Carrera Tequila

We’ve grown very fond of Tequila Carrera and it has become quite a darling with those in the know. Tequila Carrera is made in Arandas, Jalisco, Mexico. Made

by 5th generation maestros tequileros and are one of the families with the longest history in making tequila. The Camarena family settled in Arandas in 1761

and created the foundation to “la tierra del tequila”.

   

As both distillers and agave growers, the Camarena family grows agave in fields located in Los Altos de Jalisco, mostly in Arandas. The agave grows in red soil that is composed of calcium, manganese, potassium, and iron. This rich composition makes up the plateaus, plains, and elevations that their blue agave grows in. Grown to strict standards making sure that each agave is grown to maturity and has the perfect amount of sugars.

   

Harvesting requires the jimador, farmers who grow and harvest agave, to cut off the plant’s leaves (pencas) to reveal the pina (the heart) of the agave plant. The agave are then stacked and steamed for 23 hours and rested for an additional 23 hours. This slow baking process transforms the sugars and starches adding darker and richer flavors to the juice and helping to retain more of the natural agave flavors. From there the cooked pinas are then crushed through a five-step roller mill that extracts the juices from the pina fibers. Using a proprietary yeast, fermentation takes 72 hours to complete. From there the mosto (a combination of cooked agave juice, water, and yeast) are distilled twice before being bottled or aged. The aged tequilas are aged in virgin American white oak barrels imprinting rich flavors for their Reposados, Anejos, and Extra Anejos.