OUR PRODUCTION PROCESS
For more than 100 years the Solorzano family has dedicated their lives to a traditional job: the manual and detailed elaboration of Tequila with a flavor that touches the soul of those who taste it.
Our production process begins when the basal offshoots of Agave Tequilana Weber – blue variety – are planted.
It takes from seven to nine years for the agave to mature and for its sugars to settle.
The Jima, is the process when agave leaves are cut and making the root come loose, leaving only the coveted heart or head, because of its resemblance, they take the name of “piñas”.
This process can occur year-round, but is in the dry season when the better taste of the agave is revealed.
Expert jimadores (agave farmers) unearth and trim the agave’s heart (piña), which can weigh around 40 to 70 pounds.
The piñas are trimmed using a special razor-sharp hoe-like tool called a coa. The coa’s distinctive paddle shape is iconic in the Highlands’ region of Mexico.
We bake the agave hearts in a brick and stone oven.
The baking was traditionally done in brick and stone ovens that worked by means of vapor injection, in a process that lasted between fifty and seventy-two hours.
Once cooked, the agave hearts are cut into small pieces which are pressed to extract the agave juice.
The extracted juices drain into vats and then pass through pipes into formulation tanks (where blended tequila is made) or fermentation tanks (for the production of Tequila Solorzano 100% Agave).
The fermentation take place in large stainless steel vats where water and wild yeast are mixed with the agave juices.
Once the normal fermentation process has concluded and the must has achieved an alcohol content of five to nine percent, it is allowed to sit for several hours before it is piped into the alembics or stills.
The Distillation is the process by which the application of heat and pressure separates the fermented juices into alcoholic products (Tequila).
The distillation is done in copper and stainless steel alembics.
With distillation, the Tequila alcohol content is increased and undesired components are eliminated, producing Tequila Blanco or Plata, and has an alcohol content of about 40% Alc. by Vol.
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