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Process

How Azuñia Tequila Starts

In the heart of Jalisco, Mexico, lies the world’s most perfect soil and climate for growing Weber Blue Agave. What makes this region so special? The fertile volcanic territory and the soil naturally deposited over 200,000 years ago by the once active Tequila Volcano. It is here, in the heart of the Tequila Valley, that Azuñia Tequila is created.

Azuñia Tequila starts with only perfectly aged Weber Blue Agave, which grows harmoniously for 8 to 10 years in our sun-drenched fields surrounding the small town of Amatitan. Each agave plant receives naturally produced rich nutrients from the fertile volcanic earth and a regime of seasonal weather.

While many producers source their agave from a variety of other growers, we choose only the best agave from acres owned and maintained by Sergio Zuñiga. This quality control enables us to produce better taste, more consistency and full ripe flavors. We allow our agave plants to grow to the perfect peak of ripeness, between 8 to 10 years, until the sugars are at the optimal level. The fields and rows are marked with the date each row of agave was planted. Our expert Jimadors carefully hand-select the agave plants that are ready to be harvested, using a razor sharp tool called the coa, to cut the spiky leaves away from the precious core, the piña.

Tradition and Science of Azuñia Tequila

After each agave is harvested and split by hand, the prized piña is loaded onto a truck and transported to our distillery, where the process begins. The first step is cooking the piñas. For our Platinum, Reposado and Añejo  we use the traditional clay ovens, called hornos, to steam the piñas, slow roasting each batch for up to 36 hours. The cooked piñas are then crushed in the pressing mills in order to extract the agave juice. Since the agave fibers may reabsorb much of the juice, the fibers are rinsed in order to obtain the optimal amount of juice from each press. The result of the wash is called aguamiel or honey water.

Other tequilas use commercial yeasts to speed up fermentation. We use natural fermentation, which produces yeast naturally during the process. Our tequilas ferment for 5 to 7 days, depending upon outside temperature and humidity—part of the natural fermentation process. Although it takes longer to ferment, only naturally produced yeast is in our tequila. This traditional method helps create the distinct flavor of Azuñia Tequila.

After the natural fermentation process, Azuñia Tequila is double distilled for purity. During the second distillation process, we separate the heads and tails of the juice, leaving only pure, clear tequila. Unlike others, Azuñia Tequila is then filtered one more time through our unique process in order to achieve its smooth, luxurious flavor.

After the fermentation, double distillation and final filtration, we achieve the perfect unaged tequila, which we call Platinum. Our Reposado rests for a minimum of 3 months, and the Añejo ages for a minimum of 12 months, both in American Oak barrels. Finally, Azuñia Tequila is bottled with care and imported to the United States for your enjoyment.

Cooking the Piñas

Platinum, Reposado and Añejo,: Clay Hornos Ovens: 36 Hours |


Pressing

3 pressings of the piñas.


Natural Fermentation

No extra yeasts used, except what is naturally produced in the growing process.


Fermentation

5 to 7 days depending on humidity and conditions.


Distillation

2 times distilled. Pot still distillation. Heads and tails removed.


Aging

Platinum: Unaged
Reposado: Minimum of 3 months in American Oak barrels
Añejo: Minimum of 12 months in American Oak barrels