Casa Sauza is truly a global brand.  It’s a confluence of 150 years of Mexican Tradition coupled with Suntory Beam’s Japanese manufacturing approach encapsulated and guided by the Japanese concept of Monozukuri.  This has resulted in a strong focus on personnel development and in the embracing of technology to develop State of the Art processes, to create a high-quality product.  Hawaii Beverage Guide gained insight from correspondence with Fernando Avila, Casa Sauza’s Chief Blender and Victor Martinez Quezada, Connoisseur and Global Ambassador of the Tequila-Agave Spirits & Heritage Center.

Brand History

Casa Sauza was founded by Don Cenobio Sauza, in 1873, and has a legacy of pioneering innovation in the tequila world. Since then, Casa Sauza has a tradition of breaking tradition and thus becoming the people who have achieved the evolution to the purest tequila.

• September 1, 1873: Don Cenobio Sauza acquired one of the oldest distilleries in Tequila, Jalisco, “La Antigua Cruz”. 
• 1888: Don Cenobio renames “La Antigua Cruz” distillery “La Perseverancia” and renames the “mezcal wine” “Tequila”.  In August of 1888, the tequila called Ya Sauza became the first to export tequila to the United States via New Mexico City.
• 1909: Don Eladio Sauza takes over for Don Cenobio Sauza upon his death. During his tennure, he guided Sauza through the Mexican Revolution (1910-1917), expanded the range of products, renovated the distillery with cement rather than wooden fermentation tanks and added column stills, changed the beverage name from from vino mezcal to Mexican whisky and then to tequila, develop the first radio station and newspaper of Jalisco state, and turned Tequila Sauza into a drink of national pride.
• 1943:  Don Francisco Sauza takes over Sauza from his father Don Eladio Sauza.  At the time Sauza was the best-selling tequila company in the world. During this period, Don Francisco Sauza increased the quality of the tequila by agricultural efficiencies in soil (natural fertilization) and utilized tractors, trucks, and transportation models to create better working conditions for people in the fields..
• September 16, 1950: Tequila Hornitos debuted during Mexico’s Independence day celebration.  The tequila, developed by Don Francisco, innovated the agave cooking process by using small ovens to better control the roasting process. 
• 1973: 100 years after the purchase of the “Antigua Cruz”, the Quinta Property is acquired and renamed “Quinta Sauza.” Don Francisco Javier Sauza, known as the world’s first tequila ambassador, debuts Tres Generaciones (Three generations) to commemorate his family’s 100 years and three generations of wisdom and skill in making tequila.
  
• 1974:  Don Francisco Javier Sauza believed that authentic tequila could only be made with 100% blue agave, grown in Mexico and in a certain region.  This belief results in the Tequila Denomination of Origin.
  
• 1976 to 1994: Don Francisco Javier Sauza sold part of his shares to Casa Pedro Domecq. After his death in 1990, Domecq became the sole owner of Tequila Sauza. Two years later, Casa Sauza achieves a sales record of 3 million cases of tequila in one year, a figure never before achieved by a tequila company. In 1994 Tequila Sauza, belonging to the Domecq group; formed an alliance with the English company Allied Lyons called Allied Domecq.
  
• 2005: Beam Global Spirits & Wine acquired the Tequila Sauza brand. 
  
• April 30, 2014: Suntory Holdings acquires Beam Inc., and forms Beam Suntory.

Today, Sauza tequilas are still made in La Perseverancia, where they are packaged at origin and exported to more than 73 countries.

