From the careful selection of premium agave to the masterful blending of flavors, explore the meticulous steps that culminate in the creation of an exceptional and unforgettable spirit.
Manual planting, tending, & harvesting, the agave plants are only produced through a century-old know-how. Only the Jimadores (men who harvest the plants) have knowledge of how to cultivate them. It is passed down from generation to generation
Fermentation is done to convert the sugar in the agave plant into an alcohol and other chemical compounds that provide flavors & aroma.
The maturation process depends on the type of tequila. If silver (Blanco) is the target product, distillation is the final process. If it’s rested (Reposado) or aged (Añejo), it should be matured in white oak barrels first for at least 2 to 12 months.
Once the tequila is botted, its taste does not change much, even without ideal storage conditions, unlike wine. The flavor, aroma, color, etc. are processed mainly during its aging in oak barrels.
