OUR
PROCESS
PLANTATION
Agave that is selected and used for the Prefiero Tequila portfolio are cultivated and matured in mineral-rich volcanic soils in Jalisco highlands. Care is taken to ensure that the agave piñas are matured for at least seven years or even nine years before jimadores harvest them for production. This ensures the agave piñas are at their peak sugar content in ordered to impart a naturally sweet flavor to all of the Prefiero tequila expressions.
JIMA
Action that consists of separating the unusable parts of the agave leaves or stalks when it has reached the adequate maturity in order to proceed to the cooking process.
COOKING
The approximate time for cooking a batch of agave Pinas in the brick ovens is approximately 24 to 36 hours, depending on the size of the oven and the number of Pinas.
MILLING
Once cooked, the roasted Agave is pressed and crushed by a milling process in order for the fibers to absorb the sugars.
EXTRACTION
The diffuser allows us to extract the sugars from the agave in a gentle way. For this it is important that the raw material has a preparation prior to this extraction, in such a way that the agave fiber is exposed and as open as possible so that once it comes into contact with the water, the maximum possible amount of sugars contained in it can be extracted.
FERMENTATION
In this phase of the process, the sugars present in the musts are transformed by the action of the yeasts into ethyl alcohol and carbon dioxide. At this stage, other compounds will also be formed that will contribute to the final sensory characteristics of tequila.
FILTRATION
The filtration of a tequila itself is the process of separating solid particles present in the tequila.
DISTILLATION
The first distillation is carried out in distillation columns, in this step water is removed and the alcohol is concentrated from the fermented must. Depending on the brand, the second distillation is done in stills to obtain a tequila with an alcohol range between 55-65%.
AGING
Its aging process must be strictly in barrels, the most common being American white oak barrels, and its time is longer compared to reposados. Its maturation must be no less than 12 months and up to 35 months in barrels.
BOTTLING
100% agave tequila must be bottled by the manufacturer itself within the area protected by the general declaration of appellation of origin.
