At Hacienda Doña Engracia we'll show you the process of making excellent Tequila the natural way
The Hacienda Doña Engracia are Certified Tequila Factory by The CRT Consejo Regulador del Tequila (Tequila regulator council).
Planting: Agaves.- The word “agave” comes from Latin “agavus” which in turn stems from Greeg word “agauë”, meaning “admirable” or “illustrious”. This was the generic name that the 18th century Swedish botanist Carl Von Linnaeus assigned to all the plants that were characterized by spiny, fleshy leaves and the trunk often referred as the pineapple that is the part plant that is of our interest. Family: Agavaceae / Genus: Agave / Species: Tequilana / Variety: Weber / Form: Blue. Harvest: We plant our Agaves and After 10- 12 years they are ready to be harvested by “El Jimador” and head to Hacienda Doña Engracia.
Jima: When the Agave is ready to harvest, the "Jimador" with his "Coa" will cut all the leaves from the Agave to have the "Piña" (pineapple), this Piña is cut into pieces to go into:
Cooking: The agaves hearts are placed inside the oven for 8 hours and wait till the oven is cool and the plant’s sugars hydrolyze. When the cooking and cooling process is finished, the agave has a very different look. The once-with pulp, though still fibrous, now has a brown-orange color. An ax is no longer needed to break it up, as it shreds easily in one’s hands.. At this new stage it has a sweet, pleasant smell and has been transformed into a delicious candy.
Grinding and beating: In the past, the cooked agave was beaten with the handles and flat blades of axes. Later, a flour mill was used, modified by the introduction of a round pit over which a large, circular stone was turned by mules. In recent years, modern technology developed initially for the sugarcane industry has also helped to improve the grinding systems.
Fermentation: The agave juices are allowed to rest in the vat with the residue from the agave skin, the biological interaction of the bacteria and yeast will consume the sugars and change them into a variety of by-products, such as ethyl alcohol and methanol. With Puerto Vallarta atmospheric temperature, after 5 to 7 days the must is ready for distillation
Distilation: Besides water, the must contains aldehyde and ester, some of which will be the source of characteristic flavors and aromas, and in addition ethyl alcohol and other major and minor alcohols. Some of the minor harmful ones such as methanol are normal by-products of fermentation process. To eliminate unwelcome substances, a double distillation process is needed.
Getting old: Tequila Reposado – Rested Tequila If white tequila is left to stand in wooden barrels for between2 to 12 months, it becomes a “Reposado” rested tequila. The introduction of this type of tequila marked a change in consumer patterns, and it has become the great favorite among Mexican and International consumers. It is smoother than white with a wood flavor without losing the strong agave essence. Tequila Añejo – Aged Tequila A tequila officially becomes añejo (aged) when it has been kept in storage in a new or used white oak barrel for over 12 months. During this period of time, the white tequila change color considerably, It may become gold, deep amber or even very dark. Its taste is impregnated with the wood and certain chemical reactions take place. The qualities of the wood as well as the age of the barrel are very important to the end result.
Hacienda Doña Engracia.
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Airplane Tour Guatemala of Pacaya, Agua and Acatenango Volcanos!