Learn how the tequila is done

Tequila is a beverage whose manufacture ranges from the planting of the blue agave plant to an extensive industrialized and maturation process, after which, finally, a quality product and rigorous sanitary control is obtained, which can be put up for sale. for the enjoyment of all.

Alcoholic beverages are substances that are laboriously manufactured, involving a series of planting and other industrialized steps. This is the case of tequila, a liquor that, although it is consumed almost everywhere in the world, has a production method that may be unknown to many people.

The agave: heart of tequila

The tequila production process begins with the cultivation of a kind of agave of the blue variety. Its growth occurs under arid conditions, in soils with a high concentration of iron, clayey and with a maximum altitude corresponding to 2000 meters above sea level. Likewise, these plants need an environment with an average temperature of 22 ºC for their correct development. For this reason, it is currently common to see crops in semi-dry areas of countries such as Mexico, Colombia and the United States.

Although these species have notable discrepancies in terms of years of growth and benefits offered when used, it is also true that they have a few aesthetic similarities. 

For example, its leaves tend to have a long, robust, and fibrous body, but the stem is thin and short, which at first glance would give us the impression that the leaf is born directly from the ground, but this is completely wrong. In addition, these plants have a slow growth, which can take between 6 and up to 12 years, resulting in a single flowering.

Another interesting fact about the agave is that, to reproduce, it can take a maximum of five years, since you must wait for its height to reach 50 centimeters, while the heart or pineapple of the plant will have to measure 15 centimeters. In this way, they can be successfully transplanted into the soil.

Tequila manufacturing process

Now that we know a little more about the plant that gives rise to the drink, we will focus on its transformation until it becomes the distillate that can be ingested. 

To enjoy this drink, it is necessary that the agave, after being cultivated under special conditions, go through a long manufacturing process, which involves selection, tearing, extraction, distillation, fermentation, cooking, filtration, maturation and finally, bottling. Next, we explain each of these steps in detail.


After the long cultivation process that can take up to 12 years, the plants that have matured to the optimum point are chosen. In order to know the levels of sugars contained in the agave to be used, the pineapples are subjected to a testing process in which said concentration is measured, since it is a determining characteristic to obtain a quality tequila. Afterwards, they are selected and separated by batches.


The tearing is a mechanized type process, in which the agave pineapple is finely broken to carry out the extraction of the sugars. This step can be repeated up to three times, in order to make the most of the concentrate of said raw material.


After the tearing of the agave pineapple is finished, these fibers are subjected to a new extraction process by means of a diffuser. In this way, a solution composed of water and sugar is obtained, with which the tequila manufacturing process is continued, while the remaining fiber or bagasse is used as fertilizer for plants and other industrialized processes that can make use of its features.


The cooking of the substance extracted from the agave is necessary so that the inulin contained in it can undergo a transformation process into glucose and fructose, which are fermentable sugars. This requires a cooking time of up to six hours in a controlled procedure at very specific temperatures, with the intention of preventing the flavor from being altered.


Another step of great importance in this tequila manufacturing process is fermentation, which requires the incorporation of some nutrients and a well-known catalyst such as yeast. After mixing, it is necessary for the container to remain at an initial temperature of 32ºC for a period of 28 hours, reaching a maximum temperature of 37ºC.


After the fermentation process, the substance is incorporated into metal columns, so that the water is distilled and the alcohol levels are increased. In fact, some industries carry out this step up to twice, to obtain an alcohol content of between 55 and 65%.

Filtered out

Filtering is a fundamental step to eliminate any type of composition of fatty origin lodged in the tequila, as well as to give the drink a shiny appearance. For this, a special carbon filter is used, which carries out an effective cold process.


To obtain a product considered the best tequila, the drink must be placed in completely sealed containers made of wood. In this way, they must be kept for a minimum time of one month, but can be extended to periods of one to three years, depending on the type of tequila reposado, añejo or extra añejo that you want to obtain. Thus, it is observed that the manufacture of tequila is a fascinating process, which requires time, patience, knowledge and the appropriate machinery.

In conclusion, we can say that this drink is the result of a very peculiar laborious manufacturing process, which takes many years from when the agave seed was planted, until obtaining the distillate that bears the name of tequila and that we can mix or choose. drink alone at different times.

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