COOKING

THE AGAVE
LA JIMA
COOKING
GRINDING
FERMENTATION
DISTILLATION
MATURATION
Cocimiento

COOKING

Agave piñas are cooked through the traditional art of slow cooking in brick ovens through steam injection in order to keep the agave from caramelizing. This process can take from 48 to 72 hours, then a 50% -50% mixture of agave cooked in brick oven and agave cooked in autoclaves is made to obtain a combination of more intense flavors.