OUR PROCESS
The Blue Weber agave used to make Tequila Corrido is grown in the highlands region of Jalisco, near a quaint town called Arandas. The highlands of Jalisco have the perfect combination of altitude and rich volcanic red soil for growing high-quality agave that’s more floral, fruity and sweet.
Led by Maestra Tequilera, Ana Maria Romero, our jimadors watch over the agave until peak maturity. Once the plants are deemed ready for our flavor profile, they are hand harvested and a special curved tool called a coa is used to cut the leaves on the agave plant away from the underground piña bulb.
The freshly cut piñas are then placed in our autoclave ovens for hours. Through this slow-cooking process, the steam softens the piñas and then placed in a mill to extract the sweet agave nectar inside.
The sweet liquid that has been extracted is placed in a large vat and we introduce 100 percent all-natural agave yeast to develop the intricate flavors of Tequila Corrido. This is where yeasts will ferment sugar into alcohol. Fermentation also involves the creation of dozens of other compounds that will add aroma, flavor and body.
After fermentation, the low-alcohol mosto is distilled in stainless steel pot stills, which naturally remove any unwanted elements from our end product. The first distillation creates what we call ordinario, a cloudy liquid containing about 25 percent alcohol. Upon the second distillation, the magic happens, giving us our smooth and balanced Tequila Corrido Blanco tequila.
The barrel aging process is the final step for our Reposado and Añejo tequilas. Aging in barrels imparts tannins, color, and distinct flavors that give each tequila its unique character. We take special care in selecting barrels that complement and enhance the natural agave flavors, without overpowering them.
Our Reposado tequila experiences a unique aging process, which starts with a three-month rest in used American oak barrels, followed by an equal transfer into our Symphony, Missouri and Hungarian oak barrels, where it rests for an additional five months. This results in a total aging period of eight months.
Our Añejo tequila undergoes a unique aging process, which involves spending twelve months in Symphony, Missouri and Hungarian oak barrels, followed by an additional six months in Mexican merlot barrels sourced from Valle de Guadalupe. This brings the total aging period to eighteen months.