Our Tequila Barrels
Expertly crafting and aging some of the world’s most highly regarded tequilas is no easy task. You need both a meticulous distiller and high quality barrels – a winning combination for our partners at a small batch, high-end distillery in the Tequila Valley of Mexico. Known for being hands on in all aspects of production – from harvesting their own agave to barrel aging to bottling the final product – this intense oversight consistently yields high quality tequilas evident in their distinct, award-winning flavors.
We regularly house large quantities of these premium, American oak barrels that once aged to perfection a variety of top-shelf Añejo, Extra Añejo, & Reposado tequilas – all crafted with 100% blue agave. Each tequila barrel delivers a diverse flavor profile of vanilla, caramel, bourbon, butter, maple, almonds, hazelnuts, black pepper and citrus flowers with complex aromas of toasted oak, dark chocolate, coffee, and ripe banana.
Don’t miss out on this exciting opportunity to order these rare, flavorful barrels known to ne hold some of the world’s finest, authentic tequilas!
Age Differences in Tequilas
Aged a minimum of one year, but less than three years in small oak barrels
Aged a minimum of three years in oak barrels
A white spirit, unaged, and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
Aged a minimum of two months, but less than a year in oak barrels of any size
How is Tequila Made?
Cultivation & Harvesting
Regulated by the Mexican government, Tequila must be produced using agave of the species Tequilana Weber Blue variety. After growing for 7 to 10 years, the agave plants can reach up to 300 lbs. Underneath the agave’s spiky tips is the piña. The larger the piña, the more fuller, riper, and flavorful the sugars become. About 15 pounds of agave piñas are required to produce one liter of tequila. Once fully matured, the blue agave is hand harvested by jimadors and cooked within 24 hours.
Cooking & Extraction
The fresh agave is slowly cooked in traditional brick ovens or stainless steel autoclaves in which injected steam activates a chemical process within the piña that converts complex carbohydrates into simple ferment able sugars. Once cooked, the agave heads are milled for sugar extraction and the piñas are crushed in order to remove the juice, or “aguamiel” that will be fermented.
Fermentation & Distillation
The fermentation process transforms sugars into alcohol within large wooden vats or stainless steel tanks for about 7 to 12 days, depending on the method used. To accelerate and control the fermentation, yeast may be added. Once the tequila is ready for distillation, the ferments are separated by heat and steam pressure within stainless steel pot stills or distillation towers. The majority of tequilas are distilled twice though some are distilled three times. Tequila is considered silver, or “blanco”, after the second distillation.
Typical containers used in aging tequila are French or American white oak barrels that have previously been used to age whiskey or bourbon. The longer the tequila ages, the more color and tannins the final product will have. The condition of the barrels (such as their age, previous use and if their interiors have been burnt or toasted) will also affect the tequila’s taste.