Tequila Mine Mia Production Process
We use a 100% traditional process using exclusively agave tequilana weber blue species, cultivated in the region of amatitan, jalisco (the historical birthplace of the tequila); the agave is cooked in a traditional stone furnace. The agave is cut in two parts, allowing the steam to permeate throughout the stove area during the 48 hours cooking process.
The cooked agave is passed thru the mills, for the extraction of juice. The agave juice travels through a piping system to be poured in the fermentation vats where it will ferment for a period of days in natural form without any chemical additives, ethanol, alcohol, etc… . During this process the level of alcohol in the must is verified.
It is immediately send to distillation in a twofold process by alambiques to get the tequila. Finally, it is stored in specially selected woods for the barrels to obtain the superior charachteristics of our tequila blanco, reposado and añejo.
Grades of tequila:
Blanco (“white”) or Plata (“silver”)
100% agave tequila that is un-aged or stored immediately after distillation or aged less than two months in oak barrels and untreated with additives. From the barrel it is send to a filtering and homogenized process where they are bottle with a minimum of 36 ºgl and up to a maximum of 40ºgl graduation.
Reposado (gold, rested)
100% agave, tequila that has been stored in oak a minimum of two months, but less than a year in oak barrels; softer than white tequila, has a faint golden natural color up to an amber light and a wood like taste. With a 36ºgl to 40ºgl graduation.
100% agave, aged tequila that has been stored in oak at least one year, but less than 3 years in oak barrels; grade in color oscillates between a deep gold to a dark amber. Due to the years in barrels it has a heavy wooden character. Its alcoholic level oscillates between 36ºgl to 40ºgl graduation.
Extra añejo (“extra aged” or “ultra aged”)
Aged a minimum of three years in oak barrels. This category was established in March 2006.
Mixto tequila that is unaged.
Mixto tequila that has been stored in oak between two months and one year.
Aged mixto tequila that has been stored in oak at least one year.
Mixto tequila that has been treated with additives to achieve an effect similar to aging.