Maracame’s production | The unique process of creating a quality tequila

The Agave

Our process begins with the blue agave itself which we allow to mature for the longer period of eight years to develop fuller and more complex flavor at the higher altitudes of our agave fields.

Selection

Each agave is selected by hand by expert Jimadores, many of whom have worked in these fields their whole lives.

The jimador

The Jimadores use generationally taught methods to chop away the agave's outer leaves using the traditional coa blade.

Removing the outer leaves reveals the pina, the core of the agave.

Tequila is made only from this, the agave's heart. Extracting the pina requires considerable strength as the roots run deep and the pina can weight as much as three hundred pounds.

Cut

Maracame pinas are cut into quarters for an even cook during their time in the oven.

Cook

Each Agave is selected by hand by expert Jimadores, many of whom have worked in these fields their whole lives.

CRUSHED

Once the Pinas have cooled they are crushed and shredded to extract the Aguamiel liquid from which the tequila is created.

FERMENTATION

During fermentation the sugars of this liquid become alcohol. Maracame uses stainless steel vessels and champagne yeast for a finer fermentation and smoother final product.

DISTILLATION

Once the alcohol has developed, Maracame is double distilled to 40% ABV at a lower temperature and much more slowly than other tequilas, using traditional pot stills also constructed of stainless steel for the first distillation and stainless with copper for the second.

Aging

To relax the tannins, all of the aged expressions of Maracame are placed in fresh American white oak barrels (medium toast) after distillation.

Maracame only uses barrels with a capacity of two hundred liters and ages Reposado for up to a year, Añejo for up to two years and Extra Añejo for over two years.