Double distillation refers to the two-stage distillation process that transforms fermented agave juice into a concentrated spirit worthy of the name tequila. Mandated by Mexican law (NOM-006-SCFI-2012), this method is most commonly carried out in pot stills, the traditional copper alembics used for generations across Jalisco and beyond.
The first pass is called Destrozamiento, or stripping. Here, the fermented agave must—known as mosto—is gently heated to separate alcohol and volatile compounds from water and heavier elements.
In the second distillation, known as rectification, the ordinario is distilled again—this time with intense focus. This is where master distillers make their cuts, separating the final product into three parts:
The result? A refined, expressive tequila typically around 55% ABV before dilution. This method is revered for its balance between alcohol refinement and flavor preservation—what makes great pot still tequila stand apart.
Distillation is fundamentally about control—controlling which compounds make it into the final spirit, and which do not. But in tequila, this control isn’t just about efficiency—it’s about expression.
The distillation process acts as a filter, separating volatile compounds based on boiling point. Done well, double distillation ensures that harmful or off-putting elements are left behind:
The result is a cleaner spirit that meets rigorous purity requirements while honoring the natural profile of the agave.
Purity is only part of the equation. What makes tequila captivating is its flavor—a direct product of distillation choices.
Some producers opt for triple distillation to enhance smoothness, but many aficionados argue this can sacrifice complexity. Balance, not repetition, is the key.
Copper has long been the material of choice for pot still tequila—and for good reason:
Even in modern systems, many producers incorporate copper coils or plates to retain this benefit.
Both types of stills are used in the spirits industry, but their design and function significantly impact the character of the tequila produced.
Pot still tequila represents heritage, craft, and intention. These batch-operated systems are central to traditional tequila-making.
Pot stills favor flavor over efficiency—a cornerstone of artisanal production.
Originally developed for industrial-scale spirits, column stills are continuous systems known for their productivity.
While column stills offer precision and energy savings, they often sacrifice aromatic richness. Some producers blend column-distilled spirits with pot-still distillates to regain balance.
New technologies like continuous horizontal distillation seek to bridge tradition and innovation.
It’s an evolution that signals the future of tequila distillation—where heritage and innovation can coexist, not compete.
In a rapidly industrializing industry, double distillation remains one of the last frontiers of artisanal integrity in tequila. It’s not just a regulatory step—it’s the moment when raw fermentation becomes refined expression.
Through precise cuts, material choices, and still design, distillers shape every sip to reflect the land, the agave, and the legacy they represent. Whether crafted in copper pot stills or guided by innovative hybrid systems, the soul of tequila lives in the second run.
Because in tequila, what’s kept—and what’s cut—is everything.
Rosas Muñiz, J.D. (2023). The Difference Between Double and Triple Distillation of Tequila? [Blog Post].
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