Water pressure is applied on baked agave heads after they are mashed to extract the sweetness, and then squeezed in conveyor belts.
Baking of the agave core, or pińa, is done by water steam pressure, either in traditional masonry ovens or autoclaves.
Heat and pressure are applied, separating the enzymes in the alcohol content, which produces tequila and vinasse; the latter being a waste product.
Fermentation is one of the most important stages of the process. During this step, the sugars are transformed into ethyl alcohol.
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