Our Process
The magic behind our pride.
Cultivating Excellence
W e do not use fertilizers or pesticides on our lands, therefore our agaves take from 8 to 10 years to reach their maturity levels. Once ripe, the best ones are selected and the leaves are cut by the harvesters called “jimadores” in order to expose the heart of the agave, also known as the pineapple.
Slow Cooking
T he agave hearts are hand cut in half and placed in our masonry ovens, where they will cook slowly for 72 hours until they are fully cooked. Later the agaves are put in mills where they are crushed in order to extract the essential juices and sugars, water is added to the process to help with the grinding..
Milling
T he cooked agave hearts are placed inside specially manufactured mills to extract theagave honey holding all the richness of its sugar. The milled agave is called “bagasse”
Fermentation
T he juices and sugars extracted in the mill are put in steel tubs where water and yeast are added to start the fermentation process. During this stage a good part of the flavor and distinctive features that the tequila will have are defined. This process can last up till 72 hours.
Distillation
A fter the fermentation process, the juices are taken to the copper or stainless steel still. Here the juices will have a first distillation (separation of water and alcohol); the resulting product is called “ordinary”. A second distillation process produces a more pure tequila.
