about
crafted from the finest blue agave grown in the highland of jalisco, our tequila captures the true essence of this iconic region, each plant is carefully nurtured for years, allowing it to develop the rich, complex flavors that define our sprit.
WHO'S BEHIND US
JUAN CARLOS CANALES REYGADASS
We proudly present a Tequila that embodies the art of traditional craftmanship and modern finesse, our blend is meticulously crafted to deliver a smooth, delightful experience, with the sweet natural notes of agave creating a taste that is both rich and refined.
steeped in a legacy of excellence, our distillery is now in its third generation of family-owned tequila production. for decades perfecting each step of the process-from the selection and cooking of agave to the intricate methods of grinding, fermentation, extraction and distillation. this generational konwledge infuses every bottle with a distinctive character and unparalleled quality.
with hurra, you will embark on a journey of refined flavor and pure enjoyment. free from chemical taste with a fair alcohol percentage, our tequila offers a genuine taste experience that reflects our dedication to authenticity and craftsmanship
Embrace the fever of Hurra tequila a celebration of tradition and a gateway to savoring life's finest moments with a touch of sophistication.
manufacturing process
Duration) 5~7years
Blue Agave(agave tequilana weber) is cultivated in authorized regions of Mexico, such as Jalisco, Guanajuato, Michoacán, Tamaulipas and nayarit During this period, the agaves are watered and cared for to ensure optimal growth and avoid pests or diseases. Once they reach maturity, the piñas (hearts) containing the highest concentration of sugars are selected manually by our maestro agavero.
Duaration) Variable
Jimadores, in charge of doing this and respecting the family legacy because being a jimador is a trade that is passed down from generation to generation, this is made using a really sharpened tool called coa to remove the agave leaves, leaving only the Pina. this process is crucial as it eliminates parts that do not contribute to the tequila production process beacuse they add flavors that we don't want in our formula.
DURATION) 36-48 hours
The agave piñas are placed in pressure ovens (autoclaves). This step converts the agave starches into fermentable sugars through a thermal hydrolysis process. The cooking lasts approximately 20 to 24 hours.
DURATION) 4-6 hours
The cooked piñas are passed through a series of mills where they are crushed to extract the sweet juices (mosto). This process is carried out using industrial mills. The goal is to separate the agave fibers from the juice that contains the fermentable sugars.
Duration) 3~7 days
The mosto is transferred to large fermentation tanks where water and yeast are added. During fermentation, the sugars in the mosto are converted into alcohol and carbon dioxide. This process is carefully controlled to maintain optimal temperature and pH conditions.
Duration) 2 distillation(approximately 8~10 hours per distillation)
The fermented mosto (mosto muerto) undergoes a first distillation in copper or stainless steel stills. This first distillation produces a liquid with a lower alcohol concentration called "ordinario." In the second distillation, this liquid is refined to increase its alcohol concentration and remove impurities, resulting in tequila.
Duration) Variable(from 0 to several years)
Since the category of the tequila is Blanco, it is bottled immediately after distillation, without undergoing aging processes.
Duration) Variable
The tequila is filtered to remove any impurities. Then, its alcohol content is adjusted with distilled water to reach the desired percentage, 35% Alc. Vol. This step ensures the tequila has the appropriate flavor and purity.
Duration)variable
The tequila is bottled under strict sanitary conditions to avoid any contamination. The bottles are filled, capped, labeled, and packaged for distribution. Each bottle undergoes a quality control check to ensure it meets the final product specifications
Laboratories: Physicochemical and microbiological analyses are performed at different stages of the process to ensure the tequila complies with established standards.
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