Mexico’s culinary delights span a wide range, from tasty tacos to rich mole sauces. Still, nothing is better than a chilled tequila. This spirit is the country’s national drink, and is steeped in history, tradition, as well as a masterful craft. Eddie’s Mexican Restaurant would like to dive into the fascinating journey of how tequila is made, tracing its path from the sun soaked agave fields of Jalisco to your favorite Mexican restaurant’s cantina.
What are Agave Plants Good For?
Tequila’s tale begins with the agave plant, specifically the blue agave, or ‘Agave tequilana Weber,’ which grows abundantly in the western Mexican state of Jalisco. This region’s red soil and favorable climate create the perfect environment for these succulents to thrive. Each agave plant takes 8 to 12 years to mature before it can be harvested for tequila production. Following is where the journey begin in creating tequila.
Steps for How Tequila Alcohol is Made
• Harvesting – The process of harvesting, or jima, involves jimadores, skilled farmers who remove the agave’s long, spiky leaves to reveal the piña, which is a large core that resembles a pineapple. This demanding job requires great skill to avoid damaging the piña, which can weigh anywhere between 50 to 150 pounds.
• Cooking – Next, the harvested piñas are cut into halves or quarters and transported to the distilleries. Here, they are slowly baked in large ovens or hornos, typically for 24 to 72 hours. This slow cooking process converts the plant’s complex sugars into simple sugars, which is key for the fermentation process.
• Extraction – After post cooking, the softened piñas are crushed to extract the sugary juice or the aguamiel. This is traditionally done using a tahona, a large stone wheel. However, more modern methods often uses mechanical crushers or diffusers.
• Fermentation – The now extracted aguamiel is then poured into large wooden or stainless-steel vats, where yeast is added to trigger fermentation. The yeast consumes the sugars, converting them into alcohol over a period of two to seven days. The end product, which is called mosto, is a low-alcohol liquid.
• Distillation – Distillation refines the mosto into tequila. This is achieved by heating the liquid in copper or stainless steel stills. As the mosto boils, steam rises through a condensation coil and cools, transforming back into a liquid. The first distillation creates a cloudy liquid called ordinario. To achieve a higher alcohol content and remove impurities, a ‘second distillation’ is performed which produces the tequila.
• Aging – The newly distilled tequila, at this point known as blanco or silver tequila, can be bottled immediately or aged in oak barrels. Aging can last from two months to several years, creating distinct flavors, aromas, and a golden hue to the tequila. Depending on the duration, aged tequilas are classified as reposado, añejo, or extra añejo.
Authentic Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV, Paradise, Lone Mountain & Henderson, NV)
Making tequila is an intense process that combines traditional techniques with modern technology. Behind each bottle lies a story of dedication, craftsmanship, and an unwavering commitment to maintaining the spirit of Mexico’s cultural heritage. When you want to enjoy a glass or shot of tequila or our delicious Mexican cuisine or both, come on down to Eddie’s Mexican Restaurant today.
