In November I visited seven tequila distilleries in Mexico. Here are some pictures and notes from my visit to the Cazadores and Corzo distillery in the town of Arandas.
- In 1922 the recipe for Cazadores reposado was created
- They process 200 tons of agave per day in the distillery
- The autoclaves cook agave for 10 hours at 120 Celsius. Soon they're reducing the cooking time to 8 hours.
- After shredding the agave (after cooking it in autoclaves), they put it in a diffuser; a relatively recent technology that gets the last bits of the sugar out of the agave
- They allow the agave to ferment for about 4 days. The tequila undergoes an alcoholic then a malolactic fermentation
- The first distillation takes about 10 hours, the second takes about 24 hours
- The stills are stainless steel
- They do have a column still that they use "when demand is high"
- Corzo starts from Cazadores reposado. It is then redistilled and re-aged.
- They aged in new white American oak, with some French oak for Corzo
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.