Using traditional brick ovens, we load our pinas that range from 35-110lbs, steam injected and keep the oven temperature between 194-198 Fahrenheit. The cooking time is 48 hours. After 24 hours in the oven, we shut it off and let the pinas “sweat” out all the undesirable juices. After the “sweating” process is complete, we then finish with 24 more hours of steam cooking.
The combination of pure agave juice and well water are placed in our tanks with propriety yeast for a minimum of 96 hours.
After our fermentation, we perform a double distillation in which the heads and tails are constantly cut. The distillation is where our master distiller perfects his craft. The first distillation we cut 60 liters off the “heads” of the tequila. The second distillation we cut 200 liters off the “heads” and 150 liters off the “tails”. This leaves us 850 liters of the “Heart” of the tequila, its purest and most desirable form. We then filter the tequila at 52.7*F.
For the aging process Socorro Tequila is rested in new American oak charred barrels No. 2 with a capacity of 200 liters per barrel. We picked new American oak to keep Socorro Reposado and Añejo an “agave forward” Tequila. Our Reposado is aged for 2-4 months while our Añejo is sealed for a minimum of 12 months.This aging process adds many characters and complexity while maintaining our distinguished agave profile.
All Socorro tequilas, whether aged or unaged undergo an oxygenation process before bottling. This helps to enhance the sweet agave note flavor in the final products.