The copper stills of the Tequileria Corralejo. I believe what you can see in the background to the right might be be a wooden fermentation barrel.
Corralejo Tequila undergoes a double distillation procedure, but recently they have begun offering a triple distilled product.
According to Ian Chadwick, the best copper stills are said to come from Tomelloso in Spain, and you can see that at this crucial step of the process, Corralejo does not fall behind the highest expectations.
There was some building going on in the tequileria, which seems to indicate that the business is alive and well. Note the boom-box on the left-hand side, which seems to be pretty much compulsory for any Mexican building site!
Barrels and barrels full of Corralejo’s delicious products! As a general rule, there are three types of tequilas:
- Blanco (white): new, unaged tequila taken straight from the still. Considered the best by some, because aging has not softened the powerful taste of the agave.
- Reposado (rested): has to age in wood barrels for a minimum of two months according to Mexican law. At the time of writing, the Corralejo web site said about their Reposado: “Most of the time we are able to achieve a six month aging for Corralejo Reposado.”
- Añejo (year): minimum aging period of one year. At the time of writing, the Corralejo web site said about their Añejo: “At Corralejo we use only French Oak barrels to produce the softest Añejo tequila possible.”
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