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Hacienda Doña Engracia
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Doña Engracia • Silver • Aged • Extra Aged
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At Hacienda Doña Engracia we'll show you
the process of making excellent Tequila the natural way, starting
Planting: Agaves.- The word “agave”
comes from Latin “agavus” which in turn stems from Greeg
word “agauë”, meaning “admirable” or
“illustrious”. This was the generic name that the 18th
century Swedish botanist Carl Von Linnaeus assigned to all the plants
that were characterized by spiny, fleshy leaves and the trunk often
referred as the pineapple that is the part plant that is of our
interest. Family: Agavaceae / Genus: Agave / Species: Tequilana
/ Variety: Weber / Form: Blue. Harvest: We plant our Agaves and
After 10- 12 years they are ready to be harvested by “El Jimador”
and head to Hacienda Doña Engracia.
Jima :When the Agave is ready to harvest, the "Jimador"
with his "Coa" will cut all the leaves from the Agave
to have the "Piña" (pineapple), this Piña
is cut into pieces to go into:
Cooking: Cooking: The agaves hearts are placed inside
the oven for 8 hours and wait till the oven is cool and the plant’s
sugars hydrolyze. When the cooking and cooling process is finished,
the agave has a very different look. The once-with pulp, though
still fibrous, now has a brown-orange color. An ax is no longer
needed to break it up, as it shreds easily in one’s hands..
At this new stage it has a sweet, pleasant smell and has been transformed
into a delicious candy.Grinding and beating: In the past, the cooked
agave was beaten with the handles and flat blades of axes. Later,
a flour mill was used, modified by the introduction of a round pit
over which a large, circular stone was turned by mules. In recent
years, modern technology developed initially for the sugarcane industry
has also helped to improve the grinding systems.
Fermentation: the agave juices are allowed to rest in the vat with
the residue from the agave skin, the biological interaction of the
bacteria and yeast will consume the sugars and change them into
a variety of by-products, such as ethyl alcohol and methanol. With
Puerto Vallarta atmospheric temperature, after 5 to 7 days the must
is ready for distillation
Distillation: Besides water, the must contains aldehyde and ester,
some of which will be the source of characteristic flavors and aromas,
and in addition ethyl alcohol and other major and minor alcohols.
Some of the minor harmful ones such as methanol are normal by-products
of fermentation process. To eliminate unwelcome substances, a double
distillation process is needed.
Getting old: Tequila Reposado – Rested Tequila
If white tequila is left to stand in wooden barrels for between2
to 12 months, it becomes a “Reposado” rested tequila.
The introduction of this type of tequila marked a change in consumer
patterns, and it has become the great favorite among Mexican and
International consumers. It is smoother than white with a wood flavor
without losing the strong agave essence. Tequila Añejo –
Aged Tequila A tequila officially becomes añejo (aged) when
it has been kept in storage in a new or used white oak barrel for
over 12 months. During this period of time, the white tequila change
color considerably, It may become gold, deep amber or even very
dark. Its taste is impregnated with the wood and certain chemical
reactions take place. The qualities of the wood as well as the age
of the barrel are very important to the end result.
For orders in the
U.S. click here