What Is the Traditional Tequila Production Process?

From the red soil of Jalisco to a glass poured with care, every bottle of artisanal tequila has a story to tell. In this article, we’ll walk through, step by step, what the traditional tequila production process looks like, using a very special example: Altos Tequila, a brand born in 2009 thanks to Maestro Tequilero Jesús Hernández and two passionate bartenders. A story that blends tradition, flavor, and a strong commitment to doing things right.

Talking about artisanal tequila production means talking about culture, patience, and pride. From harvesting the agave to bottling, the process has a ritual-like quality—it’s carried out slowly, with respect for its origin. Here’s the full picture of how it works and what makes a handcrafted bottle so special.

What’s Needed to Produce Artisanal Tequila?

Producing artisanal tequila isn’t a race—it’s more like slow cooking. It requires quality ingredients, proven techniques, and people who truly know their craft.

Raw material: Blue Weber agave

Everything starts with Agave tequilana Weber, blue variety. This is the only species allowed under the denomination of origin for tequila.

• It is primarily cultivated in Jalisco, Mexico.
• It takes 6 to 10 years to reach maturity.
• Each piña can yield up to six bottles of tequila.

Altos Tequila receives between 100 and 120 tons of agave per day, harvested in the Highlands of Jalisco, where the cool climate, red soil, and altitude help develop a sweeter, more complex agave.

Terroir and tradition

Highland agave is not the same as Valley agave.

• In Los Altos de Jalisco, the plants grow more slowly, which allows them to build up higher sugar content.
• The piñas are harvested by hand and the cogollo (inner stem) is removed to avoid bitter flavors.
• Most importantly: every step is respected, just like it used to be.

Step-by-step tequila production process

Here’s a full walkthrough of how artisanal tequila is made, following the method used by Altos Tequila. Spoiler alert: yes, they use tahona and copper pot stills. And yes, that absolutely makes a difference.

1. Agave Harvesting (Jima)

The agave leaves are manually removed to expose the piña. This task is done by jimadores, who use their experience and sharp eye to select only mature agaves. A skilled jimador can cut up to 200 piñas per day.

2. Cooking

The piñas are slowly cooked in masonry ovens for 36 hours. Afterward, they rest to retain their juiciness. This step turns the agave’s starches into fermentable sugars, and it’s key to achieving a smooth and sweet flavor.

3. Crushing

The cooked agave is crushed to extract the juice (mosto). Altos uses the traditional volcanic stone tahona (which weighs over 2 tons!). Only 1% of brands still use this method. They also use roller mills and blend both profiles. This results in a more complex and balanced tequila.

4. Fermentation

The juice is fermented in open tanks, using natural yeast they cultivate themselves. For the tahona batches, agave fibers are also added, which intensifies the flavor. Fermentation lasts about 48 hours.

5. Distillation

The distillation is done twice in copper stills. This metal helps purify the liquid and preserve the agave’s character. Altos uses 19 stills of various sizes and distills between 25,000 and 30,000 liters per day.

6. Aging (optional)

For reposado, añejo or extra añejo tequilas, 200-liter ex-bourbon oak barrels are used. During this stage, up to 8% of the liquid evaporates (what’s known as the “angel’s share”). Altos ages its tequila in three warehouses with a total capacity of 12,000 barrels.

7. Bottling

After distillation, the tequila is chill-filtered to ensure it’s clear and bright.
 The master blender carries out the final blend of the lots (tahona + roller mill) to create Altos’ signature flavor. Even the bottle design reflects this artisanal spirit.

Why Choose Artisanal Tequila?

Although all tequila brands must follow certain regulations, not all are made the same. The key difference is how the agave is treated—and how much time is given to each step.

When we talk about artisanal tequila production, we’re referring to a process that’s more honest, more human:

• Traditional methods are used, not industrial machinery
  
  
• Each step is given the time it needs
  
  
• Additives aren’t overused, and nothing is artificially rushed
  
  
• Small batches are produced, each with their own bold personality
  
  

Altos Tequila is a great example of this: they take care of everything from the soil to the bottle. They also support local communities, use sustainable practices, and are fully committed to doing things right.

Now that you know the tequila production process, your next glass will likely taste different. Because this isn’t just about flavor—it’s about history, respect, and passion.
 Altos Tequila proves that being handcrafted isn’t just a trend—it’s a real commitment to quality and origin. And you can taste that in every sip.