Our Process
Where Heritage Meets Intention
We approach our tequila with the same intentionality that defined those who built lives against all odds. Each bottle serves as a reminder that heritage is not just about where you are from, but the courage it took to stay there.
The Hands Behind the Spirits Craftsman: Master Distiller Frank Guzman
The Visionary Behind the Liquid
At the heart of every bottle of Cochica stands Frank Guzman, our Master Distiller and the architect of our unique profile. With decades of experience rooted in the highlands of Jalisco, Frank doesn't just view tequila as a spirit; he views it as a medium for storytelling.
When we founded Cochica to honor the "Third Root"—the African heritage that helped shape Mexico—we knew we needed a distiller who understood that tradition is a living thing. Frank was the natural choice. His philosophy mirrors our own: that true quality is found where technical precision meets cultural reverence.
A Dedication to the "Third Root"
Frank’s approach to distillation is a tribute to the resilience of those who came before us. He understands that the blue agave, much like the Cimarrones (escaped Africans) who built lives of freedom in the Mexican wilderness, thrives in challenging conditions.
Under Frank’s watchful eye, our process honors this grit:
- The Patient Harvest: Frank insists on harvesting only fully mature agave, respecting the years of growth required by the earth.
- Ancestral Methods: He utilizes slow-cooking in masonry ovens, a method that mirrors the deliberate, soulful cooking traditions of Afro-Mexican heritage.
- The "Clean" Finish: Frank is a master of "clean" distillation, ensuring that the final spirit is additive-free—pure, honest, and unbowed, just like the ancestors we honor.
In His Own Words
"Tequila is the soul of the land. When we craft Cochica, we aren't just making a drink; we are distilling the courage of the African and Indigenous ancestors who have worked soil all over the world. My job is to make sure you taste that strength and that history in every sip." — Frank Guzman
Why Frank?
We chose Frank Guzman because he understands that Cochica is a movement. He balances the rigorous science of fermentation with an intuitive respect for the "soul" of the plant. Under his guidance, Cochica Tequila has become a symbol of global heritage—a spirit that honors the past while toast-ing to a liberated future.
It is crafted using 100% Blue Weber Agave harvested from the Los Altos (Highlands) region of Jalisco, Mexico. This region is known for producing sweeter, more floral tequilas due to the mineral-rich red soil.
This low lying region provides an earthier, peppery and herbal agave. These characteristics are represented in the silky texture of our tequila, along with a hint of pepper in the after taste.
Sourcing
Cochica Tequila sources its 100% Blue Weber Agave specifically from the Los Altos (Highlands) region of Jalisco, Mexico. This area is prized for its high altitude and iron-rich red volcanic soil, which stresses the agave plants and forces them to produce better tasting finish.
Harvesting
The harvesting is performed by jimadores, skilled farmers who specialize in identifying and extracting mature agave. Their expertise is crucial because harvesting too early results in low sugar content, while waiting too long allows the plant to sprout a flowering stalk (quiote), which consumes the sugars needed for fermentation.
Cooking
Once the agave hearts, or piñas, are harvested and delivered to the distillery, they must be cooked to convert their complex carbohydrates (inulin) into fermentable sugars. For a traditional brand like Cochica, this process focuses on patience and temperature control to avoid bitterness.
Extraction & Fermentation
After cooking, the agave is milled to extract its sweet juices, maintaining balance and clarity before fermentation. Then, extracted juices undergo a controlled fermentation lasting 2–3 days, where yeast converts sugars into alcohol while developing body and texture.
Distillation
Cochica is distilled twice in copper pot stills, refining the spirit while preserving aroma and flavor. The result is a clean structure with a refined, expressive mouthfeel.
Aging
Cochica Tequila Blanco: This is the unaged expression. It is bottled immediately after its second distillation in copper pot stills to maintain a bright, mineral, and agave-forward profile.
Cochica Tequila Reposado: Aged for 8 months in American oak barrels. This "rested" period adds a gentle warmth and subtle sweetness, with tasting notes often including hints of cinnamon, caramel, and chocolate.
Cochica Tequila Añejo: Aged for 16 months in American white oak. This extended time in the barrel deepens the color to a rich amber and introduces complex layers of roasted hazelnut, brown sugar, and toasted wood.
Bottling
The Final Polish
40% ABV (80 Proof): This is considered the "sweet spot" for premium sipping tequilas. It provides enough alcohol to carry the complex flavors of the Highlands agave without the burn.
Light Filtration: By choosing to filter lightly, Cochica preserves the essential oils (terpenes) and mouthfeel of the agave.
Small Runs (Small Batch): Bottling in small runs allows for much tighter quality control.