The Diffusor in a Recent Twitter Conversation:

A thought provoking question was asked via Twitter about the use of diffusors in tequila production.

For the uninitiated, diffusors are used to efficiently extract the starches from harvested agave piñas that are subsequently cooked and distilled to make mass produced tequila. To purists, its use is blasphemy because it strips the tequila of character and results in something akin to vodka.

Furthermore, its use is usually kept under wraps by those distilleries who would prefer to let their marketing departments lead you to believe that they still produce tequila the “old fashioned way” without shortcuts.

Case in point is this following Twitter conversation:

@Tequilatruth La verdad es–most distilleries would prefer NOT to tell you that they are. @HerraduraTeq has been known to use it. — Mike Morales (@timberelk) April 28, 2014

so Herradura on the record stating “difusor method” has NEVER been used? Truth or dare? @HerraduraTeq @timberelk #tequilatruth — José GuadalupePosada (@Tequilatruth) April 28, 2014

Poor low paid Herradura intern steps into tequila controversy trying to ‘diffuse’ the situation lol @timberelk @Tequilatruth @HerraduraTeq — Dàsh Güe®o bichi (@VancouverGuero) April 28, 2014

Click on any of the links within the Twitter stream to follow, favorite, retweet, quote or respond.

More Questions Than Answers

Now, not only are we left to wonder who’s zooming who on whether or not Herradura uses a diffusor, but we feel the need to question the reasons for using a diffusor, who has been known to use it in the past and who may still be using it to eek out the most juice from their agave.

Follow the link below to one of the most thorough crash courses on tequila diffusor technology.

Link: http://www.muchoagave.com/the-difusor—there-may-be-too-much-agave-in-your-tequila-or-mezcal.html

And this link on revealing tequila trends written in 2012 by freelance spirits writer, Emma Janzen.

Additional discussions on Linkedin proved informative:



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