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We merge the rich tequila tradition with innovative production methods.

Our process

Our process from our plantations to the packaging process

Our process From our plantations to packaging each stage is carried out with the utmost care and respect for our traditions and the environment. We are proud to have certifications that guarantee the quality of our products and the sustainability of our processes.

At Corporativo Destilería Santa Lucia S.A. de C.V., we are committed to the INOCUITY (Zero Events) and the QUALITY of the products we produce, based on the RISK AND HAZARD PREVENTION that promote the health and safety of the personnel, assuming the CARE and PROTECTION del medio ambiente, cumpliendo los requisitos legales y reglamentarios aplicables, fomentando la CONTINUOUS IMPROVEMENT and the satisfaction of our customers through an adequate COMMUNICATION internal and external, developing COMPETENCIES and encouraging the development of TEAMWORK.

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Agave planting and harvesting

 The process begins with the planting of blue agave (Agave tequilana Weber var. azul), the only species authorized for tequila production. This agave requires meticulous care to achieve optimal growth during its maturation period.

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The Jima

When the agave reaches maturity, the jimadores, experts in the ancient art of jima, harvest the piñas (the hearts of the agave). Using a specialized tool called a coa, the jimadores cut the agave leaves flush to the core, leaving only the piña, rich in sugars essential for fermentation.

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Agave Tearing

After the jima, the piñas are torn or cut into smaller pieces (agave fibers) that will be processed in the next stage of production.

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Extraction

At this stage, the sugars contained in the agave piñas are extracted through a careful and efficient process that separates the juice from the agave fiber. This juice will serve as the foundation of our beverage.

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Cooking

The next crucial step is cooking the agave juice. During this process, the sugars in the mosts undergo liquid hydrolysis, preparing them for fermentation.

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Fermentation

The agave juice is placed in fermentation tanks, where yeast — a live microorganism — is added to carry out this meticulous process. During fermentation, the sugars are transformed into alcohol and volatile compounds that give our beverage its distinctive aroma and flavor.

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Distillation

 The fermented mixture, now known as "mosto muerto" (dead must), undergoes a continuous distillation process using columns, which increases the purity and alcohol concentration. This results in a distillate known as blanco or silver tequila.

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Maturation

Depending on the type of tequila to be produced, blanco tequila may either be bottled directly or aged in oak or holm oak barrels.

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Bottling

Finally, the tequila is placed in its final container, a process known as bottling. This stage is carried out with the utmost care to preserve the safety, quality, and flavor of the tequila. The bottles are labeled and sealed, ready to be distributed and enjoyed by tequila lovers around the world.

Ranking

The Art of Time

tequila

Blanco

Unaged or aged for less than 2 months

tequila

Joven

White tequila that acquires color during processing

tequila

Reposado

Aged for a minimum of 2 months in oak barrels

tequila

Añejo

Aged for more than 3 years in oak barrels

tequila

Extra añejo

Aged for more than 3 years

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