The Jimador will cut all the leaves off of the agave plant until the piña is clean
Piñas are cooked to obtain simple sugars.
There are three kinds of ovens:
1.Ancestral underground oven
2. Slow stone brick oven.
3. Pressure oven (autoclave)
The sugars in the piñas are separated from the flesh normally using a shredder and a roller mill.
Yeast and other nutrients are added to the extracted sugars to prepare for fermentation.
Yeasts transform sugars into alcohol.
Separation and purification of the alcohol contained in the fermented musts.
2 main distillation methods:
Discontinuous dist – Pot Still
Continuous dist – Column
Our Blanco tequila rests in carefully selected old whiskey barrels for six months to acquire additional characteristics of color, aroma and flavors to become 3 Caballos “Reposado”