Traditional Tequila Making: From Agave to Artisanal Spirit

“The art of tequila-making is the art of waiting.” – Carlos Camarena, Master Distiller.

Traditional tequila making is a centuries-old process that transforms the blue Weber agave plant into Mexico’s iconic spirit. This article explores the art and science behind crafting authentic tequila.

Core aspects of traditional tequila making include:

• Harvesting mature blue Weber agave plants
• Slow-roasting agave hearts in brick ovens
• Extracting and fermenting agave juice
• Distilling the spirit at least twice
• Aging some varieties in oak barrels

The process begins with jimadors, skilled agave farmers who harvest the plants at their peak sugar content. Each step contributes to the complex flavors that define high-quality tequila.

Traditional methods are resurging as consumers develop a greater appreciation for authenticity and craftsmanship in spirits. Understanding these techniques can enhance your enjoyment of tequila and its rich cultural heritage.

Whether you’re a tequila enthusiast or new to the spirit, learning about traditional tequila-making offers insights into the care and expertise behind each bottle. Read on to discover how this Mexican treasure goes from field to glass.

Tequila, the Mexican spirit, has captured the world with its flavour and heritage. At the heart of this drink is the art of tequila making, an ancient process perfected over centuries. It is complex and deeply rooted in Mexican tradition.

The story of tequila-making starts long before the Spanish arrived in Mexico. The Aztecs were already making a fermented drink from agave called “pulque.” Pulque is the foundation of what would become tequila.

Fast-forward to today, and tequila is flying high. It’s now the second most popular spirit in the world after vodka. The global tequila market was $9.89 billion in 2021 and is expected to reach $15.57 billion by 2029. This is all down to a growing appreciation for traditional tequila making and the flavors it produces.

But what goes into traditional tequila making? Let’s get into the nitty-gritty of how the agave plant becomes the agave spirit we love.

The Heart of Traditional Tequila Making: The Blue Weber Agave

The blue Weber agave plant is at the center of traditional tequila making. This spiky succulent is native to Mexico and is the only source of real tequila. By law, tequila must be made with at least 51% Weber azul agave to be called tequila. However, premium tequilas often have 100% blue agave and, therefore, a purer and more complex flavor profile.

The blue Weber agave requires patience and skill to grow. These agave plants can take 5 to 12 years to mature. Highland-grown agaves often take longer due to cooler temperatures and less fertile soil.

“Agave plants are harvested between 5 to 7 years old,” says Grace González, 4th generation master distiller from Destiladora González Lux. “The age of harvest depends on the climate conditions.”

This long maturation period is vital to traditional tequila making. It allows the agave to develop complex sugars and flavors that will later become high-quality tequila’s rich and nuanced flavor.

The Art of Harvesting: Where Traditional Tequila Making Begins

From field to bottle, it starts with the skilled hands of the jimadors. Jimadors are the agave farmers who have perfected the art of harvesting agave over generations. With a unique tool called a coa, these experts carefully remove the spiky leaves of the agave plant, revealing the heart or piña.

This is a critical first step in traditional tequila making that requires experience and skill. The jimadors must judge each plant individually to know when the agave reaches its sugar peak.

From Agave to Fermentable Sugars: The Cooking

Once harvested, the piñas are transported to the distillery, where the next phase of traditional tequila making begins: cooking. This is the step where the raw agave becomes fermentable sugars.

Traditionally, the piñas are slow-roasted in brick ovens called hornos ovens for about 72 hours. This slow cooking process caramelizes the agave sugars and develops deep, complex flavors that are the hallmark of traditionally made tequila.

Some modern distilleries use autoclaves, large pressure cookers that can cook the agave in a fraction of the time. But many tequila aficionados say this faster method doesn’t allow for the same depth of flavor development as the traditional slow roasting.

The Heart of Traditional Tequila Making: Extraction and Fermentation

After cooking, the next step in traditional tequila making is to extract the sweet juice from the cooked agave. Traditionally, this was done with a tahona stone, a large stone wheel that crushed the cooked piñas and released their juice.

While some distilleries still use the Tahona wheel method, many use modern roller mills. Whatever the process, the goal is to extract as much sweet agave juice (or aguamiel) as possible.

