Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Aging (Optional)
Method
Preparation of Agave
Harvesting Agave
Select mature Blue Weber Agave plants (about 7 years old), and cut them at the base to harvest the piñas.
Cooking Agave
Place the harvested piñas in an oven or autoclave and cook at 85-95°C for 24-36 hours to convert starches into fermentable sugars.
Fermentation
Mashing
Once cooked, crush the piñas to extract the agave juice using a tahona or mechanical shredder.
Mixing with Water
Dilute the extracted agave juice with 10 liters of spring water in a fermentation vessel.
Adding Yeast
Sprinkle 50 grams of yeast into the diluted agave juice and mix thoroughly.
Fermentation Process
Allow the mixture to ferment for 7-14 days at a controlled temperature of around 22-28°C until fermentation is complete.
Distillation
First Distillation
Transfer the fermented mash into a pot still and distill the liquid at a low temperature to separate alcohol from the solids.
Second Distillation
Collect the distillate and distill it a second time to ensure purity and flavor concentration.
Aging (Optional)
Aging in Oak Barrels
Transfer the distilled tequila into oak barrels for aging. The aging process can last from a few months to several years depending on desired flavor.