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There are many factors that define the flavor of tequila, some styles are inherited, and that water and land are different in each region or simply during the fabrication process.

The first process is the agave plantation; La Cofradia has 671 hectares around the region to meet their maturation state between 7 and 8 years and they are removed by special people called “jimadores” then loaded onto a truck to be taken to the plant, so far so this process is completely handmade.

In the factory, agave pineapples are cooked in giant masonry ovens, steam only 36 to 40 hours at a temperature of 90 º to 105 º C.

When cooled agave pineapples are removed manually from the ovens, they are placed on grinding area where the honeys and agave juices obtained from the cooking are separated from the fiber. The fiber is used for composting.

Here the agave juice or most is prepared to fermentation conditions suitable either for Tequila or Tequila 100% agave.
- Formulation fixed: use as basic raw material exclusively from reducing sugars agave tequilana weber blue variety, which is identified as "100% agave".
-formulation variable: they use from 51% to 99% of reducing sugars from agave tequilana weber blue variety, with 1% to 49% of sugar cane.

Here the sugars are converted into ethylic alcohol by yeast (microorganisms). In Cofradia we use agave natural yeasts, which are the honey extracted from the ovens during the cooking process.

This process is carried out in stainless steel alambiques that consist of three parts, the boiler for heating the most, the capital column leading alcoholic vapors through the neck of the alambique and the capacitor or coil condense the vapors resulting ordinary tequila with a percentage of alcohol ranging from 20 º to 28 º, it will be distilled a second time so you get the white Tequila with a ranking of 55 º to 60 º. The NOM specifies minimum graduation tequila should be 35º minimum and maximum of 55 ° so distilled or desmineralized water is used.

White: Tequila obtained after double distillation process with intense aroma and flavor of the agave.
Young or gold: white Tequila likely to be avocated, it is also the result of mixed white Tequila with reposado tequila and / or añejo.
Reposado: doubly distilled white Tequila rests for a period of two to eleven months in American white oak or French.
Añejo: doubly distilled white Tequila is stored in barrels of the same material for a minimum period of 1 year and a maximum of 3.
Extra añejo: doubly distilled white Tequila rests in barrels for a minimum period of three years.