How to Make Tequila w/ REAL AGAVE LEAVES! Total Game Changer!

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How to Make Tequila (agave spirit) w/ REAL AGAVE LEAVES to get amazing flavor. Recipe below!
Where to Get Maguey Agave Leaves - Unfortunately I couldn’t find a reliable source. Your best option is to google the phrase “pencas de maguey for sale near me” or “pencas de maguey para barbacoa” to see if you can find a local source that has them. Alternately, you can buy whole agave plants from garden centers and grow them yourself. It might take a few years though.
Still Behind the Bench video - • Ep 039 - Tequila and M...
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Bearded’s Better Agave Spirit
5 gallons (20L) water
5 pounds (2.26Kg) Sweet potatoes - roasted
2 Maguey Leaves - charred and steamed
176 oz (5Kg) jug Agave Syrup - amzn.to/3J5DnWD
Fermaid K yeast nutrient - amzn.to/3Fdhsvh
Tequila Yeast - amzn.to/3Fc4uy7
Sea shells for pH stabilization
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1. Char the maguey leaves outside on the grill unless you like the sound of smoke alarms. Then chop them up and steam them with 1 inch of water in a pressure cooker for a total of 20-24 hours. Add water as needed to keep the leaves from drying out. Pulp them in the blender once they’re done.
2. Roast your sweet potatoes in a 300F (149C) oven for an hour or so until they get caramelized and sticky. Check them after 30 minutes, and cover with foil if they look like they’re drying out. Then mash the sweet potatoes at 145F (63C) in 1 gallon (4L) water with amylase enzymes to convert the starches.
3. Combine the converted sweet potatoes and agave leaf pulp with your agave syrup and water. Aim for an original gravity of 1.070.
4. Add ½ yeast nutrient, oxygenate and add yeast. Ferment open to the air but covered with a cloth or screen in a very warm spot, around 85F (29.5C) to 95F (35C). Add some sea shells for pH stabilization or check pH daily to ensure it is above 4.0. Add calcium carbonate or sodium carbonate to adjust pH if necessary.
5. Stir down the floating mat of pulp every 12 to 16 hours.
6. After 48 hours of fermentation, add the other half of the nutrient and allow fermentation to finish. Continue to stir down the pulp cap regularly.
7. When gravity is 1.000 or lower, your wash is done.
Flavor boosters - Live yogurt culture, bochet syrup - see video
Optional - This wash can be distilled into an agave spirit.
ATTENTION: Tips to prevent stalled fermentation:
Gravity Reading: Your Original Gravity should be in the range of 1.060 to 1.070. No higher than that to keep the fermentation healthy.
Temperature: Float the temperature of the wash as close to 95F or 35C as you can.
Nutrient: Use a quality Yeast Energizer when you pitch your yeast. Then as the gravity drops wait until about 30% of the sugar has been depleted before adding a half dose of more nutrient. For example, my OG was 1.070 and I waited until it was below 1.047 before adding more nutrient. This will ensure the yeast stays healthy throughout the whole fermentation.
pH: This is critical. Check the pH daily and adjust it with baking soda or calcium carbonate to keep it between 4 and 5. Add baking soda 1 Tablespoon at a time, and check pH before adding more.
Yeast: Pitch heavy.
Agitation and Oxygenation: Oxygenate the wash very well at pitching time, and then agitate it with bucket shaking or stirring once a day.
Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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[@BeardedBored]

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[@FrankRamirezIV]

I live in Sonora in Northwestern Mexico. Bacanora (a type of mezcal) is made here. I’ve talked to several old timers who have made Bacanora all their lives and they all agree that using leaves gives it a bad perfume smell and a green sapy taste. They consider people who add leaves as cheaters and low quality producers

[@thelwhight8746]

I made a similar ferment but I left the sweet potatoes whole and slow roasted them till they weeped caramelized sugars. But I didn't get as much spirit as I thought I would. But it was really good. With the tips and tricks that you did I think that the next time I will get more out of it. A little suggestion with the leaves only use the thickest part of the leaf and I think that will get you an even better result. Have you tried to make a must like they do with rum? But for agave spirits I think it might be interesting. Will let you know if I try it.

[@user-jq3gt9uq1f]

Hey bro that's good to know cause I was wondering about

[@kenfontenot]

Who? Asked.

[@Resolution-d4q]

​@@kenfontenot Your mother asked if you must know.

[@misinformationwithrandy]

This was awesome. Thanks for doing us the service of experimentation.

