How Tequila Is Made
Hard Work Tastes Different. Discover What Goes Into Every Drop.
Craft and passion have always been
at the center of Gran Coramino tequila.
United in their vision to create a smooth drinking experience, our founders – Kevin Hart and Juan Domingo Beckmann – merged hard work with eleven generations of tequila-making mastery to craft a spirit that lives up to both their names. Every decision inside our distillery in Mexico is where that mastery shows.
Explore how tequila’s fundamental elements – agave, water, and yeast – are guided through time and technique to distinguish each Gran Coramino expression.
Where Is
Gran Coramino
Tequila Made?
Gran Coramino’s Blue Weber agave is grown in estate fields and select third-party growers across the Denomination of Origin.
We wait until the agave is ready. That typically means 6-8 years in the ground, long enough for the plant to develop the concentrated sugars and minerals that give tequila its character. At peak maturity, our jimadores harvest the piñas, the dense, sugar-rich cores of the plant, named for the pineapple they resemble once the leaves are stripped. After harvest, the piñas move to our distillery in Tequila, Jalisco.
How Is
Gran Coramino’s
Agave Cooked?
At our distillery in Tequila, Jalisco, the piñas are hand-cut into halves and thirds and carried one by one into traditional masonry brick ovens to steam-roast for 36 to 40 hours.
That sustained heat converts the agave’s starches into fermentable sugars, building the cooked agave foundation and earthy sweetness that runs through every Gran Coramino expression.
How Is The Agave Juice Extracted?
Before the cooked agave moves to fermentation, its fibers need to be broken down to release the juice inside. Gran Coramino uses a four-step roller mill, passing cooked agave through a sequence of rotating rollers to separate the fermentable juice from the remaining fiber, known as bagasse.
Throughout milling, protected well water drawn from a local tequila aquifer helps gently rinse and carry the sugars forward.
How Is
Gran Coramino
Tequila Fermented
And Distilled?
Fermentation is where Gran Coramino’s flavor takes shape. We ferment our agave juice in closed stainless steel tanks for 40 to 50 hours, using a proprietary propagated yeast that builds consistency in our house style while reinforcing the agave’s natural complexity. As those sugars convert to alcohol, they develop the sweetened, agave warmth that define the spirit’s character.
Every Gran Coramino tequila is double-distilled in traditional copper pot stills. Copper draws out harsh compounds, preserving the clean, agave-forward character that makes our tequila as smooth as it is expressive. It’s a deliberate choice, when most of the industry has moved to stainless, and one the Beckmann family has made for generations.
How Is
Gran Coramino
Tequila Aged?
Our aged expressions take their own path through oak after they’ve been distilled. Many of Gran Coramino aged tequilas spend time in medium-char New American Oak barrels, which builds sweetness and warmth in the barrel.
Depending on the expression, our aged tequilas are finished in Cabernet Sauvignon barrels from California wine country – the state that Kevin calls home – or blended with Extra Añejo aged in Cognac barrels. The result is a fruit-forward complexity and subtle depth that no single cask produces on its own. Time earns the flavor. Hard work delivers it.
Explore Our Craft
Discover What Sets Every Gran Coramino Expression Apart
REPOSADO
Agave Cooked In:
Masonry brick ovens for 36 to 40 hours
Extracted With:
Four-step roller mills
Fermented In:
Closed stainless steel for 55-60 hours using proprietary yeast
Double Distillation:
Copper pot stills
Aged:
~2-4 months in medium-char New American Oak barrels
Blended:
Extra Añejo expressions matured in Brandy and Moscatel barrels
CRISTALINO
Agave Cooked In:
Masonry brick ovens for 36 to 40 hours
Extracted With:
Four-step roller mills
Fermented In:
Closed stainless steel for 40-50 hours using proprietary yeast
Double Distillation:
Copper pot stills
Aged:
~2-4 months, medium-char New Eastern European Oak barrels
Finished:
Cabernet Sauvignon California wine barrels
Filtered:
Proprietary charcoal filtration
Añejo
Agave Cooked In:
Masonry brick ovens for 36 to 40 hours
Extracted With:
Four-step roller mills
Fermented In:
Closed stainless steel for 40-50 hours using proprietary yeast
Double Distillation:
Copper pot stills
Aged:
~12-16 months in medium-char New American Oak barrels
Blended:
Extra Añejo tequilas matured in Cognac barrels
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