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Welcome to our craft Tequila store! You can browse all of our options for BLANCO, REPOSADO, ANEJO and ULTRA ANEJO. The perfect item for yourself or someone special.  

We Respect the Pride and Passion Involved in Producing our Tequila

Plantation

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 this alcoholic beverage

Jima

These steps consist of separating the unusable part of the leaves or pencas of agave when it has reached the appropriate development for its industrialization

Cooking

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.

Milling

Once cooked, it is torn by pressing or shredding the fibers either in a mill or in a tahona to extract the sugar from the juice that was obtained

Extraction

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

Fermentation

At this stage of the process, the sugars present are transformed, by passing through the yeast, into alcohol and carbon dioxide. At this stage, other compounds will also be formed that will contribute to the final sensations and characteristics of tequila.

Filtration

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

Distillation

The first distillation is carried out in distillation columns, in this step water is removed and the alcohol of the fermentation is concentrated. Depending on the brand the second distillation is made in stills to obtain a tequila with an alcohol range between 55-65%.

Aging

Its aging process must be strictly in barrels, the most common being those of American white oak, and its aging time is longer compared to Reposado tequilas. Its aging should never be less than 12 months and up to 35 months in barrels

Packaging

Tequila 100% agave must be packaged by the manufacturer itself within the protected area designated and under strict supervision of tequila regulators

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