Processes
Tequila Processes Hacienda Vieja & Don Felix
The heart of the agave
From the very beginning, we select only ripe pineapples of Agave Tequilana Weber Blue variety , each one carefully checked to ensure its optimal sugar level.
Slow cooking that transforms
The agave hearts are steamed in autoclaves for over 20 hours at controlled pressure. This converts the starches into fermentable sugars, essential for revealing the authentic flavor of the agave.
Purposeful grinding
A shredder reduces the pineapples to fiber, and then, using mills with pressurized water injection, we extracted all the juice. The residual pulp, the bagasse, is disposed of respectfully.
Natural fermentation
The juice ferments for approximately 120 hours in calibrated tanks. Here, the yeast converts the sugars into alcohol precisely and without interruption.
Double distillation. A character
The fermented spirit undergoes a first distillation to obtain the "ordinary" tequila. It is then rectified to a tequila with approximately 55% alcohol by volume, ready for aging.
Time in barrel and balance
Depending on the desired style (blanco, reposado, or añejo), the tequila is aged in selected barrels. Each aging time and type of wood imparts unique nuances to the spirit.
Impeccable grading and packaging
After maturation is complete, we dilute with purified water to reach 38% alcohol by volume. Then, we filter, bottle, and label with precision.