The fibrous residue left after cooked agave is crushed for tequila is called bagasse.
During tequila production, harvested blue agave is cooked to soften its tissues and convert stored carbohydrates into fermentable sugars. The cooked material is then crushed or milled so its juice can be collected for fermentation. The dry, fibrous material left behind is agave bagasse.
Bagasse is not the same as vinasse. Bagasse is solid plant fiber, while vinasse is a liquid residue produced after distillation. Producers may reuse bagasse as boiler fuel, compost material, mulch, or a component in building products.
The term also appears in sugar production, where sugarcane bagasse is the fibrous residue remaining after juice extraction. In both cases, the word describes the leftover plant fiber rather than the extracted juice or the fermented liquid.