7-year 100% blue agave is harvested and the leaves (“pencas”) of the agave are removed, leaving the heart (piña.)

The agave hearts (piña) are split into halves/quarters and slow-cooked in a brick oven (or a clay “horno”)

The cooked agave is then shredded and pressed through a roller mill (“molino”) to extract the juice (“aguamiel”)

Where our tequila differentiates itself is the fibres ( “begaso” ) and juice ( “aguamiel” ) are fermented in a custom open-air pine box fermenter with proprietary and mostly natural yeast.

The fermented juice (“mosto”) is then twice-distilled in a copper and stainless steel pot blend to produce our Blanco Tequila.

Our Reposado Tequila is then aged in ex-bourbon barrels for 4 months.

Our Destilado de Agave is made from our reposado tequila but is then finished in Amburana barrels, a rare wood native to South America imparting notes of vanilla and nutmeg.