Did You Know? Traditional Ovens vs. Autoclaves
Batanga Tequila is traditionally distilled using 100% blue Weber agave grown on on the Orendain estate in the heart of Jalisco, Mexico. While the quality of the agave and the time of harvest have much to do with the final product, one of the biggest differences in the production of tequila is in the cooking of the piña.
There are two common ways to cook the agave:
Traditional ovens - These are called hornos and they take multiple days to slow-roast the piñas.
Autoclaves - These are a steam-fueled pressure-cooker and are used to speed this process up to as little as 12 hours to a day. Larger brands will often utilize in order to increase production.
We're proud that our hand-harvested agave piñas are cooked in traditional ovens, which impart nuances of cinnamon, clove and other warming spices from the slow and delicate process of caramelizing sugars. It adds time to the production process, but we believe honoring tradition and quality is well worth the wait!
Learn more about Batanga Tequila!
