HARVESTING

Each agave pina is expertly trimmed close to the heart by the jimadores using a coa.

FERMENTING

Perfection doesn’t happen overnight. Our fermentation process takes time to bring out the best quality results.

COOKING

The agave is placed into an autoclave for more than two days to help retain the natural sweet flavors.

DISTILLING

The agave juices are then distilled in stainless-stain column-stills, which purifies the liquid, once ready to be aged and bottled.

EXTRACTING

The cooked agave is passed through a modern roller mill multiple times to squeeze and separate the juice from the fibers, releasing the natural agave sweetness.

AGING

After distilled, our tequila is aged in American white oak barrels.