FAQ: Tequila Distillation & Production

FAQ: Tequila Distillation & Production

(For more detail on each process Click here)

1. How is tequila distilled?
   Tequila is usually distilled at least twice. The first distillation produces a low-strength spirit, and the second refines it into tequila by focusing on the “heart” cut for balance and flavour.

2. What’s the difference between hornos and autoclaves?
   Hornos are traditional stone ovens that slow-cook agave and often create richer roasted agave notes. Autoclaves use pressurised steam to cook faster and can produce a cleaner profile while still maintaining quality.

3. What is diffuser tequila?
   A diffuser is an industrial extraction method that efficiently pulls sugars from agave (often without traditional slow cooking). Depending on execution, it can result in a lighter, more neutral tequila style.

4. Why is fermentation important in tequila?
   Fermentation creates many of tequila’s aromas and flavours. Yeast type, fermentation time, and vessel choice can produce tequilas that range from crisp and clean to earthy and intensely complex.

5. What kind of still is best for tequila?
   There isn’t one “best,” but copper pot stills are often prized for richer texture and flavour refinement. Stainless and column systems can produce clean, consistent spirit and are commonly used in larger-scale production.

6. Is triple-distilled tequila better?
   Not necessarily. Triple distillation can make tequila smoother and more neutral, but many enthusiasts prefer double-distilled tequila because it often retains more natural agave character.

For more detail on each process Click here