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COOKING OF THE AGAVE

The sectioned piñas are placed in brick ovens, enduring a cooking process of an average of 72 hours. This slow and careful process consists of 3 stages: 24 hours of continuous steam cooking, followed by a 24 hour resting period and finally a 24 hour cooling period with the oven doors open.

The purpose of the cooking process is to hydrolyze the sugars of the Agave, such as Inulin, by way of heat, thus facilitating fermentation.

The lower portion of the brick ovens provide an exit for the bitter juices (resins, wax, and other impurities of the Agave piña); the sweet nectar is then collected and later integrated with the juices extracted from the fresh cooked Agave mash in the milling phase, but not before the Agave is put through a post-cooking process that continues to break down the Inulin and any proteins that would inhibit the yeast in the fermentation process.

It is at this phase, together with the slow cooking process and quality Agave, that the unique flavors and aromas begin to develop. Under careful supervision, these flavors and aromas are developed and refined in the next production phases, resulting in the final profile and flavor of the tequila, imparting fruity, citrus and vanilla aromas.