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Hacienda Corralejo
Hacienda Corralejo
A place where amazing
stories of struggle and success
have been written
I
n around 1700, Corralejo
was given the title of Hacienda (ranch or estate).
At that time it was a vast
expanse with 42 large sites and 26 small ones. It belonged to
DON PEDRO SANCHEZ DE TAGLE,
who made it flourish once again under
the command of his administrator,
Cristobal Hidalgo, who in turn married Ana Maria Gallaga in the main
parish church of the city of Pénjamo,
Guanajuato, which was devoted to
Saint Francis of Assisi. Later they had
a son, the Mexican leader Don Miquel
Hidalgo y Costilla, on May 8, 1753 in
Corralejo de Hidalgo, which belonged
to the Hacienda de Corralejo at that
time.
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Capilla de la Hacienda
Home of the Founder of the
Fatherland,
Don Miguel Hidalgo y
Costilla
D
on Miguel Hidalgo, a Mexican
but the son of Spanish parents,
grew up in this estate and later went to study in Morelia,
formerly Valladolid, where he
took his oaths as a priest.
The war of independence against the
Spaniards got underway on the night of
September 15, 1810.
His leadership and example were essential in getting all the indigenous and
Creole peoples to rise up in arms against the Spaniards and thus forge with
their life and blood what is today our
country of Mexico. This is further proof
that with character and a belief in oneself, one can achieve great dreams,
like the one achieved in Corralejo, the
cradle of great stories and great men
with visionary ideals who have shown
us that what we seek with devotion we
earn with hard work and perseverance.
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Barricas
Tequilera Corralejo at the start of
Blue Dream
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Cava Principal
O
n the 8th of May, 1996,
yet another page in the
history of the great
events that took place
here goes underway.
The then-constitutional governor of
the state of Guanajuato came to officially open the new Corralejo tequila
factory, which was struggling against
all imaginable obstacles. The first was
that to most people, a tequila distillery
outside the state of Jalisco was virtually
impossible, because both Mexicans and
people everywhere associated tequila
with mariachis and solely with the state of Jalisco.
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Antigua coción
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nother of the myths that it
had to debunk was the design
of its bottle, which stymied
all expectations because it
was very tall, slender and
blue-coloured, so the large
supermarkets did not want to accept
it at first because it did not fit on their
shelves. Furthermore, its quality and
presence meant that later these vendors tried to place it in their featured sales displays and thus break yet
another paradigm in the tequila industry. But all of this came about with
the vision, dedication, hard work, leadership and creativity of its Managing
Director, Leonardo Rodriguez Moreno. He was supported by a group of
workers in whom he had inculcated
pride of Mexican identity, and whom
he had entrusted and allowed to grow
with him, developing the potential of
each of them. Together they formed a
large creative group with a yearning
to join their manager’s big dream,
with their sights set on becoming one
of the best companies in the country
without losing the value and pride
of being a 100% Mexican company.
They thus showed that Mexicans are
as good as any human being from any
part of the world, and that they can
do great things, too, if they set their
minds to it.
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Cava Principal
Cava Principal
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Salon Azúl
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Salon Azúl
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La Tahona
Alambiques tipo Charantise
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Bodegón de la Dolcevita
Barriquero
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Bodegón de la Dolcevita
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Pasillos
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La Cocina en la Hacienda
Patio de la Hacienda
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La Noria
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Sala Fox
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La Molienda
Capilla de la Hacienda
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Explanada de la Hacienda
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Capilla de la Hacienda
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Palacio del Tiempo
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Palacio del Tiempo
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Palacio del Tiempo
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Palacio del Tiempo
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Palacio del Tiempo
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Palacio del Tiempo
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Palacio del Tiempo
Bodegón de la Dolcevita
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Bodegón de la Dolcevita
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Bodegón de la Dolcevita
Agave Fields
The Tequila
production process
T
his is the start of
the process of crafting our tequila.
We begin with the
initial selection of
the best agaves, free of pests and
diseases, which are then used to
craft a premium-quality product.
Through random sampling, we
take a few hearts (piñas) to the
factory laboratory in order to carefully examine them and test
them for their ripeness, sugar
concentration and volume of juice per kilo of agave. If this agave
passes each of the specifications,
it will be harvested on those estates. All of this is regulated by the
Tequila Regulatory Board.
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Campos de Agave
T
he
harvest
takes
place in the agave
fields and consists
of pulling up the
agave plant from its
roots and then removing all the leaves
protecting the heart until it is totally
clean. Each heart weighs between 30
and 60 kilos, so in some cases they are
so large that they have to be split in
two to make them more manageable
when loading them on the transport.
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Campos de Agave
The Blue Agave
Harvest
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Campos de Agave
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Campos de Agave
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Campos de Agave
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Campos de Agave
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Campos de Agave
Courtyard where the Agave is
taken and Stone Ovens
I
n Corralejo, we have retained
the baking process in stone
ovens, which gives the agave a
unique flavour and allows it to
keep the authentic taste of a
Hornos
good tequila.
Here you can see the courtyard where we
receive the agave. Later, the hearts are placed
inside the ovens to be steam-baked at 93°, for
27 hours of baking and 12 hours of resting.
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Campos de Agave
Hornos
Stone Ovens with baked Agave
and mashing area with 8 mills
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T
his is where the baked agave is sent to the mills, where it will be run through
each of them to extract all
the juice. Water is added throughout all
the mills to enhance the extraction and
dilution of the agave juice. When it has
the right sugar concentration, it will be
sent to the tanks to ferment.
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Patio receptor
Fermentacion
Fermentation Area
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T
hese containers are filled with the juice yielded from the milling in
the right concentration
so that the yeast added
to it develops in the optimal conditions
for the maximum sugar contained in the
juice to turn into tequila in a period of
no more than 20 hours. At the end of
the fermentation the result is a fermented wort.
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Distillation Area
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Alambiques tipo Charantise
T
his inert or fermented
wort is sent to undergo
its first distillation, also
called “destrozamiento”
or smashing. It consists
of separating the tequila from the remnants of fermentation,
such as water, solids and yeast. It is
later run through a second distillation,
called rectification. The first distillation
happens in towers, while the second
one happens in copper stills because
copper is known to be the best metal
for conserving the flavours and scents.
One very clear example is that the best
carnitas, cajetas and prickly pears are
cooked in copper, so the Corralejo still
uses copper in its distillation process to
yield an outstanding end product. Our
Corralejo silver tequila has an alcohol
concentration of around 66% to 75%
per volume, so we add water to dilute it
to 55% before we send it to the barrels
and casks to be aged.
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W
hen the tequila has
finished ageing in
barrels or casks, it
is extracted and prepared for production
needs. Thirty-eight
percent of it goes to the domestic market and the European continent, while
40% of this product will be sent to the
U.S. or Asian markets. Now that the
tequila is ready, it can be bottled in the
different brands and formats that we
offer in our Hacienda Corralejo.
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BottlingArea
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Palacio del Tiempo
Ageing Area
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I
n this area, our tequila will take
on the gifts of wood, including the
unique flavour, colour and scents
that it absorbs from our barrels
made of American oak, Mexican
holm oak and French oak. It will remain
here in the casks for at least two months
to become a reposado, and at least 1 year
to become an añejo, as long as the ageing
happens in barrels no larger than 600 litres, as dictated by the official regulations.
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www.haciendacorralejo.com
www.tequilacorralejo.mx