We grow our Blue Weber Agave plants for 10 years before harvesting their Piñas (hearts).
Natural Yeast is then added to this Agave juice to convert the sugars to alcohol.
Our Jimadors hand harvest the Agave Piñas using a traditional Coa de Jima blade.
The fermented juice is then distilled in a traditional Alambique copper pot still in small batches.
The Piñas are slowly cooked for three days to gently convert the Agave starches to sugars.
Local highland spring water is then added to bring the Tequila down to 40% alc./vol.
The cooked Agave Piñas are then crushed to extract the Agave Juice.
Our REPOSADO Tequila is then aged in Virgin, Flame Charred, French White Oak Casks, for 8-12 months before bottling.
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