The Process

Our factory and plantations are located in El Arenal, Jalisco; where only a few, like us, remain producing with the antique methods.

Land and Harvest

Like champagne or cognac, tequila has its own designation of origin that determines the optimal regions of planting, which specifies the quality of the main ingredient: The Blue Agave Tequilana Weber plant.

Agave plants require an average from 7 to 9 years to reach the perfect stage of maturity; in the production of Tequila REVOLUCION we plant and harvest our own agaves, this way we can ensure that we only use the best plants, which we ourselves have planted and cared for 9 years, plants that are healthy and watered with precision, to allow the perfect expression of the Blue Agave.

“JIMA”

After the agave has reached its maturity, is time for the jima, process in which agave leaves are cut, leaving only the coveted heart or head, because of its resemblance, they take the name of "piñas". This process can occur year-round, but is in the dry season when the better taste of the agave is revealed. In Tequila REVOLUCION we select only the best agave plants for jima, seeking out those that can offer the finest flavours and aromas.

THE COOKING

Once the jima is finished, the piñas are split in two and placed into masonry ovens, according to the classic method; or in metal autoclave pots for mass production, where they are cooked with steam. This process converts starches into sugars, without caramelizing them and preparing them for fermentation.

Tequila REVOLUCION is made exclusively in masonry ovens. This process takes a longer time to finish, but allows a better preservation of aromas and flavor.

THE MILLING PROCESS

After the cooking process, ovens are emptied and cooked piñas are carried to the mill area, they are crushed up until 8 times to extract all juices. While you get more juice by crushing the same piñas more times, the quality of the juice diminishes just the same. That´s why at Tequila REVOLUCION we only crush our piñas twice, to get only the finest, most flavorful juices to produce the finest, most flavorful tequila.

FERMENTATION & DISTILLATION

The resulting juices from the milling are kept in large containers in order to begin the fermentation phase.
During the fermentation process sugars are converted into alcohol. At Tequila REVOLUCION we only use natural yeast for fermentation of our musts, this allows our tequila to maintain its distinctive taste of agave and remain 100% natural.

Once they are fermented, the product is taken to distillation columns, a process led by our Master Tequilier Salvador Rosales Torres, a seasoned veteran; counselor of the Tequila Regulatory Council as well as member of a number of tequila related organism. The key to creating smooth tequila - or any distilled spirit - is cutting the distillate at the right point, to keep only the purest part. When the distillation first gets started, the vapors in the "head" contain methyl alcohol and sharp aromas that won´t taste good. And at the "tail" end of the distillation, when the alcohol is exhausted, there are oils and other pungent compounds that could make the spirit taste off. We repeat this process twice, to ensure that only the purest, most pristine product is achieved for consumption.

The resulting spirit is then ready for aging and bottling.

AGING

At Tequila REVOLUCION we take tequila very seriously, we go beyond the rules that designation of origin and quality norms dictate to the industry, to offer a dignifying spirit that proudly represents the plant where it comes from, and offers a unique and luxurious experience to your taste buds in all virtue. That´s why we go beyond the legal aging time in each of our aged tequilas, and that´s also why we only use barrels that have contained only tequila inside, and for at least 20 years.