Throughout my 10 years experience in the tequila production process, some of the most frequent asked questions are: which are the principal sugar losses in this beverage production? In this article we will show you the different ways in which this raw material gets lost and how to improve the process efficiency.
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.
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.