The following morning after the company fiesta, Malcolm and his team, were graciously served a traditional Peruvian breakfasts of Tamales and Pan con chicharron in the spacious guesthouse where they were all held up. The house was built to look like a relic from a distant era, but had all the amenities like running water, central air, and even wifi.
By the time Malcolm’s team had finished breakfast and a moment to relax Mr. Arguello and his daughter Marta came to greet the team and head off on the tour of the grounds and see how tequila was made the Toro Perfecta way. They all headed up in to a caravan of vehicles to begin at the point where the process starts. They arrived to a vast field and as far as you could see was rows and rows of blue Weber agave plants. Originally these plants were native to only Mexico, but in time ventured southward through others trying to develop their own methods for making tequila. These spiky and spinney leaves of the plant when ready, which takes about 7 to 8 years to mature, are cut away by hand by workers called hermadors to get to the center or the plant which is called the pina.
The best pinas are then cut into quarters where they are then steamed in brick ovens for 72 hours so that the starch of the pina can be turned to sugars. The then steamed pinas now a reddish brown are shredded and then ground by a massive stone wheel to crush out the agave nectar, which takes about two hour.
Yeast is now added to the juicy mash to start the fermentation process, which turns the sugars to alcohol. This form of alcohol is then transferred to small copper still and the distillation process begins taking the potent liquid and distilling it twice over to create a tequila that is about 55% proof. The pulp is then strained and they then add purified water, which brings the proof level down to 40%, which is easily more drinkable and ready to be bottled.
Here bottles ready to be filled are turned upside down and sprayed with the high potency tequila for sterilization purposes then turned right side up and filled to perfection with drinkable tequila. The bottles are then corked and labeled. Come to the end of the line in the tequila making process Mr. Arguello proud of his product held it up like a treasured artifact or piece of jewelry.
Yet for the true tequila connoisseur, that Mr. Arguello was, the treasure could be found in the warehouse where they aged there tequila in white oak barrels from as short as 6 month to numbers of years on end. This blend of tequila Mr. Argüelles explained was overseen by one man his Master distiller Enrique Vega. Mr. Vega then showed Malcolm and his team the difference aged tequila takes on and it is in the color, taste and bouquet, which is the thing he tests for from each of the barrels stored in that warehouse.
As the tour finally came to a close the group shared their favorite moments and insights that may have sparked some ideas. After a long day of touring Malcolm and his team with a guide from Toro Perfecta ventured into the nearest city to continue their observation of the culture as well as team building with a bit more tequila. Mr. Arguello and his daughter Marta headed back to the homestead as something’s had come up that needed their attention, but would be in touch with them the following day. Malcolm still obsessed by Marta demeanor and engagement would have enjoyed seeing her ride with them into the city, but soon found out he’d be more than occupied with what the likes of Peru could offer.
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