Agave comes from Los altos de Jalisco and Tequila region. The agave plant needs 6 or 7 years to be ready for harvest. Finos buys only selected agave from trusted farmers, to ensure consistent quality of raw materials. Each party is carefully inspected before production in order to have enough sugars to be further used in the highest type of tequila production.
The pinas, which arrive to the factory, are cut in 2 or 4 parts. The agave is dispatched to the autoclave in order to cook the agave, causing a transformation of sugars. Diffuser is not used in the process
After cooking agave for 10 hours, pinas are shredded by the modern shredder. The juice is separated from agave fibers by presses. Special yeast is added to the juices – a process used since the beginning of factory operations and remains a closely guarded secret of the master distiller. Fermentation lasts up to 72 hours before the liquid can be distilled.
Tequila distillation is made in stainless steel pot stills, which allow the distillate to preserve the natural flavors of the highest quality agave. Double pot distillation is used. Only the ‘hearts” of the distillate are taken by the master distiller. Only 100% pure agave is used.
After distillation, the final product is transparent, with a brilliant and beautiful sparkle, and features smooth cooked agave flavors, with hints of fruits. The alcohol content gives the sensation of freshness, and roundness. This is Blanco tequila. Part of Blanco tequila is sent to barrels to mature in the “Fabrica de Tequilas Finos” premises. Reposado tequilas are aged in big French oak casks or American oak barrels. Anejo in 200 liter used American oak casks, acquired from bourbon distilleries.