Calirosa tequila is crafted with meticulous attention to detail, using a combination of traditional methods and modern techniques to create a truly exceptional spirit. The first step in the production process is the selection and harvesting of the agave plants. Only the finest Weber Blue agaves are chosen, ensuring the highest quality ingredients for our tequila.
Once the agaves are harvested, they are roasted to perfection. This is a crucial step that brings out the unique flavors and aromas of the agave. At Calirosa, we take great care in the roasting process, using an artisanal approach to achieve the perfect balance of smokiness and sweetness in our tequila.
After roasting, the agaves are milled to extract the juice, or “aguamiel,” that will be used for fermentation. We use a traditional milling method, known as the “tahona,” where a large stone wheel is rolled over the roasted agaves to crush them and release the juice. This method not only extracts the juice efficiently, but also imparts a distinct character to our tequila.
The next step in the process is fermentation, where the magic truly happens. Calirosa is proud to use its own natural yeast, which is found exclusively on-site at our distillery. This yeast imparts unique flavors and aromas to our tequila, creating a truly distinctive profile that sets Calirosa apart from other brands.
During fermentation, the agave juice is combined with the natural yeast and allowed to ferment for a period of 36-50 hours. This fermentation process is carefully monitored to ensure optimal conditions for the yeast to work its magic and convert the sugars into alcohol. It is during this time that the complex flavors and aromas of Calirosa tequila are born.
Once fermentation is complete, the liquid is distilled to further refine the flavors and remove any impurities. Calirosa employs a double distillation process, where the fermented agave juice is first distilled in a pot still, and then undergoes a second distillation in a column still. This combination of pot and column distillation allows us to achieve a perfect balance of flavors and create a tequila that is smooth and full-bodied.
After distillation, the tequila is aged in oak barrels to develop its rich and complex character. Calirosa offers a range of expressions, including blanco, reposado, and añejo, each with its own distinct flavor profile and aging process. Our barrels are carefully selected to impart subtle notes of vanilla, caramel, and spice, enhancing the natural flavors of the tequila.
Once the aging process is complete, the tequila is carefully bottled and labeled, ready to be enjoyed by tequila connoisseurs around the world. Each bottle of Calirosa tequila is a testament to our commitment to quality and craftsmanship, showcasing the unique flavors and aromas that can only be found in a truly exceptional spirit.
Calirosa tequila is made with passion and dedication, using the finest ingredients and traditional methods to create a tequila that is truly one-of-a-kind. From the selection and roasting of the agaves, to the fermentation, distillation, and aging processes, every step is carefully executed to ensure the highest quality and the most enjoyable drinking experience.