The Dirty Secret of Tequila Production | 15 Liters of Waste for Every Liter Made
About this episode
This episode discusses the environmental impact of vinasse, a byproduct of tequila production, and how it is managed by distilleries.
Most tequila fans know about agave, brick ovens, tahonas, roller mills, and aging barrels. But very few know about one of the biggest challenges facing the tequila industry today: vinasse. For every liter of tequila produced, distilleries can generate anywhere from 7 to 15 liters of vinasse, a highly acidic wastewater byproduct created during distillation. If improperly managed, vinasse can damage waterways, deplete oxygen levels, impact soil health, and create major environmental concerns. In this video, we’re breaking down: ✅ What vinasse is ✅ How much is created during tequila production ✅ Why distilleries can’t simply dump it ✅ How responsible tequila producers treat and manage vinasse ✅ The future of sustainability in the tequila industry If you love learning about tequila production, additive-free tequila, agave farming, sustainability, and what really happens behind the scenes in Jalisco, this video is for you. Have you ever heard of vinasse before? Let me know in the comments. Subscribe for tequila reviews, distillery tours, industry interviews, blind tastings, and tequila education every week. #Tequila #Vinasse #AdditiveFreeTequila #TequilaEducation #Agave…
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