Tequila 101: From Agave to Glass
3 min read

Tequila 101: From Agave to Glass

Tequila is far more than a single recipe. While regulations define what can be called tequila, the way it is made varies dramatically from distillery to distillery. From how agave is cooked, to how it ferments, to the type of still used for distillation, each decision shapes the final flavour in the glass.

This guide breaks down the entire tequila production process and explains how different production choices create distinct tequila styles.

1. Harvesting and Preparing Blue Weber Agave

Tequila begins with Blue Weber agave, harvested at maturity after 6 to 8 years of growth. Skilled jimadores remove the spiky leaves to reveal the heart of the plant: the piña. These piñas are then transported to the distillery to be cooked, a crucial step that converts complex carbohydrates into fermentable sugars.

2. Cooking Methods: How Agave Is Transformed

Traditional Stone Ovens (Hornos)

  • Slow-cook agave for 24 to 48 hours
  • Produces rich, sweet, roasted agave flavours
  • Often associated with traditional and premium tequilas

Flavour impact: Caramelised agave, baked sweetness, depth and texture

Autoclaves (Modern Steam Ovens)

  • Faster, controlled steam cooking
  • More efficient while retaining good agave character
  • Widely used by quality-focused modern distilleries

Flavour impact: Clean agave sweetness, lighter roast notes

Diffusers (Industrial Extraction)

  • Raw agave is shredded and sugars are chemically extracted
  • Extremely efficient but controversial
  • Often associated with large-scale, mass-market production

Flavour impact: Neutral, thin, less expressive agave character

3. Fermentation: Where Flavour Is Born

After cooking, agave juice (or extracted sugars) is fermented into a low-alcohol liquid called mosto. Key fermentation variables include:

  • Yeast type: Natural (wild) vs cultured yeast
  • Fermentation vessel: Stainless steel, wooden vats, or stone tanks
  • Fermentation style: Open-air vs closed fermentation
  • Duration: From 2 days to over a week

Fermentation creates esters, acids, and congeners that define tequila's aroma and mouthfeel, whether fruity, floral, earthy, funky, or clean.

Traditional fermentations tend to produce more complexity, funk, minerality, and terroir expression. Controlled fermentations typically yield clean, consistent profiles with lighter, more approachable styles.

4. Distillation: Refining the Spirit

Tequila must be distilled at least twice, concentrating alcohol and refining flavour.

Copper Pot Stills

  • Smaller batches
  • Copper removes sulphur compounds
  • Often used by traditional distilleries

Flavour impact: Richer texture, expressive agave, complexity

Stainless Steel Pot or Column Stills

  • Larger volumes
  • Cleaner, lighter distillate
  • Often combined with copper coils or plates

Flavour impact: Crisp, clean, modern style

Double vs Triple Distillation

  • Double distillation: Preserves agave character and fuller expression
  • Triple distillation: Creates a softer, more neutral spirit

Many purists favour double-distilled tequila for its fuller expression of agave.

5. The Role of the Master Distiller

The maestro tequilero makes critical decisions at every stage of production:

  • How ripe agave should be at harvest
  • Cooking duration and temperature
  • Yeast selection
  • Cut points during distillation (heads, hearts, tails)

These choices define a distillery's house style, and are why two tequilas made from the same agave can taste wildly different.

6. Why Production Method Matters

The way tequila is made determines whether it tastes sweet or earthy, clean or funky, thin or full-bodied, industrial or artisanal. Understanding production helps you choose tequila based on how it is made, not just age or price.

Final Thoughts: Choosing Tequila with Intention

Not all tequilas are created equal, and that is a good thing. Whether you gravitate toward slow-cooked, traditionally distilled expressions, clean modern styles, or bold terroir-driven agave spirits, knowing the production process allows you to drink with confidence and curiosity.

At Bourbon Brothers Australia, we believe the best tequilas tell a story from the field to the still to the glass.