Recently, our Regional Manager, Brent Beam, and General Manager in Columbia, Brian McCurry, took a trip South of the Border to the Lunazul Tequila Distillery. After arriving in Mexico, they took a twenty-five minute drive through the agave fields to where the agave was being harvested that day.
Basically, there are two huge dump trucks in the field and as soon as the workers fill them with the harvested agave, their day is done. (P.S. If you’ve never harvested agave, it is NOT an easy task.) Once the trucks are full, the agave is taken back to the distillery to be cooked. The cooked agave, according to Brian, tastes like sweet potatoes.
From there they were taken to the rack house where all the tequila is stored until it’s done aging. Silver or Blanco tequilas are not aged, Reposado or “rested” tequilas are aged a minimum of two months, and Anejos are aged over one year.
We’re always thrilled when we get opportunities like this to go see where our products are made and what goes in to getting them to our shelves. Learning more about this process helps us help our customers find the perfect bottle and keeps us excited about the industry.