Crafted The Right Way
From agave fields to bottle, every step is done with care, tradition, and respect for the land.
Agave Harvesting
We start in the fields with fully mature blue agave. Our jimadores hand-harvest each plant using a traditional coa, removing the leaves to reveal the pina at the core. This is where the natural sweetness lives.
Brick Oven Cooking
The piñas are baked in traditional brick ovens called hornos. This slow cook brings out deep, rich agave sugars and sets the foundation for the flavor of our tequila.
Juice Extraction
Once cooked, the pinas are crushed and shredded to release their sweet juice, known as mosto. This is the base we use to build everything that follows.
Natural Fermentation
We move the mosto into fermentation tanks, where we add yeast and water. Over time, it naturally transforms, developing the character, aroma, and depth that define our tequila.
Double Distillation
The fermented liquid is distilled twice. The first distillation creates a cloudy spirit called ordinario, and the second refines it into a clean, silver tequila that is ready for either bottling or aging.
Barrel Aging
Our blanco is bottled unaged to preserve its pure agave character. Our aged expressions rest in Jack Daniel’s American white oak barrels, with reposado aged for 3 months and añejo aged for 12 months, developing smooth oak, vanilla, and deeper complexity.
