Tequila production process

Rodrigo Nájar

Rodrigo Nájar
Mi nombre es Rodrigo Nájar Guzmán, originario de Tequila Jalisco; soy Ingeniero Químico egresado de la Universidad de Guadalajara. Llevo más de 20 años en Tequila Sauza, soy la tercera generación trabajando en ésta gran empresa; al igual que mi padre y mi abuelo. A lo largo de mi carrera en Sauza me he desempeñado en las áreas de producción (Recepción del agave, Extracción, Hidrólisis, Formulación, Fermentación, Destilación, Gráneles, Añejos) así como en Calidad. Implementado el sistema TPM en las áreas de producción, sistemas ISOS, desarrollos de nuevos productos como el Hornitos Black Barrel. Actualmente como Gerente de Producción. Mis pasatiempos son mi familia, escuchar música y practicar futbol.

Recent Posts

Management Systems in Product Development

[fa icon="calendar'] Jun 18, 2018 11:57:02 AM / por Rodrigo Nájar publicado en management system, new tequila products

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The project, the development, the pilot production and the normal production of new products can refer to a wide variety of types and shapes. Keep reading and discover how we manage new product's development in Casa Sauza, to keep our customers satisfied.

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Extraction Processes of the Agave Sugar

[fa icon="calendar'] Jun 4, 2018 4:05:13 PM / por Rodrigo Nájar publicado en Modernization, TPM, Tequila production, diffuser

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There are different processes to extract the sugar of a Tequilana Weber Blue Variety Agave. This sugar is the main ingredient for producing tequila. Each process has different characteristics. Discover how each of the extraction processes is carried out!

 

 

 

 

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Development of a New Product in the Tequila Industry

[fa icon="calendar'] May 29, 2018 11:52:50 AM / por Rodrigo Nájar publicado en Quality maintenance, continuous improvement, product design

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Do you want to know which factors you have to consider to develop a new product? In this blog post, we will give you some tips to do so. As products are diversifying more and more and shortening their life cycles, the importance of releasing new products increases, as well as the efficiency improvement and team investments.

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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 tequila extraction, gentle extraction of agave sugar process, modern extraction process

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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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Benefits of the Soft Extraction Process of Agave Sugars

[fa icon="calendar'] May 22, 2018 12:46:12 PM / por Rodrigo Nájar publicado en Casa Sauza, Tequila Process, gentle extraction of agave sugar process

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One of the myths regarding the tequila making process it's called the "traditional process".

It is better than most modern processes to extract sugar from the agave piña (fruit/succulent core). In Casa Sauza, we believe that progress should always move forward impulsed by innovation and technology.  Keep reading and discover why in Casa Sauza we use modern processes to enssure the best tequila products for our customers.

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