The process of making any Tequila begins, of course, with the harvesting of the Agave. Each Agave for SilverCoin Tequila is selected individually for maximum maturity and sweetness. The Jimador (the Agave harvester) steps in and gradually cuts away the sharp Pencas, the spiny fronds of the Agave, to get to the Pina (“pineapple”), the sweet center of the plant. The trimmed Pina is then transported to our distillery in Arandas, Jalisco. There, the Pina is split in half and cooked for eighteen hours in pressurized steam ovens, which further breaks down the sugars that the yeast will consume during fermentation. After cooking, the Agave is light brown and tastes much like a sweet potato with brown sugar on it. The cooked Agave is then ground to pulp, water is added, and the fermentation process begins. After two distillations, SilverCoin Tequila is aged for twenty-one days in oak whiskey barrels. This brief aging provides a smooth richness and roundness of flavor not found in most silver tequilas. At the end of the aging process, SilverCoin is ready for bottling.
Santa Fe Tequila Company | Santa Fe, New Mexico 87501