How do you process tequila?

The first step in the tequila-making process is harvesting the agave plants. Agave plants are typically harvested when they are between 8 and 12 years old. At this age, the agave plants have reached their peak maturity, and they contain the highest levels of sugars. The agave plants are harvested by hand, and the leaves are removed from the core.

Roasting

The agave cores are then roasted in order to extract the sugars. Roasting the agave cores can be done in a variety of ways, but the most common method is to use a traditional oven or oven. The agave cores are roasted for several hours, until they are completely caramelized.

Crushing

Once the agave cores have been roasted, they are crushed in order to extract the juice. The agave cores can be crushed by hand, but the most common method is to use a mechanical press. The mechanical press crushes the agave cores into a pulp.

Fermentation

The agave juice is then fermented in order to convert the sugars into alcohol. Fermentation is done by adding yeast to the agave juice. The yeast eats the sugars in the agave juice and converts them into alcohol and carbon dioxide. The fermentation process typically takes several days.

Distillation

The fermented agave juice is then distilled in order to concentrate the alcohol. Distillation is done by heating the fermented agave juice in a still. The alcohol in the agave juice evaporates and rises to the top of the still. The alcohol vapor is then condensed back into a liquid, and this liquid is tequila.

Aging

Tequila can be aged in oak barrels for several years. Aging mellows the flavor of tequila and gives it a more complex character. Tequila that has been aged for at least two years is considered to be "añejo".

Bottling

Once the tequila has been aged, it is bottled and ready to be sold. Tequila is typically bottled in glass bottles.