process
Sowing
The process begins with the sowing of the Blue Agave Tequilana Weber in the highlands of the Tequila, Jalisco region.
Jima
Approximately after 5 to 7 years, the agave finally reaches its necessary maturity in order to give us its best taste. It is then when our jimadores remove the stalk with their coa to uncover the heart of the agave/pineapple.
Selection
The pineapples are carefully selected to asure the maximum quality of the agave juice.
Cooking
The pineapples are cut on half to proceed to their cooking. This cooking is carried out on a slowly and uniform manner in centuries old traditional brick ovens.
Grinding
The agave is slowly ground and crushed to extract the cooked agave juice.
Fermentation
Fermentation is a key step in the production of our Tequila. It is carried out slowly to give our Tequila more body and agave flavor.
Distillation
We distillate twice our Tequila, the first distillation separates and concentrates alcohol from the agave juice, and the second distillation enriches the content of alcohol giving the final result.
Ageing
The ageing takes place in white oak barrels.
Botteling
In the end of the process our tequila is bottled for its distribution and sale.
