PROCESS

FOR MORE THAN 30 YEARS AND UNTIL THE DATE, THE TRADITIONAL PROCESS IS MAINTAINED TO OBTAIN THE EXQUISITE TASTE OF A TRUE TEQUILA.

El Agave

1 PLANTING

THE TEQUILA ELABORATION BEGINS WITH THE PLANTING OF THE BLUE AGAVE VARIETY TEQUILANA WEBER, RAW MATERIAL OF WHICH THE TEQUILA ARISES. AGAVES REACH THEIR MATURITY ABOUT 7 YEARS AFTER PLANTING.

La Jima

2 THE JIMA (HARVESTING)

THIS IS THE PROCESS THROUGH THE "JIMADORES" CUT THE AGAVE SHEETS WITH AN INSTRUMENT CALLED "COA" FOLLOWING THE SAME ANCESTRAL PROCESS THAT HAS BEEN TRANSMITTED FROM PARENTS TO SONS THROUGH THE GENERATIONS. ONCE THE LEAVES HAVE BEEN CUT, THE "PIÑA" OF THE AGAVE IS LEFT UNCOVERED AND IS REMOVED FROM THE EARTH.

Cocimiento

3 BAKING

ONCE THE BEST "PIÑAS" OR AGAVE HEARTS ARE SELECTED, CUT AND PUT INTO TRADITIONAL MASONRY OVENS. THE "PIÑAS" ARE STEAMED SLOWLY, IN SMALL AMOUNTS, FOR 79 HOURS. STEAMED AGAVE IS SWEET AND RICH.

Molienda

4 PRESSING

ONCE THE BEST "PIÑAS" OR AGAVE HEARTS ARE SELECTED, CUT AND PUT INTO TRADITIONAL MASONRY OVENS. THE "PIÑAS" ARE STEAMED SLOWLY, IN SMALL AMOUNTS, FOR 79 HOURS. STEAMED AGAVE IS SWEET AND RICH.

Fermentacion

5 FERMENTATION

NATURAL SUGARS ARE CONVERTED INTO ALCOHOLS BY THE NATURAL ACTION OF YEASTS. AT THIS STAGE THE FLAVOR AND DISTINCTIVE CHARACTERISTICS OF THE TEQUILA ARE DEFINED. FERMENTATION IS A PROCESS USUALLY CARRIED OUT BETWEEN 24 AND 72 HOURS.

Destilacion

6 DISTILLATION

FOR THE TEQUILA, GENERALLY A DOUBLE DISTILLATION IS CARRIED OUT, IN SOME CASES ARRIVING UNTIL A THIRD DISTILLATION. IN THE FIRST, TEQUILA IS OBTAINED WITH AN ALCOHOLIC GRADUATION OF ABOUT 20%, THE SECOND ONE, COMMONLY CALLED RECTIFICATION, ALLOWS TO ACHIEVE THE DESIRED ALCOHOLIC STRENGTH. AFTER THIS PROCESS, IS OBTAINED TEQUILA BLANCO, CRYSTALLINE AND TRANSPARENT.

Añejamiento

7 AGING

THE TEQUILA IS STORED IN OAK BARRELS SO THAT IT ACQUIRES THE DISTINCTIVE COLOR AND AROMAS OF THE WOOD, BESIDES THAT THEY CAN IMPROVE IN AROMA, FLAVOR AND COMPLEXITY AS THEY MATURE. THE BARRELS ARE PLACED IN THE CAVA, WHICH PROTECTS THEM FROM EXTERNAL INFLUENCES, PROVIDING DARKNESS AND A CONSTANT TEMPERATURE FOR THEIR CONSERVATION. EACH OF THE VARIETIES OF TEQUILA REQUIRES A PERIOD OF TIME IN DIFFERENT BARRELS.