The Secret Behind Partida Tequila | Authentic Agave Process

[00:00:00] Did you know, a tequila that doesn't own its distillery may not have 100% control over the way the tequila is made, but with Partita tequila, they do. What we found out at this distillery was so amazing. First of all, we started in the fields and they showed us how they choose the agaves that they're going to harvest for a field. And one of the things they do in the field is they check the brix level. That is the level of sugar that they find in the agave. The, the ones that are high enough brix level are then loaded into trucks and brought to the distillery. Then another thing is done. They actually check those agaves when they're delivered to the distillery to make sure they're the same ones. In some cases, people have harvested agaves in a field and then brought different agaves to the actual distillery. They make sure that doesn't happen by rechecking and making sure it's the same brix level that they tested. If they're not, they, they send them back. The next thing they do is different is they load their agaves into these stainless steel crates before they're put in to the autoclave. That way they can be loaded in with forklifts and brought out at a warmer temperature and dumped onto the conveyor that takes them to the roller mill. The roller mill and shredder process is the same throughout. It's a six pass roller mill. They're really doing a great job getting all those sugars out of the things different they're doing in the cooking process than some of the other tequilas made in this distillery is every four hours they're opening up the drainage lines to the autoclave to get the moisture and the water that is bled through those agaves and get that what's called honey. And they put that honey into a separate tank. Now that honey doesn't have the same content of sugars because it hasn't cooked as long since they're doing it every four hours. So. So they have set up a system within the distillery to still cook that honey to make sure that the sugar content is high enough. Then they test that to make sure it's there before it's entered into the musto. That's one thing that I haven't seen done at any of the distilleries that I visited. They also create their own yeast. They have a tank that's all the way in the back of their fermentation room. That tank has some coils in it. They put their ferment first musto in there and they start to propagate the wild yeast. Once that yeast is propagated out of that first tank, then that tank's fluid is separated and put into other tanks where the musto is added. And that way their wild fermentation is the same in each tank, fermented from their first tank. And they create that just wildly in the distillery. That's some stuff that's really doing the tequila different. That's inside of Tequila Authentico, the distillery that they're at, the musto from there, after it's fermented and rich and sweet, sweet and tasty and ready to go, it's being moved into distillation, where they're twice distilling in stainless steel pots that have copper coils inside of it. And then you have the fantastic Partita Blanco Tequila. So if you think of that process of making sure the agaves are theirs, the agaves that they picked, the sugar content they wanted, the cooking of their honeys to make sure that the brix level and the sugars are equal to the musto before they add it in, propagating that yeast and moving it from tank to tank to make sure the yeast is the same in each one of those tanks. And then that twice distilled product is fantastic. So when you look at the pricing of Partita Tequila and know that it's just agave, yeast and water made the right way, check them out. Partita Tequila. Pretty awesome. Thanks for tuning in. If you've got a Tequila you'd like to learn more about or you'd like me to talk about, or a Tequila you'd like for me to review, put it in the comments. I'd love to do it. Thanks for watching.