SLOW COOK
The amount of cook time needed is significant. We bake the agave in our vertical autoclave ovens at medium-high pressure, where it slow-cooks for 14 hours. This makes all the difference in the liquid’s final outcome.
THE FERMENTATION
The next phase is the agave nectar extraction via a 4-mil press. Artesian well water is added to reduce the agave nectar to a fermentable consistency.
Afterwards, the mosto is transferred to our 23,000-liter, open-vat fermentation tanks. These are kept in an open-air area with the upper walls screened to keep any external debris from blowing in. Fermentation takes approximately four days, when a specific gravity is reached.
DISTILLATION
Once fermented it is transferred to our stainless-steel pot stills with reflux columns and distilled to 30% ABV. The second and final distillation takes place in our copper pot stills to complete the distillation at 55% ABV.
