Production Process

ABOUT

What Is Tequila?

Tequila is a distilled spirit made from the Weber blue agave plant. Tequila is a popular spirit used in many different cocktails, like the Margarita, Paloma, and the Tequila Sunrise. The Mexican government decrees that tequila is only allowed to be produced in Mexico, and only in certain designated regions, including: Jalisco, Nayarit, Guanajuato, Michoacán, and Tamaulipas

Tequila is made from the Weber blue agave plant, or agave tequilana, which is a large succulent with long, spiked leaves similar to aloe vera. Within the core of the blue agave plant is a bulb called the piña. This bulb is baked and juiced, and the juice is fermented with yeast in barrels to make tequila.

ABOUT

HISTORY OF TEQUILA PRODUCTION?

Around the year 250, the Aztecs made a drink called pulque—made from the fermented juices of a plant called the maguey, which is a cousin of the agave—which is considered a predecessor to tequila. Tequila as we know it today—which is distilled, unlike pulque—was likely first made by the Spanish colonists when they invaded South America. In the early 1600s, Don Pedro Sánchez de Tagle began the first distillery in what is now known as Tequila, Jalisco.

In 1974, the Mexican government declared tequila the intellectual property of Mexico, and that tequila can only be produced in certain Mexican states: Jalisco, Nayarit, Guanajuato, Michoacán, and Tamaulipas. A tequila regulatory council (the Consejo Regulador de Tequila, or CRT) maintains tequila production standards (like agave content, ABV, aging time, and ingredients) and supports the tequila industry through promoting tourism to tequila-producing regions and supporting trade with other countries.

process

How Is Tequila Made?

Tequila production can be broken into six stages: harvesting, baking, juicing, fermenting, distilling, and aging. Here is more information about each one of these steps:

Step 1

Harvest the agave

Modern tequila production begins with the traditional method of harvesting the blue agave plant. A special knife called a coa is used to cut the leaves on the agave plant away from the underground piña bulb.

Step 2

Bake the agave core, or the piña

The piña bulb must be baked in order to extract its fermentable sugars. Traditionally, piñas were baked in pits lined with rocks, but today, they’re baked in either clay and brick ovens called hornos, or large stainless steel ovens.

Step 3

Shred the piña and extract the agave juice

After the piñas are baked, they are crushed and shredded to extract the sweet juice inside, which is called mosto. Mosto is extracted in one of two ways: by using an industrial mechanical shredder (the most common modern way), or by the traditional method of using a tahoma, a large stone wheel that crushes and juices the piña.

Step 4

Ferment the agave juice, or mosto

Next, the mosto must ferment into ethyl alcohol in order to become a spirit. The mosto is combined with yeast and water in large fermentation tanks. This process uses either large stainless steel tanks, or large wooden barrels.

Step 5

Distill the fermented mosto

The agave juices are then distilled, which purifies the liquid and concentrates the alcohol in the mixture. Tequila is typically distilled twice. The first distillation produces a cloudy liquid called the ordinario. The second distillation produces the clear silver tequila, which is then ready to be aged and bottled.

Step 6

Age the tequila

All tequila is aged for at least 14 to 21 days. Silver or blanco tequila is aged for the minimum time. Aged tequila comes in three types: reposado (“rested,” aged for two months to one year), añejo (“aged,” aged for one to three years), and extra añejo (aged for over three years). To produce a more aged tequila, the distilled blanco is put into aged oak barrels, which gives the tequila a golden color. There is also a fifth kind of tequila called joven (“young”) or oro (“gold”), which is a mix of silver tequila and reposado tequila.

Mr Sancho PancHo's "Tequila Maestra"

This role requires extensive knowledge of the agave plant, fermentation, and distillation processes, and a refined palate to ensure the highest quality of tequila.

A “Tequila Maestra” is a title often given to a highly skilled and knowledgeable expert in the production of tequila.

Their Responsibilities Typically Include:

1. Selecting Agave:

Choosing the best blue agave plants for production.

2. Overseeing Harvest:

Managing the jimadores (agave farmers) who harvest the agave.

3. Production Process:

Supervising the various stages of tequila production, including cooking the agave, fermentation, distillation, and aging.

4. Quality Control:

Supervising the various stages of tequila production, including cooking the agave, fermentation, distillation, and aging.

