The Tequila process is divided by 8 steps, in this process we transform blue Agave in to Tequila 100% Agave.
Tequila elaboration begins with the agave growing in Jalisco state. It may take ten years approximately for the plant to reach its peak ripeness. After this term the plant is capable of providing the best honeys and is ready for the jima.
At the end of maduration process, The “Jima” consists in cutting off the leaves of the plant down to its base, to keep only the head or heart of agave.
Production process begins with agave heads baking and mashing. Baking is done by water steam pressure, either in traditional masonry ovens or autoclaves. The purpose of this stage is to convert inulin (agave sugar) into sugars such as fructose and sucrose, which are readily fermentable.
Water pressure is applied on baked agave heads after these were mashed to extract the sweetness and then squeeze in conveyor belts. The honeys extracted from baked agave heads are captured in tanks. for Tequila production or for 100% agave Tequila fermentation, as the case may be.
Consists of processing the honeys under a strict supervision and quality conservation, all of these in order to maintain 100% agave in the formula. With a standard heating process the fermentation begins.
Fermentation implies alcohol, carbon dioxide, water and energy released as heat. Must in plain fermentation is effervescent and motion ceases when yeast cells finish work. At that time the process ends and it is customary to say that must is dead; yeast has completed the sugar conversion into alcohol.
Heat and pressure is applied, separating the enzymes in alcohol content products (Tequila) and vinasse; being the latter a waste product. Process is carried out in copper or stainless steel stills, and even in continuous distillation towers.
After distillation process, white oak barrels are fill with tequila, depend of the tequila type (aged, extra aged or ultra aged) is the amount of months that the tequila stands in the barrels.