OUR PROCESS

First class

blue agave

The finest +6 years old blue agave is hand-selected and carefully harvested by our experienced ‘jimadores’. The minerals-rich dark soil of the Tequila Volcano provides the unique agave ‘piñas’.

eleven hours

cooking

6 to 8 kilograms of agave piñas are used to produce 1 liter of Del Dia Tequila. The piñas are naturally steam-cooked in a stainless steel autoclave for 11 hours. Then, they are taken to the roller mill to extract the rich juices.

Double

distilled

The juices are fermented for up to 48 hours in 10,000 liters stainless-steel tanks, to transform simple sugars into alcohols. When our ‘maestro tequilero’ decides that the fermentation process is done, the alcohols are double distilled in stainless steel stills to become our exquisite tequila.

Aging

Del Dia blanco goes straight to the bottle, keeping the herbaceous and fresh notes of the agave. The other profiles go to white oak barrels to be rested from 3 months to 3 years to get a complex balance between agave and wooden notes.

OUR STORY

Del Día is born in the land that has been fed by the Tequila Volcano for thousands of years, where our Blue Agave grows naturally fertilised by volcanic minerals that have generated optimal conditions to provide an exceptional profile to the pineapples that over the years have been enriched by the subsoil. The region’s climate is also a determining factor in characterising the crops that bear the Tequila Denomination of Origin. The climate of the region is also a determining factor in characterising the crops that bear the Tequila Denomination of Origin. Because of its semi-dry environment, with rainfall of only 2 or 3 months, and its warm temperature most of the year, the Agave grows with a formation inclined to herbaceous notes, not too sweet, which gives us a versatile profile and more possibilities to create unique flavours.

Eight miles from the volcanic crater, in Amatitán, Jalisco, are our vast fields of Agave where the intense blue of the stalks contrasts with the deep red of the earth, glowing under the intense brightness of the sun that heats the mineral residue in the soil. 

Eight miles from the volcanic crater, in Amatitán, Jalisco, are our vast fields of Agave where the intense blue of the stalks contrasts with the deep red of the earth, glowing under the intense brightness of the sun that heats the mineral residue in the soil. 

In our fields, we preserve the manual work of the people who, in the traditional way and without the use of modern machinery, prepare the soil, cleaning and making the furrows as it has been done for generations. In the same way, twice a year the weeds are removed from the fields to ensure the optimum growth of the Agave. 

The extension of our plantations ensures production for at least the next 5 years, but each season we increase this capacity.

After 6 or 7 years and once we have ensured the purity and quality of the Agave, we extract the piñas and transport them to our distillation facilities. Here, the Correa family has been in charge of the distillation process for 20 years, when our Master Distiller, Jesus Correa, decided to continue with honour the teachings of his father, who was a stoker, by stoking the stone ovens to cook the agave.

Today Jesús Correa and his family produce our 100% Agave Tequila following the traditional procedures, without omitting any of the steps that ensure the premium quality of the distillate, and with the help of his daughter Rosita Correa, Tequila Technician, they have enriched the processes, implementing new and better techniques. 

In this constant evolution of our production, the Maestro Tequilero has made sure to omit the use of modern procedures that compromise the quality of the Tequila, such as diffusers and distillation towers that today are used to reduce to 4 or 5 kilograms of Agave per litre of Tequila, while we follow the tradition of using 8 or 9 kilograms per litre. 

He also stresses that the water comes from artesian wells and not from a modern supply network, to exclude the possibility of contaminating the product with chemicals such as chlorine, and instead further enrich the properties provided by the volcanic minerals. 

When the distillation process is finished and the tequila is ready to be bottled, we rely on the work of the women of the community, who are responsible for labelling and hand-packaging the final product. We also cover many other areas of work to support the economy of the women and their families.

Del Día is born in the rich soil of the region, and is consolidated with years of experience in ancestral techniques, combined with the knowledge of modern processes and constant improvements in quality standards, being with this a Tequila with tradition that meets the demands of the world market.