The Company has its own plantations of agave, which they constantly check, to assure the maturity and sugar concentration needed to produce tequila with great quality.
Owning a plantation of agave provides raw material necessary for the elaboration of the tequila.

Once the agave reaches certain maturity the Jimadores, strong men, chose the best plants and they start cutting its leaves leaving it in the form of a pineapple.
Eventually, the plants are transported to the factory in order to be processed.

A delicate process of selection of the best agaves, is made in order to guarantee quality tequila, taking into consideration size, maturity degree and content of natural sweeten.
In order to assure an efficient cooking process, the agaves or piñas are cut in half to manage a greater penetration of the natural steam.

Approximately 100 tons of agave, are received daily to process them.

Once the agaves are cut in half, they're ready for the cooking process, which takes place in brick furnaces. This process lasts 48 hrs. (24 hours for cooking and 24 hrs for cooling).

The extracted juices form the agave undergoes a fermentation process in tanks with a capacity of 24000 liters. This process lasts between 72 and 96 hrs.
This process is one of the key stages in the elaboration of our tequilas, which is done in open containers without applying additional heat.

Double distillation is made to all our products, where tails and heads are cut off to obtain only the purest tequila.

American Oak Barrels are used for the aging process, which goes from 2 up to 9 months, depending on the type of product.

Unlike other distilleries, that use enormous barrels, our tequila ages in 200 liter barrels, assuring more contact of the tequila with the oak.
At the moment, Casa Tequila Casco Viejo, has 200 barrels, hoping to end the 2007 with 10000 barrels.

All our tequilas are bottled in our own plant, using the most modern European bottling technology; currently the Company has a bottling capability of almost 3000 cases a day of tequila.

Every Tequila Distillery uses more than 40,000 liters of water per day. Tequila Supremo has developed one of the most modern devices for recycling several elements obtained in the production of tequila.

ZERO D, has been developed by Tequila Supremo engineers and patented in Mexico. Now, Mexican Government will require all Tequila Producers to have at least one ZERO D on operation.

ZERO D separates clean water (then re used it in the process), agave remains (solids) which are then used as fertilizer and molasses as cow food. ZERO D produces also steam, which is sent to the different production areas.

As a result, Tequila Supremo has none waste discharges. We are the first Tequila Producer, 100% Environment friendly.