Raygoza Origin
A Tribute to Our Founder
Raygoza Origen was born as a tribute to Don Cayo and the heritage that gave us life. Inspired by a 1950 archival photograph from the Casasola collection, this tequila encapsulates history, fire, wood, and soul.
Distinguishing Feature: An authentic ancestral process—cooked in a wood-fired oven, open fermentation in wooden vats, with agave fibers—that offers a robust, complex, and deeply artisanal profile.
Technical sheet
Region: El Arenal, Jalisco
Agave: Blue Weber Agave from the Valley of Jalisco
Cooking: Masonry oven with wood
Extraction: Roller mill
Fermentation: Open fermentation with fibers, in wooden vats
Distillation: Double distillation, in stainless steel with copper components
Process
1. Agave Cultivation
• Experience and Selection:
• In its early days, Don Cayo set out to select the finest agaves, and since then our plantations have used for decades descendants of that original selection, grown exclusively for this tequila.
• Our agave selection is rigorous, ensuring that only the healthiest and most mature plants are used for production.
• In addition, we use sustainable cultivation techniques to maintain soil quality and health.
2. Harvesting (Jima)
• The jima is carried out by our expert field workers, who cut the agave leaves to leave only the piña, which is the part used for tequila production.
• This work requires precision and experience to ensure the piñas are ready for cooking.
3. Agave Cooking
• We carry out our cooking process in masonry ovens fired with firewood, allowing for slow and even cooking that preserves and enhances the ancestral flavors of our tequila.
• This process includes 36 hours of cooking followed by a 12-hour resting period to achieve optimal agave cooking before moving on to the next stage.
4. Milling
• By using a milling train composed of a shredder and two mills, we ensure maximum extraction of sugars from the agave.
5. Fermentation
• We carry out fermentation in wooden vats with agave fibers.
• The agave fibers are mixed with the juices to enrich the fermentation process, while the wooden vats provide a natural environment that favors the development of beneficial microorganisms, essential for a robust and flavor-rich fermentation.
• In addition, this is an open fermentation process that allows interaction with the surrounding environment and contributes to a complex and authentic flavor profile.
6. Distillation
• Our double distillation is performed in stainless steel stills with copper components.
• The copper in the stills helps remove impurities and enhances the quality of the distillate.
7. Quality Control
• We conduct quality tests at every stage of the process to ensure that each batch of tequila meets our high standards of quality, flavor, and purity.