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.
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.
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.
Oven Chief: El Norber
In own state terroir of Amatitan
(1660 masl) after 6 -7 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.
Captain of Jimadores : "Filoso" Ralei
Our Reposado is a 9 month siesta in American oak barrels
In the case of Añejo, such period is increased up to 12 months in French oak.
Extra Añejo is a dream of 36 months in American oak barrels.