Tequila quality certifications
Discover the excellence of our bulk tequila, meeting ISO22000 and Echa Art. 95 standards, and proudly caring EU Organic, USDA Organic, and GMO-Free certifications.
Tequila, a famous agave spirit with a rich history, is a refined and recognisable product. It is mostly produced in Jalisco, Mexico, from the fermented juice of the Tequilana Weber or Blue Weber agave.
Tequila has several varieties, such as blanco (unaged), reposado (a little rested), and aejo (aged longer). The ageing process can last between two months and three years and can create or enhance flavours and aromas. The ageing process generally imparts a golden colour. Tequila, known for its complex flavours of citrus, pepper, and earthiness, is ideal for cocktails or enjoying on its own.
55%
Mexico
Yes, available on request
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Tequila is the base of delicious beverages, ranging from classic Margaritas to tasty Tequila Sunrises. Outside the bar, tequila can be used in many different ways in the kitchen. It can enhance grilled meats, add warmth to sauces and give sweets a unique flavour. Popular among those aiming to infuse their dishes with a taste of Mexico, tequila's seamless transition from glass to plate makes it a versatile and favoured ingredient.
Nedstar stands out by offering tequila in bulk, providing a seamless way for you to enjoy high-quality spirits in quantities that match your preferences. At Nedstar, we're dedicated to delivering our products that not only meet, but exceed your spirit needs, ensuring a satisfying and tailored experience.
Nedstar provides you with the finest spirits as a global supplier of ethanol. Our extensive network and knowledge of logistics allow us to guarantee that you can enjoy our bulk tequila wherever you are.
Tequila production involves six key stages: harvesting, baking, juicing, fermenting, distilling, and ageing.
1. Harvesting
The process begins by harvesting the blue agave plant using a specialised knife called a coa. This involves cutting away the leaves to reveal the underground piña bulb.
2. Baking (Piña)
The piña bulb, or agave core, is then baked to extract its fermentable sugars. Traditionally done in pits or modern ovens, this step is crucial for the flavour development.
3. Juicing
After baking, the piñas are shredded and crushed to extract the sweet agave juice, known as mosto. This step can be done mechanically or traditionally using a tahona, a large stone wheel.
4. Fermentation (Mosto)
The extracted mosto is combined with yeast and water in fermentation tanks, where it transforms into ethyl alcohol. This step occurs in either large stainless steel tanks or wooden barrels.
5. Distillation
The fermented agave juices undergo distillation, a purification process that concentrates the alcohol. Typically distilled twice, the first round produces ordinario, while the second yields clear silver tequila ready for ageing.
6. Aging
Tequila is aged for a minimum of 14 to 21 days. Silver or blanco tequila ages for the minimum time, while reposado (aged for two months to one year), añejo (aged for one to three years), and extra añejo (aged for over three years) undergo longer maturation in oak barrels.
Discover the excellence of our bulk tequila, meeting ISO22000 and Echa Art. 95 standards, and proudly caring EU Organic, USDA Organic, and GMO-Free certifications.
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