Our tequila is produced with the best blue agave from our lands in Arandas, Jalisco, Los Altos region, with the strictest selection controls and a 100% artisanal manufacturing where at least 120 hours of classical music ferment its spirit to later make a double distillation and finally have the result of this unique Tequila. We share the world in each drink, our history, passion and excellence of Tequila La Santa so that you enjoy a unique experience with yours.




Our Tequila

Class: Tequila Blanco
Category: 100% Blue Agave Tequilana Weber
Process: Made with agave from the Altos de Jalisco highland region, harvested after 6 to 8 years, slow cooked and fermented for a minimum of 120 hours accompanied by the soothing sound of classical music, double-distilled ina copper still.
Grade alc.: 40%
Net Content: 750 ml.


Tasting sheet
Appearance:Excellent transparency and clarity, evidently full-bodied in the glass.
Aroma:A clear tequila with fruit notes such as peach and green guava, citrus notes of lime and grapefruit, and even herbal notes such as mint, olive trees and olives, without losing the essence of raw and cooked agave, with a light hints of a combination of spices including cinnamon and pepper.
Flavor: The beginning is silky smooth, confirming its aromas and transpor-ting us to the flavors of the raw agave, offering elements such as mint, spearmint, olives; with the citric characteristics of grapefruit and lime. A sweet finish of cooked agave and a light spicy pepper that confirms a balanced tequila.

Class: Tequila Reposado
Category: 100% Blue Agave Tequilana Weber
Process: With agaves from the Jalisco highlands of 6 to 8 years, slow cooking, fermentation for a minimum period of 120 hours with the relaxing sound of classical music, with double distillation in copper still.
Aging: Average of 4 months in american oak barrels.
Grade alc.: 40%
Net Content: 750 ml.


Tasting sheet
Appearance:In the glass, it is a full bodied tequila with a yellow wheat color.
Aroma:A wide range of aromatic notes, from fruit notes such as pineapple, cherry and peach, with a touch of rosemary and olives, while preserving the citrus hints of grapefruit and lime. to vanilla, caramel, cinnamon and walnut, contributed by the barrel.
Flavor: Its flavor affirms the prescence of fruit such as pineapple and cherry, with notes contributed by the barrel such a caramel, walnut, vanilla and white chocolate. A soft tequla with a balance of sweetness, a touch of anise and a long finish.

Class: Tequila Añejo
Category: 100% Blue Agave Tequilana Weber
Process: Made with agave from the Altos de Jalisco highland region, harvested after 6 to 8 years, slow cooked and fermented for a minimum of 120 hours accompanied by the soothing sound of classical music, double-distilled ina copper still.
Aging: An average of 18 months in American oak barrels.
Grade alc.: 40%
Net Content: 750 ml.


Tasting sheet
Appearance:Amber-colored and full-bodied in the glass.
Aroma:We sense the full influence of the barrel, with predominantly sweet aromas from the wood such as caramel, maple, cocoa, chocolate anddried fruits such as prunes; shades of tobacco and grapefruit confirms its origin, whit light nots of rosemary, thyme and banana.
Flavor: Great smoothness with a sweet strike of maple, white chocolate, vanilla and coffee. It retains its sense of dried fruits, such as raisins and plums. Its taste in the mouth invites us to take another sip so we can appreciate the sweet and bitter combination that makes it so captivating.

Process

Cultivation and jima

It begins with the collection of specimens of blue agave tequilana weber with between six and eight years of maturity, carefully selected by our field work team following the guidelines, to separate only the high-quality and rendered agaves that will be harvested through JIMA which consists of cutting the pineapple stalks with a tool called COA, leaving the pineapple ready to be transported from the field to the patios prior to the masonry ovens where the cooking of the plants begins, it should be noted that within the production chain this Paso is one of the most admired and recognized by lovers of the tequila culture, that is why the respect that jimadores have earned for making their craft an art in their contribution to the tequila industry. Our public respect for these extraordinary people.

Cooking

The slow cooking of the pineapples will give homogeneity of cooking throughout the plant and there begins the conversion of their carbohydrates into sugars, which in that state will be fully available for fermentation, in addition to softening them to facilitate the extraction of sugars in the tandem of extraction. The masonry oven houses the agaves between 48 and 50 hours to be able to dispose of the cooked ones and proceed to squeeze them.

Extraction

The cooked agaves are placed in the extraction tandem to squeeze them and separate the chickpea from the honey called MOSTO (fresh must), the chickpea will be transported to the compost and the honey to the stainless steel tank where it will be waiting its turn for fermentation.

Fermentation

In this important and fascinating step where the MOSTO honey sugars are transformed into alcohols, small amounts of yeast and nutrients are used for this process and thus the microorganisms work by taking the oxygen from the surface and the sugar from the must at the rate of classical baroque music, this process of transformation depending on the weather takes us around 200 hours, spreading aromas that we will later enjoy in the glass.

Destillation

Once the microorganisms and classical music have done their job of converting honey into alcohol, they proceed to the distillation that is carried out with double distillation; destruction, and rectification, in the first, the dead must undergo a distillation process in copper stills to separate the ordinary from the unusable alcohols and in the rectification or second distillate, the ordinary is also subjected to finally obtain the tequila in its purest expression.

Maturation

This important and patient step in which the nascent Blanco tequila is invited to rest in oak barrels and in an environment of humidity, temperature and controlled amount of light, to open its own essence in the company of wood, a huge amount of notes of aromas and flavors that only tequilas under these processes can offer us.

Bottling

In any of its categories, tequilas are filtered, tasted, supervised for quality consistency, bottled in their different presentations, then they are ready to please the heart and delight the palate.

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