four zones · complete distillery.
A CRT-registered tequila distillery has four critical fronts: agave cooking ovens (masonry or autoclave, 90-100°C × 24h), precise 30-35°C fermentation, barrel cellar for white-oak barrels (18-22°C / 60-75% RH), per-area access + CFE sub-metering. AstreaIoT covers all four with the same platform.
90-100°C × 24h agave cooking ovens
high-temperature PT100 probe per masonry oven or autoclave · continuous cooking curve log (typically 24-36h ramp + hold) · WhatsApp alert to master tequilero if out of range. Cooking curve documented for the CRT. Temperature probe for extreme ranges.
30-35°C tinaja fermentation
T probe per fermentation tinaja (traditional wood, stainless steel, or cement) · continuous 3-5 day fermentation curve log · alert if out of range. Compatible with native yeasts (no active temperature control) or cultivated (with glycol jacket).
white-oak barrel cellar T+RH
T+RH probe per barrel room · target 18-22°C / 60-75% RH for reposado/añejo tequila · cellar manager dashboard + alert if out of range · trackable angel's share + defended aromatic profile. CRT-100% Agave audit backed.
CFE GDMTO sub-metering + per-area access
main-panel meter with 12 current channels + 3 voltages · per-line CFE sub-metering (cooking · fermentation · distillation · packaging · cellar). Door sensor on each area access (cooking → fermentation → distillation → cellar → packaging): time-stamped opening record.
Out of scope: agave jima process (field) and fruit cutting. Also not fermentation with native vs cultivated yeasts — that's the master tequilero's decision. If you ask for it, we integrate as a project via Modbus with existing control systems.
what we protect · what we prevent.
- +Ovens with precise curve · well-cooked agave · maximum yield · CRT audit backed
- +Documented 30-35°C fermentation · defended tequila profile · controlled congeners
- +Validated barrel cellar T+RH · defended reposado/añejo profile · trackable angel's share
- +Per-line CFE GDMTO sub-metering · justified power factor · capacitor bank with data
- +Per-area access recorded · NOM-006-SCFI log your team presents · your "100% agave" backed by the time-stamped trace; certification belongs to the Regulatory Council
- ✕Oven with wandering curve · undercooked agave · entire batch low yield · CRT investigation
- ✕Fermentation out of 30-35°C · tequila with metallic or too-fruity flavor · brand reputation crisis
- ✕Barrel cellar at 28°C summer without control · +15% angel's share · barrels with wrong profile
- ✕Low power factor in GDMTO without breakdown · invisible CFE penalty · capacitor bank without justification
- ✕CRT audit without documented process records · loss of certification · catastrophic brand value
eight use cases · four critical areas.
for the master tequilero + cooking lead.
Master Tequilero + Cooking Lead + Production Director. Two cases · masonry oven with curve out of range during overnight cooking, modern autoclave with unbalanced burner. Yield + CRT audit.
for the master tequilero + fermentation lead.
Master Tequilero + Fermentation Lead + Production Director. Two cases · tinaja with high summer T without active control, slow fermentation due to low yeast activity. Profile + consistency.
for the cellar manager + master blender.
Cellar Manager + Master Blender + Production Director. Two cases · summer cellar with T+RH out of range, aging room with extreme low RH affecting barrels. Profile + angel's share.
for the CRT compliance officer + CFO.
CRT Compliance Officer + CFO + Production Director + Commercial Manager. Two cases · CRT audit without documented process records, low GDMTO power factor without breakdown. Compliance + costs.
three compliances · one platform covers all three.
For multi-site distilleries (large tequila houses), cross-site dashboard with compliance ranking + exportable file per site.
from sensor to report · every few minutes · without human intervention
Five steps. They run in parallel across all your sites, all the time. When something crosses a threshold, the flow completes in under five minutes — alert delivered, response logged, inspector-ready evidence captured.
measure
Sensors measure temperature, humidity, current, door-open, leak and other magnitudes every few minutes — no operator required.
detect
The system compares each reading against the threshold configured per recipe · per site · per equipment. Threshold crossing triggers the flow.
alert
The alert routes to the right person via WhatsApp, email or push · per role and schedule configured.
respond
The operator acts from the dashboard or mobile app. The corrective action goes into a timestamped log with signature, which can’t be edited.
audit
Everything becomes part of the audit package · time series, critical events, corrective actions, NOM report ready in two clicks.
Five steps · no manual operators · no paperwork · no gaps.
five phases · per distillery.
site survey + distillery plan
2-3 daysTechnical visit + inventory of ovens (masonry + autoclaves), fermentation tinajas, barrel cellar, alembics, CFE panel · deployment plan with emphasis on the records the CRT asks for.
physical installation
2–7 days per siteOven PT100 probes + tinaja T probes + cellar T+RH probes + CFE three-phase meter + per-area door sensors · gateway with backup · without affecting production.
configuration + CRT integration
3-5 weeks (if it includes integration with your systems with your compliance system)Cooking curves + fermentation ranges + cellar thresholds · WhatsApp alerts per role · project integration with your compliance system, if you ask for it.
team training
2 daysMaster Tequilero + Cooking Lead + Fermentation Lead + Cellar Manager + CRT Compliance + CFO + Production Director · each role trains on their flow.
30 days of support + first CRT audit
30 daysAstreaIoT specialist available · first temperature report with cooking + fermentation + cellar + access · first CRT audit backed with the platform.
For multi-site distilleries, per-site deployment with standardized BOM.
common questions · before the quote.
are CRT audits specifically backed?
Yes · with the time-stamped record the CRT asks for: cooking + fermentation + cellar + per-area access, from the exportable file. It is not an official CRT format; your compliance lead hands it over. It works for Blanco, Reposado, Añejo, Extra Añejo and 100% Agave.
is there per-batch traceability from agave to bottle?
Not per batch or per bottle. What there is: probes and door sensors per area with a log that can’t be edited (cooking → fermentation → distillation → cellar → packaging), and the temperature record for each batch period. Batch tracking stays in your ERP.
does the PT100 probe withstand masonry oven temperatures?
Yes · high-temperature probe for the cooking range (90-100°C) · resistant cable. If your oven peaks outside that range, we confirm it at the site survey.
what part of NOM-006-SCFI does the platform back?
The time-stamped trace of cooking, fermentation, distillation, maturation and cellar that the Tequila Regulatory Council asks of you for NOM-006-SCFI; certification is theirs. Points not measured by sensors (tasting, sensory analysis) stay in your manual log.
how is pricing for a mid-sized tequila distillery?
Per-process model: SaaS fee per oven + tinaja + cellar + access + sub-metering. Approximately between several thousand and tens of thousands of pesos monthly depending on scale. 15–30-day Hybrid Pilot default.
can my brand say my process is measured?
Yes, with data behind it: the cooking, fermentation and cellar record backs what you tell. We do not offer a public dashboard or per-bottle QR.
does it integrate with existing ERP systems (your ERP or your own system)?
As a project · signed events to your ERP or your own system. Consolidated production data for your reports.