Introduction
If you’ve ever wondered how tequila is made, we have the answers for you. You might be surprised to learn that it takes a lot of care to make tequila. The process involves harvesting the plant, cooking it in an oven and aging it for months before it can be bottled and sold!
Tequila comes from the blue agave plant, which is a succulent, or cactus-like plant.
The blue agave plant is a succulent, or cactus-like plant. It takes 6-8 years for the agave plants to mature and produce the tequila we all love.
The blue agave can produce 30-40 pounds of sugar sap each day. This sap is extracted from the heart of the plant and fermented into alcohol using yeast (this part will be covered in more detail below). The fermentation process produces lactic acid, which gives tequila its characteristic flavor profile.
Agave plants take six to eight years to mature.
Agave plants take six to eight years to mature. They are not native to Mexico and are actually native to Central America and the Caribbean. The plants can be found growing wild in these areas, but they are also cultivated there.
In Mexico, agave fields are often left unattended for extended periods of time. The plants often grow up to 10 feet tall before reaching maturity and then will turn yellow when they bloom. Once this occurs, a new cycle begins for not only tequila production but mezcal as well (agave is used in both).
A mature plant can produce between 30 and 40 pounds (14 and 18 kilograms) of sugary sap each day.
A mature agave plant can produce between 30 and 40 pounds (14 and 18 kilograms) of sugary sap each day. The amount of sugar in the juice changes as a plant matures and it becomes more alcoholic, raising the cost of production.
Agave plants grow up to 10 feet tall and have long, spear-shaped leaves with edges that are serrated like a steak knife. A stalked plant is said to be of lower quality and not used for tequila; most plants are harvested before they fully mature.
The succulent pulp surrounding the center core has been used as food since prehistoric times in Mexico, where it is still used today on tortillas or in tamales (Mexican meat pies) or mixed with chocolate for hot drinks called atole
The agave pi is harvested by hand, then cut into pieces and cooked in ovens.
The pi is harvested by hand, then cut into pieces and cooked in ovens. This requires great care because the pi must be cooked at a low temperature to prevent burning. The pi can take up to 10 years to grow before it’s ready for harvesting. It takes about three days for the pi to reach maturity after it’s been planted, but harvesting it only happens once every few years because they take so long to grow!
The final step in tequila production is aging it in barrels for at least two months.
After distillation, your tequila goes into oak barrels for a minimum of two months to absorb the flavor and color of its new home. Tequila must be aged in American white oak barrels—the exact type varies depending on the producer—to meet Mexican regulations. The barrels are charred inside to give the tequila a smoky flavor, which is why you’ll often see ads for brands with “extra-aged” or “ultra-premium” tequilas that have been aged longer than two months.
While aging mellows out the intense agave flavors of unaged tequila (which can taste like nail polish remover), it also adds some delicious complexity: whiskey notes, vanilla sweetness and hints of caramel make an appearance as time goes by!
Tequila takes a long time to make but it’s worth it!
As you can see, tequila is a very involved process. But don’t worry—the end result is worth it! Tequila has a great flavor that pairs well with many different foods and drinks. Tequila is also a great way to relax after a long day. At 925 Liquors we have a great selection of tequilas come visit us at 2795 Old Washington Rd, Waldorf, MD 20601 or call us at (301) 374-2028. Also check out our Events Page to see when we are hosting new events!
