Tequila Solorzano has a long rich tradition that has it's roots buried in the Mexican soil long before tequila was exported. The craft of making tequila is a simple yet elegant process that only time and experience can accomplish.
The process starts off with nothing but the regions best agave. The plant is allowed to mature seven to eight years before it is harvested and each plant is carefully inspected and selected.
What makes Tequila Solorzano unique is that it is still produced with 100% blue agave in small batches where quality can easily be controlled.
Tequila Solorzano is meant for family and close friends to enjoy the simple yet elegant pleasures in life.
Tequila is derived from a plant that has defined the Mexican landscape: The Blue agave.
Tequila inherited its name from the Jalisco valley where this age has been produced for centuries. It is also the name of a mountain and the town which is home to several distilleries that produce this robust liquor.
The name is Nahuatl in origin, deriving from tequiti, means work or trade, and tlan, which means place. So even its name evokes its laborious production process and the place where it is carried out. It also alludes to the specific task of cutting the plants, as the word tequio means fieldwork.
Tequila. like Mexico itself was born mestizo: from Americas agave, which had already been used to alcoholic beverages, and from European stills, themselves of Arabic origin. For many years it was known as mezcal wine or mezcal tequila, since mezcal or mexcal is another Nahuatl term for agave.
Tequila is obtained from the distillation of Agave tequilana Weber, blue variety, whose fibrous spiky leaves are blue-green in color. It is one of 273 identified species of the Agavacea family.
Agave tequilana Weber, blue variety, grows at 1640 to 6,560 foots (500 to 2000 meters) above sea level, in a clayey, permeable, preferably volcanic soil with a high content of basaltic elements and iron. This plant thrives in a semiarid climate, meaning that there should be no more than 100 cloudy days a yearthough ideally, this number should not exceed 65 dayswith an average temperature of 68 degrees Fahrenheit (20 degrees Celsius).
It takes seven to nine years for a Webers blue agave to mature. It flowers only once in its life, with a stalk that can grow up to ten meters high. Reproduction is by means of basal offshoots. The plant got its name from the German naturalist Franz Weber, who arrived in Mexico around 1896. He devoted himself to the study of the flora of western Mexico, and spent a full six years investigating the best agave species for the production of tequila. In 1902, he settled on Agave tequilana Weber, blue variety, which now bears his name.
Planting (Siembra)
Tequilas production process begins when the basal offshoots of Agave tequilana Weber, blue variety, are planted. It takes from seven to nine years for the agave to mature and for its sugars to settle. A mature agave heart can weigh anywhere from 79 to 300 pounds (36 to 136 kilos).
Harvesting (Jima)
Once the agave plants are mature, the harvesting process begins, traditionally known as La Jima. The plants leaves are cut off at the base, leaving only the agave core or heart, also known as the piña because of its resemblance to a large pineapple. These hearts are transported to the factory where they are cut in half to continue the process. Eight to Ten kilos of agave hearts yield one liter of 100% pure agave tequila.
Baking (Coccion)
The next step is to bake the agave hearts in an oven. This process converts the complex carbohydrates into simple sugars and softens the plant fibers to facilitate the extraction of sugars for fermentation.
Baking was traditionally done in brick or stone ovens that worked by means of vapor injection, in a process that lasted between fifty and seventy-two hours.
Pressing (Prensado)
Once cooked, the agave hearts are cut into small pieces which are pressed to extract the agave juice, called mosto fresco, or fresh must. In the past, extraction was carried out using a circular grindstone called a tahona.
The extracted juices drain into vats and then pass through pipes into formulation tanks (where blended tequila is made) or fermentation tanks (for the production of 100% agave tequila), as the case may be.
Fermentation (Fermentacion)
In the past, fermentation took place in large wooden containers. Today it is done in stainless steel vats where water, wild yeast are in the agave juices.
Active must in the process of fermentation is bubbly. Its effervescence ceases when the yeasts have finished turning the sugars into alcohol and other products. At that moment, the must is said to be inactive.
Once the normal fermentation process has concluded and the must has achieved an alcohol content of five to nine percent, it is allowed to sit for several hours before it is piped into the alembics or stills.
Distillation (Destilacion)
Distillation is the process by which the application of heat and pressure separates the fermented juices into
alcoholic products (tequila) and other components (dregs) which are discarded.
Distillation is done in copper and stainless steel alembics.
Two distillations are necessary in the elaboration of tequila, the first called destructive distillation and the second, rectification distillation. The tequila produced by the first distillation is called ordinario and has about twenty percent alcohol per volume.
With rectification, the alcohol content is increased and undesired components are eliminated, producing blanco or white tequila, which is purer and more transparent than ordinario tequila, and has an alcohol content of about fifty percent.
Solorzano Blanco
Solorzano Blanco is produced from 100% blue agave that is allowed to mature seven to eight years before harvest. It has a neutral smooth earth flavor with a hint of spiceyness. It has a short and fresh finish on the palate with a hint of fresh citrus flavor. Light to medium bodied.
Solorzano Reposado (Rested) is aged in American oak Barrels for seven months. Each barrel is carefuly selected and prepared for the aging process and no detail is spared. The finished product is a smooth, spicey, with a hint of caramel as it melts on the tongue. This tequila is enjoyed neat along with great company.
Solorzano Anejo
Solorzano Anejo is a very smooth on the palate with hints of butterscotch and roasted nuts. It is aged in American oak barrels for two years adding a very unique and distincitve taste. It stays true to it's Mexican background with a peppery finish with a nose reminiscent of nutmeg and caramel. Patience and daily care truely stand out in this highly sought after tequila .
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Single Barrel Spirits is a well established import\ distributor and wholesaler of exclusive high end Tequila, Spirits and Beers.
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