Herencia use agave plants at the peak of ripeness (at least 7 years) and once its leaves are removed, the piñas are placed in small brick ovens where they are steam cooked for at least 28 hours. After the cooking, the baked piñas are taken by hand to the mill where they are gently crushed in a three stage process which extracts only the first juice from the agave. The juice is then put inside a 6000 litre tank, ready for natural fermentation that lasts approx. 72 hours. The resulting wort or ‘mosto’ is divided into three parts – the heads, heart and tails. The heads and tails are discarded whilst the heart is placed within a small copper pot still. Once distilled, the resulting distillate becomes their Blanco which allowed to rest in stainless steel tanks for 45 days before bottling. Some of the Blanco is stored within white oak barrels (ex Jack Daniel’s) where it remains for 9 months to obtain the status of Reposado, and 3 years to obtain the status of Añejo.

NOM 1079