In more than 13 years of experience working in Casa Sauza, my friends still ask me about the myths and legends about tequila. Discover which ones are true and which ones are false. You will find in this article some of them:
On several occasions I've had to listen and even smile -with some discomfort- to some "fans" who discuss or question the processes of tequila-making, regardless of the brand or NOM that makes them. I have talked with them, known and even learned of the different criteria that each of the distilleries has for the development of our national drink, and I've realized that is that the lack of communication and maybe some minor ignorance, that has developed in some people -not all-, a misinformation about products traditionally made or "handcrafted", to use their words.
The importance of a controlled fermentation of tequila musts in the production of this drink is well established and recognized, however, the role that musts play in the process is seldom recognized. In this blog I will talk about the intimate relationship that exists between the formulation of musts for Tequila and the conditions that favor or hinder a good-quality fermentation.
In the world, there are different types of alcoholic beverages. Each one of them posses its own flavor, essence, and a specific target. The most important difference is that there are certain beverages that due to its making process, are able to turn into an exclusive liquor just like tequila.
Many people ask themselves about what is the true difference between all the alcoholic beverages coming from the agave plant. Tequila its unique because of all the diverse processes used in its elaboration as well as the extraction methods.
As an Agricultural Engineer and throughout my 9 years of experience in the tequila making process, (particularly in the extraction of agave sugar process), one of the questions I get asked more frequently is: how do you do the sugar extraction? The answer I give them is: we extract it using a hot water dilution through a diffuser.
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.
Tequila Sauza is a company with more than 140 years of experience in the production and distribution of Tequila in the world's market. Since its beginnings, it has been renowned by its global and innovative vision in the creation of the Tequila Denomination of Origin (DOT) and the processes that sustain it. Challenges have been presented when trying to maintain its global leadership in the commercialization of tequila, to which it has responded in a forceful way by creating a work culture based on TPM (Total Productive Maintenance).
As a Casa Sauza director and with more than 21 years of experience in the company, one of my challenges is to be aware of the latest trends in the industry so we stay at the forefront of things. I have lately detected two new trends, one on how spirits are consumed and the other on how new niches have been generated, such as premiumization.
The distillation of agave carried out to achieve the purest tequila, is a process that Casa Sauza knows well. Its 143 years of tradition back this affirmation and so do the many national and international awards that ratify the quality of the product for which they work hard everyday.
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.