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The raw material used for the preparation of Tequila is, mainly, the Blue Tequilana Weber Agave, the sugar can be obtained from the hydrolysis of this with direct steam.
In the same way, the important thing in cane sugars is also the sugar obtained by hydrolysis.
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The raw material used for the preparation of Tequila is, mainly, the Blue Tequilana Weber Agave, the sugar can be obtained from the hydrolysis of this with direct steam.
In the same way, the important thing in cane sugars is also the sugar obtained by hydrolysis.
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After the agave pineapples are received, they are intriduced to mampostería ovens (man made bricks ovens), otherwise in autoclaves for it's cooking, inyecting internal steam.
Depending on the size of the pinneapples, they may be splitted in into 2 or 4 portions to ensure a better penetration of the steam.
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After the agave pineapples are received, they are intriduced to mampostería ovens (man made bricks ovens), otherwise in autoclaves for it's cooking, inyecting internal steam.
Depending on the size of the pinneapples, they may be splitted in into 2 or 4 portions to ensure a better penetration of the steam.
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The proccess of extraction of the cooked agave sugars beggins with the crushing or splitting of it, through a blades machine later to go through a set of mills provided with water dispersers to extract the maximun level of sugars from the agave fiber. The solution or agave juice obtained between 10 and 15 Bx is pumped to the fermentation containers.
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The proccess of extraction of the cooked agave sugars beggins with the crushing or splitting of it, through a blades machine later to go through a set of mills provided with water dispersers to extract the maximun level of sugars from the agave fiber. The solution or agave juice obtained between 10 and 15 Bx is pumped to the fermentation containers.
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In the fermentation containers are mixed, 51% of sugars coming from agave and 49% from sugar cane for the marriage if the 51% tequila, but not for the 100% agave tequila where 100% of the sugars come from the agave, at a temperature of 36'C and a PH of 4.2, adjusting to a concentration between 10 to 13x.
We call this mixture "Mostro Fresco" to wich is added 10% of yeast.
The duration of fermentation is aproximately 48 hrs.
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In the fermentation containers are mixed, 51% of sugars coming from agave and 49% from sugar cane for the marriage if the 51% tequila, but not for the 100% agave tequila where 100% of the sugars come from the agave, at a temperature of 36'C and a PH of 4.2, adjusting to a concentration between 10 to 13x.
We call this mixture "Mostro Fresco" to wich is added 10% of yeast.
The duration of fermentation is aproximately 48 hrs.
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Once the fermentation has finished, the fermented mosto then goes to a cupper's or stainless steel still for it distillation
The obtained distillated juice is known as "primary or ordinary aguardiente". The ordinary is submited to a second distillation (rectification) same way than the first one, obtaining the finished product or tequila, regularly at 56% of volume of alcohol of a completely white and crystal clear appereance.
The finished product then is storaged in tanks from where it will go to its final destination.
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Once the fermentation has finished, the fermented mosto then goes to a cupper's or stainless steel still for it distillation
The obtained distillated juice is known as "primary or ordinary aguardiente". The ordinary is submited to a second distillation (rectification) same way than the first one, obtaining the finished product or tequila, regularly at 56% of volume of alcohol of a completely white and crystal clear appereance.
The finished product then is storaged in tanks from where it will go to its final destination.
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