Our agave pineapples are trimmed very close to the heart, leaving a white appearance with little green leafy exposure, once the agave has reached full maturity.
The agave hearts are transported to the distillery, cleaned, cut in halves and slowly steam-roasted in centuries old traditional thick stone walled brick ovens for 36 – 54 hours.
We utilize a medium/slow fermentation system. The juice of the agave is transferred to wood vats where fermentation takes place. There, converts the sugar into alcohol that provide the flavors and aromas.
The sugar is extracted from the cooked agave via a shredding machine, known as a molino or mill. As the agave fibers pass through the milling heads, the agave is squeezed releasing the sugar concentrated sweet juice.
This is the process in which the alcohol is separated from the fermented must. Tequila is distilled twice. The first distillation separates and concentrates the alcohol, the second enriches its contents.