THE ART OF TEQUILA
Carbonero Tequila is produced in the highlands of Jalisco, where the microclimate and clay soil rich in minerals allows the blue agave to abound. This is how we manage to capture the softness and purity of our tequila.
Art
Once the agave maturity is reached, from eight to twelve years, the agaves are harvested by the Jima, which consists of cutting the pineapple leaves with a tool called coa leaving the pineapple ready to be transported from the field to the patios prior to the masonry ovens where the cooking of the plants begins, this is one of the steps most admired by tequila lovers, respect has been won by the jimadores who make their craft an art in their collaboration with the tequila industry
Properties
Fermentation is a fascinating process where the sugars of the must's honey will be transformed into alcohols. It is used for this process small amounts of yeast and nutrients, so the microorganisms work taking the oxygen from the surface and the sugar of the must to the rhythm of classical baroque music, this process of transformation takes us around 200 hours, depending on the climate, spreading aromas that we will later enjoy in the glass.
Tradition
Once the microorganisms and classical music have done their job of converting the honey into alcohol, we proceed to the distillation, which is carried out with double distillation; dethronement, and rectification, in the first the dead must is subjected to a process of distillation in copper stills to separate the ordinary from the non-usable alcohols and in the rectification or second distillate the ordinary is also submitted to finally obtain the tequila in its Purest expression.
