Discover the Art Behind the Spirit

Join us on a voyage through the heart of Mexico, where the spirit of the land is distilled into the very essence of tequila. This week's Spirits Series uncovers the time-honored process of tequila distillation, where tradition and technology blend seamlessly to create a symphony of flavours.

The Mastery of Distillation: Tequila's Transformation

The distillation of tequila is a blend of art and science, an alchemical process turning the harvested agave into the clear, complex spirit revered around the world. This transformative journey from earth to bottle is as intricate as it is fascinating.

Cooking the Agave: The First Step

The harvested agave hearts, or piñas, are first cooked to convert their complex fructans into fermentable sugars. Whether slow-roasted in traditional hornos (brick ovens) or steamed in modern autoclaves, this step is critical in defining the tequila's flavour base. The slow roasting in hornos imparts a depth of caramelization and a subtle smokiness, while autoclaves offer a cleaner, more consistent flavour profile.

Fermentation: The Pulse of Flavour

After cooking, the piñas are crushed, and the resulting juice is fermented. This natural conversion of sugars into alcohol can take place in wooden vats or stainless steel tanks, with each vessel contributing its unique character. Wild yeasts may be employed to accentuate the terroir's profile, while cultivated strains can ensure consistency and refinement.

The Heart of Distillation

It's within the alembics (stills) that the magic truly happens. Tequila is typically distilled twice - first to create the 'ordinario', and then again to refine the spirit into 'silver' or 'blanco' tequila. The type of still plays a pivotal role; pot stills, often made of copper, purify the alcohol while preserving its robust flavour. Column stills can create a spirit with higher alcohol content and a smoother profile.

The skill of the distiller is paramount here, as they make the 'cuts' to separate the 'heads' and 'tails', which are impure, from the 'heart', which is the purest part of the distillate. These cuts are crucial to the quality and taste of the tequila.

Aging: The Patience of Perfection

While silver tequila may be bottled immediately after distillation, others are aged in oak barrels. This aging process can last from two months to over three years, during which the tequila develops complexity, taking on the character and flavours of the wood. Reposado, añejo, and extra añejo tequilas each tell a story of time's passage, with flavours ranging from subtle oak and vanilla to deep, rich caramel and spice.

«Previous Next»

Five Tequilas That Tell a Story of Terroir

To deepen your appreciation of tequila's terroir, consider these five exceptional tequilas that embody the spirit of their homeland:

1. Clase Azul Reposado Aged for 8 months, this tequila marvels with its creamy vanilla and roasted agave notes, presented in a hand-painted talavera bottle.

2. Tequila Patrón Burdeos An anejo tequila aged in Bordeaux barrels, merging the essence of dried fruits and vanilla with a subtle wine finish.

3. Gran Cenote Añejo A treasure from the Yucatán, it's a tequila woven with flavours of rich caramel, spices, and tropical fruits.

4. Don Julio Real One of the oldest anejo tequilas from Don Julio, it offers a mosaic of chocolate, nuts, and caramel flavours.

5. Casa Dragones Joven A blend of silver and extra-aged tequila, striking for its smooth pear, floral hints, and a trace of spice.

To truly grasp the depth of each tequila, from Clase Azul to Casa Dragones, one must savor the stories etched in every bottle – a legacy of the land and the people.

In Summary: The Spirit of Alchemy

Tequila distillation is a dance between the elements and the human touch, a journey of transformation from agave in the field to liquid art in the glass. It is here, in the distillery's shadow, that the true soul of tequila takes shape, ready to be savoured by those who appreciate the craft behind every drop.