How To Make Tequila

I've created, with my barely impressive and scarcily used artistic skills, a "How To Make Tequila" flowchart.

Why? Explaining how blue agave turns into tequila can get complicated. The process is elaborate and there's many strange words that can catch you off-guard.

I've tried to keep things in perspective, avoiding too many details and making it as straightforward as possible.

Hopefully you'll appreciate your next tequila shot differently!

On to the flowchart...

The process of how to make blanco, reposado, and anejo tequila from blue Weber agave

Important Keywords (in order of appearance):
- Blue Weber Agave: main fruit used in tequila production.
- Jimadores: men responsible for planting and harvesting the tequila agave.
- Piña/Pina: core of the blue agave. It's cut up, cooked, and its juices are extracted.
- Alambique: device that distills liquids though cooling. Increases the concentration of alcohol.

That's how tequila is made.

Remember that tequila production requires harvesting and cooking the blue agave, fermenting its juices, distilling the product at least 2 times, aging the blanco tequila for reposado and anejo (or leaving it as is), and bottling the liquor.

Every step is regulated by the Consejo Regulador de Tequila following general guidelines to ensure maximum quality.

Having said that, feel free to use the diagram in any way you deem appropiate.

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