ThE
PrOcESs
To bring Espacial to life, fifth-generation agave farmers meticulously select only the most mature single estate agaves. These agaves are then slow-roasted in brick ovens for 48-50 hours. Afterward, they are allowed to rest before being crushed by a roller mill. We use deep well water, which imparts a delightful minerality to the final product. The open-air fermentation process, influenced by the weather and accompanied by classical music, takes up to 200 hours. Finally, our tequila undergoes double distillation in copper pots to create a refined product that will transport you to the highlands of Jalisco.
HoW iTs MAdE
1 / Harvesting and "Jima"
The first step is to harvest mature agave plants, which are typically around 6-8 years old. The leaves are trimmed off, and the core, known as the piña, is harvested.
2 / CookiNg
The piñas are then roasted in a brick oven for 28 hours and cooled for 24 hours to break down the complex carbohydrates into simple sugars, which will be fermented later.
3 / ExtRactIoN
Once the piñas are baked, they undergo a process of crushing and shredding to extract the delicious juice hidden within, known as mosto. This extraction of mosto is achieved through the use of a roller mill.
4 / Fermentation
Next, the mosto must ferment into ethyl alcohol in order to become a spirit. The mosto is combined with champagne yeast and under classical music combined with deep well water in large stainless fermentation tanks.
5 / Distillation
The process begins by distilling the agave juices, a step that serves to purify the liquid and intensify the alcohol content in the blend. the, tequila undergoes two rounds of distillation in copper stills. The initial distillation results in an opaque liquid known as the ordinario. The subsequent distillation yields the pristine blanco tequila.
