Tequila production process

Which is The Best Way to Extract the Agave Sugar?

[fa icon="calendar'] May 23, 2018 10:50:16 AM / por Rodrigo Nájar publicado en Extracción, Extraction

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During my 20 years experience in the Tequila Industry, one of the most frequent questions I get asked is: which is the best way to extract the agave sugar?

There are plenty of misconceptions regarding this subject, and in this article, we will explore and consider the pros and cons of the principal processes that have been implemented in Casa Sauza. In my previous article, we mentioned the 3 principal processes to extract the agave sugar, going from the oldest to the most modern process.

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Tequila Sauza: Notes of Fresh Fruits From the Purest Tequila

[fa icon="calendar'] May 16, 2018 10:56:02 AM / por Servando Calderon publicado en Improvement

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For our extraction process, we use a gentle extraction method. We gently extract the juice of our raw agave with water and steam, similar to that of an espresso coffee to which steam is applied and what we obtain are the essences of the coffee that is different from boiling it or cooking it. Our process is exactly the same as if it were a coffee machine in which the steam is passed through the agave and its essence is extracted to fresh fruit.Many people ask about the sensory characteristics of Casa Sauza's tequilas. In order to better explain how we got to the notes of fresh fruits and citrus fruits that characterize our tequilas, I always start by describing the processes that led us to them.

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Premiumization of Tequila, a Trend in the Industry

[fa icon="calendar'] May 10, 2018 10:55:03 PM / por Servando Calderon publicado en Improvement, Responsible Consumption

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As a Casa Sauza director and with more than 21 years of experience in the company, one of my challenges is to be aware of the latest trends in the industry so we stay at the forefront of things. I have lately detected two new trends, one on how spirits are consumed and the other on how new niches have been generated, such as premiumization.

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