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​Approach to Tequila

Innovation has been the traditional focus of Casa Sauza. Chief Blender Fernando Avila explains that Casa Sauza utilizes the Japanese concept of Monozukuri, to guide improvements in tequila production, with goal of being not just a world-class tequila or food producer but a world-class leader in manufacturing. To achieve this, Avila turns to Monozukuri, “What will help us to achieve this world-class category, is that confluence in Gemba of processes, technology, and people. Finding that Monozukuri spirit.” He further explained the elements: 

1. Gemba or the actual place where the value-creating work happens. “This Japanese word means: where tequila made.  The Monozukuri concept refers to the three elements (people, process, technology) coming together here at La Perseverancia.”
2. The processes. “We are always looking to have State of the Art Processes. For example, to obtain the purest agave notes, we use technology based on an infusion concept.”
3. Technology like the arrangement of barrels and the climate system to control humidity and temperature, affects the aging process. “This helps us not to lose so much tequila due to evaporation; it helps us achieve an optimal exchange between the wood notes and the agave notes in order to create the profiles that we want to obtain.”
4. “This Monozukuri concept is supported by something that is key: people. We say, “With the best people and the best process, we make the best tequila. The technicians, who are highly qualified operators, are always verifying and improving day after day, making sure that here, in Gemba, the processes are being carried out and that the best technology is being used. Monozukuri has to do with the development of people. All within the context that development happens at the workplace, and it happens to improve processes and to take advantage of the technology that there is.”
   
   

     To further exemplify the confluence of people, process, and technology in Monozukuri, Avila provided the example of implementing robots that place cases into pallets to highlight the development of people. “I am not going to boost a person’s development by having him/her place bottles in a box or cases into pallets. I am working on people’s development when they can improve the processes and their working environment as well. Leave the mechanical task to a robot and take advantage of technology! I must constantly check what is new out there in the world so that I can bring it here in order to improve things, improve processes, and improve people.”

Manufacturing Planning and Philosophies
Casa Sauza’s website, casasauza.com, contains tremendous insight into the manufacturing philosophy and approach, including ISO certifications, Total Productive Maintenance (TPM), TRACC, 5S and Lean, Just-in-Time Delivery, and Kaizen integrated into Sauza’s Operational Excellency System. We recommend any business read more if these terms are unfamiliar.

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​Ingredients

Agave
Agave Propagation
     The production process, which is recorded in a specific format to meet traceability requirements, starts with micro-propagation of the agave.  Unlike the traditional process of transplanting hijuelos (asexually reproductive shoots), micropropagation uses plant tissue.  This reduces the spreading of potential plant diseases and promotes faster development because the plants start growing immediately, even before the rainy season begins, while regular hijuelos start growth a month after the rainy season begins. In this process: 

• In a “mother agave orchard,” hijuelos are plucked/harvested from agave that is disease-free, of high vigor, of standard established size, and between 2 to 4 years old.  
• The hijuelos are examined for health. When they arrive at the Nature Source Improved Plants (NSIP) facilities in Tapachula, Chiapas, they are disinfected, planted in a temporal area, are quarantined before they are introduced to the laboratory. 
• 3-6 months: The plants are prepared and disinfected in a nursery.
• 3-18 months: The plants are taken to a tissue culture laboratory and are propagated over several cycles to ensure compliance with the phytosanitary (diseases and pest-free) requirements set by Mexico’s agriculture ministry Secretaría de Agricultura y Desarrollo Rural (SADER). This process takes ~12 months. 
• 15-24 months: The plants are further developed in a nursery for 18 months.  During this time, a program of fertilization, monitoring, and preventive and/or corrective applications allows for adaptation and hardening.
• Plants meeting quality standard specifications are packaged and transported under controlled conditions to outdoor fields for sowing (planting).
• After final inspections, the plants are sowed. Although Casa Sauza’s custom designed mechanized planting machines were proven to work, traditional manual planting remains the best practice.
• This allows harvest in 5-7 years at an average reducing sugar content of 20-24 Total Reducing Sugars (TRS).

Agave Cultivation
     Micro-propagated agave require non-traditional cultivation techniques. This required Casa Sauza to develop techniques and make mechanical improvements to equipment that allow for fertilization and weed control.
     Casa Sauza’s agave cultivation process is ISO 9001 Certified.  This means that the production practices follow the globally recognized standard for quality management as specified by ISO which helps improve performance, meet customer expectations, and demonstrate their commitment to quality, with the requirements defining how to establish, implement, maintain, and continually improve a quality management system (QMS).  This process also is highly traceable and has a high degree of record-keeping and planning before action is taken.

