Non-Diffuser Tequilas

Tequila production is an intricate process that begins with the careful selection of ripe agave piñas, which are cooked to release their natural sugars. These sugary extracts then undergo a fermentation period through tanks or vats in order to create Tequila's unique flavor profile.

Using a diffuser (also called “diffusor” or “difusor” is the faster and cheaper way to produce tequila. The diffusor process is a method of creating tequila that uses indirect diffusion to convert blue agave plants into fermentable mash. Instead of cooking first and then separating the sugars from the fibers, the diffuser extracts the starches first, with high pressure water. In some cases, the agaves are soaked in an acid bath that converts the starches/fructans into fermentable sugars instead of traditional cooking using heat. And some distilleries use autoclaves to cook the extracts from the diffuser, converting it to sugar.

As of the time of writing, these Tequilas were not produced using a diffuser.