The tequila production process starts with a carefully selected Blue Tequilana Weber Agave specimen of 6 to 8 years old, which will be harvested using a technique named ‘jima’, which involves the agave cutting with a tool called ‘coa’, so its head or ‘pìña’ is picked up and taken to be cooked.
The cooking of the ‘piñas’ will lead to turn its carbohydrates into sugars, which in that state will be fully able for fermenting. Furthermore, the process will soften them, in order to ease the sugar extraction. The oven used for this purpose is often made of bricks, and it ‘houses’ the ‘piñas’ for 50 to 72 hours; if the process is made with steel utensils, then the time inside is reduced: 9 to 15 hours.
The next step starts with the cooked agave pieces put into a mill machine, which will extract its honeys. The ‘fresh mosto’, as the freshly extracted juices are called, is going to ferment.
The use of yeasts inaugurates the fermenting process, which will turn the aforementioned ‘fresh mosto’ into ‘dead mosto’, changing sugars into alcohol.
What is next: distillation. It is made into copper or steel stills; it can be done, also, into ‘torres de destilación continua’ (continuous distillation towers). This part of the process is made twice: the first is called ‘destrozamiento’ (destruction) and the second ‘rectificación’ (rectification). After that, the resulting liquid can be labeled as tequila blanco.
In the case of reposado and añejo tequilas, there is another step in the way: maturing. This part of the process is carried out in French oak barrels.
Finally, tequila is filtered and packaged, able to get on shelfs, and to be tasted.
WITH THE TASTE OF SUCCESS