1. Field Selection: A reference survey assesses the field’s meeting of reference standards. Acceptable fields must score 55 points or more. Standards include soil with a pH of 6.5-7, almost 40% of clay, hydraulic conductivity between 2.5 to 4, more than 2% of organic material, slope of 5% and none or very few stones. Insects are also monitored throughout the year to control them in a timely manner.
2. Field preparation: The field is prepared for planting by heavy machinery. Records are kept in compliance with the ISO formats. Examples of field preparation include:
   - Land susceptible to flooding is remediated to avoid water logging of agave.
   - Soil with a pH <6 (too acidic) may be remediated with lime (as in limestone) addition.
3. Fertilization, by both machinery and hand labor, amends the fields in a regiment based on the field’s reference survey. 
   -- Trained tractor drivers adjust the fertilizer amounts according to the engine’s revolutions and in accordance with the fertilizer’s application instructions.
   -- When manually spreading fertilizer from a container by hand, proper Personal Protective Equipment (PPE) is worn.
4. ​Weed control employs either a tractor following standardized procedures or hand weeding.  Careful application is essential because agave is very sensitive to most herbicides. Some may cause strong damage like bud rot and root death. Tractors from the mechanized planting process are outfitted with nozzles to more precisely apply herbicide and mitigate potential damage. 
5. Pest and disease control is performed by machinery or hand labor in accordance with the needs of the specific property. The particular process used follows specific catalogs and formats that are carefully elaborated and established to ensure the control meets the established standards and ensures the raw material’s quality up to the moment it reaches its destination. Pests include agave weevil, cerambycidae or whiteworm, and rhinoceros beetle.  Beyond direct damage, these increase susceptibility to Fusarium sp or strains of Fusarium oxysporum which cause stem and root rot and penca wilting.
6. Cultural activities entail different activities are carried out in to take care of the agave plants, agave fields, and their surroundings. This includes fence and road repair, removal of the agave quiote (flower), drainage, rock removal, and desbote (removal of agave’s shoot).

Harvest - Jima

• For Tres Generaciones, selected fields from designated regions are used, targeting a complex sensory profile with complete traceability. 
• Agave is harvested by the jimador. 
• Once the agave is delivered to La Perseverancia, the agave is weighed, and a sample is collected from either shredded agave or collected using a drill with a hollow, sharp auger to sample the agave’s interior.  The sample is analyzed for juice volume and predicted yield.

For more on Casa Sauza’s raw materials 

Casa Sauza. (2021). Micropropagation of Certified Blue Agave for Casa Sauza.  from www.casasauza.com/en/tequila-process/micropropgation-certified-blue-agave-sauza

Pulido, J. L. (2021). The Agave Plant: Process to Follow for an Excellent Crop. from casasauza.com/en/procesos-tequila-sauza/agave-plant-process-follow-for-excellent-crop?hsLang=en

Pulido, J. L. (2021). The Agave Plant: Process to Follow for an Excellent Crop (Part 2). from casasauza.com/en/tequila-process/agave-process-excellent-crop-part-2

Rubio Cortés, R. (2021). Undergrowth Control at the Agave Field. from casasauza.com/en/tequila-process/undergrowth-control-agave-field 

Sánchez, K. (2021).  Raw Material Control. from casasauza.com/en/procesos-tequila-sauza/control-raw-material 

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Production Process

Shredding
     Pina are shredded using a tandem of mills to obtain small uniform pieces of agave fibers.  This provides more surface area for the extraction of agave sugars.
  
