01AGAVE
We cultivate 100% Blue Weber Agave in the volcanic red soils of the Jalisco highlands, allowing each plant 7–9 years to mature before harvest.
Six Stages. One Standard.
From our volcanic soils to the final resting of our tequila, every step is a commitment to authenticity. We honor tradition, resist shortcuts, and let nature lead.
02HARVEST
Master jimadors hand-select and coa-harvest only fully mature piñas, a skill passed down through generations.
03COOKING
Piñas slow-cook for 36+ hours in traditional volcanic masonry stone hornos, converting starches to fermentable sugars.
04FERMENTATION
Mosto ferments naturally in open-air wooden vats with wild Highland yeasts, developing the complex aromatic signature of each house.
05DISTILLATION
Double distillation in hand-hammered copper pot stills refines the spirit while preserving its agave character.
06RESTING / BOTTLING
Selected expressions rest in oak within our subterranean cellars before hand-bottling at proof, untouched by additives.