How Tezcazul Tequila is Made
Small Batch & Additive-Free
Made traditionally, Tezcazul is crafted in small batches of 100% Blue Weber Agave, never using additives. We believe that tequila should accentuate the natural flavors and aromas resulting from the terroir, how the agaves are processed, and how it is distilled.
The Land
Hailing from NOM 1480, Tezcazul Tequila begins with agaves that are estate-grown in Amatitán, Mexico. Amatitán resides in the El Valle region within the state of Jalisco. The El Valle region sits at around 4,000 feet above sea level. Nestled beneath Tequila Volcano, the historic region is often considered the birthplace of tequila. Amatitán has a climate with average annual highs in the 80s and lows in the 50s, ideal for agave growth. El Valle boasts majestic fields of blue agaves extending upwards out of the volcanic red soil toward the sun-drenched skies above. The fertile volcanic earth is rich with minerals and nutrients. Leading to earthy notes, minerality, and richness in flavor to the finished product.
Estate Grown Blue Weber agave
Agave tequilana or blue Weber agave is the essence of tequila and where the process begins. Our agaves thrive in the mineral rich soil, growing large rosettes of spiky blades growing up to six feet in height. When the Agaves reach maturity between 5 and 7 years they produce a quiote. A large stalk bearing yellow flowers ready to be pollinated by bats. Agaves selected for tequila production have the quiotes chopped back, forcing the sugars and energy back into the heart (piña) of the agave. After 7 to 12 years the agaves are ready to be harvested by jimadors. Then they work carefully to hand harvest every agave with a sharp rounded blade called a coa. At this point the 80 to 150 pound agave piñas are ready for the trip to the distillery only 2 miles away.
Cooked Slowly in Traditional Stone & Brick ovens
At the distillery traditional stone and brick ovens are awaiting the arrival of the agave piñas to begin the extraction process. After the agaves are loaded into the oven, they will cook for 24 hours and rest another 24 hours. The slow cooking process ensures a smooth and controlled process which is key to the development of a quality tequila. While the agave piñas cook via a mix of steaming and roasting, starches and sugars are converted to aguamiel. Aguamiel is a fermentable syrupy liquid that will become the foundation of tequila. During the cooking process and creation of the aguamiel, the agaves become orange in color and develop a sweet, honey, and earthy aroma.
Roller mill & natural fermentation
After 48 hours in the traditional stone and brick ovens, the aguamiel separates from the agave fibers through our Roller Mill. When the roller mill crushes the agaves it provides the yeast access to the agave fibers. Once the agaves finish with the roller mill a natural fermentation process occurs. The fermentation process is vital to the creation of our tequila, allowing the yeast to breakdown the sugars created by the agave. During this step the master distiller pays very close attention and determines when the fermented liquid will be ready to distill.
Double distilled in stainless & Copper stills
After fermentation the resulting liquid distills in large stainless steel and copper stills. Copper is used for the coils contained within the still to reduce the amount of sulfur compounds that reaches the final product. By reducing the amount of sulphur compounds reaching the final product we achieve a smooth and sippable tequila. When the first distillation cycle is complete, the tequila is technically ready for bottles. After the first distillation, the tequila goes through the process once more. Where art meets science, the master distiller analyzes the tequila and decides how much of the head, heart, and tail to preserve in order to complete the aroma and flavor profile. Once the second distillation is complete the end result is blanco tequila, the very foundation of all Tezcazul Tequilas. A natural, pure, and smooth tequila sure to please your palate.
aged slowly in american oak barrels
At this point, Tequila designated to become aged tequila are aged slowly in American oak whiskey barrels. Used oak barrels are purchased, filled with 200 liters of blanco tequila, then set aside for varying lengths of time. During the time in the barrels the tequila takes on complex flavors of oak and notes of vanilla. Because of this the Reposado, Añejo, and extra Añejo are often go-to choices for enjoying neat.