Carlos Andrés Ramirez, brand advocacy manager for Tequila Avión, explains the next step: “After that is fermentation for 48 hours, where the included yeast combined with the sugars will convert into alcohol.”

This is where the magic happens in traditional tequila making. The yeast converts the agave sugars into alcohol, the base spirit that will become tequila. The type of yeast used and the fermentation conditions will impact the tequila’s final flavor.

Distillation: Polishing the Spirit

After fermentation, the liquid is distilled at least twice. This process concentrates the alcohol and refines the flavors. In traditional tequila-making, copper pot stills are often used to impart a smoother taste to the final product.

The first distillation produces an ordinario. The second distillation produces the clear spirit we know as tequila. Some premium tequilas are distilled a third time for extra smoothness and purity.

Aging: The Final Touch in Tequila Making

Some tequilas are bottled straight after distillation (tequila blanco or silver tequilas), while others are aged to add depth and complexity to their flavor profile.

Reposado tequilas are aged for at least two months in oak barrels, and añejo tequilas are aged for at least one year. Extra añejo tequilas, the most mature category, are aged for at least three years. Oak barrels impart subtle flavors to the tequila over time.

Purity in Tequila Making

It’s worth noting that while additives are allowed in some types of tequila, a rule change in February 2013 prohibited them in Blanco tequila. This regulation shows how important purity is in traditional tequila making.

Resources like Tequila Matchmaker are a godsend for those looking for the most authentic expression of traditional tequila. This database of nearly 5,000 tequilas allows consumers to find additive-free options to taste the real deal.

The Future of Tequila Making

As tequila becomes more global, there is a growing appreciation for traditional production methods. Many distilleries are returning to these old methods because they produce a better product.

This resurgence of traditional tequila making is not just about heritage – it’s about making the best spirit. As Clayton Szczech, Mexican spirits specialist and founding partner at La Cata, a tasting room in Tequila, Mexico, says, “I think the tahona is more of a signifier of a commitment to a quality process, regardless of slow speed or inefficiencies, rather than a technique that inherently does anything essential.”

It’s paying off. Tequila sales grew 30% year over year in 2021 and are now a $5.2 billion category in the US spirits industry. This growth is partly due to consumers’ increased appreciation for traditionally made, high-end tequilas.

FAQs about traditional tequila making

How is tequila made?

Traditional tequila making involves harvesting mature blue Weber agave plants, slow roasting the piñas in brick ovens, crushing them to extract the juice, fermenting the juice with yeast, distilling at least twice, and often aging in oak barrels. This process can take years from start to finish and produces a complex spirit.

How do you make traditional tequila?

Traditional tequila starts with growing blue Weber agave for 5-12 years. The mature plants are harvested, and the hearts are roasted, crushed, and fermented. The liquid is then distilled at least twice. Some tequilas are aged in oak barrels for different periods to achieve different flavor profiles.

What is the traditional method of tequila?

The traditional method of tequila production involves using 100% blue Weber agave, slow roasting the piñas in brick ovens, crushing them with a tahona (large stone wheel), fermenting the juice in wooden vats and distilling in copper pot stills. This is a labor-intensive process, but it is said to produce the most authentic and complex tequila.

What are the seven steps of tequila making?

The seven steps of traditional tequila making are:

1. Harvesting blue Weber agave
2. Cooking the agave piñas
3. Crushing the cooked agave to extract juice
4. Fermenting the agave juice
5. Distilling the fermented liquid (at least twice)
6. Aging (for reposado, añejo and extra añejo tequilas)
7. Bottling

The Last Sip

Traditional tequila making is more than a process – it’s an art that has been honed over centuries. From the patient growing of blue Weber agave to the skilled hands of the jimadors, from the slow roasting in brick ovens to the careful distillation and aging, every step produces the complex flavors and aromas that make tequila.

As we’ve seen, traditional tequila making is resurgent, driven by consumers’ increased appreciation for quality and authenticity. Whether you’re a tequila aficionado or just starting to explore this wonderful spirit, understanding the traditional method can add depth to your drink.

So next time you drink a great tequila, take a moment to think about the centuries of tradition, the years of growing, and the skilled hands that went into it. That’s the essence of traditional tequila making – heritage, skill, and passion in every drop.