We begin with the cultivation of agave in the Territory of the Appellation of Origin Tequila (AOT). The first task is the selection of shoots (hijuelos) of the species Agave TEQUILANA WEBER, blue variety; which are to be planted only in the AOT territory. The AOT territory is the area protected by the General Declaration of Protection of the AOT; the shoots (hijuelos) must be with a height of approximately 50 cm.
The cycle of the agave plant is approximately 8-10 years, a period in which it reaches its full maturity; which means that at this stage, it provides the best honeys, and it is ready for harvesting (jima).
The harvesting (jima) consists of slicing off the leaves from the plant at the edge of the base so that only the pineapple (agave heart) is left.
The agave is from the highlands and is harvested when the plant is 8 years old. This plant has a cleaner lighter taste which holds up well to triple distillation. The "Pinas" are steamed in a stainless steel oven, which is about 6 feet diameter and about 20 feet long, for 24 hours.
This allows for an exact even cooking of all the pinas. Traditional method was to roast the pinas in a brick oven for many days with direct fire. This comes with many risks. Mostly uneven cooking of the pinas, some over cooked, some under cooked and some just right. In addition they loose much of the pinas juices. All of these problems lead to an uneven product that the distiller would need to adjust batch by batch in order to have a consistent product.
In the stainless steel it's an exact science with non of these problems. After the steaming of the agave our product is crushed yeast add and allowed to ferment. Distillation is done in very small lots. This is the trick to consistent quality.
Extraction of juice and bagasse (residual): In order to extract the juice from the cooked agave, water vapor pressure is applied to the bagasse and then it's squeezed onto conveyor belts. The juices are then separated to continue the industrial process, and the bagasse is squeezed out. The juices that are extracted from the cooked agave are captured in container deposits; and then are transported by pipes to formulation tanks (for the elaboration of tequila) or to fermentation tanks (for the elaboration of Tequila 100% Agave), depending on the case.
The fermentation is one of the most important stages of the process, since it's at this point in which sugars are transformed into ethyl alcohol and into other products in smaller proportions. The fermentation takes place in large stainless steel tanks, which are filled with the juices also called musts. Water, yeast, and nutrients are added to the musts for fermentation. The fermentation period varies according to the weather temperature, which changes with each season of the year. Subject to low temperatures during winter times, the fermentation lasts more than 24 hours. This process has a similar pattern to the growth curve of any microorganism: exponential growth, stationary phase, and a death phase.
The result of any fermentation is alcohol, carbon dioxide, water and energy that are issued as heat. The must in full fermentation is effervescent, and the movement ceases when the yeasts finish their work. At that point the process is complete and it is customary to say that the must is dead, the yeasts have completed the conversion from sugar into alcohol.
The distillation is the process used to separate the enzymes – using heat and pressure – to obtain products rich in alcohol (tequila) and vinazas (the residue water that is discarded). During the distillation the ferments are transported through pipes to stainless steel stills for distillation, in which they are heated at high temperatures. The distillation is performed in stainless steel/copper stills and even in towers of continuous distillation. The average stills have three sections: the cooking vessel (where the must is deposited for heating), the column (which captures and transports the vapors), and the coil (where the vapors cool down and turn into liquids).
The boiling points of the various compounds and the diverse volumes and pressure levels of the stills; help the separation of gases, which condense into products of higher alcohol level. Two distillations are needed to produce tequila: Cinco Perros is Triple Distilled.
"Triple distilled tequilas amount for only about 2% of all existing tequila. If you remove Sauza from this market, there would be almost none."
Plata is rested after distilling and bottled never touch wood.
Resposado is rested for 4 months in white oak.
Anejo is aged 16 months in white oak.
We do not use old bourbon barrels
Cinco Perros is an exclusive blend of different lots of tequila to come up with it's rich flavor