In the past, fermentation took place in large wooden containers. Today it is done in stainless steel vants where water, yeast and nutrients are added to the agave juices.

 

Active must in the process of fermentation is bubbly. Its effervescence ceases when the yeasts have finished turning the sugars into alcohol and other products. At that moment, the must is said to be inactive.

 

Once the normal fermentation process has concluded and the must has achieved an alcohol content of five to seven percent, it is allowed to sit for several hours before it is piped into the alembics or stills.

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