Our meticulously crafted distillation process begins when we harvest sun-warmed Mexican blue agave from our estate and the land of local farmers. The renowned Highland agave, along with traditional, centuries-old techniques yield tequilas with a subtly sweet taste and a seductively floral aroma.
Harvesting the Agave
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.
Extracting the Spirit
The cooked agave pinas are then shredded to extract the juice that is used as the base of the Corazón recipe. A proprietary yeast—used to ensure consistent flavor—is added to the juice, along with fresh spring water native to the Jalisco highlands. The fermentation process begins, creating a sweet, low-alcohol liquid known as “mosto.”
The fermented liquid is distilled twice with fresh Jalisco highland springwater in premium stainless steel pots and oxegenated after the second distillation to enhance the flavor and aroma.
Aging is an art at Corazón, a way to honor the creativity of the recipe perfected by our predecessors by riffing on their technique with new methods—such as aging tequila in oak bourbon barrels. The goal is to produce tequilas that are independent, adventurous and exciting in taste and aroma.
Bottling: The Final Touch
With the aging process complete, Corazón is examined by Master Distiller Mario Echanove to ensure our Commitment to Quality. The tequila is then bottled, labeled and wrapped in tissue for distribution