Spanish for ‘heart’, the word Corazón expresses our boundless enthusiasm for creating the world’s finest tequilas. Every bottle of Corazón is made from 100% blue Weber agave harvested by hand in Los Altos de Jalisco, Mexico. Expert craftsmen and women at the renowned Casa San Matias Distillery employ time-honored distilling traditions to produce tequila of superb quality.
OUR AGAVE
With our partners at Casa San Matias, our blue Weber agave is grown and harvested in the red soil fields of the Highlands of Jalisco which are rich in iron and other minerals. Our agaves are nurtured in ideal conditions so that they reach a superior flavor. We also support small agave farmers in an effort to generate higher revenues for the communities of our region, but always supervise to ensure the agaves are grown in optimal conditions. Patiently, we wait 7 to 10 years for our agave to ripen to perfection. Then the agave farmer, or jimador, harvests the plant from its root, sifting the soil away and pulling the leaves off to reach the piña, or heart, of the agave.
COOKING
After harvesting our agave, we transfer it to our distillery where it is baked in our clay ovens or ‘hornos’. Baking our agave perfectly every time is fundamental to our process, so the time and temperature are followed with exact precision: 48 hours at 194˚F.
EXTRACTION
The cooked agaves are brought to the milling area, where they are crushed to separate the juices from the fibers. This juice is mixed with natural spring water that comes from the distillery, an element that creates the unique taste found only in the products from Casa San Matias - a coveted trait.
FERMENTATION
The agave juice is then poured into fermentation tanks where it will remain for 72 hours, until it ferments into alcohol. For Corazón Tequila’s fermentation process, we use a proprietary yeast that helps us achieve its unique profile rich in flavors and aromas. Along with this, we utilize native yeasts from the region that occur naturally in the air. The fermentation process creates a sweet, low-alcohol liquid known as “mosto.”
DISTILLATION
The fermented juice is taken to the stills where it will undergo two phases of distillation which are done slowly at a very low temperature. We then oxygenate the tequila after the second distillation to naturally enhance flavor and aroma.
AGING
The artistry of aging is something we hold very close to our hearts with our Corazón Tequila. After distillation we bring the tequila into our Hacienda, where it will age in the finest American Oak barrels.
BOTTLING
With the aging process complete, Corazón is examined by Head of Operations Mario Echanove and Master Distiller Rocío Rodríguez to ensure our commitment to quality. Our tequilas are then carefully bottled and shipped for you to sip & enjoy!
