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
Sotol plant matures, it is harvested like agave plants when mezcal or tequila are to be made. The outer leaves are removed to reveal the center core, which is taken back to the distillery. The core can then be cooked and/or steamed, shredded, fermented, and distilled. Age classifications: Sotol Sotol is a distilled spirit sourced from "Dasylirion wheeleri", Asparagaceae (commonly known as Desert Spoon or, in Spanish, "sotol"), a plant that grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila, and is also currently produced