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OUR PROCESS

Acosta Tequilas blue weber agave growing

BLUE AGAVE

Agave is a crop that over two centuries has been an important support of tequila agribusiness and the agricultural economy of the Tequila region, Jalisco, and almost 100 years to date, also in the Los Altos region.

JIMA

Once the agave matures, it is Jima and consists of removing the leaf part of the leaves leaving only the base of the leaves along with the stem, resulting in the pineapple.

Farmed high quality agave being processed

COOKING HYDROLYSIS

After the Jima, the pineapples are taken to the factories, where they are hydrolyzed through the application of high-pressure heat in order to unfold the insulin polymers and obtain simple sugars, in this case fructose and glucose, suitable for be fermented.

EXTRACTION

The carbohydrates or sugars contained in agave pineapples must be separated from the fiber.

Cognac Barrels where Acosta Tequila is aged

In this process phase, the sugars present in the musts are transformed, by the action of yeasts, in ethyl alcohol, the main component of Tequila.

FERMENTATION

MATURATION

With this final step, our tequila undergoes changes that determine its final characteristic, including wood and its drying process, lighting, temperature, humidity of the ripening cellars, alcohol content of the ripening product as well as the number of cycles of use that are It gives the barrels, they determine the definitive profile of tequila in terms of taste and aroma.