[@dougbolt7458]

Another great video! It's good to see you are making progress towards mezcal/tequila spirit. While getting some of the terpenes using the agave leaves is great, you could push the esters. While the Lactobacillus is good for some lactic acid production, DADY really isn't going to push the ester profiles very hard. In Mezcal as well as Aguardiente de cana the fermentation is open and with wild bugs. While you got the open part in your fridge, it's still a closed container (fridge) and the DADY is going to way out compete any microbes that get into your wash. Wild microbes grow pretty slow, except for mold. If you have the patients, you could do a Tepache type of fermentation with this using the microbes from a pineapple to start the fermentation like you have done before, and then finish out the fermentation with a domestic yeast. With fruit being high in fructose, its likely that the microbes on a pineapple would take well to the agave syrup. They should also increase the ester profile. Just some food for thought, keep up with the great videos!

[@damonnin7699]

I use a paint mixer on my drill to aerate the wash. Super easy to do and easy to clean. 10/10 recommend. I know I’m not the only one who does that.

[@andyread4332]

Awesome, What a road to go down ! Thanks heaps for travelling. Loved it. ❤

[@denisdendrinos4538]

Love the work mate! So nice to see the effort put in

[@BeardedBored]

Thanks a ton!

[@RobynSmithPhD]

Great idea to use the maguey leaves!

[@richardboisvert9998]

I did your first tequila recipe and loved it ! Aged it in oak fir 7 months , but I’m really excited to try this one! Thanks again breaded! You and Jessie are awesome!

[@BeardedBored]

The leaves really do give a massive flavor boost. Have fun!

[@MrJonthebassist]

As per usual a great video! I am absolutely going to try this if i can source the leaves

[@BeardedBored]

I left some written instructions on phrases to google to see if they're in your area. I saw listings for fresh markets as far away as Illinois and Pennsylvania. And there is always the patient approach...getting a small one from the garden center:-)

[@mikemuzzell5167]

Good job. Thank your dog and wife for putting up with that smell. 😊

[@FrankiesFire]

I just made a 5 gallon wash last week using organic agave nectar from Costco, OG of 1.092. Can’t wait to distill and age it to see how it goes.

[@chuckofalltrades202]

Just made a video on tequila from blue agave syrup

[@blaylockr1]

I don't know why but I think cedar would be an interesting wood to age this on. I've had beer aged on it and loved it!

[@marvinhutchison3007]

North Carolina fan here, and a tip of the hat and saying, all praises Brother! Sometimes that’s all you can do, is try something and see how it turns out! You’ve inspired me to try a run at this. Though I think I will try to smoke the leaves on my pellet smoker, something I believe will come a little closer to how they process the “Heart” (my terminology) of the Agave plants. On another note, I love that you chose to use sweet potatoes in this recipe. A friend who drove truck for a living, used to bring me moonshine made from sweet potatoes that his Dad made in upstate New York, we called it tater juice, and it was good as hell. Now I said all that, to say this, I always said it kind of reminded me of being simular to tequila in flavor, so I can see why you would include it in this recipe… Thanks for keeping it as simple as possible, I appreciate it!!!

[@wldmcmullen]

Thanks bearded I gotta try this one.

[@RejectedAce]

I just discovered your channel, you’re awesome !

[@ronfussell8244]

I noticed that using B71 along with dady,like 16 grams and one pack of 71,at the very end that yeast is hunting every molecule of sugar, it works well with fruit,love the videos.

[@andyiron5825]

I use a submersible fish tank heater in my mash, perfect temps all the time.

[@ghoppr71]

Love the reaction at the 24:00 mark... That made me smile.

[@BeardedBored]

Me too:-)

[@micahestep7679]

Liked this vid. You went all out.

[@the_whiskeyshaman]

French oak for sure. It’ll give it some walnut flavor and a little astringent This was an epic episode.

[@FFDfirechef]

Once again JOB WELL DONE !!!!! Try finishing on oak chips for 2-3 weeks ...... mine turned out excellent.

[@glleon80517]

Great episode, Bearded! You are one crazy wizard! Can’t find pencas de maguey except the whole plants which are cheap! Since I live in the Phoenix area I guess I should plant some 🙄

[@BeardedBored]

If there are any restaurants that serve barbacoa, ask if they cook the meat in maguey leaves. If so, you only need 2 per 5 gallon batch;-)

[@KarlyKertamus]

Ayyy rocking the still it shirt nice

[@RussellLeu]

I've used a paint stirrer (Only used for brewing) to oxygenate worts.

[@BeardedBored]

Yes, definitely a great option.

