Tequila is indeed made in a distillery, specifically in the region of Jalisco, Mexico. The production process of tequila involves several steps, including the harvesting of agave plants, cooking, fermentation, distillation, and aging. Each of these steps is crucial in creating the unique flavor and character of tequila.
The agave plants used to make tequila are typically grown in the highlands or lowlands of Jalisco. The plants take several years to mature before they are ready for harvest. Once the agave plants are harvested, the leaves and roots are removed, leaving only the core, known as the “piña.” These piñas are then transported to the distillery for further processing.
At the distillery, the piñas are cooked to convert the starches into fermentable sugars. Traditionally, this was done in brick or stone ovens, but modern distilleries may use autoclaves or steam cookers. The cooking process softens the piñas and releases the sugars, which are essential for fermentation.
After cooking, the piñas are crushed to extract the sweet juice. This juice, known as “aguamiel,” is then transferred to fermentation tanks. Yeast is added to the aguamiel, and the fermentation process begins. During fermentation, the sugars in the aguamiel are converted into alcohol, producing a low-alcohol liquid called “mosto.”
The mosto is then distilled to increase its alcohol content. The distillation process involves heating the mosto and separating the alcohol from impurities through evaporation and condensation. Tequila is typically distilled twice, but some premium tequilas may undergo additional distillations for a smoother and more refined flavor.
Once distilled, the tequila is usually aged in oak barrels to enhance its flavor and complexity. The aging process allows the tequila to develop distinctive characteristics, such as notes of vanilla, caramel, and spice. The length of aging can vary, ranging from a few months to several years, depending on the desired style of tequila.
Now, with over 100 distilleries producing tequila in Mexico, it’s important to note that each distillery has its own unique production methods and recipes. This leads to a wide variety of tequila brands and styles available in the market. To ensure transparency and quality control, each bottle of tequila is marked with a serial number called the “NOM” (Norma Oficial Mexicana), which denotes the distillery where the tequila was produced.
The NOM system was introduced to regulate and certify the production of tequila, ensuring that it meets the standards set by the Mexican government. This system helps consumers identify the origin of the tequila they are purchasing and provides them with assurance of its quality and authenticity.
Tequila is indeed made in a distillery, where the agave plants are processed through cooking, fermentation, distillation, and aging. The diversity and multitude of distilleries in Mexico contribute to the vast array of tequila brands and styles available to consumers. So, the next time you enjoy a glass of tequila, take a moment to appreciate the craftsmanship and expertise that goes into its production.