For over four generations, our expert hands have tended to these agave fields with patience and care. Nearly six million agave plants grow under our watch—nurtured for more than seven years before they’re ready to be harvested at peak maturity.
The process
Hydrolysis / Cooking
Inside our 48 traditional masonry ovens—lined decades ago with volcanic stone—we steam the piñas at a gentle 90°C for 36 hours, then let them rest for another 36. This slow, careful process coaxes out the natural sugars and aromas that define the heart of our tequila.
The process
Milling
Once the piñas leave the ovens, they’re crushed to release their sweet juice. Using time-honored techniques, our distillers take great care with each step to create a rich, flavorful must full of depth and character.
The process
Fermentation
The must ferments slowly over four days in stainless steel tanks, guided by exclusive yeasts cultivated in our own lab. To round out its natural complexity, we add a touch of honey at the end to enhance its warm, nuanced profile.
The process
Distillation
A team of master distillers from the Highlands of Jalisco oversees a double-distillation process using stainless steel stills fitted with copper coils. The result is a tequila that’s exceptionally pure, smooth, and full-bodied.
The process
Aging
More than 60,000 American white oak barrels rest in our cellars. Reposado ages at least two months in direct contact with the wood; Añejo matures for a minimum of one year; and Extra Añejo spends an additional year developing its depth—all in line with the highest standards.
