TAP/6 – Production | Cooking

Key Notes

At La Alteña the cooking is done with traditional brick ovens using steam injection
First the agave is cooked for 6 hours, afther which the “bitter honey” is removed
Then the agave is cooked for another 24 hours
The oven door is opened – first they collect the “sweet honey” juice for fermentation
Then the agave in the oven is then left for 12 hours to cool

Lesson Content