Products description

Packing of glass bottles

Glass liquor bottles

Contact Info.

 Maggie

tel:+86-592-5034186

e-mail: maggie@cheerglass.com 

phone/wechat:+86-13306037633

The production of tequila

The basic ingredient in the production of tequila is blue Agave Tequilana (BlueWeber). Cut the agave heart in half or quarters depending on size. It is then boiled under pressure in an autoclave to convert as much starch as possible into sugar. The boiled agave is mashed and pressed to produce a dark, sticky, sweet grass juice, and water is added to make it easier to ferment for two to five days. Yeast is usually used to speed up the fermentation process. Some manufacturers use the same fermentation method as bourbon and rum.

In the past, brandy stills and pot stills were widely used to distill tequila. Today, more and more manufacturers prefer to use stainless steel stills, which are cheaper, easier to maintain, and also operate in a two-distillation mode. The resulting tequila can be stored in casks that used to hold bourbon, sherry or port, or in new oak barrels.

Meanwhile, Mexico's hot and dry weather makes it difficult to keep fresh. Here, evaporation amounts to 10% a year, while in Scotland, it is only 4%. Therefore, its shelf life is usually no more than six years. Dilute the tequila with water to make it less alcoholic, then bottle it.