Tequila Recipe
A popular Mexican spirit made from the blue agave plant.
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
Flavoring (optional)
Method
Preparation of Agave
Harvesting Agave
Select mature blue agave plants, typically around 7-10 years old. Cut off the leaves to extract the core, known as the piña.
Cooking Agave
Steam the piñas in large ovens for 24-48 hours to convert the starches into fermentable sugars.
Mashing Agave
Once cooked, crush the piñas to extract the sugary juice, known as aguamiel.
Fermentation
Mixing Ingredients
Combine the extracted aguamiel with 500 ml of water in a fermentation vessel.
Adding Yeast
Sprinkle 10 g of yeast into the mixture and stir gently to incorporate.
Fermentation Process
Cover the vessel and allow it to ferment for 5-10 days at room temperature until bubbling ceases.
Distillation
First Distillation
Pour the fermented mixture into a pot still and heat to separate the alcohol from the mash. Collect the distillate.
Second Distillation
Distill the collected liquid again to purify the tequila, ensuring a higher alcohol content.