OUR PROCESS
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.
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.
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.
Spicy Jalapeño Margarita
Own the night with our unique cocktail that is sure to spice up your evening.
INGREDIENTS:
2 oz. Acosta Tequila Añejo
3 tablespoons Fresh Lime Juice
1 tablespoon Freshly Squeezed Orange Juice
1-2 Jalapeño pepper slices
Garnish with a Lime Wedge, Jalapeño slices and Chile salt
INSTRUCTIONS:
Coat rim of glass with Chile salt by rubbing a lime wedge around the top edge of glass. Pour out a light layer of Chile salt on to a small plate and dip the moistened glass, so salt will stick.
Mix all ingredients in a tin shaker. Throw in jalapeños. Add ice, shake powerfully for 30 seconds and strain into Chile salt glass. Add fresh ice and garnish.