[@Jake_B74]

Wow, man, that looks so good. I've been wanting to try making some, but Agave Nectar is so expensive in Canada. Amazon has it for $370/4 gallon, there's gotta be somewhere that has it for a bit less. I can't seem to find those leaves at all. I am willing to believe they give you that something extra that Nectar alone can't do. I might actually try this if I find the leaves. On a side note, I miss Adam's videos... he hasn't posted one in a long time now.

[@Michael_J_McLemore]

Nice fun video. I have watched many of your videos. This is my first time commitment ingredients. ...mjm...

[@masonneal1654]

Ooooh this looks siiiiiiiick

[@TheWebMindset]

Man, that was fun to watch!

[@SA12String]

I love these experimental ferments and hypothetical distillation. Honestly, I think that, as far as aging is concerned, you should stay as traditional as you can.

[@BigRichfrank]

My fruit guy just brought me fresh mezcal. I'm learning how to use it!!

[@TerrellJoel]

Nice Job

[@grasshopperhawk]

Well done, Bearded! I wonder if roasting the sweet potatoes open over a fire would add more smoke similar to a Oaxaca Mezcal. Keep this experiment going!

[@BeardedBored]

Great idea!

[@rug0573]

@@BeardedBored Try a wood fired pizza owen ;)

[@williamsedlock3903]

I built a 120 gallon pot still many years ago it's always been in the back of my mind to be able to run a nice tequila that is my drink of choice I would love to be able to put some in some 30 gallon or larger French oak barrels and just forget about them My favorite tequila in the world is 7 year extra anejo adictivo.. true nectar of the gods lol The 12 year is good but on practical for a drinker all the time and they also have a 14-year but all so so delicious but I'm going to do this one day I've got a lot of ideas thank you so much for your good videos on this subject they've helped me out with my thoughts

[@capistro5]

Amburana for sure!! Can’t go wrong.

[@BeardedBored]

Interesting idea:-)

[@slobberinrocco3247]

Another good one

[@bennoyce3700]

Use one of your badmo barrel. It’ll be close to the barrel choices mescal distilleries have from the used barrels they receive from bourbon houses here in the US

[@richardboisvert9998]

I age my tequila in white American oak ! Then put it in my van for three months ! Done ! Bottle, , it’s awesome , I use your first tequila recipe , but now I’ll try this one ! Bingo! Thank brother!

[@TheGrainBench]

I need to try this. I may have a ton of Q's for you.

[@BeardedBored]

Drop me a line:-)

[@thesoberstill]

Wow Brother you never cease to amaze me with your Alchemy! I just finished my first rum fermentation. Since it's illegal to even own a still where I live I had the "Dark Web Cuts Jar Store" send me a bunch of spirits that ended up tasting like refried dog $%#@! I don't think the fermenters sealed properly. You could smell it and hear the rice crispies but the bubblers were not moving. No mold grew on the wash so I'm not sure if that had anything to do with the foul flavor of the spirit. Also the "Cuts Jars Store" didn't clarify the wash could that have anything to do with the final product? Thank you for what you do bro. You're the best in my book.

[@BEAVERDIY]

That is crazy with the leaves will get you some karee to age on

[@alstonofalltrades3142]

I checked 5 years ago when I got into this hobby back here in limey land and it's a no go for making tequila. Glad you got some good results though. As for aging.. each sip on my tongue for several seconds will do the job just nicely, for me..

[@BeardedBored]

Yeah, that's gonna be tough to find over there.

[@michaelbackhaus7879]

Two Thumbs Up my friend

[@michaelraasch6930]

Try the charred oak spirals. Fast aging and flavor.

[@desertriderukverun1002]

My inquiring mind wonders if Chrystal and black malt add smoky flavor to beer and base malt adds a vegetal component to whisky, wouldn’t a couple pounds of wort using such grains add some complexity and hopefully provide the diastatic power to convert the sweet potatoes? Hopefully I can report a success in a couple three weeks

[@racerothery2716]

OOORAAHHH! 🇺🇸. Hey good shit brother. I appreciate the work you put in. I have been thinking about this for minute and since my still is a couple days from being built I haven’t even started the process of collecting the ingredients but I know what I’m NOT gonna do which is just fermented agave syrup.

[@jacobdeslattes3519]

Used bourbon, and a used rum barrel. And or a sherry cask

[@azenogoth5745]

I wonder if putting the agave leaves in a smoker overnight might achieve the desired result?

[@shanetempleton7101]

Could you step feed with the agave to get a higher abv along with your additions of nutrients? Plus it would force checking the pH

[@BeardedBored]

You could try it if you've had success with mead. But I'd definitely recommend going with a tequila yeast if you want to push the abv.

[@heymulen1840]

Hey ☺ Great video ! I would take a wee sample and try the "slivovitz" trick 😉, and use roasted light charred Birch wood. And Oak the rest.

