We make it like we used to.
Since 1798, we’ve poured our heart and soul into every bottle. And like the passion we share for tequila, our processes have stood the test of time.
We make tequila the same way we always have.
The Jimador is dedicated to the care and harvest of the agave. It’s a vocation passed down through generations and bound by family ties or strong links of friendship.
The Jima is the name given to the agave harvest. It’s a manual process handled by the Jimador, who uses specialist tools to shave off the agave stalk to reach its precious core: the piña.
Step 2 Heat
Cooking the heart of the agave changes its inulin into sugars and separates its bitter honeys. Once they’re cool, they’re ground and pressed to extract the juices.
Step 3 Fermentation
Natural yeast is added as the liquid ferments for 50–60 hours, transforming into alcohol. The resulting liquid is known as Mosto Muerto (dead must).
Step 4 Distillation
The Mosto Muerto is distilled twice. The first is known as shattering, where steam is added and the condensed vapours are captured.
The second distillation, rectification, forms a drinkable tequila known as white tequila. Then, depending on how the liquid is treated, it is classified and categorised.
Step 5 Maturation
Resting and aging in special oak barrels gives the tequila its taste and aroma. The barrels are toasted in different degrees – light, medium or strong – to impart a different aroma. And the length of which tequila is rested determines its variety.
Step 6
Blending &
Finishing
Maestro Tequilero at José Cuervo, Don Francisco Hajnal Alfaro, was an apprentice for 40 years before he took on the role of Master Blender. He embodies the absolute knowledge of tequila. And he’s the final piece of the process.
Every week, our Maestro Tequilero samples the maturing tequilas, ensuring the final product is of the highest quality and deserving of the José Cuervo name.
Join Our Community
Be the first to hear about new products, recipes, and freshly pressed news straight from Mexico.
