The History and Crafting of Sauza Blanco Tequila
In 1795, the Viceroyal authorities first authorized the production and sale of tequila. It was in that year that a royal concession was granted for the production and commercialization of this beverage, and at the beginning of the 19th century, José María Castañeda founded the distillery "La Antigua Cruz", which would later be acquired by Cenobio Sauza in 1873. Cenobio renamed the distillery "La Perseverancia", founding the famous Casa Sauza and beginning tequila exports to the United States, sending three barrels and six jugs.
The Legacy of the Sauza Family
Under the leadership of Cenobio Sauza, and later his son Eladio and grandson Francisco Javier, the Sauza brand became one of the most recognized tequila brands in Mexico and the world. Today, Casa Sauza collaborates with 600 agave suppliers, from small producers to large ejido farmers who have worked with the brand for over 50 years. In addition, the company owns extensive agave plantations, allowing it to maintain a consistent production and conduct research to improve crops.
The Process of Crafting Sauza Blanco Tequila
With 125 years of experience in the market, Sauza tequilas follow a meticulous process that begins in the fields, with the careful selection and harvesting of the agave piña under the supervision of expert jimadores. Before harvesting, the tips of the agave leaves are cut to concentrate the starches in the piña’s core, ensuring the quality of the agave.
Once harvested, the piña is crushed into small pieces in a mill, allowing the sugars to distribute evenly. Then, the agave is subjected to a hydrolysis at uniform temperatures to ensure even cooking, facilitating the subsequent fermentation process.
Fermentation and Distillation of Sauza Blanco
The fermentation of the agave nectar is done with selected yeasts, specially developed in the Sauza laboratories, ensuring a more efficient and uniform conversion of sugars into alcohol.
After fermentation, the liquid obtained, known as mosto, is ready to undergo double distillation in small stills. In the first distillation, "tequila ordinario" is obtained, while in the second distillation, or rectification, rectified tequila is produced. During this process, the "heads" and "tails" of the distillate are discarded to ensure product quality.
The Result: Sauza Blanco Tequila
The rectified tequila is left to rest to stabilize, and once this process is complete, the extraordinary Sauza Blanco Tequila is obtained. This tequila, with a smooth and authentic flavor, is the result of an artisanal process perfected over more than a century of tradition.
