In the terroir of Amatitan (1660 masl) after 9 years of maturation, the blue agaves are cut by the Jimadores at the stroke of a coa. A tradition that has been handed down from generation to generation for several decades.
Once the pineapples are baked, we tear them with mills, in order to extract the juice from their fibers.
In the extraction, we use pressured water injections on such fibers. Once the juice is obtained, the remaining fiber or bagasse is used as a natural fertilizer in our fields.
After arriving at the factory, we cut the pineapples to facilitate their cooking into the ovens, which will hold them for around 24 hours, at approximately 100ºC.
The juice is transferred to the fermentation vats with a 30,000 liters capacity. There, with the help of local and organic yeasts, takes place conversion of sugars into alcohol for about 72 hours.
The American oak woods will house our tequila for 9 months, obtaining Derechito Reposado. In the case of Añejo, such period is increased up to 56 months, mixing the rest in French oak and American oak barrels.
Then, we transfer it to the alambics to proceed to what is called first distillation, or ordinary distillation.
After removing certain gases and alcohols in the second distillation, called rectification, we will obtain Derechito, with the aromas and notes that will make up its characteristic flavour.