Corazón’s commitment and passion for quality begins with the harvest of Weber Blue Agave at its peak around 8-10 years of age. The agave farmers—called Jimadors—have the brutal task of cutting away the stubborn leaves of the agave plant, leaving just the Pina, the heart of the agave which is used to create the tequila. Two sets of agave are harvested: a lower sugar content agave with a slightly drier, more mineral taste and sweeter agave infused with residual sugar and more floral notes.
Cooking: We Turn on the Heat
After the harvest, the Pina is taken to the distillery where it is baked in a clay oven called a horno for up to 72 hours.