The Process
JIMA. RESPECT. AGAVE. TIME
CULTIVATION AND JIMA
The process begins in the fields. More than four generations of expert hands work the land and accompany the growth of every plant, tending more than six million agaves for at least seven years, until they reach their exact point of ripeness. There are no shortcuts: the jima happens only when the agave is ready, respecting the rhythm set by the land.
ROASTING
Once harvested, the piñas enter one of our 24 masonry ovens lined with volcanic stone. There they are steam-cooked for 36 hours and rest for another 36. This slow process transforms and hydrolyses the glucose into fermentable sugars, awakening the aromas that define the character of the tequila.
PROCESS. TRANSFORMATION. AROMA. CHARACTER
KEY. WORK. FIELD. MATTER.
MILLING AND EXTRACTION
After cooking, the piñas are crushed to extract their juice. Through traditional techniques we obtain a sweet, expressive must, where every agave fibre adds complexity. It is a key step: here the work of the field becomes living raw material.
FERMENTATION
YEAST. PATIENCE. PROFILE. AROMA.
The must moves to stainless steel tanks, where it ferments slowly for four days. We use exclusive yeasts, cultivated in our own laboratory, which develop a controlled and deep aromatic profile.
DISTILLATION
The fermented liquid undergoes a double distillation in stainless steel stills with copper coils. A group of master distillers from Los Altos de Jalisco leads this process, refining purity, structure and balance in every drop.
BALANCE. DROP. PURITY. STRUCTURE.
AGING
Time does its part in our cellars, where we keep more than 60,000 American white oak barrels. Reposado tequila matures for at least six months; añejo for eighteen months and extra añejo for three years. Here the wood accompanies without dominating, letting the agave character evolve with patience and depth.
WOOD. DEPTH. DISCRETION. COMPLEXITY.
