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INCEPTION

PROEZA Tequila is born in the highlands region of Jalisco, in a quaint town called San Juanito, Jalisco. The agave plant (tequilana weber variedad azul) begins its cultivation process with small agave plants, that are separate from a mother plant and grow until they reach full maturity between 5 to 7 years. 

HARVESTING

Once the plant has matured and reached its optimum level of sugars, it can be cropped, meaning the leaves are cut and the pineapple or heart is extracted from it.

ROASTING

Pinas or agave hearts are cut and carefully placed by hand in ovens to slowly cook for up to 36 to 40 hours in our stone / mamposteo ovens or 12 hours in our autoclave ovens. As the doors are sealed, steam is injected into the ovens to slowly cook the agaves to turn the starches into sugars. Once the agaves are cooked, they are left to cool down for another 24 hours before being removed for the next step in the process, crushing.

FERMENTING

The juice and its sugars are collected in vats, where with the help of yeasts and nutrients they become alcohol thanks to the fermentation process, which lasts approximately 48 to 72 hours.

DISTILLATION

The fermented juice is distilled 2 times using stainless steel stills. The first distillation (destruction) a liquid called “ordinary tequila” is obtained. The second distillation (rectification) allows raising the alcoholic strength and obtaining a product called Tequila.

HANDCRAFTING

Proeza Tequila is 100% crafted in Mexico. Depending on how long the Tequila has been left in the barrel to obtain the desired maturation it can be called Reposado, Añejo or Extra Añejo. 

©2021. PROEZA TEQUILA, ITS TRADE DRESS AND SKELETON LOGO ARE TRADEMARKS.

HANDCRAFTED IN MEXICO.
IMPORTED BY WEST ROAD SPIRTIS, AUSTIN. TEXAS, USA
TEQUILA – 40% ALC. BY VOL.

CONTENT FOR 21+. ONLY SHARE WITH THOSE OF LEGAL DRINKING AGE. FOR MORE INFORMATION ON ALCOHOL RESPONSIBILITY VISIT RESPONSIBLEDRINKING.ORG AND RESPONSIBILITY.ORG.

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