1. Harvesting the Agave:
The journey begins in the fields, where skilled jimadores harvest the agave plants. They trim the leaves to reveal the heart, or piña, which has matured for 5 to 7 years.
2. Cooking the Piñas:
The piñas are slowly cooked in autoclaves, transforming complex sugars into fermentable ones, unlocking the sweetness of the agave.
3. Extraction:
Once cooked, the piñas are crushed to extract the sweet juice, known as mosto, ready for fermentation.
4. Fermentation:
The mosto is poured into large tanks, where yeast works its magic, turning sugars into alcohol and creating the base for tequila.
5. Distillation:
The liquid is distilled twice in stainless steel stills. The first distillation, destrozamiento, produces ordinario, while the second distillation results in the final tequila.
6. Aging:
Depending on the style, tequila may rest in wooden barrels:
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Blanco / Silver: Fresh and unaged
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Reposado: Aged 2 months to 1 year
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Añejo: Aged 1 to 3 years
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Extra Añejo: Aged over 3 years
Every bottle captures the care, tradition, and craftsmanship of centuries-old tequila-making.