AGAVE FIELDS
The cornerstone of our tequila lies in our meticulous selection of agave. We handpick fully matured blue agave, aged seven years, ensuring maximum sugar content and sweetness.
HARVESTING
Our skilled jimadores delicately harvest the agave, expertly separating the bitter pencas from the sweet piña.
HYDROLYSIS
(COOKING)
The cooking process occurs slowly in a steamed brick oven over 48 hours. This method converts raw insulin sugars into fructose and glucose, resulting in a smooth sweetness and earthy aroma unique to artisanal tequilas.
FERMENTATION
Fermentation takes place in stainless steel open tanks, allowing for a diverse range of aromas and flavors to develop over 4 to 5 days. The mix of yeast strains contributes to the complexity of our tequila.
DISTILLATION
Our tequila undergoes double distillation in two alambiques. Careful steam distillation separates water from alcohol, with meticulous removal of heads and tails, leaving only the heart of the spirit, known as tequila blanco.
AGING
Aged for 11 months in select bourbon Cutwater barrels, our tequila achieves a perfect balance of agave notes and sweet vanilla aromas, culminating in a harmonious blend of flavors.
ACTIVE CARBON
FILTRATION
Utilizing active carbon filtration, our tequila is chilled to -12°C and passed through carbon plates to remove color. This process requires patience and precision to preserve the rich taste and aroma of the agave and barrel. Two days are dedicated to ensure optimal filtration without compromising flavor.
