A detailed process…
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Plantation
The Tequila production process lasts between 7 and 9 years and begins with the plantation of the tequilana weber agave blue variety, which is the raw material used to make this distilled beverage.
JIMA
It consists of separating the unusable part of the agave leaves or stalks when it has reached the perfect point of ripeness.
COOKING
The cooking time for a batch of agave pines is approximately 12 hours.
GRINDING
Once cooked, it is torn by pressing or squashing the fibers in a mill in order to extract the honey from the juice.
Extraction
The diffuser allows us to extract the honey from the agave in a smooth way. For this, it is important that the raw material is prepared prior to this extraction, so that once it comes into contact with water, the maximum possible amount of the agave honey can be extracted.
Fermentation
In this phase of the process, the agave honey is transformed by the action of yeasts into alcohol. At this stage, other compounds will also be formed and will contribute to the final sensory characteristics of the Tequila.
Filtration
Is the separation of solid particles present in the Tequila.
DISTILLATION
The first distillation is carried out in distillation columns, in this step water is removed and the alcohol concentrated. Depending on the brand, the second distillation is done to obtain a Tequila with an alcohol range between 55-65%.
Aging
Its aging process must be strictly done in barrels, the most common being American white oak. Maturation in barrels must be no less than 12 months and up to 35 months.
BOTTLING AND PACKING
100% of the Tequila has to be bottled within the protected designation of origin region.