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Frequently paired with
The best thing to pair and share with Tequila
Ingredients
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Main Ingredients
For Aging (Optional)
Method
Preparation of Agave
Harvesting Agave
Select mature Blue Weber Agave plants (about 7 years old), and cut them at the base to harvest the piñas.
Cooking Agave
Place the harvested piñas in an oven or autoclave and cook at 85-95°C for 24-36 hours to convert starches into fermentable sugars.
Fermentation
Mashing
Once cooked, crush the piñas to extract the agave juice using a tahona or mechanical shredder.
Mixing with Water
Dilute the extracted agave juice with 10 liters of spring water in a fermentation vessel.
Adding Yeast
Sprinkle 50 grams of yeast into the diluted agave juice and mix thoroughly.
Fermentation Process
Allow the mixture to ferment for 7-14 days at a controlled temperature of around 22-28°C until fermentation is complete.
Distillation
First Distillation
Transfer the fermented mash into a pot still and distill the liquid at a low temperature to separate alcohol from the solids.
Second Distillation
Collect the distillate and distill it a second time to ensure purity and flavor concentration.
Aging (Optional)
Aging in Oak Barrels
Transfer the distilled tequila into oak barrels for aging. The aging process can last from a few months to several years depending on desired flavor.
