Process
You Can’t Rush Art.
The same goes for our distilling process.
OUR PROCESS
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01 Agave
With an average time to maturity of 7 years the Aceves estate produces some of the finest blue agave in the Los Altos, Jalisco region (highlands) located to the east and northeast of Guadalajara, Mexico. Located around 6,000 to 7,2000 feet above sea level, with iron-rich red clay soil, highland tequilas have a sweeter, fruity and more floral taste.
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02 Cooking
Casa Aceves utilizes highly efficient autoclaves, steam-fueled pressure-cookers, with an average roast time of 96 hours converting the pinas complex sugars into fermentable sugars.
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03 Extraction
Once cooked, the agave heads are milled or crushed with a “tahona,” or giant grinding wheel, to release the juice, or “aguamiel,” (honey water) that will be fermented.
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04 Fermentation
Water and yeast is introduced to the juices of the cooked agave, known as must, which ferments for an average of 76 hours converting the fermentable sugars into alcohol.
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05 Agave
With an average time to maturity of 7 years the Aceves estate produces some of the finest blue agave in the Los Altos, Jalisco region (highlands) located to the east and northeast of Guadalajara, Mexico. Located around 6,000 to 7,2000 feet above sea level, with iron-rich red clay soil, highland tequilas have a sweeter, fruity and more floral taste.
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06 Cooking
Casa Aceves utilizes highly efficient autoclaves, steam-fueled pressure-cookers, with an average roast time of 96 hours converting the pinas complex sugars into fermentable sugars.
Something about the jimadors and authenticity
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