Cooking — Where the heart transforms
Historical Context
The cooking of agave began in masonry ovens (stone/brick) powered by steam, a slow method that shaped the profile of tequila for decades. With modernization came autoclaves (pressurized steam, shorter times, and stable control) and, for large volumes, continuous hydrolysis/diffuser systems. Each technique leaves its own mark and defines much of the house style.
The heart of the agave, clean and split, awaits the heat of the oven. Here begins the transformation from field to spirit.
Prior step: splitting the agave and removing the core
Before cooking, the agave piñas are split (halves or quarters) and the core (hard, fibrous nucleus) is removed.
• Why? To ensure even cooking, improve placement in the oven/autoclave, and avoid raw cores that reduce yield and add bitterness.
Purpose of cooking
• Hydrolysis of agave carbohydrates (mainly inulins) into fermentable sugars.
• Soften fibers for milling.
• Develop aromatic compounds (controlled caramelization/Maillard reactions) that will influence the tequila’s profile.
For generations, agave piñas have been cooked this way: in stone and brick ovens, guardians of the tequila tradition.
Methods and estimated times
Masonry oven (traditional)
• Slow steam process; 36–72 h depending on size and load.
• Deep aromatic profile, with sweet/caramelized notes.
Autoclave (controlled steam pressure)
• More efficient; typically 12–18 h.
• Good aromatic definition with greater batch uniformity.
Continuous hydrolysis / Diffuser (industrial)
• Only a few hours (very fast); prioritizes volume and yield.
• More neutral profile; generates debate among purists.
Process care: “at the right point,” neither undercooked nor overcooked
• Undercooked risk: white, hard centers; inulins not converted → lower Brix, herbal/bitter notes, difficult extraction.
• Overcooked risk: excessive caramelization/extraction → burnt or bitter notes, loss of freshness.
• Indicators of the right point:
– Uniform amber color reaching the center.
– Sweet aroma (honey/sweet potato/pumpkin) without burnt notes.
– Fibers separate easily.
– Syrups (mieles) at the producer’s target Brix (internal control).
Post-cooking rest (tempering)
Once finished, the piñas are left to rest to stabilize:
• 12–24 h (varies by plant) to equalize temperature, dissipate steam, and homogenize sugars.
• Syrups are drained and compaction while hot is avoided.
• This resting step improves milling and must consistency.
Result
Soft, sweet, and aromatic agaves, ready for milling, where the juices that begin fermentation will be extracted.
When the autoclave is opened, the sweet aroma of cooked agave fills the air. The escaping steam bears witness to the transformation: from the heart of the earth to the spirit of tequila.