5. Blending and Tasting:

Blending different batches to create a consistent and balanced flavor profile and tasting the product to ensure its quality.

6. Innovation:

Developing new tequila varieties or production techniques.

Aging Process/Duration

BLANCO (SILVER)

Represents the purest form of the tequila, bottled immediately after distillation. It showcases the natural, vibrant, and earthy flavors of the agave, offering a clean, unaged profile.

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Reposado (Rested)

Aged for a period ranging from 10 to 12 months in oak barrels. This aging infuses the spirit with a light golden hue and subtle complexities, including notes of vanilla, caramel, and light spices, enriching the agave’s inherent sweetness.

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Añejo (Aged)

Aged for 16 to 18 months in oak barrels, this tequila develops a rich amber hue and a smooth, complex flavor. Expect notes of dark chocolate, caramel, and spice, delivering a velvety, refined finish.

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The Journey of Mr. Sancho Pancho Tequila

From Agave to Extra Añejo

Mr. Sancho Pancho Tequila begins its journey in the rich, fertile fields of Jalisco, where only the finest blue agave, also known as Agave Azul Tequilana Weber, is harvested. This meticulous process starts with mature agave plants that have been carefully cultivated for a minimum of six years to ensure they possess the perfect balance of sweetness and complexity.

Blanco: The Purest Form

First Stage: Once the agave is harvested, it undergoes a careful distillation process that transforms it into Blanco tequila. This is the purest form of tequila, bottled immediately after distillation, capturing the fresh, natural flavors of the agave.

Reposado: The Rested Spirit

Second Stage: The Blanco tequila is then transferred into oak barrels. After two months in the barrel, it begins to take on the characteristics that define Reposado, a rested tequila with a subtle infusion of oak flavors. The tequila continues to age in these barrels for up to 11 months, gaining complexity and a smooth, mellow character.

Añejo: The Matured Masterpiece

Third Stage: Once the tequila has aged for 12 months, it earns the title of Añejo. This stage lasts from 12 to 35 months, during which the tequila deepens in flavor and color, developing rich notes of vanilla, caramel, and spice. The extended aging process allows the tequila to mature into a sophisticated spirit with a robust profile.

Blanco: The Purest Form

Final Stage: After 36 months in the barrel, the tequila reaches the pinnacle of its aging process, becoming Extra Añejo. This category represents the ultimate in luxury tequila, where time has imparted an unparalleled depth of flavor, richness, and smoothness that can only be achieved through extended aging.

Fiesta Magic in Every Pour — Mr. Sancho Pancho by Genuine Gold

Distilled and bottled by Autentica Tequilera, S.A. de C.V., Jalisco, Mexico. (NOM 1502) and Tequila Artesanal de Los Altos de Jalisco, S.A de C.V., Jalisco, Mexico. (NOM 1436)Imported by Genuine Gold, Miami, Florida.

“MR. SANCHO PANCHO®” is a registered Trademark duly authorized under the statutes of the United Kingdom. The Trademarks “MR. SANCHO PANCHO” and “MSP,” along with their corresponding logos and the distinctive Mr. Sancho Pancho bottle and cork design (collectively referred to as ‘the Trade Dress’), are proprietary intellectual property of Genuine Gold LLC. Furthermore, this includes but is not limited to coverage for all sizes, presentations, and varieties, such as Blanco, Reposado, Añejo, Extra Añejo, etc., and all relevant proprietary intellectual property of Genuine Gold Holding LLC. Genuine Gold LLC operates in the Alcoholic Beverages industry with a specific focus on agave-based distilled alcoholic beverages.

These Trademarks and the Trade Dress are rigorously protected under the intellectual property laws of the United States, the European Union, Mexico, South Africa, Canada, China, the United Kingdom, and other jurisdictions where such rights have been formally registered or are otherwise recognized. Furthermore, they are a testament to our global recognition. Our dedication to safeguarding our intellectual property is evidenced by the comprehensive protection across multiple regions.

The design of the Mr. Sancho Pancho bottle is not only unique and an innovati but also holds Patent-Pending status within the United States. Concurrent patent applications are being actively pursued in jurisdictions including, but not limited to, the European Union, the United Kingdom, Canada, Mexico, South Africa, and China. This commitment to patent protection underscores our dedication to innovation and intellectual property rights. By extension, our continuous efforts to bring unique and creative products to the market.

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