Agave to Glass: A Journey Through the Suerte Tequila Production Process

Tequila-making is an art form that combines tradition, craftsmanship, and passion. From the moment the agave plant is harvested to when it reaches your glass, each step in the process plays a pivotal role in shaping the final product. At Suerte, we take immense pride in honoring traditional methods while pushing the boundaries of quality to create a tequila that is as exceptional as the moments it inspires. In this article, we’ll take you through the key stages of the Suerte tequila production process, exploring everything from the careful harvesting of the agave to the slow distillation and aging that make Suerte Blanco a standout. Join us as we uncover how every step contributes to the distinct, smooth flavor that sets Suerte apart.

Agave Cultivation

The journey of Suerte Tequila begins in the heart of Jalisco, Mexico, where the blue Weber agave is cultivated with care and respect for the land. Growing agave is no small feat; it takes around 7 to 10 years for the plant to reach maturity, and during that time, it absorbs the unique qualities of the soil, climate, and elevation—factors collectively known as terroir.

The highlands of Jalisco, where Suerte sources its agave, are known for their rich, mineral-heavy soil and cooler temperatures. These conditions produce agave with a naturally sweeter, more vibrant flavor profile. The rich terroir gives Suerte Blanco its bright citrus notes and subtle earthy depth, making it a true representation of the land.

Sustainability is a core value at Suerte, and this extends to how we cultivate our agave. We prioritize responsible farming practices that ensure the long-term health of the land. By working with local farmers and following sustainable agricultural methods, we help protect the environment while ensuring that each batch of tequila has a unique and consistent flavor.

Harvesting and Preparation

Once the agave plants have reached maturity, they are harvested by skilled jimadores. The jimadores are highly trained workers who carefully trim the spiked leaves from the agave plant, leaving behind the heart, or piña. This process is both an art and a science, as it requires precise knowledge of when the plant is at peak ripeness to ensure the best flavor and sugar content.

After the piñas are harvested, they are carefully transported to Suerte’s distillery, where they undergo further preparation. The piñas are typically baked in traditional stone ovens or autoclaves to begin breaking down the fibrous material into sugars. At Suerte, we use a traditional tahona-crushing method, where the piñas are crushed by a large volcanic stone wheel. This method enhances the agave’s natural flavors by preserving the plant’s inherent sweetness while breaking down the fiber.

The Tahona Process

The tahona process is a centuries-old method that has been used for generations to extract sugars from agave, and at Suerte, we are proud to continue this tradition. Unlike more modern methods of agave extraction, which rely on mechanical mills, the tahona process is a slower, more labor-intensive approach that brings out the full, rich essence of the agave.

The process begins after the agave piñas are cooked, breaking down their complex sugars. Once cooked, the piñas are placed in a large stone pit, where a massive tahona— a traditional stone wheel— rolls over them, grinding and crushing the agave fibers into a mash. The tahona itself is often made from volcanic rock, which gives the agave a unique, earthy flavor and texture.

This slow, methodical process extracts the agave’s juices more gently than other techniques, preserving its delicate flavors. The result? A tequila that is smooth, with layers of depth and complexity, and a subtle sweetness that comes from the agave itself. The tahona process requires patience, skill, and an appreciation for tradition, and it’s one of the key reasons why Suerte Blanco stands out with its remarkably clean and nuanced profile.

Using the tahona process, Suerte Blanco offers a flavor that pays homage to the past while still delivering a contemporary, enjoyable drinking experience. This meticulous method contributes to the crisp herbal notes and smooth finish that define Suerte.

Cooking and Fermentation

Once the agave piñas have been crushed by the tahona, they are ready for the next steps in the Suerte tequila-making process: cooking and fermentation. These stages are crucial for transforming the raw agave into the smooth, flavorful tequila that Suerte is known for.

Cooking the Agave

At Suerte, we take great care in cooking the agave to extract the maximum amount of sugar and flavor. After the tahona process, the agave is slowly roasted in traditional brick ovens, a method that allows the agave to cook evenly and retain its natural sweetness. The slow-roasting process takes around 56 hours, allowing the sugars in the agave to convert into fermentable carbohydrates. This extended cooking time enhances the agave’s flavor, imparting a deep, slightly caramelized note that contributes to Suerte Blanco’s smooth finish.

Fermentation

Once the cooked agave has cooled, it’s time to ferment. Suerte uses open-air fermentation tanks, which means that wild yeast from the environment helps initiate the fermentation process. This natural fermentation method is key to producing the complex and nuanced flavors that set Suerte apart. Over the course of several days, the sugars in the agave are converted into alcohol, with the wild yeast contributing unique character and depth to the tequila.

The combination of slow-cooked agave and open-air fermentation ensures that Suerte Blanco has a flavor profile that is clean, smooth, and distinct. The careful control of these processes, along with the use of traditional methods, results in a tequila that stays true to its roots while offering an exceptional drinking experience.

Distillation

The distillation process is where the magic of tequila truly begins to shine. After fermentation, the agave mash is ready to be distilled, transforming it into the spirit that will eventually become Suerte Blanco. At Suerte, we utilize traditional methods with a modern twist to ensure our tequila is of the highest quality.

The Role of Copper Stills

One of the most important elements of our distillation process is the use of copper stills. Copper plays a crucial role in ensuring that impurities are removed from the distillate, resulting in a cleaner and more refined spirit. Unlike stainless steel, which can sometimes leave behind metallic aftertastes, copper imparts a smoother, more complex character to the tequila.

Copper’s unique ability to react with the alcohol helps to refine the flavors, removing harsh notes and allowing the natural agave essence to shine through. This is one of the factors that makes Suerte Blanco so distinct—its smoothness, clarity, and crisp agave-forward flavor come from this careful attention to the distillation process.

Double Distillation

Suerte Blanco undergoes a double-distillation process, a technique that further refines the tequila and enhances its purity. The first distillation called the “destrozamiento” or “destruction,” separates the alcohol from the other elements, while the second distillation, called the “rectificación,” further purifies the tequila and refines its flavors.

This two-step process allows us to maintain the integrity of the agave while creating a tequila that is smooth, clean, and balanced. The result is a tequila that is not too harsh or overpowering, with a gentle mouthfeel and a flavor profile that showcases the agave’s natural sweetness and complexity.

Bottling and Quality Control

Once Suerte Blanco has been distilled to perfection, it’s time for the final steps: bottling and rigorous quality control. At Suerte, we take great pride in every bottle that leaves our distillery. From the moment the tequila is ready to be bottled, we ensure that each step in the process is carefully monitored to maintain the high standards we are known for.