The juice is then mixed with water and yeast and kept for fermentation – which takes approximately twelve days if it is done without any chemical. Traditionally, the piñas are baked for thirty-six hours before they are smashed to bring out the fermentable juice. The selection of the right kind of piña, cutting and roasting, fermentation, yeast addition and finally the distilling are all essential steps in the tequila-making process that reflect generations of gathered knowledge, experience and tradition. However, the knowledge from years of experience of making tequila is passed on even to the modern distilleries.Īgave tequilana weber needs about eight to fourteen years to mature so that the piña (the core) is succulent enough for tequila production. Most of the tequila production at present takes place in modern, well-equipped distilleries, although some tiny family-run businesses still retain traditional production methods without sophisticated machinery. The tequila that we drink today originated from further distilling of Mezcal.

When the Spanish conquered Mexico in the early fifteenth century, they adapted “pulque”, an indigenous drink made from the maguey agave plant, into “Mezcal” spirit. Tequila producers are based within the surrounding areas of the town of Tequila. Famed for its smooth aroma, this Mexican liquor is highly coveted by collectors and connoisseurs all over the world. While there are many types of agave, only blue agave can be used for tequila production. The fermented juices obtained from the hearts of these blue agave plants are distilled to produce tequila, the fiery Mexican liquor, which takes its name from this city in the state of Jalisco where its production started more than two hundred years ago. The red volcanic soil of the Mexican city of Tequila and its outskirts offers the perfect environment for plantations of agave tequilana weber (blue agave).

Tequila is distilled from the fermented juices obtained from the piña (core) of blue agave plants (Photo: CRT archives, taken by Carlos Tomas)

IP right(s): Geographical Indications and Appellations of Origin.

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