Crush it

When it comes to exploring the different factors that can influence the flavours of a fermented or distilled drink, producers often wax lyrical about the growing or sourcing of raw materials, fermentation times and yeasts used, the size and shape of their stills, and the casks that they use.

Extraction of the sugars – be it through milling and then soaking, pressing or otherwise – is often glossed over. In talking about tequila production, however, more time is often spent on this part of the process – and little wonder, given the impact it has