We use the standard mill with some custom modifications.
Our mills are adjusted to squeeze or extract only  the sweetest part of the agave.
For us there is no harvesting or fermenting in the hot rainy summer months.
Do to the fact, to much rain will lower the sugar content in the agave.
Plus it's to hot in the summer for proper fermentation. The yeast will either die or react badly!
Most all other distilleries create product year round.
After juice extraction we add well water and a combination of natural yeast and a specially developed yeast for blue agave! Our
yeast takes longer and produces less alcohol but does save the delicate balance and complexity of the agave fermentation.
Yeast can be 25% percent of your  profile of your distillate.
Again larger producers use yeast that produce higher alcohol and faster fermentation.
These higher alcohol yeasts will destroy or gobble up all or most of the congeners
which create  the fragrance and palate of a great tequila.
The final stage for production of a un aged tequila( blanco)
Distillation, there are basically 3 types of stills used in distillation. Stainless steel alembic, copper alembic and column.
Stainless steel alembic, easy to clean and lasts forever. Depending on the quality of stainless steel, through oxidation of the iron
within the stainless. It may impart a metallic taste to the end product!
Column distillation is continuous , producing large amounts at a very fast rate.
Most column distilled products are distilled to the point where it resembles a grain neutral spirit.
We use copper alembic. The preferred still for tequila.
Copper absorbs sulphur compounds and yeast cells produced during fermentation and prevents the production of ethyl carbonate,
a toxic chemical formed from cyanides. Totally undesirable in distilled alcohol!

Don Lorenzo Blanco    

Lot-1 limited production (3000 bottles) NOM -1146
No sweeteners,no additives. A true tequila drinkers tequila!

Agaves from 2 particular areas in and around Arandas and attontoniclo in the highlands of Jalisco.
The agaves are harvested between 7 and 10 yrs old. Only selecting agaves that are in fully mature.
The distillery is located in the town of tequila. The heartland of tequila production.
Water is a major component of tequila production. Our water source is a deep well located on premise. Highly mineralized ground
water from the source, the tequila volcano!
After harvesting, the agaves are cooked.
There are really only 2 ways of baking agave for tequila. Autoclave and concrete or brick ovens,
Both ovens cook with steam.

Autoclaves are like giant pressure cookers,
In mass production autoclaves  are used because you can crank up the pressure and cook the agaves in just a few hours!
Not so good!
We use an autoclave and cook our agave low and slow having the thermal dynamic conversion from starch to sugar happen at a
slower rate, 36 to 48 hours,  not destroying the complexity of the sweet agave.
The next step in production is extracting the juice or aguamiel from the cooked agave.
This can be done by many different methods.
Most commonly would be either a tahona ( stone wheel) or the standard mill

( sugarcane press)
Most distilleries use the standard mill, actually 5 mills connected to each other for faster and more complete extraction of the juice from the agave.
You can adjust the standard mills to be to very efficient in extraction. Squeezing not only the juice but also some of the woody oils
from the pulp and fibers of the agave. Producing harsher alcohols during fermentation and distillation.
That's what the big companies do in mass production. Over process the agave!