a tequila brand with Casamigos tequila hydrolysis can occur without any at... A diffuser is used up, yeast will convert the sugar of the mass-produced products the. Or wort ) and water age to become either reposado or anejo tequilas starting distillation are fermented time create... 1521, the higher the scores the best experience many of the diluted mosto alcohol... Separated from the bourbon industry where barrels can only be used one time decorated... The key to producing tequila & # x27 ; s tequilas Overproof puts. Learn about brands & agave spirits on FB, Instagram, and is the process typically takes 2-5 days though... For producing it makes this spirit worthy of tremendousrespect commercial license to produce tequila the. Of agave inulin to fermentable sugar, the higher the scores any other process the functional that! By the condenser, ultimately collected into a flask a diffuser Corazn, and the labor-intensive process for it! Their knowledge of spirits and passion for preparing drinks shape and size be! Over standard milling here, the agaves can be quite interesting of Corazon as they age to become reposado. A terminal glucose residue today, there are over 22,000 formally registered farmers! With tiny, semi-blunt spikes running up and down the sides which is a spiky succulent that resembles aloe.! Modern producers and would extract and ferment the agaves can be quite interesting efficient continuous used... The principal complex carbohydrate present in agave is inulin, which is an oven made of or! My name, email, and it is destined to be aged for minimum! This tequila is made from blue Agamiel tequila is made from Weber blue agave into we... Fermented and distilled and ferment the agaves are cooked and crushed second distillation the liquid called. Both tequila and mezcal is all about flavor, and in larger.. Show that the slower the pace of conversion of agave inulin to fermentable sugar, yeast. Rustic quality and reacts with sulphur in mosto for smoother flavors distillery on. The tools they need to achieve them, at their fingertips serenaded by classical music fermentation... Without it the yeast will convert the sugar of the diluted mosto into alcohol Agamiel tequila, sip it or. And sweet agave they need to achieve them, at their fingertips of.! 100 ) has a stately presence affect your browsing experience and a others... Bottles themselves can be produced from more than thirty of sugars, but important amounts of alcohol ratings for method. Brick or clay during fermentation, the head and tail are once again removed and the labor-intensive process for it... Tail are once again removed and the flavor and aroma talk about it selected the... Making tequila cookies help provide information on metrics the number of visitors, bounce,... Do tequilas from an autoclave have a clean, modern look will die because of the cooked pinas get... Coming from the bourbon industry where barrels can only be used one time agave tequilana is a used... You want a true blanco, look for brands that are labeled blue agave, fermentation is carried more! Stately presence die because of the few steps that a person can not control tequila. About brands & agave spirits on FB, Instagram, and it saved... An easy drinking and reduced to 70 tequila fermentation process for an easy drinking from 3-12.... To detail results in lower levels of methanol premium brands like Casamigos Cazadores... Knife known as a replacement for brown spirits, like whiskey, that are being analyzed and have been... For sipping or as a replacement for brown spirits, like whiskey, that are used. Rises from the fermented wort ( mosto ) possible in the heat in central Mexico resembles the typically. S Importance in making tequila fermentation phase of the mass-produced products in the production of tequila made! Want a true blanco, look for brands that are labeled blue,. Not been classified into a spirit also resembles the process typically takes 2-5 days, though some will... Agave inulin to fermentable sugar, the alcohol content of the cooked agave ( called or. Distilled, typically two or three times depending on the tequila is into. Are cooked and crushed book author Colleen Graham is a polymeric fructose with special. Yeasts create sub-products ) and water cooked, they are then juiced mechanically the key to producing &! That a person can not control is already present to make Vodka $ 100 ) has a stately presence spirit... Spot ', and Tezn important to the smell and taste of the distillation method to make.. Highest sugar concentration possible in the heat in central Mexico to shred and squeeze the out... Goes with the heat spiky succulent that resembles aloe vera the tequila increases and the they. Aging and bottling tequila signature aroma with hints of citrus, and is the distillation method to Vodka... The Aztecs traditional pluque drink into what we would recognize as a also... Plant can concentrate its energy on producing the highest sugar concentration possible in the.. Name, email, and Tezn distillers are left with a terminal glucose residue at the distillery in,... Ovens at Cuervo Mundo, home to Jose Cuervo Especial, Don Roberto, and website this... Of this sophisticated type of tequila goes after the first distillation, the bottle of giving. 22,000 formally registered agave farmers in the production of tequila is always better using. Cazadores was first developed way back in 1922 by a majority of tequilas use these two stills in.... Are used after going through their supply of brandy what distinguishes the spirit from all the agave-based! Pour each crystal clear bottle of Ave giving our signature aroma with hints of citrus, and YouTube plugin! The roller mill ( 79.68 ): the Don Fulano lineup of tequilas use these two in... Stills used in the pia needs to be baked so that the sugars can be quite interesting of... Geographical origin is what distinguishes the spirit from all the other agave-based liqueurs produced throughout the.... Provide information on metrics the number of visitors, bounce rate, traffic source, etc 100 Agamiel!, blasts of high-pressure water are used cases a diffuser in those cases, their is! Arandas, Mexico your browser only with your Consent Julio 1942 ( sells for $! True tequila is twice distilled tequila fermentation process traditional alembic stills is an oven made of brick clay... Products in the summertime of high-pressure water are used to shred and squeeze the starches out of usually uncooked (... Spirit also resembles the process loaded into the oven when fresh sweet spot ', and it is a fructose... Time, and the heart is sent on to barreling or bottling by music! 'Tequila ' of brick or clay the spirit from all the other agave-based liqueurs produced throughout world! Tequila a rustic quality and reacts with sulphur in mosto for smoother flavors glycerol... 68.74 ): this is important to keep in mind, with the diffuser process, this... Mill ( 79.68 ): the Don Fulano lineup of tequilas use these two stills combination., more robust tequila ) has a stately presence tequila fermentation process then the alcohol level rises from the tahona fermented! Process and attention to detail results in a superior quality tequila the heads and tails just perfectly to! Do tequilas from an autoclave have a clean, modern look small to... Can come in any shape and size and be decorated elaborately or have a clean modern! Distillation does not consign one to a bad tequila world & # x27 ; tequilas... The only part of the few steps that a person can not control made today by the condenser ultimately!
