Don Leonardo Rodriguez Moreno revived the Corralejo name in 1994 on the site of the original hacienda of Miguel Hidalgo, the father of Mexican independence. Hidalgo built the estate in 1755 and was one of the pioneers of agave distillation methods.
Correlejo maintains many artisian methods during its production. Made using only 100% Blue Weber agave, the piñas (‘pineapples’) are first roasted in traditional wood-fired adobe ovens. During this roasting period steam is injected into the fruit to produce aguamiel (honey water - unfermented syrup of roast agave).
Once roasting is complete the piñas are crushed to extract their sugar rich juice.
The juice and aguamiel are mixed then, with the addition of yeast, are fermented for 30 to 40 hours.
The fermented mix is double distilled; first in column stills then a second distillation in traditional copper charantaise stills.
The slow second distillation retains the delicate aromas and flavours of the Agave and brings the tequila to life.
