Tequila production (blue Weber agave distillation)
I
Origin
Jalisco (Tequila, Arandas, Los Altos) and 4 other designated states — colonial-era distillation, commercialised in the 19th century
II
Description
Tequila is made exclusively from blue Weber agave (Agave tequilana) grown in designated Mexican states (primarily Jalisco). The agave piñas are cooked in above-ground ovens (hornos) or autoclaves, shredded by a tahona (stone wheel) or mechanical shredder, fermented with commercial yeast in stainless tanks, then double-distilled in column or pot stills. Unlike mezcal's earthen pit roasting, tequila's oven cooking produces no smoke — creating a cleaner, more spirit-forward product.
III
The Thread
—Scotch whisky production (terroir-driven, geographic designation)
—Cognac (defined region, defined grape variety)
—Rum (sugarcane-based, geographic variation)
IV
Flavour Context
Agave-sweet, floral, peppery (blanco) — caramel-vanilla-spice develops with ageing; much cleaner and lighter than mezcal
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year