| Tequila is a distilled spirit that is produced only in | | | | additional processing, the fermented piña |
| Mexico, and only then in the region of Tequila. | | | | juice has about a 6% alcohol content. The |
| Juice from the heart of the agave plant is | | | | fermented juice is distilled two or even three |
| fermented and distilled twice to make tequila. The | | | | times in either customary copper stills or more up |
| production of Tequila has to be in compliance with | | | | to date still that are made of stainless steel. The |
| stringent regulations put forth by the Mexican | | | | first distillation is always a rough, low-grade |
| government. | | | | distillate and the second or third run is used to |
| To make tequila, you need to start with ripe blue | | | | purify and perfect the liquor. Ultimately, distillers |
| agave plants, which that take eight to ten years | | | | want to create a product that captures the |
| to mature. When the plants have reached their | | | | aroma of the agave and, at the same time, |
| peak ripeness, the leaves are stripped off and | | | | tastes as pure as possible. Alcohol content may |
| only the core or "piña" is used in the making | | | | be between 70 and 110 Proof. |
| of tequila. These cores can weigh from 40 to 80 | | | | This becomes your basic tequila blanco, or silver |
| lbs, and some can weigh even more. | | | | tequila. Oro, or gold, tequila requires 2 months |
| The piñas are then taken to the distillery | | | | aging in oak barrels. Reposado tequila - or "rested |
| where they are cut up for roasting. The | | | | tequila"- must be aged for up to a year. Tequila |
| piñas are roasted in special furnaces, and | | | | añejo is premium tequila and needs to be |
| the starches in the cores turn to sugar. Each | | | | aged in oak for at least one year. Many producers |
| piña makes approximately 8 bottles of | | | | age añejo for many years. This is |
| tequila. After baking, the piñas are shredded | | | | considered to be the best tequila available and will |
| and put through a press. The press squeezes the | | | | be very expensive. |
| juice from the shredded piña pulp. The | | | | *Per Mexican government guidelines, all tequilas |
| juices are then pressed from the shredded pulp | | | | are required to age for at least 14-21 days. To be |
| and placed in fermentation tanks. | | | | called a "Tequila", It must be made from 100 |
| Once the juices are in the fermentation tanks, | | | | percent natural ingredients, and be at least 38% |
| yeast is added. Distillers have their own technique | | | | alcohol. Most importantly, it must be made from |
| for the adding of the yeast. At this point, the | | | | blue agave grown and harvested only in the |
| yeast begins to act upon the sugars of the | | | | Mexican states of Jalisco, Guanajuato, Michoacan, |
| roasted pulp, turning it in to alcohol. | | | | Nayarit or Tamaulipas. |
| Juices now ferment for 30 to 48 hours. With no | | | | |