JIMA / HARVEST: It is the name given to the process of cut of the agave plant, done when it has reached maturity, between 7 or 8 years old. This action is performed by a person called "jimador".
FERMENTATION: This is when the agave juices are collected and deposited in stainless steel vats where it is necessary to allow fermentation for about 72 hours. This is where the unfolding of sugars occurs.
GRIDING: The agave goes through mills to extract the juice and pulp. To obtain a better extraction it is necessary to add water since it is required to pass 2 or 3 times through the mills to extract the greater amount of sugar.
COOKING: Once the agave is cut, it is introduced in stainless steel ovens where the hydrolysis or cooking is carried out by means of a vapor pressure between 0.9 and 1.0 kg at a temperature of 110 C.
DISTILLATION: This step is one of the most important in the production of tequila since it is the process that is given to the already fermented juices called "mostos"; the first step of the distillation is called "tearing".
MATURATION: Name given to the resting and aging of the product in white oak barrels, which as time goes by it passes from being an authentic white tequila to rested, aged and extra aged.
