AHA YETO TEQUILAS
The experience of one hundred and twenty years manufacturing Tequila has taught us to select the agaves that reach their optimal maturity.
OUR TEQUILA PRODUCTION
Making Tequila is equivalent to cooking a fine dish, we require the best ingredients, the correct seasoning and just the right timing. The experience of one hundred and twenty years manufacturing Tequila has taught us to select the agaves that reach their optimal maturity. Expert jimadores cut the leaves of the agave with a coa (a long, machete-like round-ended knife on a long wooden handle used by a jimador to cut the leaves off an agave being harvested and to cut the agave from its roots.), until leaving only the heart of the plant, which we give the name of piña. Piña literally means “pineapple” in spanish, but in Mexico it is also used to describe the heart of the agave because it so closely resembles a pineapple.
The piña has become one of the main concepts in the agave world, and suffuses the Tequila culture. The piña, cut into halves or quarters depending on their size, is placed in a really organized way in adequate size brick ovens, so that they receive the heat of the steam uniformly during the most favorable timing and obtain the ideal cooking. This is done so that the processed starches, stored by the agaves during the growing years, are transformed into sugars. The cut pieces of the cooked piñas are then processed in mills that crush and wash them with water to separate the sugars from the wood fibers to obtain the honeys.
These honeys are poured into stainless steel tubs, water is added at the ideal temperature so that the yeast (microscopic organisms) multiply by millions and in a natural process transforms honey into alcohol. We call the result of this fermentation must. (mosto) The must, which contains thirty-two different alcohols, is refined in stills that separate the alcohols whose taste and odor is not pleasant based on evaporation, and thus, we obtain the tequila that we use for our Aha Family Tequilas.
THE AGING OF TEQUILA
Refined Tequila, when leaving the stills is crystalline like rain water, it can be commercialized and it is called Blanco Tequila. According to pure Tequila lovers, this is the true flavor of Tequila. As it ages in wooden barrels, although it is a natural process in which the wood infuses flavors and aromas that enrich it, pure Tequila drinkers assure: «Tequila itself has such a wealth of essences that it does not need other tastes.» (In the range of alcoholic beverages, Tequila, in nuances and combinations is the most complete and abundant of all).
Refined Tequila, if it is aged in white oak barrels over a period of minimum two months to eleven months and days, it is called Reposado Tequila. At that time, the solvent properties of Tequila emanate the aromas and flavors from the wood, infiltrate the Tequila and make it softer and sweeter to the palate.
When aging exceeds twelve months, it is called Añejo Tequila, which presents the palate with outstanding sensations of subtlety and sweetness. If Tequila is aged for more than three years, we call it Extra Añejo Tequila, obtaining extraordinary flavor characteristics for the most demanding tastes.
For an exceptional Tequila, an exceptional presentation is required. For that reason, the different bottles of our products were created by artists, who found in the wealth of Mexican craftsmanship, the materials and processes to achieve exclusive designs. By acquiring a bottle of the Aha Family products, you get a piece of artistic value in addition to the best Tequila.
The tradition of blown glass in the Guadalajara metropolitan area dates back to the end of the 19th century. Since then to date it has become the capital of blown glass in Mexico and there, we proudly manufacture the bottles of most of our products.
ARTISINAL TEQUILA PROCESS
AHA YETO knows that the process of our Tequila is very important to offer consumers a high quality product and an incomparable flavor.
That is why we care for each of the steps to create the flavor that characterizes us.