RAYGOZA ARTESANAL
Tradition and Innovation in Perfect Harmony
Our commitment to quality and the preservation of our family tradition is reflected in every step of our artisanal process.
Perfect Balance
Raygoza Artesanal represents the perfect balance between tradition and innovation. We use modern techniques without sacrificing the essence that defines us.
Each bottle is the result of generations of knowledge combined with responsible innovation, creating a tequila that honors the past while looking to the future.
Technical Sheet
Region
El Arenal, Jalisco
Agave
Blue Weber Tequilana from Valle de Jalisco
Cooking
Steam injection masonry
Extraction
Roller mill
Fermentation
Closed with fibers, in stainless steel
Distillation
Double, in stainless steel with copper components
OUR PROCESS
01
Agave Cultivation
- Our agave selection is rigorous, ensuring only the healthiest and most mature plants for production.
- We use sustainable cultivation techniques to maintain soil quality and health.
02
Jima
- The jima is performed by our expert workers, who cut the agave leaves to leave only the piña.
- This task requires precision and experience to ensure that the piñas are ready for cooking.
03
Agave Cooking
- We perform our fractional cooking in masonry ovens, creating a slow cooking that preserves and enhances the flavors of our tequila.
- Complete cooking of 48 hours with steam injection for 12 hours and rest periods of 12 hours.
04
Milling
- Using a mill train consisting of a shredder and two mills ensures maximum extraction of agave sugars.
05
Fermentation
- Fermentation in stainless steel tanks with agave fibers.
- Agave fibers are mixed with the juices to enrich the fermentation process.
06
Distillation
- Double distillation in stainless steel stills with copper components.
- Copper helps eliminate impurities and improves the quality of the distillate.
07
Quality Control
- Quality tests at each stage to ensure the highest standards of quality, flavor and purity.
ARTESANAL LINE
Discover our tequilas from the Artesanal line
