- It is obtained from the core of the blue agave plant, whose outer leaves have been cut off.
- It takes 7-8 years for agave to reach maturity enough to make tequila. - However, it is generally expected to mature until the 12th year for harvesting. As the plant matures, the natural sugar in it increases and reaches the desired level for tequila production.
- The workers who collect these hubs are called "Jimador".
- The resulting belly is divided into 2 or 4 parts.
- It is cooked in traditional stone ovens at around 60-80o. In this process, which takes between 12 and 72 hours, starch is converted into sugar.
- Cooked agaves are pressed in mills.
- The resulting agave juice is fermented. Although it is not preferred, some companies prefer to add yeast instead of natural fermentation. This reduces the quality and causes major changes in taste and aroma.
- Fermentation takes place in large wooden barrels or steel tanks.
- The fermentation process takes between 7 and 12 days, depending on the method used.
- It is distilled twice in classical stills. There are also tequilas that are distilled three times.
- After distillation, all tequilas are colorless.
After production, “Blanco” tequilas are either bottled directly or aged in oak barrels or steel tanks for a maximum of two months.
- If you want to produce “Anejo” tequila, it is aged in oak barrels for 1 to 3 years. It acquires a yellowish color during rest.
- Gold tequila is colored with caramel.
- The alcohol content of tequila is between 35% and 55%.
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