Extraction
A diffuser extracts the sugar within the shredded agave fibers using a gentle infusion process, producing a solution of water and agave sugars. The bagasse (leftover agave fibers) are later used as compost for the agave plantations.  Filtration of finer particles is performed before sending juice to be cooked.  According to Avila, the benefits of the process include:

• Water and energy usage is reduced with a favorable environmental impact.
• Clean fresh agave notes are obtained (herbal profile) and kept through the process, contributing to the final sensory profile.
• The resulting juice does not contact contaminating sources for the remainder of the production processes.
• Fewer solids in the juice make hydrolysis more efficient.

For more on Casa Sauza’s extraction process
Nuñez, R. C. (2021). What is The Gentle Extraction of Agave Sugar? Retrieved from casasauza.com/en/procesos-tequila-sauza/gentle-extraction-of-agave-sugar 
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Hydrolysis/Cooking
Hydrolysis Technicals

• Cooking Device: Autoclave
• Duration: ~6 hours
• Temperature: 120-125° C for 2 hours.

Sauza Quality Characteristics

• Consistent profile in the cooked juice giving well-defined cooked agave notes.
• Undercooking and overcooking are avoided. No burnt notes are produced. Cooked juice obtained relates directly to agave notes without extraneous notes because of uncontrolled cooking.
• Avoids caramelization which can give a bitter note to the cooked juice.
• A clean process with no sources of microbial contamination.
• Energy usage is reduced, and clean fuels are used.

Fermentation

Fermentation Technicals

• Fermentation Vessel: Closed, temperature-controlled, stainless steel tanks.
• Yeast: A carefully selected yeast strain keeping the traditional Sauza sensory profile. To aid yeast growth, a constant temperature is kept, aeration is controlled,  and a specially designed nutrient is added.
• Fermentation Duration: 24-28 hours 
• Temperature: Varying from 32-35°C (89.6-95°F)
• pH: 4-6
• Sugar Concentration: 8-12% Brix

Sauza’s process advantages

• “Sauza’s fermentation process is fast and clean, because we use closed stainless-steel tanks and an automated cleaning process after each batch, to avoid bacteria in the process,” said Avila.  He also provided the following rationale behind Sauza’s process.
• Consistent sensory notes, keeping the traditional Sauza profile. 
• Standardized process conditions including starting brix, pH, temperature control, aeration, yeast source and nutrient. 
• Continuous monitoring of fermentation on every tank.
• Less fermentation time and better efficiency in sugar conversion.
• Minimization of must contamination by using enclosed vessels.

Sauza’s Quality Advantages

• Citrus and floral aromas are well defined characteristics related to compounds formed during fermentation. 
• No extraneous aromas from byproducts or contaminants.

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Distillation

Ordinario (First distillation/Stripping Run)

• Steel distillation columns
• In this stage, the fermented juice passes through special distillation columns to eliminate water and concentrate the alcohol.

Second distillation (rectification)

• Still type: Pot stills
• Still Proof: 55-65% alcohol, depending on the brand.
• The heads and tails of the tequila are separated out to obtain just the heart.
• The separation process of the tequila’s heads takes between 2 to 4 minutes, and the first substance that gets evaporated contains unwanted concentrated alcohols.  When the desired alcohol level is obtained, the tails (waste) are separated from the liquid until the stills loads are empty. What is left in the stills is called the heart of tequila.

Third Distillation 
(only Tres Generaciones)

• Still type: Stainless steel and copper Pot stills
• Approach: The heart of tequila is transferred to another still and the same procedure is carried out once more in order to obtain an even more pure tequila. The triple distillation process takes around 6 hours. 

For more on distillation at Casa Sauza
Sánchez, E. (2021) Double and Triple Distillate in the Tequila Production. Retrieved from www.casasauza.com/en/procesos-tequila-sauza/double-distillate-triple-distillate-tequila-production 

Dilution (Proofing)
Demineralized water is added to High grade tequila, which can be of a 55% Alc.Vol. (Alcohol Volume).  This adjusts its level of alcohol concentration to, depending on the product, 35-55% ABV.  This is in accordance to the official Mexican standard NOM-006-SCFI-2012.

