Located in Jalisco, Mexico, Jose Cuervo's La Rojena distillery is the oldest commercial distillery in the Western Hemisphere and produces more tequila than any other tequila distillery in the world. Jose Cuervo has been making tequila since 1795 and sells more than 4.5 million cases worldwide.
Distillery Tour provides insight of Jose Cuervo's tequila production and tasting of different tequilas. Upon entering the distillery, visitors are greeted by the house workers, Joe Crow (English translator). The tour continues through the offices and manicured grounds of the 200 year old distillery, where the many relics and documents shows the history of the brand.
In 1758, the King of Spain granted Jose Antonia de Cuervo, the father of tequila, a parcel of land
in the town of Tequila to grow agave and produce tequila. Two centuries later, Jose Cuervo tequila still comes from the same fertile volcanic soil and is still in the hands of the original descendants of the Hose Cuervo family.
Visitors are able to see the agave selection and cooking process. All agaves undergo a rigorous process that ensures the maturity, weight and quality of pinas (the heart of the agave) to meet the high standards of the distillery. If rejected, the agaves are then returned to either the commissioned farmers or the spot market. Once chosen the pinas, they are steamed in stone ovens for about 24 - 36 hours at temperatures reaching 80 to 95 degrees celsius. A raw pina has a pale yellow colour and is virtually odorless. In comparison, a cooked pina possesses a brown-orange colour and emits a sweet, candy-like scent.
Then visitors are taken to the place where pinas are crushed in pressing mills in order to extract the agave juice. Agave fibers tend to re-absorb much of the juice, so the fibers are washed in order to obtain the optimal amount of juice from each press. The result of the wash is called agumiel (or honey water). For premium tequilas, only the juice from the first press is used to make the finished, high quality proudcts.
Next stop is the distillation and aging process. The double-distillation process is needed to ensure that the taste, aroma and body of the tequila remain intact. Once distillation is complete, the end result is a white tequila ready to be processed in accordance with a specific tequila category. Then they will be able to walk through the aging room, where distilled tequila is being aged in oak barrels stacked to the ceiling.
The youngest, blanco (white) tequilas, must be aged for 14 - 21 days. Oro (gold) tequilas are aged up to two months. Reposado (rested) tequilas are aged for at least one year. Unlike other spirits, such as fine Scotch, the tequila aging process is meximized after roughly six to seven years.
Then visitors taste the different tequilas at the last stop of the distillery tour. Jose Cuervo's product portfolio contains; Jose Cuervo Especial (Gold), Authentic Margaritas, Margarita Mix, Tradicional, Anejo, Reserva de la Familia.
Children & Students: $10.00
(Admission goes to the Jose Cuervo Foundation)
Monday - Saturday, 10:00AM, 12:00AM, 1:00PM and 2:00PM
Phone in Guadalajara, Mexico:
3 134 33 72 / 3 134 33 68 / 3 134 33 79
Phone in Tequila, Mexico: 01 374 2 13 82