CONTROLLED HARVESTING AND PRECISE COOKING

Our Weber blue agave plants have an average age of 7 to 8 years when harvested, allowing them to reach full maturity and exhibit high amounts of natural sugars for fermentation.

The leaves surrounding the agave “core” are separated and the remaining nucleus is cut in half or quarters to guarantee optimal cooking.

The agave “core”, also known as “agave piñas” in Spanish, are skillfully pressure cooked so hydrolysis takes place, thus releasing an aromatic sweet juice which, when fermented, will convert into a mild and sweet blue agave-flavored spirit.

The cooked agave is then processed through a shredder and several presses to extract the sweet juice contained in the fibers. Water is sprayed to maximize sugar extraction.

FERMENTATION AND DISTILLATION

The next process consists of fermenting the sweet juice using natural yeasts and optimum temperatures resulting in the conversion of sugars into alcohol.

When all bubbling activity ceases in the fermentation tank and no more heat is generated (24 to 48 hours) the juice is filtered and skillfully distilled. The resulting spirit (white tequila 110 proof) is stored in stainless steel containers.

Aging

The 110 proof tequila is converted to an 80 proof using distilled water to guarantee maximum flavor and aroma. The aging of blanco tequila results in the reposado, añejo and extra añejo types.