Tequila colony size every four hours. This process goes on for 24–48 hours. Next, yeast turns acetaldehyde into ethyl alcohol which is known as one of the organoleptic compounds produced in fermentation. The two main categories of yeast used in tequila are commercial brewers yeast and yeast that comes from precultivated existing yeast that has been preserved. The use of either type of yeast can result in different end products of tequila. Tequila is a distilled beverage that is made from the fermentation of the sugars found from the blue agave plant once it has been cooked, the main sugar being
Dasylirion wheeleri capsule 5–8 mm long, containing a single seed. "D. wheeleri" is grown as an ornamental plant, valued in xeriscaping. As it does not tolerate extended frosts, in temperate regions it is usually grown under glass. It has gained the Royal Horticultural Society's Award of Garden Merit. The alcoholic drink sotol, the northern cousin to tequila and mezcal, is made from the fermented inner cores of the desert spoon. It is the state drink of the Mexican states of Chihuahua, Durango, and Coahuila. It was also used by the natives of the region for food and fiber. Its flower stalk can