In the tequilera region of los Altos de Jalisco, in the privileged red lands of Arandas Jalisco, Mexico, Compañía Tequilera de Arandas, S.A de C. V. was born, a family company that offers the best of the traditional elaboration of  tequila, combined with the most modern and efficient methods of production.  As well, we count on the most innovating techniques for the global commercialization of our products.

Compañía Tequilera de Arandas is properly authorized by the Mexican government, as well by the Tequila Regulatory Council, to operate under the Norma Oficial Mexicana NOM-1406. Tequilera de Arandas count on strict quality controls

Production Process in Compañía Tequilera de Arandas.

Agave Reception:

In this first stage, a physical inspection of the raw material is made, we observe that the agave tequilana weber belongs to the blue variety, that it is mature, that it does not have traces of illness and that it is free of plagues.  A laboratory analysis, in which is determined the quantity of reducing sugars that the agave contains, is also made.

Torn

This operation consists of fragmenting the agave to a minimum size to facilitate its baking.   This is achieved when the agave´s heart or "piña", is put under a game of blades that spin at great speed.

After that, using transporting bands, the autoclaves (stainless steel deposits) are filled to begin its baking.   Compañía Tequilera de Arandas, counts with 6 autoclaves with a capacity of 18,000 kg each one.

Baking

he agave´s baking is made in autoclaves for approximately 18 hours, with a maximum temperature of 90°C, all this with the finality of hydrolysing the sugars contained in the crude agave (inukinas), by means of the heat´s action and its own acidity, finally to become fermentecible sugars.

The baking, can also be made in mamposteo furnaces  covered with stainless steel, during 48 hours.   For this operation we have 5 furnaces of 20,000 kg each one and another of 40,000 kg of capacity.

Milling

Once that the agave is baked, it is milled in an electric milling train, that is formed by 4 mills of  3 masses each one.  This is made and to obtain the juice from the agave.  During this stage, the amount of contained sugars is regulated to obtain a better fermentation.

Fermentation

The agave´s juice or fresh must, is deposited in stainless steel tanks for its formulation and later fermentation.

Through the fermentation, the sugars contained in the must turn into alcohol, through the action of a leavening stock developed in our laboratory with special care, since this stage is crucial to obtain the particular characteristics of our products.

This process has an approximated duration of 24 hours for tequila, and from 2 to 3 days for tequila 100% agave. At the end of  the process, this fermented juice is known like death must, and has an alcoholic graduation between 6 and 7%.

Distillation

Once finished the previous process, dead must is injected in the stainless steel or copper stills to be distilled.   Distillation consists in boling the must until it becomes steam, then, the resulting steam becomes alcohol when it is condensed, resulting a product that is known like ordinary, with an approximated alcoholic graduation of 25%.  This step is known like tearing of the dead must.

At the end of the first stage, the resulting product is injected again to the stills for a second distillation, that is known like rectification, and of which we obtain silver tequila with an alcoholic graduation near  to 55%.  In this second step the separation of heads and tails is made, with the purpose of regulating metanol and alcohol; this is a very important stage within the elaboration process, since it will give the wished profile to our silver tequila.

For the distillation we have continuous and discontinuous distillation equipment, that give us a daily production capacity of 50,000 liters of Tequila of 55% alcoholic volume.

Dilution

The resulting tequila from the distillation is diluted with distilled or dismineralized water, to obtain its commercial alcoholic graduation, either to 41% for its maturation, or to 40% and 35% to be bottled like silver or gold tequila.

Maturation

Slow transformation that allows the product to obtain their wished organoleptic characteristics, through natural chemical processes resulting of its resting in american or french oak containers.

We count with 2,400 barrels of american white oak with capacity of 200 liters and 9 french oak pipones with capacity of 20,000 liters.

Our tequilas are rested during 6 months for Reposado Tequila and aged during 24 months for Añejo Tequila (The Norma Oficial Mexicana indicates a minimum of 2 months for Reposado Tequila, and 12 months for Añejo Tequila).

Filtration

Once the tequila is analyzed in our quality control laboratory, and after we have corroborated that it is within the Norma Oficial Mexicana, it is put under a rigorous process of filtration, at least in 2 occasions, first, with the objective of retiring the most minimum strange particle, and second, to eliminate turbidity and to give it brightness.

Bottling

After our tasting panel, who depends on the department of quality control, has evaluated and approved the tequila, it is released for its bottling process; this process is made in a high-end technology, completely automatic machine.

This machine consists of:  bottle unwrapper, washing machine (the washing process is made with the same tequila that is being bottled, to avoid the modification of the product´s characteristics), filler, corker, coder, labeler, boxer, wrapper and enveloper. In this process, at least 3 quality control inspectors take part in each stage, to guarantee that the final presentation of the tequila bottled in Compañía Tequilera de Arandas, is in perfect conditions.

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