1. Cultivation

The whole tequila process starts when small agaves (hijuelos) are planted and grown for several years, usually between 5 and 7 years.

During this time, to make sure that the plants grow healthy, they are cared for, weeded, pruned (barbeo), and watched for pests.

Agaves are not watered since they benefit efficiently from the rainy season to achieve growth all year long. This sustainable, natural growth is key to developing the rich sugars that define premium tequila.

2. Jima (Harvest)

Once the plants have achieved the characteristics required to produce tequila, all their leaves are cut off and the piñas (agave heads) are removed from the ground.

This harvesting process is so special that it is known worldwide as "jima" and is done entirely by hand using a long, sharp tool called a "coa". This traditional method has been passed down from generation to generation.

A skilled jimador can harvest up to 3,000 kilos of agave in a day. Only mature, high-quality piñas are selected — the heart of every great tequila.

3. Cooking

The piñas (agave heads) are placed in masonry ovens or steel containers (autoclaves), where steam softens their texture and converts their starches into fermentable sugars.

This process can take 50 to 72 hours in traditional masonry ovens, which preserve more agave flavor, or 8 to 14 hours in autoclaves, which are faster but can result in a less complex profile.

Premium tequilas often use traditional ovens for a deeper, earthier character.

4. Extraction

In this stage, the cooked piñas are pressed to obtain their sugars, and through the injection of pressurized water, a fermentable juice is made.

This process has evolved from the use of the "tahona" (a large volcanic stone wheel) to modern diffusers. The tahona method is more traditional and preserves more flavor, though it’s less common today.

Immediately after extraction, the category of the tequila is determined by defining the percentage of agave sugar and/or other natural sugars to be used. Only 100% agave tequila guarantees purity and authenticity.

5. Fermentation

The yeast transforms the sugars, turning them into alcohol. The type of yeast used — whether wild or cultivated — and the nutrients added determine the flavor and characteristics of the final tequila.

Fermentation usually takes 24 to 72 hours. The choice of tank material (wood, stainless steel) and temperature also influence the profile — from fruity and floral to earthy and spicy.

6. Distillation

The fermented juices are distilled twice in pot stills or distillation towers. From the "destrozamiento" (the first distillation), a liquid with an alcohol level of nearly 20% is obtained and put through the "rectificación" (the second distillation), which raises its alcohol level.

The result is a clear, colorless liquid, already considered tequila. Copper stills are often used to remove impurities and smooth the spirit, giving it a clean, balanced character.

7. Maturation

Tequila can be stored in white oak barrels, which are also called "pipones". These barrels impart color, complexity, and notes of vanilla, caramel, and spice — transforming the spirit into a sipping experience.

The treatment of the barrels and their prior use (e.g., bourbon, wine) also influence the final characteristics of the tequila.

Blanco: Unaged or aged less than 2 months
Reposado: Aged 2 months to 1 year
Añejo: Aged 1 to 3 years
Extra Añejo: Aged over 3 years

8. Bottling

Tequila is filtered and its alcohol content is adjusted to a commercial level (usually 38–40% ABV), similar to most spirits worldwide.

It is then bottled in a wide variety of sizes, shapes, and designs — but the most important detail is the label: authentic tequila must carry the Denomination of Origin seal and state "100% Agave" to be trusted.