Tequila production process

Servando Calderon

Servando Calderon
Ingeniero experto en operaciones de la planta de Casa Sauza.

Recent Posts

The Challenge of Technological Development in the Tequila Industry

[fa icon="calendar'] Oct 3, 2018 11:32:58 AM / por Servando Calderon publicado en continuous improvement, technological development

[fa icon="comment"] 0 Comentarios

 

Every industry is facing the accelerated technological changes that are revolutionizing the whole world. These changes represent a possible crisis, but they also create new opportunities to improve.

Leer más [fa icon="long-arrow-right"]

The Need for Change Management in the Tequila Production

[fa icon="calendar'] Jun 12, 2018 11:14:08 AM / por Servando Calderon publicado en Adapting to Change, managing change, continuous improvement

[fa icon="comment"] 0 Comentarios

 

 

We live in a passionate era for human development, today more than ever we have easy and quick access to new knowledge in different areas such as science and technology. If we want to learn how is tequila produced, for example, we can actually read about it from the comfort of our home, school, work and even while we are transporting from one place to another.

Leer más [fa icon="long-arrow-right"]

4.0 Industry: Automation and Team Work at the Tequila Industry

[fa icon="calendar'] Jun 12, 2018 8:50:51 AM / por Servando Calderon publicado en Modernization, TPM, Tequila production, human resources

[fa icon="comment"] 0 Comentarios

 

Here we share the article that our Company Director, Servando Calderón, wrote for the "Mejores Prácticas" (Best Practices) magazine. In this article, he talks about the industry's tendency towards automation and the role that people play in it.

 

Leer más [fa icon="long-arrow-right"]

The Challenges of Automation Processes in the Tequila Industry

[fa icon="calendar'] Jun 9, 2018 11:49:32 AM / por Servando Calderon publicado en Autonomous maintenance, Quality maintenance, continuous improvement

[fa icon="comment"] 0 Comentarios

 


One of the most common questions people ask me as a Casa Sauza manager is: how does the automation improve competitiveness? and how do you know when to implement it? Several factors exist when balancing the pros and cons and make the right decision. Discover how we do it in Casa Sauza®.

Leer más [fa icon="long-arrow-right"]

8 Steps for Change Management

[fa icon="calendar'] Jun 8, 2018 4:04:15 PM / por Servando Calderon publicado en Strategy, Administration and other process

[fa icon="comment"] 0 Comentarios

 

Change is one of the constants of modernity. As Casa Sauza's director, I've learned that in order to take the organization to the future, we must prepare and train our staff so that adapt to constant change more easily. This will help our company remain in the market facing the passing of time. Discover the principles with which we apply Change Management at Casa Sauza.

Leer más [fa icon="long-arrow-right"]

Making Progress in Industrial Automation

[fa icon="calendar'] Jun 6, 2018 6:03:13 PM / por Servando Calderon publicado en Autonomous maintenance, Modernization, TPM, Tequila production, Education and Training

[fa icon="comment"] 0 Comentarios

 

As Casa Sauza's director, I can see the imminent trend of the automation of processes in order to add value to our products. When implementing it, one must evaluate the difference between manual and artisan labor, in order to take it into progressive stages. Discover how we have managed to do it at Casa Sauza®.

 

Leer más [fa icon="long-arrow-right"]

Total Productive Maintenance (TPM) at Casa Sauza

[fa icon="calendar'] May 31, 2018 9:30:47 PM / por Servando Calderon publicado en continuous improvement, total productive management

[fa icon="comment"] 0 Comentarios

 

For more than a decade managing the operations at Casa Sauza as its President and Director, people constantly ask me how do we assure the quality of our tequilas, processes, and techniques, wondering as well why do we consider ourselves as the best tequila producers in Mexico.

Leer más [fa icon="long-arrow-right"]

Challenges of the Automation of Processes at the Tequila Industry

[fa icon="calendar'] May 30, 2018 11:24:44 AM / por Servando Calderon publicado en Tequila Industry/Production, continuous improvement

[fa icon="comment"] 0 Comentarios

 

With the technological advances that are available these days, automation all of the processes in the Tequila Industry becomes possible; from the production of the agave plant to the delivery of our packaged tequila. However, although this technology is a reality and available these days, its costs limit the access to it. Discover how we, at Casa Sauza are using this technology.

Leer más [fa icon="long-arrow-right"]

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 Tequila Industry/Production

[fa icon="comment"] 0 Comentarios

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.

Leer más [fa icon="long-arrow-right"]

Innovation in Tequila Production. Monozukuri Philosophy at Casa Sauza

[fa icon="calendar'] May 15, 2018 5:46:49 PM / por Servando Calderon publicado en Innovation, monozukuri

[fa icon="comment"] 0 Comentarios

 

Innovation is part of Casa Sauza's DNA. Ever since 1873, with the Sauza family and its first generation (lead by Don Cenobio Sauza), we have been pioneers in the integration of technology and new manufacturing and commercialization systems to our production processes. Being now a part of Suntory Group, we have come to understand and incorporate their Monozukuri production philosophy, which is "the art of producing spirits" based on the human capacity for innovation and centered on human creativity.

Leer más [fa icon="long-arrow-right"]

Subscribe

Lists by Topic

see all

Subject

See all

Most recent