STAGE 1
COOKING
FROM EXPERIENCE TO INTELLECT
STAGE 1
COOKING
FROM EXPERIENCE TO INTELLECT
Within the masonry oven, the previously split heads are evenly placed to apply a constant flow of steam at 90°C, maintaining the temperature at 94°C for 22 to 24 hours, triggering a process of hydrolysis. The musts (agave juices) generated during the first 4 hours are discarded, while the remaining musts are collected and transferred to fermentation tanks.
STAGE 2
REST
TIME FOR MEDITATION
STAGE 2
REST
TIME FOR MEDITATION
Once the cooking time is complete, the steam is stopped, and it is left to rest for 24 hours with closed doors, undisturbed, ensuring that the heart stays true to its purpose.
STAGE 3
GRINDING
ENGINEERING IN SERVICE OF TRADITION
STAGE 3
GRINDING
ENGINEERING IN SERVICE OF TRADITION
With a clear purpose, the heart is ready. The cooked heads are sliced by a blade system designed by Engineer Felipe Camarena himself, to separate the sugars from the agave pulp, a task performed by a colossal and striking 8.5-ton mechanical tahona, known as “Frankenstein.” To aid in extracting the sugars from the pulp, the parsimonious and powerful “monster” gently sprinkles deep well water.
STAGE 4
FERMENTATION
ESSENCE OF CATHARSIS
STAGE 4
FERMENTATION
ESSENCE OF CATHARSIS
The sugars present in the musts, through interaction with our yeast into ethanol, have been transformed. Temperature, pH, brix, and previously activated yeast are monitored and controlled. For the fermentation process, both normal and fiber methods have been employed.
STAGE 5
DISTILLATION
CEREMONY OF PURIFICATION
STAGE 5
DISTILLATION
CEREMONY OF PURIFICATION
Performed in stills made 100% of copper, designed to elevate the convictions and special characteristics bestowed upon our tequila by removing impurities. At this stage, the most resolute versions of noble and proud spirits make their presence known, resulting in a tequila at 55% alcohol.
STAGE 6
THE ASCENT OF THE NOBLE
STAGE 6
THE ASCENT OF THE NOBLE
