OUR TEQUILAS ARE PRODUCED IN ARANDAS, WHICH BELONGS TO THE JALISCO HIGHLANDS, BIRTHPLACE OF THE BEST AGAVE TEQUILANA WEBER (BLUE VARIETY), WHICH ALLOWS US TO BRING OUT THE BEST OF THIS DELICIOUS PLANT AND PRINT ITS FLAVOR IN EACH NOTE OF OUR TEQUILAS.
INDUSTRY EXPERTS ARE AWARE OF THE OPTIMUM GROWTH AND AGING OF THE AGAVES, ONCE THEY ARE READY THEY PROCEED WITH THE “JIMA”, SELECTING ONLY THE BEST “PIÑAS” WHICH WILL BE CUT AND PROCESSED.
ONCE READY, THE BEST “PIÑAS” ARE CUT IN PIECES AND INTRODUCED IN MASONRY OVENS WHERE THEY ARE COOKED FOR 72 HOURS THRU A SLOW AND CAREFUL PROCESS.
ONCE COOKED, THE “PIÑAS” ARE GRINDED TO OBTAIN THE AGAVE JUICES, WHICH IS CALLED FRESH WORT OR MUST. IN THE TRADITIONAL PROCESS THIS EXTRACTION WAS MADE THRU A BIG CIRCULAR STONE CALLED “TAHONA”.
THE WORT IS TRANSFERRED TO FERMENTATION TANKS WHERE OUR EXCLUSIVE YEAST IS INOCULATED, THIS YEAST CONSUMES THE SUGARS AVAILABLE IN THE WORT AND TRANSFORMS IT IN ALCOHOL, THIS IS WHERE OUR RAW MATERIAL IS TRANSFORMING TO TEQUILA.
DISTILLATION IS A PROCESS IN WHICH HEAT IS APPLIED TO THE FERMENTED WORT IN ORDER TO CONVERT IT TO GAS; THESE GASES ARE SEPARATED ALONG DIFFERENT BOILING TEMPERATURES AND THEN CONDENSED TO OBTAIN A HIGH ALCOHOL CONCENTRATION LIQUID.
THE TEQUILA OBTAINED FROM THE DISTILLATION HAS AN ALCOHOLIC VOLUME OF 55% OR 110 PROOF, DUE TO THIS, DILUTION WATER IS ADDED THRU A COMPLEX PROCESS WHEN BOTTLING TO DROP ALCOHOLIC VOLUME TO 40%. ONCE WE GET THE DESIRED ABV, TEQUILA IS FILTERED THRU GRAVITY AND OXYGENATED TO IMPROVE SMOOTHNESS.
TEQUILA IS SEPARATED AND TRANSFERRED TO THE BARRELS FOR AGING WHICH ARE KEPT IN A CELLAR.
