Our process
“By using handcrafts, showing respect for the raw materials and under the best master, ‘time’, we succeed in producing a unique Tequila for the most exquisite palate.”
WE SELECT THE BEST AGAVE
Our Tequila agave is grown for 7 years in the rich volcanic soil of the lowlands of Jalisco and Nayarit, Mexico: the longer period of cultivation, the higher the concentration of quality and flavor. We hand-select one by one each of the Weber blue agave plants. Once selected, the harvesting process (jima) starts and the agave heart (piña) is placed in the oven.
48 HOURS IN THE OVEN
Once harvested, we cut the piña into smaller pieces for perfect heat penetration while baking in the oven. To do so, we exclusively use a brick oven where the agave is baked for more than 24 hours at 100 ºC.
JUICE EXTRACTION
We shred the baked agave using a stainless steel knife shredder and then feed it into a tandem of roller mills fitted with alkaline water dispersers with a pH of 8.5 — the most traditional procedure to extract the highest quality juice.
NATURAL FERMENTATION
We pour the juice into stainless steel vats for 72 hours at a temperature of 36 ºC and a pH of 4.2. There, the agave's yeast transforms the sugar into alcohol, resulting in a fresh and unique must, a sweet liquid with a low alcohol content. We are now one step closer to savouring CORACHO.
DOUBLE DISTILLATION
In the fifth stage, we use a copper still where we will make the first distillation of the fermented must at 30 ºC, obtaining what is commonly known as liquor, reaching about 28% by volume of alcohol. In the second distillation, we obtain the final product which is 56% by volume of alcohol. At last we have the basis of our CORACHO Tequila.
AGING IN FRENCH OAK BARRELS
Finally, we infuse our Tequila with nuances, an incomparable flavor, thanks to the aging of the varieties in different wood carbonate barrels. Each one will add its final touch to CORACHO’s personality.
