Natural sugars are transformed into alcohol during fermentation. Ethanol and other essential tequila elements are drawn out during fermentation. The initial fermentation yields an alcohol content between 5-7%. COA de Jima fermentation is unique from the method most distilleries use because we do not use commercial yeast during this phase. Instead, we use our own yeast strain which was developed in partnership with Universidad Nacional Autónoma de México, one of Mexico’s most prestigious research and development centers. To ensure premium taste and quality, the special yeast is kept safe at both our distillery lab and at the university research center.
Tequila fermentation time varies based the weather. Winter takes slightly longer than summer, but tequila fermentation lasts about 52 hours. After fermentation the liquid (mosto) is carefully monitored for 12 hours until a perfect flavor profile is achieved.
The mosto is then moved to large steel stills (alambiques) where additional separation occurs, also known as rectification, and the alcohol content is intensified. Alcohol content typically reaches close to 55% during this phase.
COA de Jima tequila is produced in a distillery that uses consistent and closely-monitored systems that produce the best tequila in the world. You, our beloved consumer, will enjoy the difference high quality tequila craftsmanship and pride can make.