our process

Our agaves are hand-selected by our renowned Maestro Tequilero, Ingeniero Andrés Correa. They come from our own fields in the highlands around Atotonilco—specifically the regions of Jesús María and El Sabinito. This area is known for its rich red clay soil and diverse ecosystem, which contribute to the vibrant character of our agaves. The red clay nurtures a fuller, more complex plant that, once cooked in our ovens, releases the deep, layered flavors unique to this terroir. Each orchard is harvested only at peak maturity—typically after 6 to 8 years, depending on climate conditions throughout the plant’s life. Our Blue Weber Agave is prized for its high quality and distinct floral characteristics. Once ready, the agave is cut by our skilled jimadores, who halve the piñas and carefully arrange them inside our ovens. They are slow-cooked for up to 50 hours, a variable determined by the plant’s water content, which shifts with annual rainfall.It is here that the agave begins to reveal its complexity—its aromas, its depth, its natural sweetness. Fermentation is closely monitored as the agave juices gather the characteristics of their origin. The orchards are surrounded by a mosaic of crops and flora—citrus trees, corn, peppers, tomatoes, and natural wildflowers—all contributing to the aromatic profile of our tequila. Once fermentation is complete, the liquid undergoes triple distillation, creating an exceptionally pure, ultra-premium tequila.