Who Makes Tequila?
Tequila plays a big role in the spirit’s industry – The global tequila market size in 2020 was a whopping USD 9.41 billion, projected growth upwards of 15 billion by 2028.
Here’s where it all began:
History of Tequila
Firstly produced in the sixteenth century near the city of Tequila which was yet to be officially established in the late 1660s, Tequila got publicity by Jose Antonio De Cuervo Y Valdes from Spain and its name from the city of Tequila. Before getting its name, it was commonly known as Mescal wine.
Presently, it is called Tequila in the state of Jalisco, Guanajuato, Michoacan, Nayarit, Tamaulipas in Mexico, but in other countries, it is still called Mezcal.
The Process Of Producing High Spirits
Tequila is produced from the Mexican Agave plant, which has several vast barb-like structures that get collected at its core known as Pina, which is the important ingredient in the recipe of Tequila. After the Agave plant is harvested, the Pina is baked and shredded to extract Agave juice which is further fermented and distilled. This fermented and distilled juice is then aged, after which it finally turns into an oily textured Tequila.
As competent producers, it is only fair we bring to light all the people responsible for the magical drink. As there’s no one stakeholder here. The process has a lot of moving parts that keep the majestic spirit working.
Here are the different participants in the industry:
The Agave Cultivation
Tequila making process begins with the grounds. The agave plant is the soul of Tequila. How will your Tequila turn out completely depends on the care given to its cultivation? This process features agave growers, farmers, Jimadores, Agave field landlords & suppliers who supply important equipment to farmers, such as a special knife called a coa which is only used for agave harvesting.
Agave Growers & Farmers:
Agave is typically found in humid and dry environments. It is grown to utilize local raw materials. The players integral to this part of the process are agave growers & farmers. Sometimes they are the same.
Jimadores:
They are skilled workers who are super important to the process. Without whom tequila production would not be possible. They harvest the agave plant, with every piece taken out by hand. Then they cut the leaves, leaving the hard main part of the plant, also known as the pineapple, due to its shape & symmetry.
Production Process
After the harvest, the agave pineapples are sent to distilleries.
Distillery process
This process features the Distillery owners, Workers at the distillery who bake the agave, production assistants who help throughout the juice extraction process.
The pineapples, after reaching distilleries, are cut into small pieces, and the ones that survive out of the vigorous cutting – the best ones are sent directly to the ovens for baking.
After being cooked in the ovens for about 72 hours, the pineapples are shredded & pressed to extract the sweet juice inside, which is called mosto.
The exact amount of water is added to the juice. The mix is then fermented with a special kind of yeast to make sure the quality remains pure.
After the fermentation, the juice is ready to be distilled. The process tequila usually goes through is double distillation, extracting any impurities whatsoever, leaving behind a smooth textured tequila drink.
Post Production
This process features maestros tequileros, production assistants, bottling process, quality testing & material managers.
Flavoring
The final step to achieve different flavors requires leaving them for different lapses of time.
Maestros tequileros
Is the artist of the taste, the one in charge of your whole distillation process and personally accounts for the flavors. They make out of natural & variable components, a consistent drink in every batch.
As soon as the Tequila is ready, it is sent for flavoring and quality testing. Once the process is done, the Tequila is sent to be bottled, ready to leave Jalisco, and be shipped worldwide.
Conclusion
This Mexican distilled beverage comes in a lot of varieties and flavors, with Mexican companies making a killing selling this bottle of magic throughout the year. No other drink can match the sweet, flavoury taste of this beverage.
Its four types serve all kinds of people. All thanks to all the stakeholders of the process who work tirelessly to present you with a majestic spirit. Just beware, like a flower has thorns, so does this authentic flowery drink. Consume within limits, celebrating like there’s no tomorrow.
If you want to learn more about the process and meet the daily basis of a Maestro Tequilero. Click here to follow us on Instagram.
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