HARVEST
Produced in the state of Jalisco; harvesting until maturity with the traditional method of Jima, always selecting our best harvest, agaves from Zona Valle, Amatitán, Arenal and Tequila.
COOKING
We start our process with slow cooking, thus preserving the soft and sweet flavors of the agave.
GRINDING
The grinding is done in Tahona where the juices and honey are extracted from the agave with the soft crushing of the great Tahona stone, a 100% handmade process.
FERMENTATION
Natural stage where wild yeasts are responsible for transforming the agave honey into alcohol.
DISTILLATION
We distill twice in copper stills over low heat, stills with perfect geometry, continuous attention to the process and mastery to give personality to our tequila.
