The distillation process consists of separating the substance of the mosto by utilizing various boiling points, volumes, and pressure, in a still. The gases are separated and then condensed into a liquid with high alcohol concentration.
The stills have three sections: the pot or kettle in which the mosto is deposited into and warmed in; the column, which gathers and transmits the vapors; and finally the condenser, which cools the vapors and reverts them to liquid.
Tequila production requires two distillations, the first titled “destrozamiento”, and the second “rectificación”. Both processes take place in rustproof copper stills that have copper coils to help eliminate undesirable sulfur compounds. This insures the Tequila has a sweet palatable flavor. It is important to note that both of our distillations occur slowly, under cool and controlled temperatures not higher than 20ºC (68ºF), compared to methods used by other distilleries, in which this process occurs at a faster pace and at much higher temperatures. As a result, our Tequila is more aromatic, free of fats, and free of undesirable particles and compounds.
Destrozamiento - The mosto is steamed and distilled into an intermediate alcoholic product (heart), referred to as “ordinario”, with an alcohol concentration of 25 – 28%. The solid particles, part of the water, and the heads and tails are removed, the beginnings containing superior alcohols and the latter methanol.
This ordinario is adjusted to 22% Alc. Vol. via water dilution and run through a gravitational filtration system that uses polypropylene filter cartridges, removing remaining solid particles and fats.
Rectification - The ordinario is once again distilled, this time enriching the alcohol concentration to 55%. In this process, the heads and tails are removed once again and the “heart” or mid section of the distillate results as the Tequila Blanco.