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Our ProcesS

Guided by Our Master Tequilera

Heritage methods

& International standards

  • The process begins with the selection of mature Tequilana Weber blue agave, harvested by hand by expert jimadores in the highlands and lowlands of Jalisco. Only agaves at the optimum point of maturity are selected, ensuring a rich, aromatic base.

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  • To release the sugars and preserve the richness of the agave:

    • Volcanic stone ovens: Traditional slow cooking for more than 48 hours.
       

    • Autoclaves: Modern and efficient cooking, without compromising the handcrafted quality.
       

  • The cooked agave is milled using two techniques that respect the soul of the process:

    • Traditional volcanic stone mill (tahona): Extracts the juice gently, providing unique notes (in the process of installation).
       

    • Mechanical milling: Efficient and careful, without losing essence.
       

  • The must ferments in open wood or stainless steel vats, allowing a natural fermentation that enriches the aromatic profiles and adds complexity to the flavor of the tequila.
     

  • We carry out a double distillation in stainless steel stills, seeking purity and balance. In special editions, we use copper stills, which enhance spicy nuances and elegance in the mouth.
     

  • Our tequilas are aged in a wide selection of barrels:

    • American oak: Notes of vanilla, caramel, and nuts.

    • French oak: Spicy nuances, structure, and sophistication.
       

    Time and wood combine to refine the character of each expression made in our cellars.
     

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