About us

History & Process

Tequila is a spirit made from the agave plant and is produced primarily in the region surrounding the city of Tequila in the western Mexican state of Jalisco, about 65 km (40 miles) northwest of Guadalajara. East of Guadalajara, a region known as The Highlands produces the finest blue agave. The higher altitude gives highlands agave a larger size, and a smoother, sweeter and more fruity flavor. It is agave from The Highlands, harvested after growing for 8 to 9 years for maximum flavor, which is used in Caramba Tequila.

The Aztecs made a fermented drink from agave called pulque before the Spanish conquistadors arrived in 1521. The drink we know as tequila has been produced in the region since the 1520s, after Spanish conquistadors had exhausted their own supply of brandy. The town of Tequila was established in 1666 and became the center for tequila production.

After agave plants are harvested, the base, called a pina is cut into four or five sections and cooked in a large steam oven. Caramba prefers to use a clay oven because this imparts added softness and sweetness. The pina, which is Spanish for pineapple because it resembles that tropical fruit, can weigh over 50 kg or 110 pounds.

The cooked agave is then shredded by cutters and the juice is extracted from the fibers. This agave juice becomes the main ingredient in tequila. To be called “tequila” the liquor can contain as little as 51 percent agave juice. Caramba Tequila is made from 100 percent Weber Blue Agave, the finest variety of all agave plants.

Specially prepared yeast is added first to stainless steel fermentation tanks. Then agave juice is pumped into the tanks, which hold about 17,000 liters or about 4,500 gallons. The juice reacts with the yeast to begin the fermentation process. This produces the alcoholic beverage which will become tequila.

The fermented product is then distilled to separate water from the mixture, leaving the base tequila. Some tequilas are trucked in bulk containers to the U.S. for bottling. Caramba Tequilas are bottled right at the distillery in Mexico for true authenticity. Also, most tequilas are double distilled. All Caramba tequilas are triple distilled to give you a superior product and experience. Our world-renowned master chemist supervises the distillation process and adds his own special magic (our trade secret!) to produce all the exceptionally smooth varieties of Caramba Tequila ready for your enjoyment.

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