HOW IS TEQUILA MADE?

TRADITION AND QUALITY SINCE 1873.

TEQUILA-MAKING PROCESS AT CASA SAUZA

The tequila process begins in the agave fields when the plants are selected to be cut and taken to the factories for transformation. Later in the factory, the processes of Grinding, cooking, fermentation, distillation, maturation, filtration, dilution, and packaging follow.
Discover the tequila manufacturing process from the planting of the agave to the packaging step by step. Casa Sauza has designed an approach different from the traditional one that allows preserving the purity of the agave in all the steps to ensure the evolution to the best tequila.

The process

 

Tequila-production-process-at-Sauza-2024

1 AGAVE

Our agave is harvested from Sauza's very own plantations. Experts take samples of our agave lots and determine the total sugars within the plants using a titration method.

2 SHREDDING THE AGAVE

By shredding the agave piña (fruit/succulent core) through three separate shredding processes, the agave fibers are prepared for sugar extraction..

3 EXTRACTION

A diffuser extracts the sugar within the shredded agave fibers using a gentle extraction process, producing a solution of water and agave sugar. Agave juice can then be obtained from this solution, as can bagasse, which is later used as compost for the agave plantations.

4 COOKING

Agave contains complex sugars, like inulin, that must be transformed into fermentable sugars through a hydrolysis process. The hydrolysis process takes about 6 hours to convert inulin into fructose and glucose.

5 FERMENTATION

Anaerobic fermentation is carried out in stainless steel tanks using a proprietary blend of yeasts and nutrients. Each round ferments for 24-28 hours with varying temperatures, from 32°C (89.6°F) to 37°C (98.6°F). Sauza’s fermentation process is fast and clean because we use closed tanks and an automated cleaning process that guarantees a safe tequila product.

6 DISTILLATION

The first distillation process takes place in steel distillation columns, during which water is removed and alcohol is concentrated from fermented agave juice. The second distillation takes place in stills to obtain tequila with a range of 55-65% alcohol, depending on the brand. All of the distillation by-products are treated in a wastewater treatment plant, in full compliance with environmental regulations.

7 FILTRATION

Every tequila is filtered using slightly different methods. We use carbon filters, through which tequila is filtered through in cold temperatures to remove the excess fatty compounds that give tequila a cloudy appearance. Other filtration processes assure that there are no particulates present in the liquid, and ultimately work to give our tequila a shiny finish..

8 AGING

“Reposado” tequila is aged in white oak wood containers for at least 2 months. Aged, or “añejo” tequilas are kept in white oak barrels for at least 12 months, and extra-aged tequilas are kept in white oak barrels for at least 36 months.



All of the containers and barrels are made from American white oak with a smoky finish, which complies with the Sauza’s standards, and are used only for aging processes..

9 BLENDING & ASSEMBLING

In this process, demineralized water is added to the tequila in order to adjust its gradation, and tests are conducted in order to assure consistency according to Sauza’s standards. All of our brands are non-GMO, gluten-free, and Kosher certified.

10 BOTTLING

In the process of bottling, all our tequilas are labeled and packaged with the most advanced automation technology in the beverage industry. We sent it to all the marketing centers in the world.

11 COMMERCIALIZATION

In this process, demineralized water is added to adjust the graduation, and tests are done to ensure consistency in the profile according to Sauza standards. All our brands are non GMOs (without genetically modified organisms), gluten-free, and Kosher certified..