Welcome to Goza!
Follow along with our process to see how we get from agave to the perfect tequila.
Let’s get started! Or should we?
Where it all starts
The unique process of all Goza Tequila begins with the land that our Agave is grown on. Every single plant is Estate grown, non-GMO and all of the plants are solely fertilized with Organic fertilizer.
Reaching the distillery
Once it reaches the Goza Distillery, the freshly harvested Agave is immediately chopped into quarters and loaded into our two twenty-two-ton autoclaves to begin the cooking process.
Cooking the Agave brings out the natural occurring sugars in order for fermentation to occur. The reason why Armando, our Master Distiller, chooses to use an autoclave versus a traditional “horna” (wood burning oven), is he does not want to impart any outside flavor into our already perfectly delicious Agave.
Extraction & Fermentation
Once the piñas are cool, they move directly to our roller mills which crush the agave to release the juices. Once all juice has been extracted, it moves into open tank stainless steel containers where we add two different yeast strains.
Most Tequila is distilled using traditional copper pot stills, similar to whisky stills. However, Goza is unique in that it uses six imported Alambic Armagnacais, which is a combination of a pot still and a column still.
According to the CRT (Consejo Regulador del Tequila)—the Tequila Regulatory Council—there are four classifications of Tequila:
- Blanco (un-aged)
- Reposado (minimum of 2 months but no longer than 12 months)
- Añejo (aged1-3 years)
- Extra Añejo (3 years or older).
All of our aged expressions rest exclusively in used American white oak bourbon casks.
After six months, Armando makes a trip into our aging warehouse to start tasting barrels that will become our beloved Reposado. He has found that the six-month point is the sweet spot to make the perfect Reposado Tequila.
While it is fun to learn about the ins and outs of Goza Tequila, it sure is a lot more fun to drink it, so from our family to yours, SALUD, and remember…