Episode Transcript
[00:00:00] What if I told you some of the biggest flavor changes in tequila happen after distillation and most brands don't even talk about it? Today we're going to break down filtration and resting, two post distillation steps that completely change what ends up in your glass after distillation. Tequila isn't perfectly clean. There are still tiny little solid particles, fatty acids and compounds floating around in the liquor. Filtration is a simple process to remove those particles. And here's where it gets interesting. Filtration is measured in microns. That's one millionth of a meter. Just to give you some perspective, a human hair is about 75 microns, a dust is around 40 microns, and bacteria about 2 to 3 microns. So when tequila is filtered down to lower the micron levels, you're removing more and more of what gives it texture, aroma, and complexity. Let's talk about some common filtration types. Paper and cellulose filtration is one of the oldest methods. It's simple. Tequila passes through a paper filter, usually around 2.5 microns. What that means for you, more particles stay, more flavor, and more character. I put siempre up here for a reason. One, I love this tequila. What Alex, Monica and Rick have put together here, along with Sergio Cruz, is nothing but a fantastic tequila. But they do their filtration a little different. They run theirs all through volcanic rocks that they collected in the area. And they let the tequila filter down through those rocks and naturally remove any of the things that you're trying to remove with that paper or cellulose filter. It also adds a little more minerality flavor to the tequila. Another one that's really powerful is carbon filtration. It's activated charcoal.
[00:01:50] It doesn't just block particles, it absorbs them. It can filter through about 0.5 to 50 microns, and it's often used to create a cleaner, lighter tequila flavor. Most good traditional tequilas do not use that process. The reason why, cleaner profile, but potentially less complexity and less flavor. Number three would be chill filtration. Ever seen a tequila that turned cloudy when it's cold? That's called Grassa. Basically fatty compounds producers chill the tequila to around 32 degrees Fahrenheit or zero Celsius, then filter those out. If the tequila is bottled above 46 ABV, you usually don't need this step at all. And yes, there is a debate whether this removes flavor or not. Now, one you may not have heard of, membrane filtration. That's the most advanced. That's the next level of precision, we're talking filters that go as small as 0.0001 microns. So micro filtration, ultra filtration, and reverse osmosis. Those are some levels of filtration. What does this mean? Producers can dial in exactly what stays and what goes. Here's the trade off, though. The more you filter, the more you risk of stripping the soul of the tequila away. Now, what comes next after filtration?
[00:03:12] Resting. Let's talk about that. It's something important. Resting the tequila. After distillation, the tequila can be harsh, aggressive, and unbalanced. So instead of going straight into the bottle, many producers let it rest. How does resting work? Well, typically, tequilas rest in stainless steel tanks or glass containers and sometimes even some oak. And if the tequila is going to become a reposado or anejo or an extra anejo, it's definitely resting in those barrels. For blancos, resting is often one to two months. It can't be much longer. And here's why. Resting allows oxygen to interact with the tequila.
[00:03:50] That oxygen slowly breaks down harsh compounds, kind of like letting wine breathe. Result? Smoother aroma, integrated flavors, and a better balance. Let's talk about oxygenation. Some producers speed this up using oxygenation machines. Instead of waiting months, they can achieve a similar effect in just hours. But there's a catch. Tequila that's already had heavy oxygenation can lose flavor faster after you open the bottle. It also can feel less structured over time. Here's the takeaway. Two tequilas can be made exactly the same way up the distillation. But filtration and arresting can make that tequila taste completely different. Heavy filtration, cleaner, lighter, smoother, sometimes less complex. Minimal filtration. More body, more character. Resting equals smooth, more balanced tequila. So next time you're tasting tequila, remember, it's not just how it's made. It's what they removed and what they let develop after distillation that really defines the final product. If you like breakdowns like this, real tequila education without any fluff, make sure you follow me. Tasting Tequila with Bran if you have a question about this process or any process of making tequila, drop it in the comments below. Thanks for watching. Have a great night. Cheers.
