The attention to making the finest, most enjoyable Tequila, starts in the Agave fields. Let’s go over our production process with producing premium quality Tequila.
Agave ripens slowly, every 7-12 years or so, the plants grow in a healthy environment, taken with extremely good care, and are not harvested until fully ripe.
When it reaches maturity, the Jimadores (harvesters), using their sharp tool called a COA, they cut the leaves in order to get the heart of the plant (“Pina”) and take it to the distillery for producing Tequila.
Chula Parranda Tequila values using traditional methods in order to keep the production process natural and artisanal. Which is why we only use brick ovens. Slow cooking helps to obtain agave juice with plenty of sweetness. The ‘piñas’ are cooked (around 95 degrees Celsius) for 24 hours after being steamed for 24 hours and sit in the oven for an additional 12 hours for cooling. The juice that results from the first 6 hours cooking is removed and discarded since it can contain bitterness.
The cooked Agave is transferred from the ovens to the mill, where the agave is squeezed to separate the juices from the fibers.The juices are mixed with mineral rich water that comes from a well over 400 meters deep with a temperature of 28-32 degrees Celsius.
The agave juice is then fermented for several days in vats which are usually made out of stainless steel, or sometimes wood. The temperature of the juice rises as yeast convert the sugar into alcohol.
The double distillation process is performed first in a stainless steel pot still with copper coil of 5,000 liter capacity and then in a copper pot still of 2,500 liter capacity. We also make heads and tails cut in order to use just the heart of the agave where the scents, aromas and flavors are most present.
Chula Parranda Tequila ages in American Oak barrels, previously used for ageing Bourbon, and also French Oak barrels, which were previously used for Cognac.