[@BeardedBored]

I was pondering about birch:-)

[@l0tus4life]

50/50 sour corn mash and rice finish with agave syrup.

[@Brumasterj]

Did the fairy run Pot still? I have read run it on a pot still then pour the spirits back in to pot on top of the sour mash and re run it? Very informative

[@matthewholmes2088]

Finally! 🎉

[@stephenclifford3971]

What about adding some glucoamylase prior to fermentation to help break down those larger chains of complex sugars?

[@BeardedBored]

Not sure that would help with fructose, but regular old DADY and fructophillic yeasts like Safteq blue work just fine on the agave.

[@weaktearecords]

You should keep with the desert theme and age it on mesquite. If you haven't tried mesquite yet, holy crapballs it's good

[@HodgyE5]

Thanks!

[@BeardedBored]

Thanks so much Hodgy!!!

[@stephenclifford3971]

Spanish Oak might be a winner!

[@Rubberduck-tx2bh]

Hey Bearded, did the Liquor Fairy use a thumper, or was this 2x distillation? Your mash bucket almost looked like a dunder pit!

[@leroywynneiii8895]

What was your complete recipe? Great job I watched your entire video brotha man.

[@ryandelfin3362]

I love ur videos I have found blue agave terpenes and I found agave syrup really cheap I get 3 gallons for $107.00 shipped the terpenes $22 bucks a. Quart

[@jamalking6738]

Can you make a video of a rum run using the t500 reflux condenser please , I've just bought one and cannot find any videos of people doing a rum run with it

[@robertopereda7570]

I guy I know produces a very good mezcal brand. He says whenever he leaves a bit more of leaf (penca) on the piña his methanol readings go way up for some reason. He has to test in order to be able to sell his mezcal comercially.

[@forest2055]

Have you consider Balsam (Miroxylom peruiferum) or Jequitiba (Cariniana estrellensis) Wood?

[@basicems24]

Just found this video. Would making a light mash with peated malt and then adding the agave nectar improve the end product?

[@BeardedBored]

Mmmm, I don't think you'll get the result you're hoping for. Peat is a much different type of grunge.

[@kelleysultan1569]

I added tequilla to instapot when pc'ing my agave leaves. 2 questions A. You never said how much yogurt B. Did you rack or clarify mash before fermentation?

[@jameshundley9916]

Red oak and Apple woods.

[@ryandelfin3362]

I’m making some tequila I have agave terpenes and I’m using black raw agave do I still need to make a bochet

[@nl25c]

Could you use a fish tank heater

[@BeardedBored]

Yes:-)

[@bobgreen4531]

if you want different, try charred cactus skeletons.

[@BeardedBored]

Interesting idea!

[@erictabor8534]

Age it on Amburana wood

[@Ansis99]

:) Congratulations! 🥂P.S. Very complex.

[@arturocm9758]

What is the wash pH?

[@urantiabookomaha7334]

Hey there! How about aging it on that Brazilian wood that smelled like cookies?

[@extended_e]

You would need to be bit more specific, also smell and tasty of wood can be different and good amount of woods are toxic, irritant to body, and so on. So knowing what plant you are talking about and if anyone has used it in food purposes and survived would be good start to consider.

[@timjarrell8624]

Who cleans all the mess you make? Great video

[@devinodonnell]

Burnt, dark, sugar? like a demarara?

[@darrengalpin4562]

Where did you get those leaves, I've looked all over Washington state 4:00 Washington state

[@darrengalpin4562]

And they don't have them

[@BeardedBored]

Tricky to find them if you don't have a hispanic market locally. Only thing I could find online was some dried ones (might work) and live plants for growing in your yard. Those will work, but you may have to wait a few years to get the leaves large enough:-(

[@glavers]

Noticed at 19:53, you have a BadMo barrel with a fermentation lock. Seems odd...

[@the_whiskeyshaman]

Barrel aged beer

[@adammitchell3462]

On my half molasses half agave wash,I used one of Jessie's favorite's, us-05

[@arturocm9758]

Dou you mean fermentis US05?

[@kennethlecroy6204]

Please correct me, but isn't maguey used in pulque?

[@theguitargod12]

You are correct. Maguey is for Pulque and Agave is used for Tequila/Mezcal

[@adammitchell3462]

The nice thing about this project is even if you don't get the results your looking for, you'll at least get likker from it

[@glleon80517]

When I smoke meat I always use a water pan. The water always smells like smoke afterwards. Liquid smoke. Might add some smoke notes if you throw it in the fermenter. I have not tried this, yet. Don’t smoke meat at the same time😮. Unless you want too…

[@Backdaft94]

Mesquite may be interesting to age it on

[@BeardedBored]

I haven't mesquite aged anything yet. I heard it goes bitter. Any experience with it?

