Our Process-1
Jalisco, Mexico
HARVESTING:
The agave used in Una Vida tequila is grown in our distillery’s own fields. The blue weber agave are specific to small regions in Mexico, prominently Jalisco. Our plants reach full maturity between 7-8 years. Each plant is then harvested by a “Jimador” who removes the leaves surrounding the heart of the agave plant, also known as the piña. Only the piña is used to make tequila.
COOKING:
After harvesting each plant is cooked for 24 hours in masonry ovens, and then cooled for an additional 24 hours. Cooking softens the piña, making the extraction process much easier.
Extraction:
Once cooked, the piñas are transported to a milling area for their sugars to be extracted. Their mechanical crushers are used to separate the fibers from the juices or “mosto.” Once the piñas are minced, they are then washed with water and strained to remove the mosto.
Fermentation:
During the fermentation process the sugars are transformed into alcohol in stainless steel vats. The mosto is placed in these vats where it sits for a 72 hour period.
Distillation:
Una Vida tequila is double distilled using traditional methods in stainless steel mills. During this process, ferments are separated using heat and steam pressure. The first distillation will yield a liquid with an alcohol level of about 20% known as “ordinario” (first liquor). The second distillation will yield a liquid with an alcohol level no more than 55% by volume.
Aging:
Our tequilas are aged in American white oak barrels. Our Reposado is aged for 6 months and our Añejo is aged for 18 months. The longer the tequila ages, the more color and tannins the final product will have.