TEQUILA MAKING PROCESS

1. cultivation of the agave

tequilana weber blue variety

after the agave has matured, it's time for the jima which is the process by which the agave leaves
are cut leaving only the heart or head of the agave.
2.JIMA

after the agave has matured, it's time for the jima which is the process by which the agave
leaves are cut leaving only the heart or head of the agave.
 3. NOW COOKED

the cooking of this "agave pineapple",it is made by means of

steam through masonry ovens
4.Continue grinding

The agave fibers are ground to squeeze and remove all the sugars. Water is applied to these
fibers to maximize the same. The result of this process is the must or broth for fermentation
5. Fermentation

Already having the must, the yeast is added, and as a result of this distillation, we will
obtain the sugars converted in ethyl alcohol.
6. distillation

As a result of this distillation a product called “ordinary” is obtained, with an alcohol

concentration of 25 to 30%.

This "ordinary" is poured into another alembic to be distilled again and obtain a concentration
percentage of up to 55%. The result of this process is white tequila.
7.maturation

now the tequila is stored in barrels for maturation.

 

THIS IS THE LAST STEP FOR THE PRODUCTION OF WHITE TEQUILA

The white product is exposed to aeration and is subjected to filtration to obtain a high quality tequila
such as the grand jury reposado or añejo
 
the reposado undergoes a maturation of 6 months and the añejo a maturation of one year and four
months.
ready we have tequila