Our tequila is produced in Amatitán, Jalisco, Mexico. Tequila is produced 100 % from Tequilana Weber agave -also known as blue agave. In 1974 tequila was granted the “Denomination of Origin”.

How Tequila is it made?

We use select agaves at optimum maturity, It takes seven years for the agave to be harvested. Once selected, the work of the jima begins.

The jima process is carried out by a jimador, who uses a round, sharp knife called a coa to cut the agave stalks. This process is entirely manual.

Once all the piñas from a given batch have been harvested, they are sent to the factory to begin the production of the exquisite distillate.

The head of agaves or usually called the pineapples are introduced into the autoclave ovens to begin the cooking process, which lasts approximately 12 hours. With this process, the sugars in the agave are broken down and the juices ready to be fermented.

Once the pineapples have been perfectly cooked, they are transferred to the milling area, where the sugars found in the agave fiber are extracted and the agave juices are squeezed. These juices or musts are the essential formula for fermentation.

The must is place in stain still containers to begin the fermentation process that can take from around five days depending on the temperature reach.

The last phase of the tequila production process is distillation using stainless steel stills. The first distillation is called “ordinary” and the second “rectified”. In this phase, considered the final one, tequila blanco is obtained.

The maturation of tequila, which is carried out in American or French oak barrels, will provide aromas, colors and flavors characteristic of the type of tequila to be obtained, adding to this the storage time to achieve it.

 

 

Our tequila is produced in Amatitán, Jalisco, Mexico. Tequila is produced 100 % from Tequilana Weber agave -also known as blue agave. In 1974 tequila was granted the “Denomination of Origin”.

How Tequila is it made?

We use select agaves at optimum maturity, It takes seven years for the agave to be harvested. Once selected, the work of the jima begins.

The jima process is carried out by a jimador, who uses a round, sharp knife called a coa to cut the agave stalks. This process is entirely manual.

Once all the piñas from a given batch have been harvested, they are sent to the factory to begin the production of the exquisite distillate.