Filtration
Each tequila’s profile is kept in mind when deciding the kind of filter that will be used in order to control large amounts of fatty acids and esters. These may appear as white particle sediments when the product has been kept at 4-6 °C.

 Filter options include:
Activated carbon used for chill filtration.
Cellulose plate. Made with a diatomaceous earth support filter + potential charge, which can be filter plate with four holes at its ends or 16-cell cartridge.
Carbon Plate. It has a mixture of powdered coal with cellulose mix. Can be built in 16-cell cartridges.
Bag filter. Constructed in polypropylene reinforced with an intermediate mesh of the same material to withstand high pressure.
Spark plug and/or cartridge filters. Constructed in polypropylene, graded density depth, absolute denomination type, which can be: double open, with bayonet, with double connector O ring. Plus, stainless steel cartridges of different microns.

For more on dilution and filtration at Casa Sauza: Padilla, A. (2021). Dilution and Filtration Processes of Tequila at Casa Sauza. Casa Sauza. casasauza.com/en/tequila-process/dilution-and-filtration-processes-tequila-casa-sauza 

Aging

Aging Vessel

• Oak: American white oak
• Vessel Size: Varies.  Barrels are 200L 

The average life cycle of a barrel is about 10 years, used in average 6 times when aging Añejos tequilas. Recently, Sauza developed an in-house charring process that extends the life cycle of the barrels and adds special wood notes, gaining in new flavor profiles specially for Ultra-premium and Prestige LTOs 

Aging Duration

• Reposado tequila: Aged in white oak wood containers for at least 2 months.
• Añejo tequilas are kept in white oak barrels for at least 12 months, 
• Extra-aged tequilas are kept in white oak barrels for at least 36 months. 
• Aging Conditions: Aging occurs in humidity and temperature-controlled storage areas to control casks conditions and reduce evaporation.

Blending
In this process, demineralized water is added to the tequila in order to adjust its gradation, and tests are conducted in order to assure consistency according to Sauza’s standards. All brands are non-GMO, gluten-free and Kosher certified.

Waste Disposal
More than 99.9% of the waste is recycled. 

• Vinasse is reprocessed through the distillery’s water treatment system which is then used for irrigation. 
• All the bagasse fiber is used in compost and incorporated as a soil improver in the agave fields of Tequila Sauza. 
• Paper, carton, and plastic, is delivered to recycling companies. In the case of glass, it is returned to the company that provides us with the glass bottles, so it can be re-utilized as a prime material for new Tequila Sauza’s bottles.  This is important due to the limitations of Mexico’s recycling industry.
• With the installation of a CIP process in Hydrolysis muds with caustic soda have almost been eliminated and they are no longer considered dangerous, now they are sent with the bagasse to the composting process.
• Only a very small quantity of residues considered dangerous, 2 Tons per year, are not recycled, Sauza delivers the to specialized companies for their proper handling. 

For more on waste disposal at Casa Sauza: 
Ramos, J. J. (2021). Sustainable Waste Management in Casa Sauza Tequila Industry. Casa Sauza. from www.casasauza.com/en/tequila-process/sustainable-waste-management-casa-sauza-tequila-industry

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​	​Hornitos Double distilled	Tres Generaciones Triple distilled ​
Plata	Unaged	Unaged
​Reposado	Aged 2-4 months  in oak vats	Aged at least 4 months  in American Oak barrels
Añejo	Aged at least a year  in American oak barrels	Aged 12 months  in America Oak barrels

Hawaii Beverage Guide Tasting Notes

Hornitos

Sauza Hornitos Plata

• Aroma: Entry note of amber musk, Grassy and green herbaceous with a touch of lime oil on the end.
• Palate: Enters grassy and green before dropping into a base of sweet fruit (B-damascenone ). As it dissipates it moves from higher notes which are more herbaceous, slightly sweet, and somewhat bell pepper like before hitting the musty, woody furfural/methylfurfural notes on the finish. This differs from an oven made tequila in that it does not have the smoky or vanilla notes provided by the pyrolysis of lignin.
• Cocktail suggestion: This tequila is herbaceous in a way that pushes it towards a cilantro and lime pairing. Then, as it is robust, hit it with spice or a tajin rim as the dried chili will interplay with the musky flavors.

