48 hours in the oven:
Once harvested, the piña is cut into smaller pieces for perfect heat penetration while baking. Coracho exclusively uses a brick oven, where the agave is baked for more than 24 hours at 100 ºC.

Juice extraction:
The baked agave is shredded with a stainless-steel knife shredder and then fed into a tandem of roller mills fitted with alkaline water dispersers with a pH of 8.5 — the most traditional method to extract the highest-quality juice.

Natural fermentation:
The juice is poured into stainless steel vats for 72 hours at a temperature of 36 ºC and a pH of 4.2. During this process, the agave’s yeast transforms the sugar into alcohol, resulting in a fresh and unique must — a sweet liquid with a low alcohol content. At this stage, the production is one step closer to becoming Coracho Tequila.

Double distillation:
In the fifth stage, the fermented must undergoes distillation in a copper still. The first distillation takes place at 30 ºC, producing what is commonly known as liquor, with about 28% alcohol by volume. The second distillation yields the final spirit at 56% alcohol by volume — the foundation of Coracho Tequila.

Aging in French oak barrels:
Finally, the Tequila is aged in different types of French oak barrels, infusing it with nuanced, incomparable flavors. Each barrel imparts a distinctive character, shaping the final personality of Coracho.