HARVESTING OR JIMA
The journey begins with our meticulous selection and harvesting of premium blue agave plants cultivated for years for optimal maturity.
Our skilled jimadors scrupulously hand-pick the finest agave´s piñas before the plant flowers, as this is when it contains the highest number of sugars. Piñas can reach a 100 kg or 220.5 pounds.
COOKING OR COCCIÓN
Cooking the piña or heart of the agave is a slow and intricate process, but the next step is to tap into its natural sweetness and flavor in adobe masonry ovens or autoclaves.
We use traditional baking techniques to transform the piñas, yielding the essential juices that bring our exceptional tequila to you.
EXTRACTION OR MOLIENDA
The next step is carefully crushing the agave piñas to extract the organic agave juice called aguamiel. This golden elixir is rich in fermentable sugars, which is the essence of our craft. It captures the true spirit of the agave plant.
It is placed in a stone wheel called a "Tahona" or mills to extract all the juices and sugars from the agave, which is also known as "Mosto Muerto."
This practice dates to the time of the Spanish conquest in the Century XVI.
FERMENTATION OR FERMENTACIÓN
We meticulously ferment the extracted agave juice with select yeast strains, transforming natural sugar into alcohol. At Tequila Travesuras, we consider the fermentation process a testament to our expertise and precision, and it delivers a liquid of unparalleled quality and character.
DISTILLATION OR DESTILACIÓN
Through meticulous distillation, alcohol is refined for exceptional smoothness and purity. Fermented "Mosto Muerto" undergoes distillation in copper stills for even heat distribution. This two-step process involves:
First Distillation: Alcohol boils at 78.3 degrees Celsius, yielding "Tequila Ordinario."
Second Distillation: Utilizing water's boiling point at 100 degrees Celsius produces “Tequila”.
Water is then added to adjust the alcohol content, typically between 35 to 55 ABV.
MADURATION-AÑEJAMIENTO
Aged in American white oak barrels, where it will become Reposado (Rested), Añejo (Aged), or Extra Añejo (Double Aged).
A) Blanco: It is bottled immediately after distillation.
Flavor notes: Citrusy notes like lemon or lime, herbal and minty hints such as mint and white pepper.
B) Rested or Reposado: 2 to 12 months.
Flavor notes: Herbal and minty notes like mint, vanilla, caramel, almonds, walnuts, cinnamon, cloves, pepper, and wood.
C) Aged or Añejo: 1-3 years
Flavor notes: Vanilla, caramel, raisins, figs, plums, chocolate, cinnamon, nutmeg, black pepper, and a substantial wood influence.
D) Double aged or Extraañejo: +3 years
Flavor notes: Intensely woody, with hints of raisins, plums, figs, caramel, nuts, almonds, cinnamon, and vanilla.
FINAL TOUCH
The final step of tequila production is what distinguishes us. Instead of incorporating chemicals, artificial flavors, added sugar, or coloring agents, our Tequila Blanco is infused with 100% natural flavors, including fruits, herbs, and spices.
We offer a variety of delicious flavors such as Lemon, Watermelon & Spearmint, and Spicy Mango, with plans to develop even more delectable options to cater to the most sophisticated palates and diverse tastes.
The result is a flavorful, aromatic spirit that is perfect for sipping neat or mixing in cocktails.
Why settle for artificial flavors when you can enjoy genuine, top-quality spirits?
