Our fields, situated along the breath-taking landscape of the valleys, are cultivated with the best blue agaves. We are grateful for the fruits that Mother Earth has given us, and it’s our job to preserve and take care of them. The people involved in the process, not only appreciate this gift but gives it more value because it’s also the result of years of tradition. Generations after generations of Master Distillers, Jimadores, Artisans, Technicians, Handcrafters along with other different professions, take part in the everyday tasks of the production of tequila.
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From the wee hours of the
morning, our Jimadores go out
to the
fields, carrying their
Coa’s, an ancient and very sharp
tool that
it’s used to chop off the
agave leaves. At first sight, it
might
look simple to do this
process, but it requires hours
and hours of practice, technique
and endurance.
With stone ovens and the heat of direct mesquite wood fire, our
agaves
are cooked to preserve their soft and sweet flavors.
We choose to extract the juices like our ancestors did, with the traditional Tahona. It’s a very heavy and large volcanic stone, implemented to crush the roasted hearts of the agaves and that has been modernized to move with a mechanical arm.
The distillation is made inside
original copper stills and
geometry
pots, where the liquid
is transformed directly
over low heat, resulting
in the
most exquisite aromas, texture
and taste of tequila.
And last but not least, every single bottle is inspected,
sealed, dressed,
and marked by hand. This way, we take
special attention to all the details
to achieve the complete
satisfaction of every one of our clients.
