Production Process:

The first step in the production of Santa Catalina tequila is the harvestijng of the blue agave plant. Which are grown from anywhere between 6 to 10 years. Once they are done the leaves are cut and only the heart or "piña" remains. The next step is to steam the "piñas" the "piñas" are steamed and the carbohydrates are turned into sugars. This also makes the piñas softer making the next process easier. The piñas are then crushed to extract the "aguamiel" that will be fermented. During fermentation the sugars are turned into alcohol within 7 to 12 days. The 5th step is distillation in which the ferments are separated by heat and steam pressure. The first distillation is called "destrozamiento" and yields an alcohol level of 20% which is considered "ordinario". The second distillation is called "rectificacion" and yields an alcohol level of 55% considered "blanco" or silver tequila. The next step is aging inside wooden barrels, Almost all containers used in tequila aging are French or American white oak barrels that have previously been used to age bourbon. Reposados are aged between two and twelve months, Añejos are aged between one and three years and Extra Añejos are aged for over three years.