The process of making tequila is fascinating, but my attention span is limited and resistant to large quantities of information in short time spans. During the two hour tour, my brain continued to shut out the fine details of the process. Not sure if it was the Spanish or the thought of sampling the tequila at the end...but guessing, I may have missed some important details.
Here is the short and simplified version to the art of making tequila.
Here is the short and simplified version to the art of making tequila.
| La Cofradia's farm is perched on the outskirts of Tequila; overlooking the small town. Breathtaking views of blue agave fields, four adorable villas to stay overnight, an underground restaurant and the 'fabrica' where the machines produce top quality tequila.  | La Alborada is located in the heart of Tequila; just between two residential houses. The agave fields are located elsewhere and the 'fabrica' is simple; no bells and whistles.  |
El Horno [The Oven]
Agave is cooked once it is brought in from the fields. Twenty four to thirty six hours in the oven helps to transform starches into sugars; breaking down the fibers and releasing the juices .
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Molido [Milling]
The fibers of the piña are sprayed with water when they arrive to the milling/shredding process; releasing the sugars and a juice called 'mosto'. Leftover fibers, known as 'bagazo', can be used as fertilizer for agave fields, animal feed or packaging/paper products.
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Fermentacíon [Fermentation]
Fermentation occurs in large stainless steel 'tinas'. The alcohol begins to appear during this 3-12 day process. The fermentation produces a liquid of about 5-7% alcohol. The fermented agave juice ['mosto'] is finally ready for distillation.
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Distacíon [Distiallation]
The juice is heated to a vaporization point, cooled and condensed. The first distillation is referred to as 'ordinario'...and is way to strong for consumption. The Mexican law requires two distillations in order to be labeled as tequila. The second distillation produces a tequila with 50-60% alcohol content; which we sampled. Wowzah! The product is then diluted with distilled water to create an alcohol content of 38-40%.
Distillation can happen three or four times. However, more distillation doesn't guarantee better quality tequila.
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Añejamiento [Aging]
The tequila is aged in wooden barrels; typically less than 3-4 years. Many of the barrels used had previous lives, at whisky or bourbon distilleries, and now help to give unique flavors to the tequila. This is where the tequila become reposado or añejo
Reposado is the first stage of the aging process. The tequila rests in wood barrels for 2-12 months to gain the golden hue and oak flavor.
Añejo is aged for one year to a smooth, rich flavor with an amber color.
Blanco is bottled directly after distillation or stored in stainless steel tanks for about a month. This is the purest form where the true flavor and sweetness from the agave can be captured.
Reposado is the first stage of the aging process. The tequila rests in wood barrels for 2-12 months to gain the golden hue and oak flavor.
Añejo is aged for one year to a smooth, rich flavor with an amber color.
Blanco is bottled directly after distillation or stored in stainless steel tanks for about a month. This is the purest form where the true flavor and sweetness from the agave can be captured.
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The adorable villas at La Cofradia...which I dropped many a [not so subtle] hints about wanting to come back and visit!
Interesting Facts:
-Fine tequila is 100% agave and Mexican law requires them to be produced, bottled, and inspected in Mexico.
-Jose Cuervo was the first commercialized tequila product.
-The first imports of tequila to the United States occured after the Mexican Revolution in the late 1800's.
-Fine tequila is 100% agave and Mexican law requires them to be produced, bottled, and inspected in Mexico.
-Jose Cuervo was the first commercialized tequila product.
-The first imports of tequila to the United States occured after the Mexican Revolution in the late 1800's.
