Tequila is produced from the blue agave plant primarily in Jalisco, Mexico. It is made by harvesting the piña of the agave plant and cooking, crushing, and fermenting the extract to produce a liquid with 38% alcohol content. This liquid is then distilled twice to produce tequila, which can be clear and unaged (blanco) or aged in oak barrels to take on color and flavors depending on the aging period - reposado ages 2-11 months, añejo at least one year, and extra añejo over 3 years.

2. • Made from Agave plant which contain pina.
• Primarily made in the city of Tequila in Jalisco,
Mexico.
• Developed in the region with volcanic soil.
• Highland agave are Large and sweet in aroma and
taste
• Lowland agave are more herbaceous fragrance and
flavor.
• Contain about 38 % alcohol. But can range between
31-55%. In U.S it must contain atleast 40% alcohol.

3. ORIGIN

4. HOW IT IS MADE ???

5. • “Jimadores” harvest agave.
• Using special knifes called
“Coa.”
• “Pina” is cut into half during
process.
• If harvested too late or too
early, the pinas will not have
the right amount of
carbohydrates for
fermentation.

6. • After harvesting pinas are cooked in oven
• They slow break their Frutan into fructose

7. • Baked pinas are crushed or mashed under
stone wheel called “Tahona.”
• The fiber left over called “Bagazo” is used for
animal feeding.
• Some producer put little quantity of bagazo
in further process for strong agave flavor.

9. • Tequila is distillation, in which
ferments are separated by heat and
steam pressure within stainless steel
pot stills or distillation towers.
• While some tequilas are distilled
three times, the majority are only
distilled twice
• First distillation – For few hours –
20% Alcohol
• Second distillation – For 3-4 hours –
55% Alcohol

10. • Aging are French or American white oak barrels that
have previously been used to age bourbon.
• The longer the tequila ages, the more color and
tannins the final product will have.
• The condition of the barrels (such as their age,
previous use and if their interiors have been burnt or
toasted) will also affect the tequila’s taste.

11. • All 100% agave tequilas must be bottled in the
designated Mexican regions and must bear on their
labels “Hecho en Mexico / Made in Mexico.”
• Non-100% agave tequila, or “mixtos,” can be sold
and bottled anywhere throughout the world.

13. • It is clear and typically un-
aged.
• It can be bottled directly
after distillation.

14. • Gold Tequila is typically a
Mixto, where colorants and
flavorings have been added
prior to bottling.
• Gold colour come from
Either the tequila was aged
in barrels that gave it a
brownish hue or, more
often, caramel or coloring
was added to give it
the gold hue.

15. • A Reposado Tequila is
the first stage of
"rested and aged".
• Aged in wood barrels
or storage tanks
between 2-11 months.

16. • Aging for at least one
year
• Barrels do not exceed
600 liters.
• Darkens the Tequila to
an Amber color, and
the flavor can become
smoother, richer, and
more complex.

17. • A new classification
added in the summer of
2006
• Tequila aged more than 3
years, an "Extra Añejo".
• Following the same rule
as an "Añejo“
• Tequila becomes much
darker, more of a
Mahogany color