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Views: 6     Author: Site Editor     Publish Time: 2022-04-24      Origin: Site

Tequila is a distilled beverage made from the blue agave plant, mainly produced in the area around Tequila City, 65 kilometers (40 miles) northwest of Guadalajara, and in western Mexico Haliska Heights, Lisco.

The red volcanic soils of the Tequila region are perfect for growing blue agave, where more than 300 million plants are harvested each year. The growth of agave varies from region to region. Blue agave grown in the highland Los Altos area is larger and has a sweeter aroma and taste. Agave harvested in valley areas has a more herbal aroma and flavor. Due to its historical and cultural importance, the area around Tequila was declared a UNESCO World Heritage Site in 2006, Tequila Landscape and Tequila's Ancient Industrial Establishment.

Mexican law states that tequila can only be produced in Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit and Tamaulipas. Tequila is recognized as a Mexican Designation of Origin product in more than 40 countries. Until July 2020, it was protected in Canada and the United States through NAFTA, through bilateral agreements with individual countries such as Japan and Israel, and has been an EU Protected Designation of Origin product since 1997.

Geographical differences aside, tequila differs from mezcal in that it is only made from blue agave and the drink is prepared in a different way. [citation needed] Tequila is usually served in pure form in Mexico and in salt and lime form around the world. Tequila must be between 35% and 55% alcohol (US Standard 70 to 110).


DEGONG copper distillation equipment


The specific yeast and the environment in which it acts determines the final sensory composition. The role of yeast is to convert sugars and carbohydrates into alcohol through a number of enzymatic processes. There are two steps, first under aerobic conditions, the yeast population doubles in size every four hours. This process lasts 24-48 hours. Next, the yeast converts acetaldehyde into ethanol, a sensory compound produced during fermentation.

The two main types of yeast used in tequila are commercial brewer's yeast and yeast from pre-cultured existing yeasts that have been preserved. Using either type of yeast will result in a different tequila final product


Tequila is available in a variety of colors, from a simple clear distilled drink to a deep amber brown. The color of tequila varies greatly depending on the aging process and the type of wood used for storage. The white version of tequila, known as silver tequila or white tequila, is a product obtained without (or a very short) aging process. Likewise, spirits must have 38-55% alcohol content, which is fermented from wort containing no less than 51% agave plant sugars. Silver/Blanco tequila provides the purest form as little aging occurs. So-called gold tequila, joven tequila, or oro tequila is usually a silver/white tequila with added grain alcohol and a caramel color; however, some high-end gold tequila may be silver/white and reposado mixture. Rest (reposado) or aged tequila (añejo) is aged in wooden containers. The aging process can last from two months to three years and can create or enhance flavor and aroma. The aging process usually imparts a golden color.

Storage conditions

Unlike wine, whose characteristics can change over time and storage conditions, tequila, once bottled, does not change much, even without ideal storage conditions, like most other distilled spirits such as whisky , rum or vodka. The quality characteristics of tequila (flavor, aroma, color, etc.) are mainly determined during the aging process in wooden barrels. However, in order to maintain the highest quality, a few conditions should be met: constant and moderate temperature (60 to 65°F), protection from direct sunlight, and maintaining the integrity of the bottle seal. Because tannins and other compounds are introduced into the spirit from aged barrels, improper storage conditions have a greater impact on the taste of aged tequila than unaged tequila. For example, the darker and more complex flavor of añejo tequila is more susceptible to contamination than blanco or silver tequila if stored under improper conditions.

Once the bottle is opened, the tequila is oxidized, and this oxidation continues to occur even when oxygen is no longer introduced. Also, if the bottle has more air space, then the wine left in the bottle will undergo a faster oxidation process. Therefore, it is best to drink tequila within a year or two of opening. In most cases, changes in tequila quality are due to extreme conditions of improper storage, not oxidation.

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