Tequila is traditionally distilled twice in the standard production process.
After blue agave hearts are cooked and their sugars are extracted, the liquid is fermented into a low-alcohol wash. Distillation concentrates the alcohol and separates desirable compounds from unwanted material. A second distillation further refines the spirit.
This two-step process is commonly associated with tequila production, although individual producers may use different equipment and methods. Copper pot stills and column stills can produce different sensory results.
Double distillation should not be confused with aging. Blanco tequila may be bottled without substantial barrel aging, while reposado, añejo, and extra añejo categories are defined mainly by maturation periods.