Agave: More Than Just a Pretty Succulent

by Chris Kotoun

With the surge of interest in both Tequila and Mezcal, consumers are sometimes left scratching their heads in wonderment as to what makes these unique distillates from Mexico so special.

At their core, both of these liquors are simple products made from just yeast, water, and agave. Today, we will focus on Tequila, and the most important of the 3 ingredients that make agave tequilana, or more commonly, Blue Weber agave.

To craft quality tequila, without the use of additives or mixto process, agave must be tendered and grown for 7 to 13 years before harvesting. Allowing the agave to mature to this age, is essential, because the starches and carbohydrates are enough to convert to sugars during the baking process.

Once cooked, the baked agave is pressed and the clear, sweet liquid that is extracted is ready for fermentation. Once that fermentation is completed, the distillation process can begin for the making of tequila.

In Jalisco, agave is grown in two distinct areas, The Valley and Highlands. In the Highlands, as the area is slightly cooler, the agave is slower to mature and the soil is very rich in iron and minerals. Valley grown agave has a slightly faster maturation rate, as it is warmer, and the silty soil is loaded with potassium and silica. Many producers will use a blend of these agave to achieve their desired flavor profile.

It is important for agave to be grown in fields where there is a little topography, as to allow for drainage. The plant does not like to be waterlogged in muddy or swampy soil. It also favors soil with neutral acidity. With planting density of approximately 1100 plants per acre, harvesting is labor-intensive and completely done by hand by the Jimadors. These individuals are able to meticulously cut the long, fibrous leaves with the coa. The coa is a long, and extremely sharp tool that has a rounded blade at the end. Once the leaves are cut away from the heart of the plant, they are discarded for compost, and the Piñas get loaded onto trucks and head to the distillery, where they are prepared for cooking, pressing, and eventual distillation.

As you can see, with so few ingredients the agave is a very important aspect of making a good tequila. From location to the time allowed for maturation to the cooking and pressing, each step is meticulously planned and fostered in search of the best finished product possible.

The next time you take a sip of your favorite tequila give a thought to just how deep the process goes and how important good, mature agave is to this delicious libation. Cheers!