Our Process
Harvesting our agave.
At the Jalisco Valley region, where the Tequila Volcano has enriched the soil for thousands of years, our experienced jimadores hand-select and harvest only the finest agave piñas between 6 and 8 years old.
Natural slow cooking.
The piñas are naturally steam-cooked in a stainless steel autoclave for 10 to 11 hours. To get the Tequila Kateri premium profile, our maestro tequilero uses from 7 to 8 kilograms of agave to produce one liter of tequila.
Juices extraction.
After being cooked, the piñas turn from blue agave color to a beautiful dark-brown. Then, they are taken to the roller mill to extract the rich juices from the piña, spreading a beautiful warm and sweet honey aroma.
Fermentation.
The juice extracted from the piña is called mosto, and is fermented to transform the sugars into alcohols. This process lasts up to 48 hours in stainless-steel tanks of 10,000 liters.
Double distillation.
To separate the alcohols and keep the best quality spirit for Tequila Kateri, the liquid goes through a double distillation process, carefully controlled by our expert maestro tequilero.
Aging.
Tequila blanco obtained straight from the distillation goes to the white oak barrels. We let it rest from 3 to 9 months to get the notes of wood and caramel of our premium Tequila Reposado 100% Agave.