Corralejo tequila is indeed real tequila. It is made with 100% Blue Weber agave, which is the key ingredient in tequila production. The agave used in Corralejo tequila is hand-harvested from their own fields in the state of Guanajuato, Mexico.
To understand why Corralejo tequila is considered real tequila, it’s important to know the regulations and requirements set by the Mexican government for tequila production. According to the Official Mexican Standard for Tequila (Norma Oficial Mexicana or NOM), tequila must be made from the blue agave plant and produced in specific regions of Mexico, mainly in the states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas.
Corralejo tequila meets these requirements as it is made with Blue Weber agave, which is the only type of agave allowed for tequila production. The fact that the agave used in Corralejo tequila is estate grown means that it is cultivated and harvested from their own agave fields, ensuring quality control and traceability.
The process of making Corralejo tequila involves several steps, including cooking the agave hearts (piñas), extracting the juices, fermentation, distillation, and aging. These processes are carried out in accordance with the NOM regulations to ensure the final product meets the standards set for tequila.
Corralejo tequila is known for its dedication to traditional production methods, including the use of traditional stone ovens for cooking the agave, copper pot stills for distillation, and aging the tequila in oak barrels. These traditional techniques contribute to the unique flavor and character of Corralejo tequila.
Personal experiences and situations:
I have had the opportunity to visit the Corralejo distillery in Guanajuato and witness the tequila-making process firsthand. It was fascinating to see the agave fields stretching out before me, knowing that the agave used in Corralejo tequila comes from these very fields.
During the tour, I learned about the care and attention that goes into cultivating and harvesting the agave plants. The skilled jimadores (agave harvesters) carefully select only the ripest agave plants, ensuring that only the best quality agave is used in the production of Corralejo tequila.
I also got to see the traditional stone ovens where the agave hearts are cooked, a process that releases the sugars necessary for fermentation. The distillation process was equally impressive, with the copper pot stills used to separate and purify the tequila.
After the tour, I had the opportunity to taste different expressions of Corralejo tequila, from the blanco (unaged) to the añejo (aged). Each had its own distinct flavor profile, but all showcased the smoothness and complexity that is characteristic of well-made tequila.
Corralejo tequila is indeed real tequila. It meets the requirements set by the Mexican government for tequila production, using 100% Blue Weber agave hand-harvested from their own fields in Guanajuato. The traditional production methods and dedication to quality make Corralejo tequila a respected and authentic tequila brand.