Using a coa de jima (hoe), a Jimador (harvester) cuts away the spiky leaves from the Agave plant to reveal a large pineapple shaped heart called a piña. The piñas are softened by slow baking in clay ovens for over 2 days. After being cooled, the piñas are crushed and strained to extract the juice. The piñas are milled and strained to extract further juices which are mixed with natural spring water in large fermentation tanks where yeast is also added. This liquid is fermented for 7-12 days and then twice distilled in pot stills. The colour of tequila comes from ageing in oak barrels.
Key Facts
| Date of launch |
1758 |
| Variants |
Jose Cuervo Especial
Jose Cuervo Agavero
Jose Cuervo Anejo 1800
Jose Cuervo Tradicional
Jose Cuervo Clasico
Jose Cuervo Reserva De La Familla
Jose Cuervo Gran Centenario
Jose Cuervo Margarita Mix |