It all begins on Mexican soil. Our agave grows in the Jalisco Valley region and is harvested between 6 to 7 years of age. Our experienced jimadores harvest the agave and prepare the piña for cooking.
Once we have the agave piña in our plant, they are cut in half and set to high pressure for 10 to 11 hours.
After the agave piñas have been cooked for 10 or 11 hours, they are taken to the roller mill to extract the juices from the piña.
Juices extracted from the piña are carried to a stainless-steel tank and yeast is added to transform simple sugars into alcohols, using an anaerobic biological process. The fermentation process lasts from 36 to 48 hours.
Fermentation also involves the creation of dozens of other compounds that add aroma, flavor and body. The resulting fermentation is called "mosto".
Once we have the "mosto" the distillation process is carried out in stainless steel stills separating ethyl alcohol and certain flavor compounds from water, solids and undesirable elements and it consists of 2 distillations:
-The product obtained from the first distillation is commonly known as "ordinario" and at this stage, undesirable components are eliminated such as yeast remains, nutritious salts, solids, some secondary alcohols such as methanol and a group of compounds known as superior alcohols, and ultimately water.
-The "ordinario" obtained from the first distillation, is subjected to a second cycle or rectification finally obtaining tequila.
For the tequila reposado, we use American white oak barrels and let it rest for 3 months, this is how we get the notes of wood, stile and caramel.