​Sauza Hornitos Reposado

• Production notes: 2 months in oak vasts
• Aroma: Top herbaceous note dives into a dried apple aroma (B-damascenone).
• Palate: It starts with a musky and herbaceous top note, then drops into the apple (B-damascone) character and a perceived touch of vanilla (though vanillin is probably not used prevalent due to the usage of foeders). It then finishes with a muky top note underlaid by banana (amyl alcohol) while maintaining an herbaceous, rosemary like quality.
• Compared to Hornitos blanco: The fruit flavors (B-damascone) are more prevalent. Given the duration of aging time and the usage of foeders, it might be more due to the approach to cuts in distillation than it is to the aging process. The difference in aroma could also be due to the exposure of the tequila to oxygen similar to the approach to the usage of foeders in winemaking, and is similar to that discussed in our previous article on agave, which can be found at hawaiibevguide.com/agave-spirits. This seems purposefully done as hornitostequila.com says the technique is used to “ensure minimal contact with the wood, giving it a livelier agave taste than most wood-treated tequilas.” This we take to mean that there are fewer oak notes of baking spices, and vanilla. Other changes could also be due to additives, though we cannot confirm if they are or are not used. However, outside of caramel use only for color adjustment, any additives if used would be minor as the blanco and reposado are very similar.
• Cocktail approach: Melds nicely into baking spice notes without the caramel sweetness. With that said, cola, especially Mexican Coke that is then layered with dried and smoked peppers, possibly dried poblano or chipotle, would work well at connecting the dots.

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Tres Generaciones Plata

• Aroma: Light, fruity, floral (white ginger/ Hedychium Coronarium) becomes slightly woodsy/musky with a slight undertone of banana.
• Palate: An initial spicy and aromatic white ginger note gives way to a mid section of floral notes (2-phenylethanol) and dried apple notes (B-damascone). It then dissipates into a finish of the signature musky aroma (furfural/5-methylfurfural) of a blanco tequila with an undertone of banana (amyl alcohol). Compared to masonry oven cooked agave, this tequila lacks the caramel and vanilla notes.
• HBG Usage suggestion: Subtly fruity, ice cold drinks that do not have robust or complicated flavors. The goal is to not overpower this subtle tequila. An example could be cucumbers and a sprig of mint or basil in sparkling mineral water, but skip any flavored syrups and even think about skipping muddling the mint or basil. If necessary use a touch of simple syrup if necessary, or just serve without.

Tres Generaciones Reposado
Aging: at least 4 months in American Oak barrels

• Aroma: Dried apple with white ginger floral and touch of amber musk.
• Palate: First hit is of freshly milled wood which builds into a dried apple and hints or orange zest. It then finishes with tequila’s signature agave musk character. This is much more B-damascone/apple forward (instead of caramel and baking spice forward) if compared to a reposado tequila using oven roasted agave.
• Compared to Tres Plata: The aroma and flavor is significantly more subtle, possibly due to oxidizizaion (which is known to soften agave spirits). It is also more woodsy/musky from the addition of the typical oak constituents of furfural, 5-methyl-furfural, eugenol, cinnamaldehyde and the vanillin from the oak.
• Cocktail approach: The usage of orange oil, flamed over the top immediately comes to mind. This lends itself to stirred drinks, or even a margarita (due to the orange triples sec notes). This could also stand up to dry vermouth, as both hold within the same fruit driven and herbal flavor profile. In summary: martinez with a twist of orange.