The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.Presents the latest advances in research and technology developed around tequila production processesCovers tequila’s raw material―Agave tequilana―and describes common problems and solutions in its cultivationDetails processes of treatment and the use of tequila by-products for sustainable productionOutlines the historic, economic, and legal context of tequila production.