Rajan Bhattacharya
January 13, 2025
Clear spirits such as tequila and vodka undergo distinctly different production processes influenced by their raw materials and cultural origins. Each spirit’s distillation reflects its unique imparting characteristic flavours and mouthfeel which set them apart.
Agave hearts are cooked to convert starches into sugars, which is then fermented into alcohol which begins with slow cooking in large ovens.
Vodka fermentation involves the use of grains or potatoes, which are mashed and fermented to extract sugars following which yeast is added to convert them into alcohol.
Tequila is typically distilled twice in copper pot stills, although some variations use a third distillation for purity to preserve some of the agave’s natural flavours.
The spirit is distilled multiple times – up to five or more – using column stills which results in a higher level of purity and a neutral flavour profile.
Tequila can be aged in wooden barrels – typically oak, which adds complexity and flavour; the process can range from a few months to several years, resulting in variations like reposado and añejo.
Vodka is generally not aged and is bottled immediately after distillation as the focus is on maintaining purity and smoothness, with minimal influence from external factors like wood or ageing conditions. *Drink Responsibly. This communication is for audiences above the age of 25.