The tequila production process lasts between 7 and 9 years and begins with the planting of the agave tequilana Weber blue variety, which is the raw material used for the production of authentic tequila.

The approximate time for cooking a batch of agave pineapples in an autoclave is approximately 12 hours, depending on the size of the oven, the pressure used and the number of pineapples that are placed, reduces the cooking time by more than a third.

The diffuser allows us to extract the sugars from the agave in a gentle way. It is important that the raw material has a proper preparation for extraction, so that the agave fiber is exposed and is as open as possible so that once it encounters the water the maximum possible amount of the sugars can be extracted.

The filtration of a tequila itself is the process of separating solid particles present in tequila.

Authentic tequila undergoes an aging process, usually in American white oak barrels. Exact aging time varies depending on the tequila style. Tequila añejo is aged longer than reposado tequila, which is aged longer than tequila blanco. Tequila Añejo should never age less than 12 months and can be barrel aged up to 35 months.