[@Backdaft94]

@@BeardedBored not as of yet...hypothetically of course

[@Miata822]

That looks like fun, but I'll wait to see how it works out once you've had it for a while. I don't have the best history with tequila. Just be sure to let us know if you wake up one day someplace you shouldn't be, like a jail or hospital (hypothetically, of course).

[@adammitchell3462]

At the moment,I've got about 12 gallons of mash that is half black strap molasses and half agave syrup,I wonder how it'll be?

[@BeardedBored]

Probably delicious, but closer to a rum? Just a guess.

[@adammitchell3462]

I think I'll turn it into gin as well 😂,I love it

[@kevind7617]

The pic of the "pulpy stuff" looks like pulled pork bbq

[@stillfrugal6618]

Your videos on making a tequila spirit have been educational and much more successful than any others that l’ve seen, to say the least. I admire your efforts to try to get the earthy flavor of a tequila or a mezcal but l enjoy the 100% Agave’s like Patron. I would be very interested to learn what would happen, if you did experiment with the Turpens you mentioned in your video. Thanks again for you4 efforts. Very educational.

[@nl25c]

i cant find those leaves

[@BeardedBored]

I have only seen them in Texas, New Mexico, Arizona, and California in fresh markets. I have not found an online source yet.

[@lirg123]

since your bearded and bored, why not try mushroom, i heard it's main component is carbohydrates.

[@javiergonzalez9077]

Not a drinker (was), but tune it once more and by all means take it to the consumer.

[@darrinswayze5091]

I really missed the pina count this time 😂

[@danroberts2055]

JUST FYI, I've been a long time subscriber to you, George and Jessie but I went looking for a Tequila recipe/video and noticed I was no longer subscribed to yours. hmmmmm. Miss ol George... hope he is doing well. Just FYI BSG sells totes of Blue Agave. will keep you on your toes with ph watch.

[@bilbo_gamers6417]

This guy is insane. This is so freaking cool, this is like a whole nother level of brewing.

[@user-oj8yc4bb3j]

Hate to break it to you bearded. The reason tells has that "earthy" flavor is because they use compost to cook the agave. Then the "dirty" agave goes right into the press to make the mash.

[@BeardedBored]

Never seen that in all my research. If you have a link for compost roasted tequila, I'd love to check it out. Sounds fascinating. Roasting pits in the ground where they build fires on top, big roasting ovens made of bricks, giant steamers, etc. I think compost would work, but veeeery slowly since the temp wouldn't be as hot as an oven. The grunge in tequila definitely comes from the terpenes in the plant. That's why I was able to get the flavor I was looking for with the leaves. Maybe compost roasted would be grungier? Sounds interesting.

[@bosherba]

B&B, about aging, lets go out of the box...roasted hazelnut shells? Actually, it will be shame to test it on this one but I am sure you have some spirit to test, if is good, well, just apply to this one...

[@craig.n.gaylene]

Couldn't you use alpha-amylase to convert the fructose to convertible sugars and give the yeast an easier time?

[@micahestep7679]

If the wife isn't concerned real science isn't happening.

[@scottfisher7898]

The agave leaves will produce methanol not ethanol

[@oasismike2905]

French oak sherry casks...and there's a whole industry built around filling and dumping Sherry to create those casks. And, there's a bunch of different Sherries. Find a source for dominoes online, or make your own if you know someone with a bottle of Sherry. It wood be worth making extra to finish whiskey on. I prefer sipping a Reposado, which isn't left in the casks very long. Just use your American Oak dominoes in a half cup of Sherry -- maybe nuke the jar of Sherry/wood to get a push-me-pull-you in 'n' out of the wood, easy peasy Sherry squezy...? I spent a bunch of time trying to find chips or squares online -- years ago, but no joy. That's why I suggest making your own. Double check I'm not wrong about Sherry.

[@bbingtube]

If you’ve ever been stuck by the end of an agave you’d swear it was venomous! 😂 It’s a dull deep muscle pain that can persist for weeks. Whatever botanical agent causes that, I would imagine could make a positive contribution but more likely a toxic one 😵‍💫

[@micahestep7679]

Science!!! I love the aspect of experimentation above all else. I love your channel but you need to try to avoid faking it and apply the liquor fairies skills to as close to the original recipe as possible. Thx. I enjoy what you post.

[@micahestep7679]

This is future me responding to myself...... He did follow the recipe! Why don't you watch the whole video before commenting? Idiot!