Menu
Cart 0

How Dos Almas Tequila is Made

 

HOW OUR TEQUILA IS MADE (THE SHORT VERSION)

Agave Tequilana plants are grown for many years before harvesting. The leaves are cut off and the heart or piña is baked and juiced of it's syrup, which is then fermented and distilled.


HOW DOS ALMAS TEQUILA IS MADE (THE LONG VERSION)

While many believe it is some sort of succulent or cactus, the Blue Weber Agave is actually a part of the lily family of plants.  Dos Almas products are made using only this wondrous plant for the process in making both tequilas present in the two very different products we make.  But the tequila used in both is made at the same time so we will start that part of the story.

Below is the young Blue Weber Agave plant.  The agave we use are planted with plenty of space to allow for larger growth and sweeter maturation. To reach the correct sweetness levels needed to ferment properly and to create maximum aromas and flavors, agaves must reach a certain level of sugar content. This can take 5 to 10 years.  Weather, disease, and elevation can age a plant differently.  Ultimately, the ripeness to attain our desired level of sugar concentration is how we determine when we will harvest the agave.

Emilio has turned three decades of passion for tequila and the agave plant into a new business.  His two tequila potions sit on the most extreme opposite sides of a continuum. One is for the most dedicated of tequila aficionados, the other is for those who perhaps have never taken a liking to, or have had a bad experience with, mass-produced brands.

 

The organic agave plants we harvested for our first production come from Tepatitlán, in the Los Altos region of Jalisco, in the high mountains east of Guadalajara.  The harvested "piñas" look like this.  Piña is pineapple in Spanish. It is called that because it looks like a large pineapple, but is just the heart of the plant after the long spiny leaves have been cut off at the base.

We then cut the piñas in half before slow baking them in old traditional brick ovens.

Below is what the baked agave looks like when you cut it open.  If take a sliver of this and bite into it, you will enjoy a very sugar sweet taste of the nectar.  

THE CREATION OF DOS ALMAS 55 PREMIUM PLATA

The baked piñas are crushed in a mill to ring all the juice out.  The juice is then fermented. Once fermented and distilled, we used a special process in the filtration not done by an other brand.  It leaves a slippery, clear, and icy tequila untarnished by the dilution with water, straight from the still, that is 55% alcohol by volume (better known in the USA as 110 Proof).  

 

THE CREATION OF DOS ALMAS CINNAMON TEQUILA LIQUEUR

We harvested Blue Weber Agave in Tepatitlán to create our Dos Almas 55 Plata (110 Proof Organic).  We then took that very same tequila and put in new French white oak barrels for 60 days to create a young reposado, which is then infused with organic Indonesian Ceylon cinnamon sticks and agave nectar made from the very same harvested plant.  It is an amazing desert drink, served hot or cold or in coffee or Mexican hot chocolate. Below is a photo of the very first two bottled products.

As we continue to update the process, we hope you will support us by buying our finished product.

To order click here and scroll to the bottom