Our “jimadores” harvest the "AGAVE TEQUILANA WEBER VARIEDAD AZUL" plants, which are cared since their planting and in optimal conditions of maturity and health. The “jimadores” use a sharp tool called a "coa" to remove the leaves and harvest the heart of the plant, called the pineapple.
The Agave Tequilana Weber pineapples are brought to our factory in order to be processed, there, they are analyzed by the quality department before being processed. Subsequently, they pass through an agave shredder mill, which aims to break the pineapple (stem and heart) into pieces of 5 to 15 centimeters long, so they can extract the sugars contained in the fiber.
This process focuses on the diffuser, separating the sugars contained in the shredded agave fibers to obtain fresh juice or "mosto." The entire extraction process is carried out without exposure to the outdoors. The residual fiber (bagasse) is transformed into compost for the fields.
The sugars from the agave (mainly inulin) obtained through the diffuser are converted into fermentable sugars through a process called hydrolysis. This process is thermal, chemical, enzymatic, or a combination of both, and lasts 6 to 8 hours inside an autoclave.
The hydrolyzed juice is placed in open stainless-steel tanks so it can be used in the fermentation process, which involves conditioning the juice at a temperature of 30°C and adding a proper and exclusive mixture of yeast and nutrient.
A double distillation process made in stainless-steel stills where we achieve the separation of tequila from the fermented mash with an alcohol range of 55%, along with desirable secondary products (congeners). The subproduct obtained from distillation (stillage) is sent for treatment to fully comply with environmental standards.
It is necessary to constantly monitor this step to achieve a good separation of heads and tails from
the heart of the tequila. All our stills are made of stainless steel, and the internal body of the cylinder contains a copper plate.
The obtained tequila is filtered to remove any possible particles present in the liquid, thus achieving a bright finish to our tequilas.
Silver tequila is stored in stainless steel tanks.
Rested tequilas undergo maturation in barrels made of American white oak and/or French white oak for at least 2 months.
Aged tequilas undergo maturation in barrels made of American white oak and/or French white oak for at least 12 months.
Extra-aged tequilas undergo maturation in barrels made of American white oak and/or French white oak for at least 36 months.
The bottling process involves labeling and packaging all our tequilas, which are then sent to various destinations for commercialization.
