AT/4 – Production

Key Notes

Before harvest: check the BRIX level of the agave
Getting ready for cooking: ‘rajado’ > cutting pinas into half and removing cogollo
Cooking: Autoclave
Total 24 hrs;
- 16 hrs cooking with steam injection
- 8 hrs cool down
Extraction: 1 chain roller mill
Very manual process at Atanasio. The push though the fibres 6 times to get the juice from the agave.
Fermentation:
- Stainless steel tanks
- Open (natural) fermentation
- 5 days average (however it can take longer or shorter time depending on the weather conditions, season)
- Malolactic fermentation gives different taste notes to the tequila
Distillation: Stainless stills
- Double distillation to get the blanco tequila

Lesson Content