BLUE WEBER AGAVE
Creating a high quality product requires starting with high quality materials.
Agave plants require an average of 7 to 9 years to reach maturity, which allows the concentration of sugars needed to transmit the characteristics of the plant to develop.
For the production of Tequila REVOLUCIÓN we uniquely select the most mature plants in all of the Tequila zone.
COOKINGOnce the requirements of maturity and quality of the agave is met, the agave’s leaves are clipped, leaving behind what is referred to as the “Piña”, or pineapple, because of its similarity to the fruit. The Piñas are then cut in half and placed into masonry ovens by hand. This requires– in opposition to the utilization of low pressure cooking systems which accelerate the process and reduce the cost – more cooking time, but allows for a better preservation of the aromas and the flavours of the Agave.
After cooking, the ovens are unloaded and the cooked Piñas are taken to the grinding area, which is done through milling or tahonas: an old and traditional method.
They can be ground up to eight times. The more times they are crushed, the more juice will be extracted. Nevertheless, the juice loses its quality of concentration and flavour with every mill. This is why Tequila REVOLUCIÓN only mills each Piña twice, in order to obtain the true pulps of the plants.
During the fermentation Process, the sugars are converted into alcohol.
Our philosophy is to give nature its time, which is why we only use natural yeasts and wait patiently for this transformation to take place.