Tequila Valles 2022

$45.00
The growing, maintaining, and harvesting of the agave plant continues to be a physical effort based on centuries-old techniques passed down from generation to generation. Casa Mexa tequila is estate-grown and distilled using plants harvested exclusively from our agave fields. Jalisco’s temperate climate allows cold ocean air currents to interact with the desert’s heat to enhance the agave’s quality and complexity, allowing it to flourish. Our plants spend eight years maturing before moving through the harvesting process. Casa México makes its tequila from 100% Blue Agave Tequilana Weber.
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Agave: Blue Weber
Bottles Produced: 1028 cases
Alcohol: 46%

Process

1. Harvesting

First, the agave needs to be harvested. Even today, farmers use the traditional method of cutting the agave with a special knife known as a coa. This tool is used to remove the leaves from the piña bulb.

2. Baking

Next, the piña needs to be baked so that the sugars can be extracted. Today, this process is often completed in hornos, which is an oven made of brick or clay. Originally, tequila producers would bake piñas in large pits containing rocks to hold in the heat.

3. Extraction

Once the piña has been baked properly, it is time to shred it and extract the juice, called mosoto,  from the bulb. Today, a mechanical shredder can be used to expedite this process, but some producers prefer to use a stone wheel, known as a tahona, to crush and juice the piña.

4. Fermentation

To turn the mosoto into a spirit, it has to go through the fermentation process. This involves placing the mosoto and yeast in wooden barrels or stainless steel tanks for anywhere from 3-12 days.

5. Distillation

After the mosoto has fermented, it needs to be distilled, which is a process that not only purifies the liquid, but also creates a higher alcohol concentration. In most cases, tequila will be distilled twice. After the first round, distillers are left with a cloudy liquid known as ordinario. Going through the second round will create a clear silver liquid. From there, the tequila is ready to be aged.