Tequila production process

Quality Defects Reduction

[fa icon="calendar'] Jun 9, 2018 10:32:56 AM / por José Luis Alvarado publicado en Quality maintenance, Quality Control, continuous improvement

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The defects reduction in a company is a challenge that implies new quality-systems, personnel with new skills, and the optimization of resources in different modalities. Discover the systems that we have implemented in Casa Sauza to maintain our quality.

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Risks of Handling Tequila

[fa icon="calendar'] Jun 4, 2018 1:49:27 PM / por Abraham Padilla publicado en Quality Control, Security, Tequila Industry/Production

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Throughout this time I've been working in Tequila Sauza, people have always asked me why do we have to meet such strict safety precautions in our workspace. As I moved closer and closer to the subject of security, I concluded that when we talk about safety, no action taken is too much. In this blog, I will try to synthesize some information about the risks of handling tequila.

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Tequila's Fermentation Process and its Aromas

[fa icon="calendar'] Mar 13, 2018 11:10:02 AM / por Fernando Ávila publicado en Tequila Process, Quality Control

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The importance of the fermentation process in the production of spirits is well established and recognized still, this importance given to the fermentation process is almost always limited to the transformation of sugars into ethyl alcohol; however, the role that the fermentation of musts plays in the development of each beverage's sensory profile is hardly ever recognized.

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Safety Norms at Work

[fa icon="calendar'] Nov 2, 2017 2:33:00 PM / por Rigoberto Rubio publicado en TPM, Safety, Quality Control

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In every company there are certain risks for employees. In fact every industry operates with machinery, transport systems, chemicals and sometimes extreme high temperatures or other working instruments that represent risk factors with different magnitudes. Read how Casa Sauza addresses safety on the job...

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