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Harvesting
It consists of removing the agave leaves (pencas) from the base of the plant (piña), once the agave has reached full maturity. This is made with a sharp tool called COA.
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Cooking
The “piñas” are transported to the distillery, cleaned, cut in halves and the bud (cogollo) is removed in “male” plants, since it can adversely affect the flavor of tequila. After that, masonry ovens are loaded for slow cooking and the first extraction of honey.
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Milling
Cooked agave halves are transferred to the grinding mill, which is in charge of crush the agave and separate the liquid honey from the plant fibers & solids. Solids are recycled and reused as organic compost.
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Fermentation
The agave juice is transferred to stainless steel pots where open fermentation takes place set with classical music. There, native wild yeast converts sugar into alcohol (ethanol) and other chemical compounds that provide flavors and aromas. Fermentation lasts from 72 to 96 hours.
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Distillation
Is the process where the alcohol is separated from the fermented wort (mosto). Distilled in a copper still, only after the second distillation that the premium tequila SKORPIOS 1618 is born.
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Aging
After distillation, tequila is placed inside American Bourbon and French Oak . According to the type of tequila, it is determined the time of maturation or aging.