- Tequila production originated in the 16th century in Jalisco, Mexico from the fermented sap of the blue agave plant, which the Aztecs had been drinking for centuries. - The production process involves harvesting the agave piña, cooking it, extracting its juices, fermenting the sugars into alcohol, distilling, and then aging in oak barrels for reposado and añejo varieties. - There are two main types of tequila - 100% blue agave and mixto, which contains a minimum of 51% blue agave. Tequilas are further classified by aging period into blanco, reposado, añejo, and extra añ

2. • In 1521, the Aztecs had been drinking the fermented juice of
the agave for centuries.
• A beer-like drink octli poliqhui was used in rituals and
ceremonies.
• The Spanish bastardized the name of the drink into pulque.
• The blue agave grows best in state of Jalisco, and it was there
that the Spanish first produced tequila in 16th Century,
thereby creating the first indigenous distilled spirit.
• Around 1600, Don Pedro Sánchez de Tagle mass produced
tequila near what is now Jalisco.
• Later, King Carlos IV granted the Cuervo family the first license
to make tequila commercially.

3. Harvesting
Cooking
Extraction
Fermentation
Distillation
Aging
Bottling

4. Harvesting…
• The plants grow in neat rows for six to ten years and are
meticulously tended until they are ripe and ready to harvest.
• The harvester, or “Jimador” removes the agave leaves with a
sharp curved tool called a Coa.
• He trims the 200 plus leaves that protect the heart or piña of
the agave until the whole heart is extracted from the ground.
• Only the heart, or “piña,” of the agave plant is used to make
tequila.
• Mature piñas weigh in between a hefty eighty and three
hundred pounds; however, the size of the agave heart is not
nearly as important as its sugar content.
• Approximately, 15 pounds of agave piñas are required to
produce one liter of delicious tequila.

5. Cooking …
• During this step, steam injection within traditional brick ovens
or stainless steel autoclaves is used to activate a chemical
process within the piña that converts complex carbohydrates
into simple fermentable sugars.
• Cooking also softens the piña, making the process of sugar
extraction easier.

6. Extraction …
• The agave heads are transported to a milling area for sugar
extraction.
• The cooked piñas are crushed in order to release the juice that will
be fermented.
• The traditional method is to crush the piñas with a “tahona,” a giant
grinding wheel operated by mules, oxen or tractors within a circular
pit.
• Once the piñas are minced they are washed with water and strained
to remove the juices.

7. Fermentation …
• The sugars are transformed into alcohol within large wooden
vats or stainless steel tanks.
• Yeast may be added to accelerate and control the
fermentation.
• Traditionally, the yeast that grows naturally on the agave leaves
is used.
• Fermentation typically takes seven to twelve days, depending
on the method used.

8. Distillation …
• 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.
• The first distillation, also known as “deztrozamiento” or
“smashing,” takes a couple hours and yields a liquid with an
alcohol level of about 20% known as “ordinario.”
• The second distillation, known as “rectification,” takes three to
four hours and yields a liquid with an alcohol level near 55%.
• After the second distillation the tequila is considered silver, or
“blanco,” tequila.

9. Aging …
• Almost all containers used in tequila aging are French or
American white oak barrels that have previously been used to
age bourbon.
• Reposados are aged between two and twelve months.
• Añejos are aged between one and three years.
• Extra Añejos are aged for over three years.

10. Bottling …
• 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.

12. • The two main types of Tequila are :-
1. 100% Blue Agave
2. Mixto (Mixed)
• Mixto Tequila contains a minimum of 51% Blue Agave, and
the remaining 49% from other sugars.
• By reading the label on the bottle you can tell which
clasification it is in, as all Tequila that is made from 100%
Blue Agave will say "Tequila 100% de agave” or "Tequila
100% puro de agave".
• All other Mixto Tequila labels will only read "Tequila".
• The above two categories of Tequila are then divided into
the following five types of Tequila and are labeled as such:

13. (1) Tequila Silver - Blanco - Plata - White – Platinum
• Typically un-aged
• Intensity of the Agave are present
• Natural sweetness
• Can be bottled directly after distillation, or stored in
stainless steel tanks to settle for up to 4 weeks.
• There are some Blanco products that are aged for up to 2
months to provide a smoother spirit.

14. (2) Tequila Gold - Joven – Oro
• Typically a Mixto
• Colorants and flavorings have been added prior to bottling
• These "young and adulterated" Tequilas are less expensive
and used in many bars and restaurants for "mixed drinks“
• There are exceptions however, as a "Gold" or "Joven"
Tequila can also be the result of blending a Silver Tequila
with a Reposado and/or Añejo Tequila, while keeping the
100% Agave classification

15. (3) Tequila Reposado
• A Reposado Tequila is the first stage of "rested and aged“
• Tequila is aged in wood barrels or storage tanks between 2
months and 11 months
• The spirit takes on a golden hue and the taste becomes a
good balance between the Agave and wood flavors.

16. (4) Tequila Añejo
• After aging for at least one year, Tequila can then be
classified as an "Añejo”
• The distillers are required to age Añejo Tequila in barrels
that do not exceed 600 liters
• This aging process darkens the Tequila to an Amber color,
and the flavor can become smoother, richer, and more
complex Añejo Tequilas are also referred to as "aged" and
"extra-aged"

17. (5) Tequila Extra Añejo
• A new classification added in the summer of 2006, labeling
any Tequila aged more than 3 years, an "Extra Añejo".
• Following the same rule as an "Añejo", the distillers must
age the spirit in barrels or containers with a maximum
capacity of 600 liters.
• Extra Añejo Tequilas are also referred to as "ultra-aged".