The first step of the tequila elaboration process is the selection and planting of the best agave. Maturity of the agave plant occurs between 7 and 10 years.
When the Agave is "mature", harvest takes place. The "Jimador" cuts all the leaves, leaving the core, or head of the Agave. The best species grown in the region are used to make "Jarro Viejo" tequila.
The core of the plant is then introduced into a ceramic covered oven where vapor is injected for several hours until the agave is cooked to perfection. This is how a distinctive characteristic flavor is attained.
The heads of cooked Agaves are passed through rollers that slowly extract the juice.
Agave juice, squeezed with rollers, is poured into large containers where it ferments naturally. During three days, enzymes transform sugars into agave alcohol, which in turn is fermented until the juice (mixed must) is left practically without sugars and becomes dead must.
The agave alcohol is distilled through a process of evaporation from the stills. Here the alcohol boils prior to the water, thus separating the tequila from the rest of the residues; then it cools off and condenses. This procedure is performed twice and is called bi-distillation.
When the distillation process has been completed, tequila is stored for a minimum of 6 months in large, white oak barrels. At this time oxidation takes place, thus softening the taste of the agave alcohol and giving it a light oak flavor typical of the "Tequila Reposado" (Reposed tequila).
