Our Process
Harvesting
The agave plants are harvested when they reach maturity, usually after 7 to 10 years, under extreme weather conditions by the Jimadores. They carefully handmade select the best agave hearts to develop our T52 formula.
Cooking
The extract is then cooked in large ovens to convert the complex carbohydrates into simple sugars. This process takes several hours and helps to create the distinctive flavour of T52.
Crushing
The agave is been crushed to extract the juice, which is fermented to create a liquid called mosto.
Fermentation
The mosto is then fermented using a special yeast to convert the sugars into alcohol. This process takes several days and is carefully controlled to ensure the desired flavour and alcohol content.
Distillation
The fermented mosto is then distilled in large copper stills to produce tequila. The distillation process is typically repeated at least twice to ensure the quality and purity of the final product.
Aging
After aging, the tequila is filtered to remove any remaining impurities or colour, resulting in a crystal-clear appearance and now is converted to CRISTALINO
Filtration
After aging, the tequila is filtered to remove any remaining impurities or colour, resulting in a crystal-clear appearance and now is converted to CRISTALINO
Overall, the production process for Tequila CRISTALINO is similar to that of other types of Tequila, but the aging and filtration processes are what give it its unique aroma, flavour, appearance and smooth balance.
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